Page 13 - BIOCHEMISTRY II
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Digestion of carbohydrates
I. INTRODUCTION:
• More than 60% of our foods are carbohydrates.
• Starch, glycogen, sucrose, lactose and cellulose are
the chief carbohydrates in our food.
• Before intestinal absorption, they are hydrolysed to
hexose sugars (glucose, galactose and fructose).
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