Sammy Quiroz

Mrs. Lyles

Honors Chemistry

03 March 2016

Chemistry Honors Project Part 3: The Chemistry of Digestion

Digestion is the process by which the body (digestive system) breaks down food into

molecules that the body can use as energy. It is a process that occurs everyday, that we do not

consciously control. Digestion is regulated by the autonomic nervous system, and parts of the

brain like the brainstem and the pituitary gland. It is a vital part of life that we often take for

granted. Our bodies rely on three major classes of nutrients: carbohydrates, fats and oils, and

proteins. I studied how each of these nutrients is chemically broken down by the digestive

system.

Digestion of Proteins

Proteins make up a large part of our everyday diets. They are held together by peptide

bonds and are made of repeating units called amino acids. During digestion, proteins are broken

down into amino acids through hydrolysis (which is a reaction involving the breaking of a bond

in a molecule using the liquids in the stomach). The amino acids are then absorbed into our

bloodstream and carried by blood cells to our tissues and organs. In the cells of these tissues and

organs, the amino acids are either used as a source of energy or are assembled into proteins

through another process called condensation polymerization. These new proteins are used to

make hormones, bones, muscle, skin, and blood. Digestive enzymes also play a large role in the

digestion of proteins. Pepsin is the active protein-digesting enzyme of the stomach. Pepsin acts

on protein molecules by breaking the peptide bonds that hold the molecules together. The
digestion of protein ends in the small intestine by the pancreatic enzymes trypsin, chymotrypsin,

and carboxypeptidase. Below is an image of the enzyme Pepsin, which is the most active in the

process of digesting a protein.

Digestion of Carbohydrates

Carbohydrates are organic molecules that are made up of hydrogen, oxygen and carbon.

They are polymers, which means that they are made up of a repeating unit called a monomer.

Carbohydrates that can be digested by the human body are divided into two main categories:

sugars and starches. Simple sugars can be made of one unit, in which case they are called

monosaccharides, or two units, in which case they are called disaccharides. All single sugars

have the formula C6H12O6. Single sugars include glucose, fructose, and galactose. Although they

all share the same chemical formula, the arrangement of atoms differs in each case. If glucose (a

carbohydrate) is eaten, it does not require chemical digestion because it is already in a form that

can be used by the body. Enzymes also play a critical role in the digestion of sugars and starches.

Specifically, the enzyme Amylase, found in the mouth and small intestine breaks down starches

in the process of digestion. There are many more complex steps to the digestion of

carbohydrates, but in simplest terms it is the breakdown of sugars and starches by enzymes, such
as Amylase. Below is a diagram that exemplifies the process of carbohydrate digestion, and

names the enzymes that are used.

Digestion of Lipids (Oils and Fats)

Oils and fats are composed of triesters of carbon, hydrogen, and oxygen atoms. An ester

is an organic compound formed when an organic acid and an alcohol react, releasing water. The

digestion of lipids yields two main results: fatty acid chains and glycerol. Although a term like

“fatty acid,” may bring about negative feelings, they are actually entirely necessary to the human

body. Fatty acids are critical to the process of developing new cell membranes. Lipids are also a

great source of energy, producing more energy for the body than carbohydrates or proteins. The

digestion of lipids begins in the mouth, and follows up in the stomach. In the stomach,

triglycerides (consumed lipids), experience a physical breakup. The lipids then move to the small

intestine, where they will experience partial hydrolysis by the enzyme Lipase, which is produced

in the pancreas. The digestion of lipids renders more energy for the human body than that of
proteins or carbohydrates. The image below demonstrates the chemical makeup of the enzymatic

reaction involving Lipase.

Chemical Formulas and More

A) The chemical formulas for two carbohydrates, Glucose (monosaccharide) and Sucrose

(disaccharide). The formula for glucose: C6H12O6 & the formula for sucrose: C12H22O11.
 B) The following is another graphic that could be beneficial in understanding the

chemical process of enzymes, and how they break up carbohydrates, lipids, and proteins.
Pictures of the glucose and fructose atoms that are broken down during digestion. The C

represents a Carbon atom, the H a Hydrogen atom and the O and Oxygen atom.
 Works Cited

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2015. Web. 22 Mar. 2016.

"The Chemistry And Physiology Of Digestion." Raw Food Explained. Raw Food Explained, 16

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"Digestion." Encyclopedia Britannica Online. Encyclopedia Britannica, n.d. Web. 22 Mar. 2016.

"Mechanical and Chemical Digestion." New Health Advisor. New Health Advisor, n.d. Web. 22

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