1. The three major components of food are carbohydrates, proteins, and fats (tri

Question

1. The three major components of food are carbohydrates, proteins, and fats (triacylglycerols, phospholipids, and sterols mostly). After digestion, some are broken down into component molecules with the result just before entering the bloodstream being: carbohydrates monosaccharides, proteins ? amino acids, and fats (triacylglycerols and sterols) ? glycerol, fatty acids, triacylglycerols, and sterols. Which of these component parts are readily soluble in the bloodstream and which are not? Explain and be specific. [0.25 pts per box] Component Molecule Bloodstream solubility Explanation monosaccharides amino acids glycerol fatty acids triacylglycerols sterols

Explanation / Answer

Monosaccharides : Soluble in bloodstream because they have -OH groups which forms hydrogen bond.

Amino acids: Soluble in blood, but depends on pH. they precipitate at their isoelectric point.

Glycerol: Soluble in blood as it has 3 -OH group which forms hydrogen bond.

Fatty acids: Insoluble . It has long -C chains which makes it hydrophobic.

Triacylglycerol: Insoluble

Sterols: Mostly Sterols are insoluble. Their solubility increases on esterification.

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