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Digestión Química de los Alimentos
Giselle Marie OrtizII SemestreMedicina
234578
Lec
he
des
c. +
p
ancr
eati
na
(37º
C)
Lec
he
des
c. +
p
ancr
eati
na
her
v.
Lec
he
des
c. +
p
ancr
eati
na
(20º
C)
Lec
he
des
c. +
p
ancr
eati
na
(0ºC
)
Lec
he
evap
. +
p
ancr
eati
na
Lec
he
evap
. +
p
ancr
eati
na
+
sale
s b
ilia
res
Lec
he
des
c. +
p
ancr
eati
na
(37º
C)
Lec
he
des
c. +
ag
ua
des
tila
da
Lec
he
des
c. +
p
ancr
eati
na
her
v.
Lec
he
des
c. +
p
ancr
eati
na
(20º
C)
Lec
he
des
c. +
p
ancr
eati
na
(0ºC
)
Alm
idó
n 1
% h
erv.
+
pan
crea
tin
a
Lec
he
evap
. +
p
ancr
eati
na
Lec
he
evap
. +
p
ancr
eati
na
+
sale
s b
ilia
res
Alb
úm
ina
+ p
epsi
na
(37º
C)
Alb
úm
ina
+ p
epsi
na
+
HC
l 0.
8 %
(37
ºC)
Alb
úm
ina
+ p
epsi
na
her
v.
+ H
Cl
0.8
% (
37ºC
)
Alb
úm
ina
+ p
epsi
na
+
NaH
CO
3 0.
5 %
Alm
idó
n h
erv.
+ p
epsi
na
+ H
Cl
0.8
%
Lec
he
evap
. +
pep
sin
a +
H
Cl
0.8
%
Albúmina + pepsina + HCl 0.8 % (37ºC)
Albúmina + pepsina (37ºC)
Albúmina + pepsina herv. + HCl
0.8 % (37ºC)
Alb
úm
ina
+ p
epsi
na
+
NaH
CO
3 0.
5 %
Alm
idó
n h
erv.
+ p
epsi
na
+ H
Cl
0.8
%
Lec
he
evap
. +
pep
sin
a +
H
Cl
0.8
%
