Yes they do. the protein has to be digested in the stomach before absorbed there.
because there large monucles that must be turned into smaller molucles.
yes we digest protein everyday when and with what ever we eat
Proteins must be broken down into amino acids before being absorbed. This absorption takes place in the small intestine.
Amino acids.
starch
All food is broken down before digestion.
Broken down to the molecular level ... And in the case of proteins, down to amino acids.
Water is water. It is already in the right form to be absorbed, no breakup needed.
The small bowel absorbs nutrients from food but first it must be broken down into amino acids ie: proteins, carbohydrates, fibre etc... before being transported round the body.
Sound being absorbed by water
Yes, cholesterol and peptides can be absorbed without being digested. Thanks chacha.com
The only way this could occur would be if the proteins were not being absorbed due to poor digestion, excreted (diarrhea) too quickly to be absorbed, or an improper mix of proteins (single-source foods) were eaten. Otherwise, the body could be in a catabolic state where it begins to waste muscle for energy needs.
they will go bibi frever
I don't know. I haven't been broken in.
The nutrients that do not need to be digested they have to be smaller than the cells of the small intestine. Some of these are sugars and amino acids.
The green color is being absorbed
Infact it should. It is a common misconception that because Glucose is a monosaccharide that it should provide a higher rate of respiration as it does not need to be broken down, unlike sucrose. However, the method the glucose enters the yeast enters the cell is by facillitated diffusion and this requires carrier proteins. When glucose is being absorbed, there will be a point where the rate reaches it's maximum, i.e. all the carrier proteins are being used. When sucrose is the substrate, it is split into glucose and fructose. When all the carrier proteins are used transporting glucose, different proteins are used for fructose (due to the tertiary structure of the protein) so the composite monosaccharides of sucrose can enter the yeast at a higher rate. Hence the rate is faster.