VideoPoints

• ••• • •• • ••••• • •
BIOL 2302 Human Anatomy & Physiology II - 2302_lecture17_0330
Help Tour
© Distribution of this video is restricted by its owner
Transcript ×
Auto highlight
Font-size
00:00 The phallic phase. All right. this is the pre this is the
00:07 thing. All right. And so gonna have a nervous system response
00:11 All right. Now you're walking across , you smell that food truck.
00:17 around lunch time. What, what happens? I mean, do
00:22 mouth start watering a little bit? , you smell that food and it's
00:26 like, oh man, I'm so if I started talking about food right
00:29 . Is anyone getting a little Yeah, you, you can feel
00:33 water in your mouth. You can even feel that growl in the stomach
00:36 like, all right, that aal . So the thought of food,
00:44 smell of food, the sight of , even the taste just like,
00:49 , would you like a little You know, that's just danger,
00:52 ? You know, all that is to initiate this process and here
00:56 what we're doing in terms of the is hypothalamus through them is acting um
01:01 to the, from the, what doing is you're sending a signal down
01:06 the biggest nerve. And what you're is you're making the stomach start contracting
01:11 . Now, why are you doing ? Right. There's no food there
01:14 . But what you're trying to do you're saying in preparation for the
01:16 I'm ready to start breaking it down that we can get the nutrients into
01:19 body. Right. And so you're for that incoming meal in the process
01:25 those contractions. The other thing, going to start secreting stuff,
01:29 You're gonna see an up regulation of hydrochloric acid. You're going to see
01:33 starting to be released, right? so we're looking for that material to
01:38 the process of digestion. So when plate is put in front of
01:42 that's what's going on in anticipation of meal, I'm ready to start
01:47 I'm not gonna wait till actually shows . I'm gonna start the process and
01:51 most familiar with it with that growl the stomach. It was like,
01:58 like I'm ready for the food. right, the next phase is while
02:03 eating food, this is the gastric . So there's a nervous response and
02:07 an endocrine response here. Remember? as the stomach is filling up,
02:11 receptors are, are detecting that degree stretch. And what they're doing is
02:16 saying we are filling up if I'm up, that means there are things
02:18 need to be digested. So I'm to start sending signals to these cells
02:24 to my system to let them know we have food that's responsible for
02:29 The chemo receptors that are located in stomach are going to detect the changes
02:34 the presence of the proteins. So proteins that are going to be
02:37 they're going, oh look, they're . Let's start releasing hydrochloric acid.
02:41 , let's start releasing pepsinogen. So can start breaking this stuff down.
02:45 then again, signals are relayed up the medulla from the medulla. They
02:48 down through the vagus nerve. The nerve reinforces through the endocrine system.
02:52 we talk about G cells. G are responsible for releasing a signal out
02:57 the stomach to the other cells. so that's another, that's the endocrine
03:02 . All right. So G cells being stimulated by the vagus nerve.
03:07 G cells are, are also sending to release that pepsinogen and to release
03:13 hydrochloric acid from the chief cell and parietal cell make sure you get the
03:17 one. Chief cells for pepsinogen parietal , hydrochloric acid. So when food
03:24 present, I'm up regulating the production these chemicals for digestion, right?
03:31 it's pretty straightforward, it's just the of regulation gets complex. But guess
03:37 have I described the mechanism of No. All right, just understand
03:43 nerves. So we're gonna be dealing parasympathetic and understand endocrine through gastrin.
03:50 right, then we have the intestinal . So this is on the other
03:55 , this is after the meal. you've just eaten a big giant juicy
03:59 with the fries and the chili cheese the two giant shakes and you're sloshing
04:05 the house because you can barely And that food is slowly moving into
04:10 intestine. What do we say when gets ground down and becomes liquid
04:14 That's when it's going to move into intestine. And what it's gonna do
04:18 it's going to oppose the other Right? Because it's in control.
04:22 the one that's saying I want stuff my inbox, but I want to
04:26 the rate at which my inbox gets . So don't send me stuff until
04:31 ready for it. All right. with regard to the nervous system,
04:35 trying to prevent, over distinction, doesn't want to damage itself. It
04:38 to deal with what you're, what sending it. All right. The
04:42 kind serves as a signal as well block the module from activating through the
04:49 , right? So there's chemo receptors are located there. And then in
04:53 of the, the those the endocrine , we mentioned the two big chemicals
04:59 , right? And we mentioned sein to release bicarbonate, to reduce the
05:07 , to create an environment that favors and cholecystokinin to start releasing those enzymes
05:14 are responsible for digestion. OK? those are the three phases. So
05:21 , before I eat, during during what I eat, I'm,
05:24 , I'm adding in and then after eat, I'm regulating how much is
05:29 metered in. Does that make sense far? Ok. So that kind
05:36 catches us up from, from Tuesday. Gotta remember what day it
05:41 . It's hard. And so what want to do is I want to
05:44 that gear and I want to move the biochemistry. All right. And
05:48 , we're not when you hear the biochemistry, don't think I'm going to
05:51 dealing with a lot of chemistry I want you to understand what we're
05:55 is we're just asking the question is I'm putting Cheetos in my mouth,
05:58 am I getting out of it? many guys are nutrition, nutrition majors
06:03 do nutrition? Great. I'm gonna every single one of you. All
06:07 . And I'm not doing it on . I'm just, I, I
06:09 saying this because it's true for your . It's less true for my age
06:13 that basically you can eat anything you because your body knows how to deal
06:17 it. When you get my your metabolism goes to crap. And
06:20 you're not able to live a life , on stale pizza. And Cheetos
06:25 , I miss being your age and was just awesome bags of Cheetos.
06:29 , that's what I lived on. right. Now, if these molecules
06:35 not make sense to you, I you to go back and look at
06:39 first or second chapter in the That's not part of this class,
06:44 it is part of a MP one talks about the biomolecules. Right.
06:49 , if you get lost, I don't know what a carbohydrate
06:51 just go and just briefly skim through if you can always go to Wikipedia
06:55 , but you never know what you're to get. Right. At least
06:58 the textbook it's going to be to you into this. All right.
07:03 again, I'm not going to try go too far, but basically the
07:07 are the sugars that we consume. right. Uh We primarily get these
07:13 from and I'm just gonna bring it carbs. We get them primarily from
07:17 and it's not true for everything. mean, we have things like milk
07:20 which is lactose. Um when you meat, you are getting sugar because
07:27 stores up sugar in the form of . You just don't have a lot
07:30 it. So you actually get carbs you're consuming just meat, you
07:35 it's much, much lower right Typically what you're consuming are gonna be
07:42 monosaccharide and disaccharide which consist of these . So you guys like fruit.
07:48 . Great. You guys love your . Mm Sugar good, right.
07:53 right. Some of you are like , well, um I don't like
07:56 cane. I get my sugar from beets. That's, it always carries
08:01 beet flavor with it. Um Honey . This is where we probably
08:06 primarily getting our monosaccharide and disaccharide. when we think of the more complex
08:11 , the polysaccharides, these are coming the grains that you eat. These
08:16 from the vegetables that you eat. of them are indigestible. We don't
08:20 the right enzymes to break them And so they remain in our body
08:24 fiber or in our digestive system as and it provides bulk for the stools
08:29 it provides food and materials for the that live in our digestive system.
08:34 so when you're having a hard time to the bathroom, what's the thing
08:37 they tell you to do? Eat fiber? Right? Well, you
08:41 go buy Metamucil, which is fiber or you can sit there and munch
08:46 either way works. Ok. So soluble polysaccharides are like things like
08:54 If you've heard the word pectin, is something that's found in fruits.
08:57 actually used sometimes as a preservative. insoluble ones is cellulose. I like
09:02 think of the, the best example cellulose is celery, right? You
09:08 use more energy eating celery than you out of the celery, right?
09:13 basically, it's just, it's basically in water is what it is.
09:19 right. So this is the thing where you get the kind of the
09:23 from is either the pin or the other things like cellulose. Now,
09:29 we do is we look at and can kind of see because we've already
09:32 about it that we organize sugars based their size. All right. So
09:36 look at how many repeating units do have? So, a monosaccharide is
09:40 simple sugar, that's a single And so the ones that we're most
09:45 in, because this is what our consumes for fuel is glucose, galactose
09:50 fructose. They're all isomers of each . And if you don't know what
09:53 isomer is, that's OK. All , we're not, I'm not asking
09:57 question, but you can take galactose you can convert it into glucose.
10:01 can take fructose and clerk and convert into glucose. Our body for the
10:05 part uses glucose as the fuel for brain fructose. Interestingly is used by
10:12 cell in the body for its fuel . And that's actually sperm. It's
10:17 weird why I don't know why it's that path, but it, it
10:22 . All right. The disa right two of these subunits in different
10:28 So the three common ones that you're familiar with are sucrose. That's the
10:32 sugar that you can get from beets from cane. Um maltose which comes
10:37 grains and then you have lactose which from milk. All right. This
10:43 one I like to live by right . That's the good one. Mm
10:50 you. All right. And then , starch, that's your polysaccharide
10:54 Like I said, that's indigestible All . So what we do is we're
10:59 take these big molecules, these we're gonna break them down to
11:03 We're gonna take the diss, we're break it down the monosaccharide and it's
11:07 monosaccharide that we're able to absorb. the process of carbohydrate digestion is to
11:13 it down to one of those three three different uh sugars. And so
11:18 you look at this, you're gonna , oh my goodness. There's so
11:21 information up there. Don't worry about the steps. That's not the important
11:25 . The important part is understanding where taking place and what you're getting out
11:28 it. So in the mouth, have one enzyme, it's called
11:33 Amylase. Amylase is a enzyme that down polysaccharides. So when you take
11:39 uh French fry and you shove it your mouth, you're beginning the process
11:44 breaking down the starch of the fry smaller units, probably smaller polysaccharides.
11:52 then ultimately down into disaccharide. And when that thing gets down to the
11:56 , you end the process of digestion sugar for a little bit. And
12:01 when that material moves to the that's when you're going to continue breaking
12:05 down with the pancreatic enzymes. one of them is pancreatic amylase,
12:11 is going to continue breaking it down you finally get down to that
12:15 And then in the brush border, where you have enzymes that are disaccharide
12:22 aces. All right. So you a, a disaccharide ace that breaks
12:27 galactose. You have a disaccharide ace breaks down glucose. You have a
12:30 or two glucose or. So you sucre, you have um uh m
12:37 have lactase. All right. I'm not gonna ask you to raise
12:41 hand. But if you know someone are lactose intolerant, what are you
12:47 ? What do you have? That's fun lactase, right? And that's
12:51 the brush border. And so you're able to break that stuff down the
12:55 down. All right. And so why you have this kind of little
13:00 here. So galactose and fructose are are all three of these are going
13:06 be carried over, they each have own little carriers. And that's what
13:09 little picture is showing you is look, I'm starting off with these
13:12 giant molecules and get down to these sugars and then those smaller sugars finally
13:16 different combinations with different enzymes which you need to know, you know,
13:20 down into this brush border and down , that's where I have these enzymes
13:24 start breaking down the disaccharide and trisaccharide their individual components. And then I
13:29 transport them across the membrane of those of the, of the small intestine
13:35 I'm absorbing them and now I can them as fuel and building blocks.
13:40 so once I transport it to the because remember those portal system moves all
13:44 material from the uh from the digestive to the, to the liver.
13:48 the liver says, oh, we don't need galactose. Let's go ahead
13:51 convert that into something we can Oh, we really don't need
13:54 Let's convert that into something we can . And so you convert them into
13:59 and then it's like, well, don't want to use all the sugar
14:02 the same time. So let's store up. And so one of the
14:05 that it will do, the liver store up sugar in the form of
14:10 and muscles will take up glucose when delivered to them and it will store
14:14 up as glycogen. And then some the glucose is gonna be broken down
14:18 we'll see a little bit later and it's rebuilt in the form of fats
14:22 then the fats transported to where it to be stored up. Ok.
14:28 the gist of it here is that come in many different forms. And
14:34 we do is from the mouth and the small intestines, we break down
14:38 big things and turn them into small , the small absorbable subunits, the
14:46 and it's those that are transportable via sort of transport mechanism. Now,
14:52 mentioned already, cellulose, cellulose is indigestible. We don't have the
14:56 So you can see here, we have places like we'll have shapes that
15:02 we, we can't get into that to break it apart. And that's
15:05 we say it's indigestible. So we have the proper enzymes. Carbohydrates.
15:13 . Yeah. All right. Right now, primarily we get proteins
15:20 animal products, but we also can them from uh vegetables and from legumes
15:26 other things. Um, basically, you're dealing with amino acid, you
15:31 get all of your amino acids from products because they carry all 20 amino
15:38 that we use. But when you a vegetarian, you're gonna have to
15:41 least balance your diets out between the and legumes and the vegetables because each
15:47 of those are missing what we would essential amino acids. So you have
15:51 balance between those two. Otherwise you deficient in an amino acid which can
15:56 harmful in trying to uh to produce own uh proteins. Now, what
16:02 do is we try to balance our . All right. And so nitrogen
16:06 simply is that equilibrium between what we consuming. So what's coming in through
16:11 diet and then what you are losing urine and feces? All right.
16:16 we, we, we're ignoring what actually using to build stuff with,
16:21 . So if you have a positive balance, that means you're absorbing more
16:25 than you're actually excreting and the negative would be you're excreting more than you're
16:30 . Now, what is a Remember? It's a polymer of amino
16:33 , it's just chains and chains of acids. And so, uh when
16:37 digesting a protein, what you're doing you're releasing those 20 different amino acids
16:43 then your body is going to use . So, in order to digest
16:46 protein, which can be many, , many hundreds of amino acid,
16:51 have many different types of enzymes that responsible for breaking these things down.
16:57 , what an enzyme does is it at the um the immune bond between
17:02 the peptide bond between the two amino . Each enzyme recognizes specific types of
17:10 . It might be between like for , Trippin, which is one of
17:14 recognizes wherever there's a lucine, it up to the lucine and then it
17:19 the peptide bond between a lucine and one that precedes it. So that
17:23 be an example, right? But have some enzymes that recognize and start
17:29 down amino acids from one end. they work from the nitrogenous or
17:33 the inside. We have some that from the carboxy side. And then
17:37 have some that can recognize inside the , which are those intro peas that
17:41 mentioned on Tuesday. All right. they can act in very different
17:47 So you end up with different size . So if you take a big
17:51 and you're chopping it in different you end up with things that could
17:53 like 10 amino acid along, you get one amino acid and so on
17:57 so forth. Now, these enzymes released in their inactive form and I
18:05 this makes sense to you. Why I want to release them inactively?
18:08 do I not want them active inside cell that makes them? What do
18:13 think? What are you made up ? I was waiting for someone to
18:20 meat since we've talked about that All right, if you're made of
18:26 , right? Your cells are parts meat. What makes up meat
18:35 So if you have active enzymes that , does break down proteins, do
18:39 distinguish between human proteins and any other ? No, they just, they
18:44 for protein. These are enzymes that recognize sequences, right? Your body
18:51 know the difference between um an amino that came from a fish and an
18:56 acid that comes from a dog, ? Or from a human. All
19:01 cares for is the amino acid, ? And so if you had are
19:07 enzymes that are active and you keep in the cells that are full of
19:11 , what are they gonna do? going to destroy the cell. So
19:16 of these pepto doses are stored up their inactive form and then they're released
19:21 their inactive form and then the environment for them to become activated.
19:34 There it is prevent the enzymes from cells or the proteins inside the
19:39 All right. So once again, think about where we're doing this digestion
19:44 the mouth. We have no peptid . All right. So there is
19:48 protein digestion in the mouth when you're on that massive cheeseburger and sucking on
19:53 that, those that chili on top the fries that is just basically being
19:59 down mechanically. Right? So, mechanical digestion to go down the stomach
20:03 the stomach. That's where we begin down proteins, right? So we're
20:08 it both mechanically and this is the of the Pepsin in the stomach,
20:12 breaks those things down into smaller but it's not particularly efficient because you're
20:18 going to be guaranteed to get single acids. And so when that kind
20:23 into the small intestine, the pancreas responsible for secreting about 20 different types
20:29 enzymes that are responsible for protein These are the zymogen, right,
20:35 called the zymogen and what they these lytic enzymes here are three of
20:41 . All right. These are the most common Trippin. So it's released
20:45 its inactive form, becomes its active . Chimo Trippin agen which becomes Chimo
20:50 . And I love this proc carbo . So when you see that pro
20:53 the front that recognizes it as being um in its inactive form, and
20:58 just tells you where it's coming Carboxy Pepsid tells you it's chewing up
21:02 the back end. These are just of, of the, many of
21:07 . Like I said, it's not three, there's 20 of these things
21:10 what they do as they break these down into smaller and smaller bits.
21:15 this is what it's trying to show over here, here's a bunch of
21:18 . We're getting smaller peptides and maybe individual amino acids. And then what
21:23 going to do is we're going to down to these brush border enzymes.
21:26 here we can break down large ones smaller ones and they are actually transporters
21:31 deal with, say like tripeptide and , but we really want just the
21:36 acids. And so we have transporters the individual amino acids. And so
21:40 we're doing is we're moving large proteins breaking them down into the small
21:47 we can get our hands on and we have the transporters that move them
21:51 the Luminal cells and from the Luminal , we send them off where they
21:55 be used in your body for multiple , primarily as building blocks,
22:00 But not just building blocks. We amino acids as a food source,
22:05 fuel as well. All right. other words, we can go through
22:10 process called gluconeogenesis where we convert it glucose, taking amino acid, break
22:19 apart and put it back together. then now it's glucose, which can
22:23 used by the brain for fuel. an argument with my son, yesterday
22:33 have an argument every day but in had to do with, uh,
22:38 and food and he was angry because were gonna go have tacos on Taco
22:44 . So I guess it wasn't It was Tuesday and he was fats
22:47 bad for you. It's like, , we're designed to consume fats.
22:50 thing, we're not supposed to eat carbs. I mean, we love
22:55 , our bodies basically, when they carbs, it sends out big giant
22:58 in our brain to say, eat of these. All right, because
23:02 an easy fuel source for the but for the rest of your
23:05 it's not a particularly good thing. right, fat and proteins are what
23:09 designed to consume. And on occasion carbs, you can tell that because
23:14 you look at our teeth, we , we have slicers and rippers.
23:19 have a couple of mashers in the . All right. If you look
23:23 animal eaters or animal eaters, you , carnivores, what do they have
23:28 slicers and cutters if you look at um uh I wanna say vegetarians,
23:34 it's not vegetarians. It's um Thank you. See, this is
23:38 happens. It's so early in the . Not enough caffeine. If you
23:41 at herbivores, what do they primarily ? They primarily have grinders. They
23:45 a couple of slicers in the but mostly it's grinders. All
23:49 So we are omnivores so we do everything but, you know, fruits
23:55 show up until summertime. And I , we, we, as 20th
24:00 humans have conquered nature. In that , we can make fruits anytime,
24:04 all the time and we can ship across the world if we need
24:08 Which is where your strawberries come from the winter time. Right? But
24:14 right here is what we're designed to . It's fats, that's why fats
24:19 so good. It's when you get Marbly steak, it's like when you
24:23 butter on popcorn. Oh, yeah. Your, because your brain
24:26 it's like, oh, this is that your body wants. All
24:30 Now, most of our dietary fats in the form of triglycerides. All
24:33 . There's saturated fats which come from products. There's unsaturated fats. They
24:38 get them on your seeds and through and so and so forth. But
24:42 other fat is cholesterol. You are to consume cholesterol, you know.
24:46 you get that from like egg meats, shellfish, yada,
24:49 uh milk products, for example, most of it's produced by your
24:54 So you actually make most of your . Uh If you've heard of the
24:58 three S, those fatty acids, don't make those, you have
25:02 uh get them. Um, and , the amount of Omega three S
25:07 need is probably not as high as thought they were. If you go
25:09 look at some of those studies, were very localized in terms of the
25:13 they were looking at. So I the very first study where they got
25:17 , like, everyone must have it was like the Inuit population,
25:20 is um basically the uh North I don't know if it's North
25:27 but basically, it's an indigenous population the top of the world that basically
25:32 entire diet for the last, I don't know, 50 or so
25:36 has been whales and, and So lots and lots of fat in
25:40 diet. So they, they have evolved to consume a lot of stuff
25:45 the um the omega three s but threes are good for us just probably
25:50 as good as what we initially So how do we break this stuff
25:55 ? Well, remember if you took P1, we talk about lipids,
25:58 are multiple types of lipids out right? There are basically four classes
26:03 lipids. And when you talk about the triglycerides, the differences between each
26:07 the lipids is in that fatty acid and how long it is? All
26:11 . And so there are all sorts different types of lipids that we come
26:15 . So if they have all this structure, you're going to need to
26:18 able to digest them in such a that you can get what you need
26:22 of them. Now, these are water soluble, primarily triglycerides and cholesterol
26:26 what we're interested in. You don't to break down, uh,
26:30 It will, um, because it's fat, when it sees a plasm
26:33 , it just wants to go running it. But fatty acids, on
26:37 other hand, they're not free floating the time. Remember, fats,
26:42 other fats, they don't like So, what they do is they
26:45 together and they create fat bubbles in digestive system, right? Just,
26:51 know, that's, that's kind of they just behave. And so
26:55 we've come up with this mechanism to them to be small again, instead
26:59 big bubbles, we want to create bubbles. This is what the bile
27:02 we're talking about is for now we're gonna go through all the steps because
27:07 think if we went through all the , you'd be like overwhelmed,
27:10 But I want you to like We start off with this big old
27:13 fat bubble. And what we're gonna is we're going to emulsify it using
27:18 to create smaller bubbles, which are to as my seals. Now,
27:23 process of digestion begins in the Now, we don't use bile in
27:27 mouth if you have bile in your . That's a bad thing,
27:30 That's something you're probably thrown up or , right? But we have
27:35 Li Ase. So we begin the of taking triglycerides and we start breaking
27:41 down into free fatty acids and the are all backbones. All right.
27:47 go down to the stomach and you gastric Liba gastric lip lase continues the
27:54 of breaking things down. You move into the small intestine and then here
28:00 where you're gonna have a pancreatic lip and this is where the bile comes
28:05 because you're slowing down everything. Remember duodenum is saying, I want to
28:09 my time and break everything down so can absorb it. So what I'm
28:14 do is I'm slowing down this I'm introducing bile, which is basically
28:20 that big old fat bubbles because the keeps wanting to hang out with itself
28:25 we're going to make it so that creates these smaller bubbles. And then
28:29 we take this small my seal, have an enzyme called lipase and another
28:35 called co lipase, which is derived a vitamin. And what it does
28:40 it comes in is able to bind chemicals in the bio that have inserted
28:47 into that membrane and it hangs out says, now I have a place
28:50 perch so I can start breaking down . And what you do is you
28:54 breaking down layers and layers of these molecules and as they get broken
28:58 they're gonna get absorbed by the uh of the, the Luminal cells of
29:05 digestive system. Now, when we that, all right, remember fats
29:12 want to be in water. It matter if they're inside a cell.
29:14 doesn't matter if they're outside of a , they hate the water, the
29:17 hates them. It's a mutual Right. They are excluded from one
29:22 . So, if you want to fat through the body, you have
29:25 find unique ways to keep it away water. So when a free fatty
29:31 gets absorbed, it's immediately transported. molecule, grabs it, transports it
29:38 helps it uh get packaged up into structure called the Kylo Myron. So
29:43 a weird word, Kylo Myron. it's taking proteins and fats. And
29:48 you do is you pack it all , you create this bundle that you
29:52 now release through a vesicle. this bundle of proteins and fats is
29:58 big to be taken up into the . And this is why we need
30:03 that lymphatic structure that sits in those tiny villa. Right? And so
30:10 we're, what we're doing is to the fat to where it wants to
30:13 out, whether it be to be as fuel or whether it to store
30:16 up for later use like me. right, I'm gonna use Kics for
30:23 form of transport. Now, the salts aren't going to be absorbed.
30:29 they stay inside the lumen and they'll broken down or they'll be reused.
30:34 other words, they'll just kind of recycled, but ultimately, they'll be
30:37 down and used. Now. I don't want to go into this too
30:44 here. But you, you have taught at some point that fats are
30:49 for you. Right? Don't eat . Stay away from fats, fats
30:54 . That's not true. Ok, are an important fuel and we'll see
30:57 in just a moment. But what need to do is we need to
31:00 this through the body. And so words probably look familiar to you.
31:04 you heard of H D L Have you heard of L D L
31:09 ? You may not have heard, some of you may have have heard
31:12 V L D L s. All . They're all related to each other
31:17 they're related to Kylo Micros, So Kylo Micros are how you package
31:22 fats and deliver them from the small to other structures. And so this
31:28 lipoproteins, it's triglycerides and this is you just start moving things around.
31:34 , the liver plays an important role packaging fats and moving things around or
31:39 fats for fuel, you know, and breaking down fats in the process
31:45 beta oxidation, right? But one the things I'm gonna do is I'm
31:49 take the cholesterol that's been delivered to . If I'm the liver, I'm
31:53 take the fats that have been delivered me. If I'm the liver and
31:56 gonna repackage them for delivery to some system. Right. So let's say
32:02 , I'm sending it to muscle. right, I need to send that
32:06 to the muscle. The liver is for packaging that up. I want
32:10 send it away for fat, you , to sort up away. I
32:13 to package it up. Ok. so what I'm doing is I'm doing
32:17 same type of process that I did the Kylo Myron and I'm creating the
32:21 L D L. All right. as the cholesterol is shed from the
32:27 L D L and picked up by cells that V L D L becomes
32:31 L D L. And all it's is it's taking the fat and delivering
32:36 someplace. Now you have all this and storage and your body decides,
32:44 know what this is free energy that can use. I want my fat
32:49 from my fat stores. So what does is the fat cells take those
32:56 and package them up and this is we get H D L s.
33:01 V L D L s and L L s are moving from the liver
33:05 the tissues and the H D L moving fat from the fat stores,
33:12 adipose tissue to the circulation to the . All right. So those are
33:20 transport mechanisms. So far. So , pretty straightforward stuff. Huh?
33:36 , everything you eat comes from something was living. All right, you
33:42 avoid that. Something had to die order for you to survive.
33:47 whether it's a plant, whether it's bacterium, whether it is a cow
33:55 whatever, whatever you eat fish, was something that was living at some
34:01 , which means it had nucleic All right. So that Cheeto has
34:07 , nucleic acid in it. Does look natural? Especially if you put
34:12 flaming hot on it. It looks unnatural, right? But it was
34:17 that was living at one point. need to deal with those particular enzymes
34:23 those particular biomolecules. So we have . These are nucleases. We have
34:29 deoxyribonuclease, we have a ribonuclease. deoxy deals with DNA, the ribonuclease
34:35 with R N A. If you anything that is a protein, if
34:39 put anything that is a fat, you put anything that's a nucleic
34:42 if you put anything that is a into your body, you have an
34:47 for the most part that is going break it down into something. This
34:50 where I kind of go off on little rants and I apologize with my
34:54 rant for those of you who are scared to death. The bovine
34:58 hormone, right? Oh, B G H. It's in my
35:02 . Well, guess what? There enzymes and, and other hormones and
35:06 in all your food, right? guess what? We have a digestive
35:10 that sees B G H for B G H is a peptide and
35:16 it sees a peptide, what does do pops into the stomach? Stomach
35:20 , hm, that's a peptide chop, chop, chop,
35:24 chop chop, right? The only that are difficult for our body to
35:29 with are the lipids because lipids can't contained inside of the digestive system because
35:35 have cell walls that are made up , of, of lipids. So
35:39 want to slip out and sneak away soon as it's able to. So
35:44 you consume something that has a weird in it, I'll see here.
35:52 are the fish eaters in here who salmon? Just one of the
35:59 And the reason I say one of swimmers because can all of you guys
36:02 like a fish? Did you guys fish superpowers? No, this is
36:08 a comic book. Getting bit by radioactive spider will not give you
36:13 Sorry if the salmon is not making a better swimmer. All right.
36:17 wish it were. Then I'd say . All right. My point is
36:22 that we have enzymes that break these , these genes down. So they
36:27 not inherently being absorbed by your body being used in nefarious ways. Your
36:34 just looks at it and says, , nucleic acids, chop,
36:36 chop, chop, chop. Oh me just break it down even
36:39 Oh, I've got a ribo Let me absorb that and I can
36:42 this ribo sugar sugar for either fuel I can use it to make my
36:47 , uh, nucleus sides and notice have other enzymes that break them down
36:55 further. All right. That was little aunt. So, basically what
37:03 trying to do is don't be afraid what you're eating. I mean,
37:05 you like something and you're like, , I don't know, this might
37:07 bad for me. Just don't eat lot of it. Like me.
37:12 for breakfast, lunch and dinner. . Wow. You guys take your
37:22 , take your vitamins. Gummy Everybody. That is the best,
37:28 is the single best invention Of the century. You didn't have to grow
37:34 with the Flintstone vitamins that I had grow up with. Oh, Flintstone
37:41 . When you get old, they like oats. You know, they
37:44 those big old horse pills that taste dirt. Now, gummy vitamins.
37:49 a winter winner. Why do we vitamins? Well, you need vitamins
37:53 normal metabolism. What they do is serve as one of two things.
37:57 right, they're either gonna be used a precursor to make something else in
38:01 body or they're used as co factors allow certain metabolic activities to occur.
38:08 , the easy way to think about is in terms of breaking them down
38:11 their classes, you have fat soluble you have water soluble. Um,
38:16 almost 100% certain. I don't ask to identify which one is which,
38:22 in the event that I do just the water soluble ones are B&C and
38:27 holly ones must be fat soluble. ? Make it easy. Find the
38:30 one memorize that one. All the are the opposite, right?
38:34 So sorry, fat solubles. These the precursors. I'm gonna use vitamin
38:38 as an example. Here, vitamin is this uh basically it's a long
38:43 with two uh organic rings at the . And it's actually a mere image
38:48 itself. So if you took it split in half, you'd have this
38:51 look exactly the same as the other . And the truth is if you
38:54 an enzyme and split it in you have a new molecule, two
38:57 molecules, I mean that are, the exact same, it's called
39:01 And if you took a MP you learn about the eye and you
39:05 that the eye is dependent upon this called retinol that allows you to have
39:11 . Vitamin A is the precursor for retinol. There's a L not O
39:18 , all right. That's just an . So that would be a precursor
39:22 co enzymes. So remember when we at COBASE, that's an example of
39:26 co factor. It's something that the one needs in order to do its
39:30 . And so what vitamin B and do is they serve as co factors
39:34 particular metabolic activities. And there's a of different B vitamins. There's only
39:39 C vitamin. Now, there are that are essential and there are vitamins
39:44 are non-essential. When you hear the essential, that means I can't make
39:48 , I have to get from my . I mean, or it means
39:51 can't make enough of it quick So I have to get it from
39:54 diet. So essential is gotta get from the diet. Non essential means
39:59 body can produce it. So when pick up your uh Captain Crunch and
40:05 says eight essential vitamins and minerals. it providing for you? Something you
40:10 in your diet? Ok. these are going to be absorbed by
40:15 small intestine hint, hint everything is all these things, carbohydrates proteins,
40:21 , nucleic acids, vitamins, These are all being absorbed in the
40:26 intestine your minerals. This is another one. Uh these are the inorganic
40:33 you can see here, we have major ones where you have to consume
40:37 a bit per day. And then have the trace worms which you need
40:39 little per day. All right, are not used as fuel. What
40:42 do is they work with your nutrients they serve as a way to strengthen
40:47 structures within the bodies. All Um One of the biggest scams uh
40:56 you'll see is you'll see organic, minerals. There's no such thing as
41:01 organic mineral. It's either a mineral it's not. Right. You can't
41:08 get a mineral. I, I I told this to the A P
41:10 . Where do we get our You know? Do we go find
41:15 from special places? No, we take old cars, we grind
41:20 down, we take the iron from steel and then we put it in
41:24 cereal as iron fortified. Well, you don't like that, the other
41:28 they get is after they desalinate an , they extract the iron from the
41:33 and they can use that as a to put iron in, in
41:37 uh, in your vitamins. Where does it come from?
41:43 you go out to the ocean, dredge up seashells, which is calcium
41:48 . Grind it down into a powder into a pill. You got
41:55 Hm. Don't like that. let's go find some limestone. We'll
41:59 the same thing. I know it terrible. But if you think about
42:04 all our food comes from, it's horrible. Right. And it hope
42:09 . So my point is, don't be fooled by fancy labels.
42:15 right. It's really simple stuff. . And if you want to check
42:18 the iron thing to see if I'm you the truth. Go buy a
42:20 of iron fortified cereal. Go take cereal and put it in a
42:25 grind it down and then get a good magnet and then run it over
42:29 powder and see if you get filings of it. You will, you
42:35 , won't be a lot because there's a lot of iron in it,
42:38 there's iron. All right. So body stores up stuff that it needs
42:45 there's like these capacities that your body capable of storing and then anything you
42:50 need, you're just gonna pee it on out. All right. So
42:53 , you store, uh, for purposes of heading against your diet
43:01 So let me ask you have, pissed off the, the nutrition people
43:04 . No. Ok. Just let know when that happens. All
43:09 Finally, um, well, not , uh, dealing with,
43:12 balance here. This was always just of frustrating to me because I've,
43:18 know, you learn this after you weight and you're trying to figure out
43:21 to lose weight, you know, for some of us it's always going
43:24 be an issue in life, you , I mean, I think I
43:28 good for like three years of my life and then after that I just
43:31 to hell in a hand basket So it's easy to think in terms
43:37 , well, oh, well, food that I need to eat is
43:39 to be equal to the amount of that I'm going to need to keep
43:44 body going and to do all the for the day. And that's a
43:47 simplified way of looking at energy but it's more than that. All
43:52 . Um, typically what we do though is your energy needs are those
43:56 that you need. And calories again a terrible way to measure food in
44:00 of energy. But that's just what do. But what we say is
44:04 are needed for whatever basal activity we , plus whatever physical activity we
44:08 So if you don't know basal your basal metabolic rate is the minimal
44:12 of energy you need in order to yourself alive. So literally just lying
44:16 the bed and not dying, heart beating, pumping stuff, all
44:22 stuff that is B M R, ? Powering all that activity And that
44:27 up of all the energy your body . That's about 60-75% of the energy
44:31 use per day. So just the that you exist, you're using about
44:36 of the energy that you're taking which is pretty incredible, right?
44:42 out exercising and stuff that only accounts about 15 to 30% which is crazy
44:47 it's like, man, I'm just , I'm just gonna work it
44:49 Nope, that's not gonna be the thing. So if you want to
44:52 lose weight, what you really need do is a adjust how much your
44:55 is using as far as the B R is concerned, there's also the
45:00 effect of food that's also just energy kind of wasted. It's the food
45:04 you're using to digest, absorb and . So it's metabolic activity as
45:08 Now, depending on your age, , your height, your weight,
45:12 that stuff, your formula to figure what all these numbers are, are
45:16 to be different. So if you go look up A B M R
45:19 online, just know that it's not to be as accurate as it could
45:22 . There's always some factor that it's in consideration, right? But that's
45:29 we generally speak. Think of in of energies is B M R and
45:36 physical activity and then how much it to actually break down the food that
45:41 gonna use. No, it's You all have appetites. Do you
45:49 what an appetite is? What's up ? An appetite is a desire to
45:53 food. My appetite is 24 77 a week. If I see
45:58 I wanna eat it. My daughter a girl scout. I have 42
46:03 of girl scout cookies in the house every day I walk by one of
46:07 cases and I look at it and like I could take a box.
46:11 never know. I don't, it's , very hard for me. So
46:18 a desire to consume food. Notice that there are multiple triggers it is
46:22 necessarily physiological. Ok. Physiological is hunger would be. That's the need
46:28 food. All right. And this signaled by the presence of GRE in
46:33 blood. All right. Grein is hormone that says you need to eat
46:38 now. So when you have those pains or really hunger pangs, that's
46:45 telling you, let's consume food, put food in the body. All
46:51 , here's a fun word, It's one of the hardest words to
46:56 because you look at it. How you wanna say that? Because you
47:00 satiation, right? Which is a word. But satiety and then,
47:06 then E T satiety, this is you feel after eating a meal.
47:13 this is a result of the presence other hormones that basically tells you,
47:17 you're full and you don't need to it anymore. Now, there is
47:23 hormone that's produced in your adipose tissue responsible for inhibiting hunger. You can
47:30 a little picture over here. It's even shown here. All right,
47:34 got Grein versus leptin. All Leptin is this hormone that's produced in
47:39 adipose tissue. It inhibits hunger. supposed to be our friend, but
47:46 is not our friend. It is mean little hormone. All right.
47:51 the thing is about this hormone is when it gets adjusted, readjusting it
47:57 to where it should be is very difficult. All right. And
48:01 what this, this little statement down has to do with. All
48:05 So how much leptin your body produces genetically determined. The less adipose tissue
48:11 have, the less leptin you're gonna more hungry, you're going to
48:16 right? So, if you're thin a rail, right? You have
48:20 B M R, you have the exercise that you're doing, your
48:24 is gonna be telling you it's time eat food. You don't produce a
48:27 of leptin. Those of us who adipose tissue, you're gonna produce more
48:32 . That's gonna say, hey, don't need to eat as much.
48:35 the thing is is that when you too much fat, you end up
48:40 more circulating leptin and your body becomes to the leptin. Yeah.
48:47 So, genetically speaking, that's what saying is that someone who is
48:51 generally speaking will produce that hunger and they, that leptin will come up
48:55 basically say it's time, it's time stop. But the idea is,
48:59 your body is trying to maintain the , right? So you start off
49:04 little leptin and you actually increase the of leptin as you go along.
49:09 like me who started off. What's word I wanna use? Stocky?
49:13 that a pli word? Stocky? gonna use stocky. All right.
49:18 family is stocky. All right. stocky. Like I'm creeping around stocky
49:23 in like, like that. Right. Oh, and it gets
49:27 worse. I I'm I'm just gonna ladies, when you get pregnant,
49:31 leptin numbers go whack a do and way your way your body works.
49:37 I see all these women are now at like what, right, the
49:40 your body works is that you're designed protect the baby until a certain point
49:45 which point your body says, I'm going to protect myself. And
49:49 part of the way that you store fat and store up of nutrients during
49:54 and then afterwards is affected by this right here and it's affected by estrogen
50:00 . So men don't have the same , but it's to make sure that
50:04 guys survive during pregnancy, right? Not in the 21st century, but
50:10 imagine there are gonna be lean times there are gonna be uh uh fat
50:14 , so fasting and feasting times, ? And so over time, your
50:20 had to figure out a way to sure those things stay in balance.
50:23 the idea here to answer the question genetically speaking, how much left can
50:26 produce is genetically determined? So how you produce, how much I produce
50:31 gonna be different? And it gets like I said, it gets a
50:34 weirder and I don't want to go all that. Mhm All right.
50:46 which time do I have? All , I got plenty of time
50:50 Put your hands down. We're not . This is not gonna be on
50:53 test, this is just to freak out. OK. We're gonna get
50:56 reproduction here in just a little All right, you guys heard the
51:02 epigenetics? You know, some of have, some of you are
51:05 I don't know, epi means So it's genetics above what you guys
51:07 learned about in, in a very sense. It's not just your genes
51:11 control things, they're things that are and things that control how your genes
51:15 expressed, right? That are independent what genes you actually have. So
51:19 example, I have a fear of , not because I fell 20
51:23 I actually had a fear of heights before then. My dad has a
51:26 of heights. My grandfather had a of heights. Why it was something
51:31 was imprinted upon a particular gene that heights equals danger and has been passed
51:36 generation to generation to generation two of kids have the same fear of
51:41 You know, they've never been up top of anything worth falling. All
51:45 . But it, it exists, ? So, epigenetics is some is
51:49 way we control gene expression on top the presence of whatever particular gene
51:54 All right. Now, I'm gonna to explain this in such a way
51:57 I don't confuse you. All But ladies, your Reproductive systems,
52:07 all both males and female reproductive systems developed at the same time, about
52:10 22 of gestation. So, egg sperm come together 22 weeks later.
52:16 when the reproductive systems are being formed the embryo. All right, The
52:23 reproductive system is already building up the it needs for when it becomes sexually
52:31 . 14-16 years later, males, wait until the 14 or 16 years
52:36 really kind of start developing that. you uh when you were in or
52:44 you were basically in, I'm talking the ladies for a moment when you
52:47 in inside your mother as she was inside her mother. All right.
52:54 remember she is undergoing development, she's her reproductive system. You're, you
53:00 half of that O or you, are the O plus a sperm.
53:05 that O is having epigenetic markers being on that o based on what's going
53:12 with your grandmother and her environment. put this, I know it's,
53:19 , it's, it's weird. So example that's most used in explaining this
53:23 you, you brought up the leptin who were um were pregnant during the
53:30 depression were, you know, were and not eating well, right?
53:36 then what they did is they gave to a, to a little
53:39 the little girl grew up and then got pregnant and had her child,
53:44 grandchild and the grandchild was basically whenever eat, she'd basically store up food
53:50 , or, or, you nutrients because her grandmother experienced starvation because
53:57 gene genetic marker said lean times, got to pass it on to my
54:04 . So that's kind of some of stuff that you're describing, you
54:08 that would be the example of a determination. Weird. Yeah. So
54:17 that tells you is your grandparent, grandkids ladies are gonna have to cope
54:23 and deal with the stuff that you're with or are basically creating defenses for
54:29 you're dealing with right now. you're not pregnant but maybe for
54:33 whoever happened to be pregnant, just about that while you're pregnant that
54:37 you're imparting to your grandchildren. Those . I went way off the track
54:46 . Ok. All right. Let's this bad boy up. So,
54:51 what I said, you can live a diet of Cheetos. Can you
54:56 on a diet of Cheetos? no, but could you do it
55:00 say a week? I mean, , let's just say, you
55:03 it's, it's end of days, know, zombie apocalypse type stuff.
55:07 you go and live off Twinkies for little while? Sure. Right.
55:12 the reason for it is because of , well, I love this picture
55:15 over here because what you gotta do we think of nutrition simply. All
55:19 , all I gotta do is meet needs of my body and I'll produce
55:23 the energy I need and, and will be good to go. But
55:27 thing is, is that we don't 24/7. Well, some of us
55:32 eat. I, I may be as I sit here and drink my
55:38 . When we take in nutrients, take them in at very specific
55:42 We go through periods of feasting, go through periods of fasting. But
55:46 thing is your brain always, always needs glucose. And so what
55:52 do is given um what it is we're consuming is we're able to convert
55:59 thing into others. All right. other words, it's not necessarily what
56:06 eat. It's how I am able convert it from one thing to the
56:11 . Now again, we're gonna see this is a nuanced statement,
56:18 Because there are certain things that are . Like if you eat just a
56:22 diet, are you gonna survive? ? Why? Right? There's an
56:31 amino acid that you don't get. so eventually you will deplete yourself of
56:35 amino acid. And then now your can't make certain proteins which will cause
56:41 , right? But the idea as long as I'm consuming things,
56:47 body should be able to shift based need. Now, when you are
56:53 and digesting, absorbing food that's called absorptive state. And this usually is
56:58 first four hours you think of the plus the first four hours after
57:03 So that's roughly the absorptive state, know, the time it's roughly
57:09 So here what you're doing is you're glucose amino acids and free fatty acids
57:13 you're shifting them from, from the system and you're putting them into the
57:19 . So you're basically creating an environment there is a nutrient rich environment.
57:24 so your body is going to do couple of things with this,
57:27 It's gonna take glucose for example. it's going to send that to the
57:31 into the muscle cells and the liver cells. Ok? I can't use
57:34 right? This second. But what can do is I can store it
57:37 and so I'm gonna make up All right. So it's storing up
57:40 in the form of glycogen. All , it says, hey, adipose
57:44 , we got all these fats floating . All right, what we want
57:47 to do is we want you to that up. So remember we package
57:49 those fats up, we send them the fat tissues, the fat.
57:52 does it do? It says, right, I will store it
57:55 So what we do is we create from the free fatty acids and we
58:01 things up that way. All this is called lipogenesis. And the
58:06 thing that we're gonna do is we those amino acids and we can do
58:11 couple of things with them. But what we're doing is we want to
58:13 proteins out of them. All So, when you consume proteins,
58:18 make yourself bigger and stronger. All , presuming you're exercising. Now,
58:24 time between meals, now that you're there going, wait a second,
58:27 have a meal at noon and I a meal at six. So,
58:30 you're telling me is my absorptive and absorptive states are kind of overlapping and
58:34 like, yeah, we probably eat much. But, you know,
58:39 kind of how we're wired is to too much. Now, what we're
58:44 during the post absorptive state is all glucose and free amino acids and the
58:50 and the free fatty acid, what done is we've kind of removed them
58:55 the blood and now our body is looking for those for the purposes of
58:59 or for building or whatever. And now we have to move things out
59:03 circulation. I should have pointed out I failed to do so, this
59:06 under the control of insulin in the state. When you get to the
59:10 absorptive state, you're switching which hormones . It's Glucagon. And so
59:16 what we're doing is we're basically breaking glycogen. So that's glycogenolysis. So
59:22 , the glucose that we stored up glycogen is now being broken down.
59:25 we can free up glucose, those that we stored up in the adipose
59:30 . Well, we're going to break fat down through the process of lipolysis
59:34 free up those, those fats for tissues to consume. And then notice
59:39 in this statement, we have nothing about proteins because you don't want to
59:43 down proteins. If you break down , your body, you're basically destroying
59:47 body. This is just a different if you want to see what all
59:52 interaction and talking looks like. So food that we eat can be used
60:00 as building blocks or can be used fuel, fuel. And what I
60:03 to focus here on is on fuel . And again, this is one
60:06 those things. It's just showing you we can go from consuming a fat
60:11 providing energy through the same pathways as did. If we took in
60:16 All right, different pathways or different pathways result in shared pathways. All
60:24 . So what we're gonna do is gonna take molecules and we're gonna do
60:27 through a process of oxidation. This a chemical reaction. All right.
60:32 what we're gonna do is we're going pull from this chemical reaction energy in
60:36 form of A T P. All . So glucose is con converted through
60:41 stages. It goes through a process glycolysis, then through pyro oxidation through
60:47 citric acid acid cycle and ultimately through electron transport chain, glycerol, which
60:53 the backbone of the triglyceride and the fatty acids. What they do is
60:58 can enter them in the glycerol can through here through the um process of
61:05 about midway through. And then the fatty acids. What you can do
61:08 you can clip off portions of that acid chain in form of uh uh
61:12 structure called acetyl coa which is going be found down here. So it
61:18 through the citric acid cycle and amino . What you can do is you
61:22 them, basically take off the amine then you get rid of that through
61:26 urine. And then you're going to different steps depending upon which amino acid
61:31 using. So you can come through glyco, you can come down through
61:35 acid and there's other steps within the acid cycle that you can take advantage
61:40 . Now, in all of these have I said specifically how each one
61:44 being used? Did I say you to do this? This is the
61:48 . This is the enzyme. So under no circumstances. What we go
61:53 here, do I want you to enzymes? All right, this is
61:57 that class. You want to do class. That's biochemistry, tons and
62:01 of fun. My other point here that you can go from one type
62:07 the other as long as you get 45-50 essential nutrients into your body,
62:13 , as long as you're not over , you're going to keep yourself alive
62:16 going. Now this is that point I kind of pissed off the
62:20 They're like, no, no, , no, no, no,
62:21 a second. But remember the key is there's 45 to 50 essential
62:27 So, if you can get then everything else is just kind of
62:31 , I've got the nutrients that I use to inter convert. So what
62:37 wanna do is I want to go this process of cellular respiration,
62:40 this glucose metabolism, I got 10 here and it's thick. All
62:47 It's, it's not the fun But what I want to point out
62:52 is that we're looking at starting points ending points. All right, we're
62:55 looking at all the steps. All . And what we're doing is if
62:59 think of each chemical as having that, that atom, that element
63:04 you have a bond between them, , that bond represents energy. And
63:07 we're doing is we're breaking the bond releasing the energy in a controlled fashion
63:11 that we can trap it. And we're not doing a very good
63:14 of it because none of this is efficient, but it's a lot better
63:18 just letting it explode, which is of what you do. It's like
63:21 a match if you didn't do it a controlled fashion, if you take
63:23 match and put it into a bucket gasoline, you get an explosion,
63:28 ? But if you take that same and put a spark to it in
63:30 engine. It's in a controlled You can capture some of the energy
63:33 you can move a vehicle with That's the same thing that we're doing
63:37 is we have an engine to trap energy. So glucose oxidation is based
63:41 this chemical reaction right here. You see there's glucose, there's oxygen,
63:44 gives you carbon dioxide, water and free energy in the form of A
63:48 P. What we're doing is we're to oxidize the glucose and we're going
63:52 reduce the oxygen. We say we're because we're giving electrons to oxygen.
63:57 the easy way to think about So you can see the oxygen becomes
64:01 . We're oxidizing the glucose, we're removing the electrons here and passing them
64:09 there. And so the four stages we're interested in are gonna be glycolysis
64:15 oxidation citric acid cycle and the electron chain. And these are the steps
64:22 takes place in the cytoplasm. The of them are going to take place
64:25 the mitochondria. So what we're doing we're going to take a glucose molecule
64:30 six carbons, they're going to go 10 steps. The first five steps
64:34 the investment steps. If you want make money by investing, what do
64:38 have to do? First? You to write a check out,
64:41 And you say take this money. now you're out of money,
64:46 And you say when I, at end of this cycle, I wanna
64:49 my money, plus the money you me back, right? So
64:52 that's the return on the investment. the first five steps are the
64:56 the other five steps are the return investment. And what you're going to
65:00 is you're going to put in a bunch of different things. So here
65:04 start off with those, those six you put in an electron carrier that
65:08 up electrons that we're going to deal a little bit later. So that's
65:11 that molecule is there that NAD there's of them and they each grab an
65:16 and then we put in two A P and we pull out four A
65:20 . So the net gain is two P, right? If I spent
65:24 and got 44 minus two is All right. And in the
65:30 I took this glucose and I split , split it into 23 carbon molecules
65:34 pyro. All right. So notice we don't even talk about the
65:39 All right. And why we talk the beginning and the end and what
65:42 get out is because we can use in the other steps, right?
65:45 electron transporter is going to be used make more ATP. Now, if
65:51 is all you're gonna do, notice don't get a lot of A T
65:54 out of this. And this can a single uh uh reaction that
65:59 that we use. But in the , what you're going to get is
66:02 going to get two molecules of you're gonna get two molecules of A
66:05 P and you get two molecules of electron carrier that's carrying the electron,
66:09 N AD plus H plus. All . The second step is pyro
66:15 Notice it begins with what you ended and what you're going to do here
66:19 you're going to get two more electron and they're going to pick up
66:23 And what you're going to do is going to oxidize those pyro molecules and
66:28 going to capture carbon dioxide. So take a three carbon molecule and you
66:32 it into a two carbon molecule. two carbon molecule is called acetate.
66:37 what you do is you are adding the end of it, this other
66:42 unit, which is called CO it's coenzyme A and so the end
66:47 is called acetyl coa. So it's real short reaction. And so there's
66:53 two carbon molecules starting from the three account for the carbon over there.
66:56 you're doing this twice. But we're saying for each pyro rate. So
67:00 each one of those, you're getting acetyl coa you're doing one molecule in
67:05 and you're getting one molecule of carbon . So the Aal coa and we're
67:09 we're taking the electron uh the electron and we're gonna just hold them off
67:12 the side for a moment. So gonna take that molecule acetyl coa and
67:17 gonna drop it into the next right? This is just like baking
67:21 cake. What do I do? put all the stuff in a
67:23 I mix the bowl, then I it in the oven. I take
67:25 out of the oven. I put on a plate. I let it
67:28 for a little bit. And then am I gonna do? I'm gonna
67:30 icing on the top at the What do you have a cake?
67:34 ? It all started with ingredients. the same thing we're doing here.
67:37 in third step. So we're gonna that ingredient. We're moving from one
67:40 the next. We take the acetal we drop it into this cycle.
67:44 citric acid cycle, a cycle implies it that it's continuous and it is
67:50 all you're doing is you're adding in thing and things are going to fall
67:53 along the way and you kind of back to the beginning and then you
67:56 it in a and you just keep cycle going over and over again.
68:00 it's in, in what we refer as a steady state. So there's
68:05 whole bunch of reactions going on But what you're doing at the end
68:08 you're getting a T P So there's more A T P right there and
68:12 creating a whole bunch of electron the net H and the fat H
68:16 are electron carriers. And then you're that two carbon molecule into carbon
68:22 So you now captured all your carbon carbon dioxide. If you started from
68:26 with six, you now have your carbon dioxide, but we haven't made
68:30 yet, have we? So what have to do now is we have
68:34 make water. And where does the come from? It came from the
68:38 and that oxygen we said was reduced we reduce it by giving it
68:42 And at each of these stages, did we do? We had a
68:45 of electron carriers, didn't we? what we're going to do is let's
68:48 those electron carriers and let's throw them the last stage. It's called the
68:51 transport chain. And again, we're not looking at each of the
68:56 steps. So what we're gonna do we're gonna take these electron carriers and
68:58 moving them to this oxidative phosphorated If oxygen is available, we are
69:03 to replenish the electron carriers by removing electron from it and then sending it
69:09 to the place where it began. there is no auction available, we're
69:13 to go through a process of which is basically saying, hey,
69:17 going to have an alternate step for and we're going to see that at
69:19 very last slide here in theory. then what we do is we say
69:25 going to replace it in a different , but we're not going to get
69:27 much A T P out of But if you go into oxidative
69:31 there we go. What you do you have this little pathway and you
69:34 all of those electron carriers and you it through And depending upon which electron
69:39 you have, you get a certain of pumps in that chain. And
69:45 of those pumps represents you pumping a into the mitochondrial matrix. And then
69:52 you do is you have a enzyme says every time you pump one out
69:57 the matrix, you make an A P, it's called A T P
70:01 . So all of those electron carriers being moved in the presence of oxygen
70:07 this. And at the end of chain, the oxygen gets that
70:11 And that's how you make the A P because that proton passing through to
70:15 that water forces you to make an T P on the other side.
70:21 then now I can count up all A P. So I made a
70:24 P in the first step plus my carriers. I made a P in
70:28 third step plus my electron carriers, made electron carriers in the second
70:32 And then all those electron carriers come and I make a, with each
70:36 them And the big picture in the end, what do I end up
70:39 is somewhere between 32 and 38 Each one of these, if you
70:45 to a different textbook, they'll give a different number. It's based on
70:48 , on, on moles. So actual number doesn't matter. But in
70:53 grand scheme of things, you can how I'm getting all that A T
70:58 . It's coming from all those electron through this process or these processes.
71:04 way to look at it is you just add it all up and just
71:06 , let me bounce my equation so can do it like that as
71:12 Now notice, have I asked you of the steps? Do you need
71:16 know the steps? What you should is what goes in and what comes
71:20 ? That's the important part, what in and what comes out for each
71:25 of those steps. When it comes fatty acids, we said that it
71:30 these same cycles when you take a acid. What you're doing is you're
71:34 that long chain and you're cleaving off carbons and you're attaching it to a
71:39 A and then what that two carbons the ale and then the CO A
71:43 so you basically move it through that end so that you're going to go
71:48 the citric acid cycle and you can at P out of that. It's
71:52 very, very efficient way to get T P That's beta oxidation. Just
71:59 off two carbons. Turn it into pp. What about proteins?
72:05 with proteins, what I'm gonna do I'm gonna take off the immune
72:08 which basically gets secreted in the form urea. And then what I'm gonna
72:14 is I'm gonna uh take that backbone I'm going to convert it to
72:19 Remember how many carbons prate have right? And then I'm gonna take
72:25 three, turn it into 22, in citric acid cycle. I'm gonna
72:29 a T P from it. So you eat proteins, what do you
72:33 a T P A T P? I eat fats, what do I
72:39 A T P if I eat What do I get? If I
72:43 nucleic acids? I don't know what get. No, it's not just
72:45 part of this stuff, but you do it. Here's the last
72:49 I promise you. I know I'm over, but I think you'd rather
72:52 tell you if there's no oxygen Pyro is a molecule, we convert
72:58 is a three carbon molecule. What going to do is we're going to
73:00 it into another three carbon molecule called . Lactate, accepts the electrons from
73:07 electron carriers so that you can recycle . So you can keep this process
73:12 and instead what we get is lact lactic acid right now, in this
73:18 , we don't get a lot of out of it. So, if
73:20 stuck with it, if you have oxygen, you're getting some A T
73:23 and you're keeping the cells alive, you're not getting a lot of A
73:26 P. This is not a good . All right, it's only happens
73:31 we're running out of oxygen. So when we go to fermentation. Although
73:35 is awesome because you can make beer it. All right, we have
73:40 exam on Tuesday. Yeah. So , don't show up here. Um
73:48 I will see you on Thursday for last unit. We're three quarters of
73:52 way done. Have a great
-
+