define enzymes.Name one enzyme present in human which digest fat
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enzyme are biological molecules that speed up the rate of all the chemical reaction that take place within the cells.
Lipase is the major enzyme which digest food.
Lipase is the major enzyme which digest food.
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Enzymes (originally given by Kuhne in 1878) or biocatalysts are proteinaceous substances that are fully capable of catalysing chemical reactions of biological systems without themselves being actually undergoing any signinficamt amd minute change (not involving in the reaction either). Catalysts is the phenomenon by which the presence of a small amount of a substance (Calle does as catalyst) enhances (positive catalysis takes place) or reduces (negative catalysis takes place) the rate of a particular reac ion without the catalyst being used up or changed in the chemical or at the end of the reaction.
Previously enzymes were divided into two major categories, hydrolysing and desmolysing. Most of the hydrolysing or digestive enzymes are located in the lysosomes. Depending, upon the type of substrate, hydrolysing enzymes are classified. The enzyme which digest fats are hydrolysing enzymes, which, is known as, lipase. Lipases works down on fats to form fatty acids and glycerol.
Lipids or esters of fatty acids and alcohols are of two main types, simple (such as, fat) or compound (such as, lecithin, cephalin, glycolipid). They are a source of energy with a physiological rate of 9 kilocalorie per gram (total caloric value is 9.45, so they yield the maximum amount of energy than the latter two). Fat is the major stored food kept in the adipose tissue. Subcutaneous fat not only provides body a definite form but also functions as an insulating layer, which is crucial to maintain body heat. Phospholipids are constituents of cell membranes. Medullary sheath of nerve fibres contains glycolipids in a neuron. Some hormones require fat for their synthesis of energy. A, D, E and K vitamins require fat too for their absorption and transport across the body. Fat functions as a cushion and a shock absorber for eyeballs, gonads, kidneys, etc. Human diet should have more unsaturated fat because some of the saturated fatty acids cannot be synthesised from other organs. They are called essential fatty acids, such as, linoleic acid, linolenic acid, arachidonic acid. Excess of fats and lipids causes obesity, blood pressure and a number of cardiac problems. The daily requirement by many food departments in an adult is about 50 grams.
Previously enzymes were divided into two major categories, hydrolysing and desmolysing. Most of the hydrolysing or digestive enzymes are located in the lysosomes. Depending, upon the type of substrate, hydrolysing enzymes are classified. The enzyme which digest fats are hydrolysing enzymes, which, is known as, lipase. Lipases works down on fats to form fatty acids and glycerol.
Lipids or esters of fatty acids and alcohols are of two main types, simple (such as, fat) or compound (such as, lecithin, cephalin, glycolipid). They are a source of energy with a physiological rate of 9 kilocalorie per gram (total caloric value is 9.45, so they yield the maximum amount of energy than the latter two). Fat is the major stored food kept in the adipose tissue. Subcutaneous fat not only provides body a definite form but also functions as an insulating layer, which is crucial to maintain body heat. Phospholipids are constituents of cell membranes. Medullary sheath of nerve fibres contains glycolipids in a neuron. Some hormones require fat for their synthesis of energy. A, D, E and K vitamins require fat too for their absorption and transport across the body. Fat functions as a cushion and a shock absorber for eyeballs, gonads, kidneys, etc. Human diet should have more unsaturated fat because some of the saturated fatty acids cannot be synthesised from other organs. They are called essential fatty acids, such as, linoleic acid, linolenic acid, arachidonic acid. Excess of fats and lipids causes obesity, blood pressure and a number of cardiac problems. The daily requirement by many food departments in an adult is about 50 grams.
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