GENERAL HISTOLOGY

Detailed explanation-1: -Pancreatic juice consists of alkaline (chiefly bicarbonate) fluid and enzymes; 200–800 mL is produced each day. The enzymes, trypsin, lipase, and amylase are essential for digestion of most of the protein, fat, and carbohydrate in the meal.

Detailed explanation-2: -The pancreas secretes the pancreatic fluids. The inactive enzymes in pancreatic juice are amylases, lipases, and nucleases. Other enzymes present in pancreatic juice include chymotrypsin, carboxypeptidase, procarboxpeptidases, and trypsinogen. All of these enzymes serve a crucial role in digestion.

Detailed explanation-3: -Pancreatic juice contains enzymes that digest proteins, fats and carbohydrates. The three digestive enzymes of pancreatic juice are: Amylase-The enzyme amylase performs the digestion of starch (carbohydrate). Trypsin-The enzyme trypsin performs the digestion of proteins.

Detailed explanation-4: -Human pancreatic juice contains amylase, lipase, ribo-nuclease, deoxyribonuclease, proelastase, procarboxypep-tidase A, procarboxypeptidase B, chymotrypsinogen, and trypsinogen, as well as a tqqsin inhibitor.

Detailed explanation-5: -Lipase: This enzyme works with the bile released from the liver to act on fats present in the food. Lipase converts these fats into fatty acid molecules and glycerol. Amylase: This enzyme acts on the starch molecules present in the food and converts them into disaccharide sugars called maltose.