Enzymes for digesting lipids, or fats, are called lipases. Enzymes for digesting proteins are called proteases. Enzymes for digesting carbohydrates are called amylases. Note that there are many different types of each of the above enzymes.
Enzymes which are involved in the digestion of carbohydrates.
Amylase, found predominantly in saliva.
The pancreas is an organ that produces enzymes essential for digesting fats, proteins, and carbohydrates. These enzymes are released into the small intestine to aid in the breakdown of food molecules for absorption.
first salivary glands in the mouth which produce an enzyme which help in digesting carbohydrates. second gastric gland in stomach produce an enzyme called pepsin which help in digesting protein third in the pancreas which produce the three types of enzymes that digest all types of food .
an adult usally has to have 2.5 millmerters of salt
Enzymes are biocatalysts, they accelerate the reaction rate. Different individual enzymes operate by different mechanisms.
lysosome
enzymes
All the digestive enzymes are made of protein, yet some of them are protein-digesting enzymes. If they were all dumped into the same "pot" the protein digesting enzymes would quickly destroy the other enzymes, and the whole process would grind to a halt. The body must separate protein digestion from other processes.
Carbohydrates begin their digestion in the mouth with enzymes like amylase but are not significantly broken down in the stomach due to the acidic environment, which inactivates these enzymes. Instead, the stomach primarily focuses on digesting proteins through gastric juices. Once the partially digested food moves to the small intestine, pancreatic enzymes and intestinal enzymes take over carbohydrate digestion, breaking them down into simpler sugars for absorption. Thus, carbohydrates are not effectively processed in the stomach itself.
The organelle responsible for breaking down and digesting things is the lysosome. Lysosomes contain enzymes that can break down various molecules, such as proteins, nucleic acids, carbohydrates, and lipids, into smaller components that can be used by the cell.