Chap. XV] 



SUMMARY 



303 



Carbohy- 

 drates 



Fats 



' Consist of C, H, and 0, the two latter in the proportion to 

 form water. Include sugars and starches. 



j Glucose or dextrose C6H12O6 [ Invert 



. . , '1 Fructose or levulose C6H12O6 | sugar. 

 chands I J 



Complex f Sucrose or cane sugar C12H22O11. 

 or Disac- < Lactose or milk sugar C12H22O11. 

 charids [ Maltose or malt sugar C12H22O11. 



' Starch (C6Hio05)w. 

 Poly sac- J Cellulose (C6Hio05)n. 

 charids Glycogen (C6Hio05)n. 

 . Dextrin (C6Hio05)/i. 



' Consist of C, H, and 0. 



Made from one molecule of glycerine and three molecules of 

 fatty acid. 



Fats are liquid at body temperature. 



Soluble in ether, chloroform, and hot alcohol. 

 . Decompose to give glycerine and fatty acids. 



Organic foods are not soluble, hence necessity for digestion. 

 Inorganic foods are soluble, and are absorbed directly. 



Mastication. 

 Deglutition. 



Peristaltic action of oesopha- 

 Mechanical I gus. 



Peristaltic action of stomach. 

 Movements of intestines. 

 Defecation. 

 ' Splitting of complex molecules 

 into simple ones, with ab- 

 Chemical { sorption of water. 



Process of hydrolysis that is 

 dependent on enzymes. 



An enzyme is produced by living cells and acts by catalysis. 

 Enzymes { Its action is specific, it requires a medium of definite reac- 

 tion, and the products must be removed. 



Digestion 



Processes 



