How important are fluids? Fluid replacement is probably the most important nutritional concern for athletes. Approximately 60% of your body weight is water. As you exercise‚ fluid is lost through your skin as sweat and through your lungs when you breathe. If this fluid is not replaced at regular intervals during exercise‚ you can become dehydrated. When you are dehydrated‚ you have a smaller volume of blood circulating through your body. Consequently‚ the amount of blood your heart
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designed to maximum nutrition‚ while limiting sugar‚ carbohydrates‚ and sodium. A type 1 diabetes diet is focusing on nutritious foods that are high in vitamins and minerals‚ while cutting down on foods that are high in fats‚ sugar‚ or empty carbohydrates. Some basic recommendations nutrition for type 1 diabetes diet is fruits‚ vegetables‚ whole grains‚ carbohydrates‚ and proteins. Fruit are natural sources of sugar and should be counted as carbohydrates for using a diet plan‚ which is fresh or frozen
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What are the end products of hydrolysis of glycogen? Of starch? * The end product of hydrolysis of both glycogen and starch is glucose (homopolysaccharides). 3. How do starch and glycogen differ structurally? * Starch‚ a complex carbohydrate‚ is a polymer of glucose molecules. It occurs in two main forms: amylose and amylopectin Characteristic | Amylose | Amylopectin | Chain | Straight chain | Highly branched | Linkage | 1-4 glycosidic linkage | Both 1-4 and 1-6 glycosidic
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you will see in the gizmo. Vocabulary: carbohydrate‚ disaccharide‚ lipid‚ monosaccharide‚ polysaccharide‚ protein‚ starch As you go through this gizmo‚ think about the major nutrients we get from our food and how these nutrients are used by your body. For example‚ you learned in your lesson that carbohydrates (simple sugars and starch) come from foods like pasta‚ bread‚ grains‚ and are used by our bodies for short-term energy. When we eat carbohydrates‚ our bodies break them down to make energy
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Because of excessive urine production‚ the person has a tendency to become dehydrated and thirsty (polydipsia) (Seeley and Stephens‚ 2005). Even though blood glucose levels are high‚ fats and proteins are broken down to provide an energy source for metabolism‚ resulting in the wasting away of body tissues‚ acidosis and ketosis. They may also exhibit lack of
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execute precise important tasks. There are four types of macromolecules: carbohydrates‚ lipids‚ proteins and nucleic acids. (Karp‚ 2010) This specific experiment showcased the identification of different macromolecules using three different testing methods. Carbohydrates‚ sugar molecules‚ are known as “fast fuel” in the body‚ and they contain base elements of carbon‚ oxygen and hydrogen. (Lea‚ 2002) The simplest carbohydrate molecule is known as a monosaccharide‚ which is a simple sugar. Monosaccharide’s
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Abstract: We tested five common food items to determine which macromolecules were present. We tested for the macromolecules of simple and complex carbohydrates (sugars and starch)‚ lipids‚ and proteins. The foods tested were coconut milk‚ karo syrup‚ potato chips‚ peanut butter‚ and banana baby food. We hypothesized that coconut milk would contain all four types of macromolecules‚ karo syrup would only contain simple sugars which are monosaccharides and/or disaccharides‚ potato chips would contain
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use lactose for a number of other purposes‚ all of which it has in common with other carbohydrates like table sugar and starch. Because you can’t absorb whole lactose‚ your cells can’t use it. But they can use its component sugars‚ glucose and galactose. These give you a source of immediate energy‚ just as table sugar and starch do. Your cells can also convert the components of lactose into the storage carbohydrate glycogen‚ which provides a supply of sugar for periods of fasting‚ Drs. Reginald Garrett
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Lab Report 2 Introduction: The purpose of this laboratory exercise is to acquaint the investigator with common methods used to identify carbohydrates and proteins in the laboratory. Materials: 7 clean test tubes plus test tube rack dropper bottles of 1% starch‚ 1% protein‚ 1% glucose‚ and distilled water (DW)‚ slurries of honey‚ egg white‚ and saltine crackers dropper of IKI solution (starch test) dropper bottle of Benedict’s reagent (glucose test) dropper bottles of 10% NaOH and
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Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase‚ and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present How much glucose is present? 0= none 1= some 2= a lot #1 Starch (Control
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