7:00pm Food: Napoli Pasta (portion of a typical main course‚ around 300g of pasta excluding sauce) Reasons: Whole-grain varieties are best in providing carbohydrates and pasta is one of them‚ even though proteins in pasta are at a relatively small amount‚ carbohydrates are still the single most important component of an athlete’s diet. Carbohydrate is especially important to be replaced after series of training sessions and it helps the body to get ready for tomorrow’s swimming carnival. Pastas have
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#04 FOOD & BEVERAGE A P P L I C AT I O N N O T E Page : 1 CARBOHYDRATES IN FOOD THE FINEST LC-EC APPLICATIONS FOR FOOD & BEVERAGE ANALYSIS EVER PROCESSED INTRODUCTION Carbohydrates not only provide the most easily accessible energy source for our body‚ they also play an important role in many physiological processes. They are involved in intercellular recognition‚ infection processes‚ and certain types of cancer. Carbohydrates analysis is of interest to the food industry but also many fields
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Sodium is important for fluid distribution‚ blood pressure‚ cellular work and electrical activity. Carbohydrates any of a large group of organic compounds occurring in foods and living tissues and including sugars‚ starch‚ and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body. Carbohydrates are important for maximum energy‚ speed‚ stamina‚ concentration‚ recovery and better fluid balance. They are
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Biological Macromolecules Lab Cells‚ the fundamental units of life‚ are composed of various combinations of organic macromolecules: carbohydrates‚ lipids‚ proteins‚ and nucleic acids. This lab exercise is designed to show you the qualitative tests commonly used to detect their presence. Objectives Test for the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the
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or turbidity -Dullness or gloss -Wholeness or damage -Texture -Felt with fingers‚ palette‚ or teeth -Crunchy‚ crispy‚ chewy‚ creamy‚ tender -Loss of water‚ stale‚ thawed/freezing -Flavor -Nutritional Value -Provide energy -Carbohydrates‚ proteins‚ lipids‚ cell membranes -Safety -Harmful microbes‚ natural toxins‚ contaminants‚ additives‚ allergens Water -Abundant in all living things -Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips
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1. The properties of water are essential to all life on Earth. a. Outline the significance of the labeled parts of this diagram‚ showing the attraction between three water molecules. | w. | Negative charge oxygen atom | | x. | Positive charged oxygen atom | | y. | Weak hydrogen bond between δ+ and δ- parts of neighboring water molecules. | | z. | Strong hydrogen bond | | δ- | Slight negative charge as large oxygen atom attracts shared electrons closer to itself than the hydrogen
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Definitions Alpha glucose- is an isomer. The hydroxyl group is attached facing down and away from the main structure. Beta glucose- is an isomer except the hydroxyl group is attached above the ring and on the first carbon. Fructose- a sugar of the hexose class‚ and is a simple ketonic monosaccharide found in many plants‚ where it is often bonded to glucose to form the disaccharide sucrose. Sucrose- Sucrose is a sugar‚ the organic compound commonly known as table sugar‚ cane sugar‚ beet sugar or
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Diabetic people are advised to avoid sugary merchandise as a result of they will trigger the blood sugar ranges to surge up. That is dangerous within the brief term as a result of the particular person may feel unwell and have to make use of insulin substitute therapy to reduce the blood sugar. It is unhealthy in the long run because blood sugar control is vital in preventing further diabetic problems‚ like neuropathy‚ retinopathy and cardiovascular diseases. However this poses an issue for a diabetic
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/ 2400kcal = .15 (15%) 2400kcal x .15 = 360 360 / 4kcal= 90 gm of protein 3. A 1500 kcal diet is 65% carbohydrate. How many kcal come from CHO? How many grams of CHO? 1500kcal = 65% carbohydrate Carbohydrate = 4kcal Formula for kcal Kcal / 1500kcal = 65 % of carbohydrates X / 1500kcal = .65 (65%) .65 x 1500 kcal = 975 kcal com from CHO Formula for grams Grams of carbohydrates x 4kcal / g = 975 kcal from CHO 975 kcal / 4kcal/g = 243.75 gm of CHO 4. Calculate the grams of fat in
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-transporting molecules in the blood -quicken chemical reactions b. Carbohydrates- molecules that contain carbon‚hydrogen‚ and oxygen. Some sources of carbohydrates are sugars‚ breads‚ cereals‚ vegetables‚ and fruits Carbohydrates are: -quick source of energy -best for the brain and nerve tissues -there are simple and complex carbohydrate c. Fats- type of lipid and usually come from animals. Sources can be lard
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