Essential amino acids cannot be made by the body. As a result, they must come from food. The 9 essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

A peptide is a short chain of amino acids. The amino acids in a peptide are connected to one another in a sequence by bonds called peptide bonds. Meanwhile, proteins are long molecules made up of multiple peptide subunits, and are also known as polypeptides. …

It shows that glucose is used: to make starch and cellulose. in the process of respiration. to make amino acids and therefore then proteins.

Glucogenic- amino acids which can be converted into glucose (CHO producing), Pyruvate or a TCA cycle intermediate that can be converted to OAA is produced in the final step of its metabolism….

Enzymes can break down nutrients into small, soluble molecules that can be absorbed. For example, amylase causes the breakdown of starch into simple sugars….Where enzymes are produced.

Amylase. This enzyme helps break down starches into sugar, which your body can use for energy. If you don’t have enough amylase, you may get diarrhea from undigested carbohydrates.

Starch breaks down to shorter glucose chains. This process starts in the mouth with salivary amylase. The process slows in the stomach and then goes into overdrive in the small intestines. The short glucose chains are broken down to maltose and then to glucose.

In the human body, amylase is predominantly produced by the salivary glands and the pancreas. Although salivary and pancreatic amylases are similar, they are encoded by different genes (AMY1 and AMY2, respectively) and show different levels of activity against starches of various origins [10].

The resulting products of amylase acting on starch, referred to as dextrins, are α-1,4-linked glucose dimers (maltose), α-1,4-linked glucose trimers (maltotriose), and branched oligosaccharides of 6 to 8 glucose units that contain both α-1,6 and α-1,4 linkages (limit dextrins).

Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules. The enzyme is made in two places.

Answer. The major salivary glands (parotid,submandibular, and sublingual) produce most of the salivary secretions (as much as 80%). The remainder of the saliva is produced by minor glands scattered throughout the oral cavity.

parotid glands

Saliva is produced by three pairs of major glands and numerous minor salivary glands located in the oral cavity. The parotid, submandibular, and sublingual salivary glands contribute to 90% of total saliva secretions, while minor salivary glands contribute to the remaining 10%.

Most animals have three major pairs of salivary glands that differ in the type of secretion they produce: parotid glands produce a serous, watery secretion. submaxillary (mandibular) glands produce a mixed serous and mucous secretion. sublingual glands secrete a saliva that is predominantly mucous in character.

Parotid duct obstruction is when part of your parotid duct becomes blocked. Saliva then can’t flow normally from the parotid gland into your mouth. Salivary gland stones are the most common cause of this condition.

The parotid glands are two salivary glands that sit just in front of the ears on each side of the face. Salivary glands produce saliva to aid in chewing and digesting food. There are many salivary glands in the lips, cheeks, mouth and throat.

alpha-amylase

As one of the three large paired salivary glands, the parotid is a serous gland that produces saliva to moisten the mouth, helping with chewing, swallowing, phonating, and digestion.

The parotid glands are located in front and beneath the ear. A duct, called Stensen’s duct, drains saliva from the parotid gland into the mouth, at the area of the upper cheeks.

Infections. Viral infections such as mumps, flu, and others can cause swelling of the salivary glands. Swelling happens in parotid glands on both sides of the face, giving the appearance of “chipmunk cheeks.” Salivary gland swelling is commonly associated with mumps, happening in about 30% to 40% of mumps infections.

Drink lots of water and use sugar-free lemon drops to increase the flow of saliva and reduce swelling. Massaging the gland with heat. Using warm compresses on the inflamed gland.

For health care associated parotitis, broad spectrum antibiotics are recommended as mentioned in Table 3. Cefoxitin, imipenem, ertapenem, the combination of a penicillin plus beta-lactamase (amoxicillin/clavulanate, ampicillin/sulbactam) will provide adequate coverage.

The best way to clear blocked salivary glands is to ramp up saliva production. The best way to do this is to drink lots and lots of water. If that doesn’t’ help, try sucking on sugar-free sour candies such as lemon drops. Gentle heat on the area can help ease the inflammation and help the stone to clear out.

Home treatments include:

1. drinking 8 to 10 glasses of water daily with lemon to stimulate saliva and keep glands clear.
2. massaging the affected gland.
3. applying warm compresses to the affected gland.
4. rinsing your mouth with warm salt water.

Most salivary gland infections go away on their own or are easily cured with treatment with conservative medical management (medication, increasing fluid intake and warm compresses or gland massage). Acute symptoms usually resolve within 1 week; however, edema in the area may last several weeks.