Protein function • Chapter 5.1 • Myoglobin: structure‚ O2-binding • Hemoglobin: structure‚ cooperativity in O2binding‚ Hill constant‚ allosteric interactions‚ Bohr Effect‚ BPG-binding and effect • Abnormal Hemoglobins Functions of Proteins Fibrous proteins: collagen‚ keratin‚ silk - give tensile strength‚ shelter‚ protection Globular proteins: • Storage of ions and molecules – myoglobin‚ ferritin • Transport of ions and molecules – hemoglobin‚ serotonin transporter • Defense against pathogens –
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you wear‚ how you think‚ and what you buy. A lot of people have questions about this choice and why thousands of people all over the world are starting to become vegans. A new Oxford University study states that “Cutting your meat and dairy intake can improve your health—and quite possibly save your life.” People ask what the difference between a vegetarian and a vegan is. Vegetarian diets‚ which contain no meat (beef‚ pork‚ poultry‚ or fish and shellfish)‚ are naturally low in saturated fat‚ high in
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Part B: Gram Stain Preparation: Watch the following video: The Gram Stain (4:15 minutes) Procedure: Include the answers to the questions below in your lab report. Lab Questions: This procedure is used to separate what two types of bacteria? This separation is based on differences in what physical trait? What is the iodine used for in this staining technique? Why is it important to heat fix the bacteria prior to the staining procedure? If you had a bacteria sample that you knew to be gram positive
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The structure and function of carbohydrates A carbohydrate is an organic molecule containing only Carbon‚ Hydrogen and Oxygen with the general formula Cn(H20)n. They are made up of individual molecules called monomers which are joined together by condensation reactions to make a longer chain called a polymer. Carbohydrates are categorised in to three main groups; monosaccharides‚ disaccharides and polysaccharides. Monosaccharides are single sugars and are sweet tasting soluble substances such
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BENEFITS OF WHEY PROTEIN IN FITNESS For centuries people have been using whey proteins for their beneficial health properties. Whey is derived from milk and is the by product of cheese production. Today it has found its place in nutrition as it offers optimal health and enables good fat burning. It is a low fat‚ low calorie and low carbohydrate food that is placed low on the glycemic index (GI) Scale. Replacing high fat and high calorie meals with this protein will melt the fat away because the
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Institute a State-wide Ban of the Use of Trans Fat? Trans fats are a type of fat often used in preparation of fried foods in order to enhance the flavor and‚ in some cases‚ increase the shelf life of a product‚ but these inexpensive‚ artificially produced fats have been liked to heart disease because they increase levels of bad cholesterol in the body while lowering levels of good cholesterol and that is why I agree that we should ban the use of trans fats in New Jersey restaurants and food establishments
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our obsession with low-fat foods. We’re bombarded with supposedly guilt-free options: baked potato chips‚ fat-free ice cream‚ low-fat candies‚ cookies‚ and cakes. But while our low-fat options have exploded‚ so have obesity rates. Clearly‚ low-fat foods and diets haven’t delivered on their trim‚ healthy promises. Despite what you may have been told‚ fat isn’t always the bad guy in the waistline wars. Bad fats‚ such as trans fats‚ are guilty of the unhealthy things all fats have been blamed for—weight
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Protein Misfolding Brittany Mascarenhas (ID: 20471654) Corey Nixon Biol 130 Tuesday October 23‚ 2012 In an organism‚ almost every dynamic function relies on proteins. A protein ’s function is a direct result of their intricate folding‚ the simplest level of which is the sequence of amino acids. (Fitzpatrick et al‚ 2011). Each amino acid has a unique characteristic because of the physical and chemical properties in their side chains‚ which affects the function of a protein
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We have four important macromolecules; carbohydrates‚ lipids‚ proteins‚ and nucleic acids. From these four‚ the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides‚ disaccharides‚ and polysaccharides. I decided to focus on disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may
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1 out of 1 points When comparing the two categories of nutrient standards‚ the Dietary Reference Intakes and the Daily Values‚ one difference between the two is: Selected Answer: the Daily Values are used in the United States only. Answers: the Daily Values are used in the United States only. the Dietary Reference Intakes are to be used on food labels. the Daily Values are a better way of determining nutrient goals of individuals. the Dietary Reference Intakes do not account for age
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