following is an example of a nutrient that helps to regulate bodily processes. a. Potassium 11. Calories are a measure of the: a. Amount of energy the food contains 12. The measure of how blood glucose levels are affected by a given amount of carbohydrates is: a. Glycemic load 13. Given enough time‚ sucrose can spontaneously break down into fructose and glucose in a glass of water. a. True 14. Only eukaryotic cells depend on ATP a. False 15. Links the study of energy to life a. Bioenergetics
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time. Food plays a major function throughout our bodies on a daily basis. Our blood glucose levels are affected by the glycemic index ranked in foods. Foods high in carbohydrates are measured by how much it raises our blood glucose levels after being consumed. The glycemic index focuses on the quality‚ not quantity of the carbohydrates. Why is the glycemic index important‚ how is it measured‚ and what factors can alter the glycemic index of foods? Let’s take a closer look into the glycemic index
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as part of a meal. Conceptual Terms The definitions of terms are based on concepts or hypothetic ones‚ which are usually taken from the dictionary. 1.) Calorie - a quantity of food capable of producing such an amount of energy. 2.) Carbohydrate - a source of energy and include foods composed of starches and sugars. 3.) Fiber - The parts of grains‚ fruits‚ and vegetables that contain cellulose and are not digested by the body. Fiber helps the intestines absorb water‚ which increases the
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Eric Lab 2 Questions 1. Monosaccharides and polysaccharides are two classes of Carbohydrates 2. Long chains of amino acids make up Proteins_ and contain the atom _Nitrogen which is unique to this macromolecule. 3. Fats like triacylglycerols are the macromolecule ___lipids_____. 4. You just reviewed type of carbohydrates. Glucose is a simple sugar called a monosaccharide ‚ whereas starch contains compound carbon chains and is a polysaccharide . 5. Polysaccharides are formed by a dehydration
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Macromolecules Abstract : To test for macromolecules (carbohydrates‚ lipids‚ nucleic acids‚ and proteins)‚ iodine solution‚ alcohol‚ aceto-orcein stain and copper sulfate solution are used. The conclusions for all of the tests are positive. Introduction: A) Carbohydrate (starch) Carbohydrates are chemical compounds that contain oxygen‚ hydrogen‚ and carbon atoms. They consist of monosaccharide sugars of varying chain lengths. Certain carbohydrates are an important storage and transport form of energy
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Junk Food Sucks Eating junk food can have a significant impact on one’s health. Though many people enjoy eating junk food and think it tastes great. The term "junk food" typically refers to foods that are relatively high in caloric content‚ but low in nutritional value. Junk food is often high in sugar‚ salt‚ white flour‚ and fat. A few examples of foods often considered to be junk food include fast food‚ sweets such as ice cream‚ candy‚ donuts‚ and prepackaged treats
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* a fast heart beat * blurry vision * a headache Treating Low Blood Sugar If you have low blood sugar feelings‚ eat or drink something fast. These are foods you can eat if you think your blood sugar is low: * 15 grams of carbohydrates * 3-4 glucose tablets * 4-6 ounces of fruit juice or regular soda * 6-10 hard candies * 2-3 teaspoons of honey or sugar It is important to carry hard candies‚ glucose tablets‚ sugar cubes with you in case you have a low blood sugar
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Feeney Biology 9 October 16‚ 2012 Identifying Organic Compounds Objective: To use indicators to test for the presence of organic compounds in certain substances. Theory: Major types of organic compounds in some common foods are Lipids‚ Carbohydrates‚ and Proteins. An indicator is a chemical compound that changes color and structure when exposed to certain conditions and is therefore useful for chemical tests. The purpose of using distilled water as one of the substances in the test is that
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BI108 QUIZ No2: Chapters 3 & 4: Macromolecules 1. . The major carbohydrate-storage molecule in plants is: a. starch. b. cellulose. c. glycogen. d. deoxyribonucleic acid. e. maltose 2. The helix is an example of which level of protein structure? a. Primary structure b. Quaternary structure c. Secondary structure d. Tertiary structure e. none of the above 3. The number of D-amino acids that occur naturally in proteins is: a. zero. b. 20. c. 19. d. 9. e. none of the above 4. In polysaccharides
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There’s been a lot of conflicting claims from the scientific community about Gluten Sensitivity. Some skeptics claim that there’s no convincing evidence for Non-Celiac Gluten Sensitivity‚ and that any adverse reactions are purely psychological if you don’t have Celiac Disease. We consumers have to be a bit skeptical when we’re looking at any research that makes bold‚ general claims such as this. Often‚ these studies are funded by companies who have vested interest in certain outcomes‚ and this
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