Starch is made up of two types of molecules: amylose and amylopectin
amylose contains only 1,4 bonds
amylopectin contains 1,4 and 1,6 bonds
1.6 bonds cause the molecule to be branched
amylase can break 1,4 bonds but not 1,6 bonds
amylase breaks digests amylose into maltose and maltotriose
fragments of amylopectin that now only contain 1,6 bonds are called dextrin
maltase can break dextrin into glucose by breaking the 1,6 bonds
the digested glucose is absorbed by epithelial cells of the small intestine called villi
absorption by facillitated diffusion and secondary active transport
diffuses into the one-cell thick capillaries - a short diffusion distance
transported to the liver via the hepatic portal vein
excess glucose absorbed by liver and converted to glycogen
glycogen similar to starch but contains more 1,6 bonds so is very branched