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Essential nutrients
These are the organic compounds present in the food that provide nourishment essential for the development and growth of our body. Nutrients not only provide us with the required energy to carry out various biological processes but are also the building blocks for repair and growth in our bodies.
Vitamins
The vitamins are organic molecules required in low concentration for the proper functioning of the body. They cannot be generated in the organism and are taken into the body through the diet. The lack of proper vitamins results in diverse deficiency disorders. They are thus called essential nutrients. The important vitamins are vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin K, and vitamin E.
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- 1. The end product of protein metabolism is often ammonia, a base. What effect will this have on pH, will it go up or down? _________________________________________ 2. Another common end product, pyruvic acid. Into which metabolic pathway will the body use pyruvic acid as a substrate to produce ATP? 3. Bacterium Z had the lab results below. What can you tell me about the protein metabolism of this bacterium? Which protein and amino acids can it catabolize, among gelatin, urea, phenylalanine, sulfur-containing amino acids, and tryptophan? ________________________________________________ Can it desulfur proteins? _______________________________________ Can it produce NH3 from the amino acid phenylalanine? _____________________________________ 4. Bacterium Q had the lab results below. What can you tell me about the protein metabolism of this bacterium? Which protein and amino acids can it catabolize, among gelatin, urea, phenylalanine, sulfur-containing amino acids and tryptophan?…1. Why is water considered an essential nutrient? What are the functions of protein in the body? 2. What are the functions of fats in the body? What are more and less healthful sources of fats? 3. What are two technologies being used in our food?4. What are three enzymes present in saliva and function of any one of the enzyme?
- 1. Name the process by which rice can become porridge or congee. Give details of the process in relation to the example. 2.(a) What is the name of the fat after hydrogenation? Draw a hydrogenated fatty acid. (Please include the atoms involved in the molecule) 2.(b) Give an example of hydrogenated fats from vegetable oil. How are these fats harmful to our health? 4. Briefly describe the digestion of this form of carbohydrate described in (iv) in mouth and small intestine before absorption. 6. Part Stomach secretes a chemical that makes it to have a low pH. Name this chemical and give TWO functions of this chemical. 6.e One structural feature in F facilitates absorption of nutrients. Name this structure.1. What is the effect of increasing the concentration of lactose in the action of the enzyme lactase? Why does this happen? 2. What happens to the glucose concentration when the pH of the solution decreased? What happened when the pH was increased? 3. Why is the glucose concentration 0 when the temperature of the solution was at 0 degrees Celsius?5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another - 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotein formation in both students; c) name the methods used for lipoproteins analysis of serum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.
- 1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids? 3. What are the benefits derived from omega-3 polyunsaturated fats? 4. Which is better, butter or margarine? Why?5. Arrange the following fatty acids in order from lowest melting point to highest: myristic acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have in common? What do the lowest have in common? 6. There are a wide range of oils and fats used in the culinary arts. Arrange the following in order from least saturated to most saturated: corn oil, lard, butter, canola oil, olive oil, coconut oil.5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another – 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotcin formation in both students; c) name the methods used for lipoproteins analysis of serum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.
- 18. Name the subunits of the four major biomolecules and then name the enzymes that chemically digest each type of biomolecule. Biomolecule Carbohydrates Proteins Nucleic Acids Subunit / Components Enzyme in Mouth X X Enzyme in Stomach X X Enzyme from Pancreas I2. How can a diet that is 90% carbohydrates support the same amount of protein in the human body as a diet that is only 15% carbohydrates?1. Carbohydrates a. If lactose were to react with an acid or an enzyme within the gastric system, what type of compound(s) would be formed in the stomach? explain. b. If fructose is ingested, but in this case you have just taken an alkaline medicine (milk of magnesium, for example), what would be the result of this mixture in our stomach? c. Explain in your own words what the Benedict test is (use at least one example). d. Arrange the next molecule in a chain CH₂OH OH OH ОН OH Lo (Ctri) -