What are the the enzymes involved in carbohydrates digestion and which part of the human gut are they found?
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The enzymes are ptyalin, lactase, sucrase, maltase.\n\nPtyalin is also called as Saliva and helps in the conversion of complex sugars into simpler ones like maltose,lactose etc.\n\nLactase converts milk sugar lactose into simpler glucose and galectose.\n\nMaltase is to convert maltose into glucose and frustose.\n\nSucrase converts sucrose into glucose.\n\nThese enzymes (except saliva) are present in our stomach.
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The human intestine is a necessary part of the digestive system. The human digestive system consists of the mouth, the throat (pharynx), the esophagus, the stomach, the small intestine, and the large intestine. Specifically, the human intestine consists of two parts, the small intestine and the large intestine.\n\nThe small intestine is a long, narrow, coiled tube extending from the stomach to the large intestine. This is the place where most digestion and absorption of food takes place. The small intestine of a human can be as long as six to eight meters long, depending on age and size of being. So much length can be compacted into so little space because of the nature of the small intestine; it is coiled and takes up less space, while maintaining it's enormous surface area.\n\nThe large intestine is the posterior or end of the human intestine that consists of four regions the, the cecum, the colon, the rectum and the anal canal. The large intestine is wider but shorter than the small intestine. It measures approximately 1.5 meters in length and its primary function is to absorb water and electrolytes that have already passed unabsorbed through the small intestine.\n\nIn mathematics, as well as physics, the value of the whole is equal to the sum of its parts. Therefore the average length of the human intestine is equal to the length of the small intestine added to the length of the large intestine. As a result the average length of the human intestine can be anywhere from 6 to 8.5 meters in length depending on size and age of the person it occupies.
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Glucose is a simple sugar: a monosaccharide. Cellulose however is a poly saccharide: a chain of many monomers. We do not posess the enzymes required to break down those chains into monomers, thus we cannot digest it. We can break down other carbohydrates into smaller digestible fragments, but not cellulose.
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Carbohydrates are sugar polymers or sugar molecules.\n\nThere are two major kinds of sugar polymers, starch (called carbohydrates in dietary context) and cellulose (called fibre in that context). However, the term carbohydrates includes all sugars, too.\n\nThe body breaks down the more complex carbohydrates into sugars which can be transported to the cells or to the liver for storage. In the liver, the sugars will be combined to form starch, which in turn will be broken down again when the body requires more energy than blood sugar levels can provide.
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your body makes enzymes (special proteins) to break down carbs/sugars (amylases), proteins (proteases), and fats (lipases)\n\nLactose, a sugar, is broken down by lactase, and if there's something wrong with it, only your absorption of lactose is affected. Other nutrients have other ways of being absorbed that have nothing to do with lactase.
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Amylase.  It's found in the mouth, as well as stomach and small intestine.
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1.) proteins\n2.) carbohydrates\n3.) lipids and sacharides\n4.) vitamins\n5.) minerals\n6.) water\n7.) fiber (undigestable parts of food)
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6 classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals, water. See website http://www.runningplanet.com/articles/article_detail.asp?article_id=440\n\nGlucose metabolism is called glycolysis- see this website: http://science.nhmccd.edu/biol/glylysis/glylysis.html
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lactose is the sugar of milk and after dgestion it converts into golocosa and galactose by the effect of an enzyme called lactase which found in the small intestines
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Proteases (proteinases, peptidases, or proteolytic enzymes) are enzymes that break peptide bonds between amino acids of proteins. The process is called proteolytic cleavage, a common mechanism of activation or inactivation of enzymes, especially those involved in blood coagulation or digestion. They use a molecule of water for this and are thus classified as hydrolases.\n\nDigestion typically begins in the stomach when pepsinogen is converted to pepsin by the action of hydrochloric acid, and continued by trypsin and chymotrypsin in the intestine. The amino acids and their derivatives into which dietary protein is degraded are then absorbed by the gastrointestinal tract. The absorption rates of individual amino acids are highly dependent on the protein source; for example, the digestibilities of many amino acids in humans differ between soy and milk proteins[2] and between individual milk proteins, beta-lactoglobulin and casein.[3] For milk proteins, about 50% of the ingested protein is absorbed between the stomach and the jejunum and 90% is absorbed by the time the digested food reaches the ileum.[4]
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enzymes in our body are chemical reactions catalyst's like saliva for example which helps us to decompose large sugar molecules...other examples are the catalyst's that make food ferment and we use it in wines and old cheeses or Yakult (fermented milk) yogurts and other products
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carbs and proteins....carbs= breads, grains, cereals, peas, potato\n                                  proteins= beans, meats, dairy, eggs, nuts
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Enzymes are catalysts that speed up chemical reactions \n\nLipase- is an enzyme that is used by the body to break down dietary fats into an absorbable form\nPepsin- enzyme is produced in the mucosal lining of the stomach that acts to degrade protein\nAmylase- is a digestive enzyme classified as a saccharidase -an enzyme that cleaves polysaccharides.\nThe sugar maltose is made from two glucose molecules bonded together. The enzyme maltase is shaped in such a way that it can break the bond and free the two glucose pieces. The only thing maltase can do is break maltose molecules, but it can do that very rapidly and efficiently.
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Long time ago when I studied this but I think you are looking at physical and chemical. Physical digestion is masticulation, chewing, crushing, grinding etc and takes place in the mouth. Chemical digestion is the breakdown of foods by substances such as bile acids etc. This process also starts in the mouth as saliva contains some digestive acids, but in the main part takes place in the large intestine.
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Carbohydartes are made of carbon hence the formula C6H12O6 in short these carb are just sugars which are used in making ATP in your cells to provide energy for your body to work. ATP is made in glycoysis, krebs cycle, and ETC transport in your body
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Proteins are mainly digested in the stomach where the environment is very acidic, whereas carbs are digested in the mouth and small intestine.  Both are absorbed in the intestines.
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Sugars are simple carbohydrates, made up of one or two small molecules of what are called "simple sugars", like glucose or fructose.  Starches are longer chains of simple sugar molecules.  That is why diabetics must be careful when they eat a lot of starchy food, such as pasta or potatoes... the end result, when digestion breaks them down, is sugar, mostly glucose or a relative.