alcohol entering cells

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alcohol entering cells

Post by ntpt » Sun Feb 19, 2006 2:52 am

why does the alcohol in beer enters the body cells more rapidly than the sugar in a chocolate bar?

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Post by victor » Sun Feb 19, 2006 7:09 am

how many compounds of C atoms that form alcohol (ethanol)? compare it with sugar (Glucose)...
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Post by BLaZe » Sun Feb 19, 2006 5:08 pm

Sugar could exist in different forms, possibly sucrose in a chocolate bar,
this sugar needs to be broken down by enzymes to reach the level of glucose in the mouth the salavary amylase fully breaks it down to maltose in 10minus minutes of time and then its hydroslized by other enzymes in the intestine such as maltase transforming it to glucose , but alcohol when consumed In humans, an enzyme is contained in the lining of the stomach and in the liver catalyzes the oxidation of ethanol to acetaldehyde
but its original purpose is probably the breakdown of alcohols naturally contained in foods or produced by bacteria in the digestive tract. Note that acetaldehyde is even more toxic than ethanol and is responsible for many of the hangover symptoms, but it is quickly converted to acetic acid and other harmless molecules.
but if acetaldehyde enters a cell it would be destroyed by the Smooth Endoplasmic reticilum (SER)

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