Proteins and Fats

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Across
  1. 3. – Clue: Primary dietary fats composed of glycerol and three fatty acids.
  2. 6. in digestion.
  3. 11. Fatty Acids – Clue: Fatty acids containing multiple double bonds, highly
  4. 12. – Clue: Protease enzyme active in acidic gastric conditions.
  5. 14. Salts – Clue: Amphipathic molecules that emulsify fats and facilitate micelle formation.
  6. 15. Lipase – Clue: Enzyme hydrolyzing circulating triacylglycerols in capillaries.
  7. 18. – Clue: Proportion of ingested nutrient that reaches systemic circulation for
  8. 19. – Clue: Cofactor that enables pancreatic lipase activity in the presence of bile salts.
  9. 20. – Clue: Primary oxidation products formed during lipid peroxidation.
  10. 22. Border Enzymes – Clue: Digestive enzymes attached to intestinal microvilli completing
  11. 24. Matrix – Clue: Physicochemical structure and nutrient interactions within a food product.
  12. 25. – Clue: Process of dispersing lipid droplets to increase enzymatic surface area.
  13. 27. Lipase – Clue: Enzyme initiating lipid hydrolysis under acidic stomach conditions.
  14. 28. Reticulum – Clue: Organelle where absorbed fatty acids are re-esterified into
  15. 30. Utilization – Clue: Metabolic use of absorbed nutrients by liver and intestinal tissues.
  16. 31. – Clue: Bile salt aggregates transporting lipid digestion products to enterocytes.
  17. 32. – Clue: Omega-3 fatty acid (20 carbons) associated with anti-inflammatory effects.
  18. 33. Stability – Clue: Resistance of lipids to oxidative degradation.
Down
  1. 1. – Clue: Absorptive epithelial cells lining the small intestine.
  2. 2. Hypertriglyceridemia – Clue: Elevated blood triacylglycerol levels following a meal.
  3. 4. Structural protein required for intestinal lipoprotein assembly transporting dietary lipids.
  4. 5. Kinetics – Clue: Rate and temporal pattern of nutrient breakdown and absorption.
  5. 7. Lipids – Clue: Engineered triacylglycerols with specific fatty acid positional distribution.
  6. 8. Emptying – Clue: Rate at which stomach contents move into the small intestine.
  7. 9. – Clue: Enzymatic breakdown of proteins into peptides and amino acids.
  8. 10. – Clue: Large lipoproteins transporting dietary triacylglycerols through lymphatic
  9. 13. hydrolysis.
  10. 14. – Clue: Fraction of a nutrient released from the food matrix and available for
  11. 16. use.
  12. 17. Reaction – Clue: Heat-induced reaction between sugars and amino acids reducing lysine
  13. 21. Ileal Digestibility – Clue: Percentage of ingested protein absorbed before terminal ileum.
  14. 23. Soap Formation – Clue: Reaction between fatty acids and calcium producing insoluble
  15. 26. Pathway – Clue: Primary intestinal pathway for triacylglycerol re-synthesis.
  16. 29. – Lipids, Proteins, Digestion & Food Matrix
  17. 34. – Clue: Omega-3 fatty acid (22 carbons) essential for neural function and highly