Cholesterol is a soft‚ fat-like‚ waxy substance found in the bloodstream and in all your body’s cells. It’s normal to have cholesterol. It’s an important part of a healthy body because it’s used for producing cell membranes and some hormones‚ and serves other needed bodily functions. But too high a level of cholesterol in the blood is a major risk for coronary heart disease‚ which leads to heart attack. It’s also a risk factor for stroke. Hypercholesterolemia is the term for high levels of blood
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were originally made by living things e.g. carbohydrates‚ lipids‚ proteins‚ nucleic acids Inorganic compounds – are compounds do not contain carbon as a main element Organic compounds | Composition | Function | Proteins | Carbon‚ hydrogen‚ oxygen and nitrogen | Used in the structure‚ storage‚ movement and transport of cells for growth and repair. | Lipids | Carbon‚ hydrogen and oxygen | Stores energy but is more difficult to release than carbohydrates. It breaks down into fatty acids and glycerol
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and the biuret test. Carbohydrates include reducing and non-reducing sugars also starches. They have a general Formula of CnH2nOn.They can be classified into three main groups‚ Monosaccharide‚ Disaccharide and polysaccharide. Carbohydrates have many uses such as: for energy‚ for storage of food in both plant and animal cells e.g. Starch‚ chloroplasts‚ for structure in plant cells e.g. cellulose have a structural use in plant cell walls giving it structure. Carbohydrates are sweet and soluble in
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Nutrition‚ Health‚ and Wellness SCI1288 Lori Gaik September 12‚ 2013 Week 2-Sweetner I have chosen Stevia to research. It is a natural sweetener that is has been in use for centuries by Guarani Indians and hundreds of years by South Americans. But it has only been since 2008 that the FDA has allowed it as a food additive. As well as granting it Generally Recognized as Safe (GRAS) status to Rebaudioside A‚ a chemical that makes it sweet. Before this it was only seen as a dietary supplement
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Research A polysaccharide is a long chain of monosaccharide molecules‚ held by glycosidic bonds. They are usually not sweet in taste‚ insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots and other parts of the plant. The monomer of starch is glucose. Therefore‚ starch molecules can be made
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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keep your blood glucose from going too low or too high. Some activities may cause your blood glucose to drop quickly while others do not. If your blood glucose levels are trending down before a workout‚ have a pre-exercise snack. Always carry a carbohydrate food or drink (like juice or glucose tabs) that will raise your blood glucose. It may take a while to figure out what works best for you. Sometimes people experience a drop in blood glucose during or after exercise‚ so it is very important to monitor
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WHAT IS HIGH FRUCTOSE CORN SYRUP? * High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages‚ particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient‚ it was first produced in Japan in the late 1960s‚ then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally
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condition in which the body ignores or doesn’t produce enough insulin. Insulin is a hormone that is used to convert sugar‚ starches and other foods into energy the body needs. This is a disease that prevents the body from converting food into energy. Carbohydrates are normally changed into a simple sugar called glucose (a source of energy). Diabetes is a silent killer disease in which blood glucose level is above normal. Earlier diabetes was common among people in age 45 and above. But now-a-days young people
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enable them to function normally. Question 2 Peter’s normal blood glucose concentration will be approximately 4.2mmol. After he eats his balanced meal his blood sugar levels will rise to around 8.0mmol. This is because Peter’s meal will contain carbohydrates. In response to this rise in blood sugar
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