The Role of Lipids in the Body Donna Pote Western Governors University The Role of Lipids in the Body We have all been told at one time or another to be careful to limit the amount of fat in our diets. The thing is‚ fats play an important role in our body. They store and provide energy‚ insulate and protect our organs‚ and act as messengers‚ helping protein do their jobs. They start chemical reactions that help our immune system‚ reproduction and other aspects of basic metabolism. (Dutchen‚ 2010)
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Lab 2: Internet Resources for Protein Biochemistry Part 1-1: A) Protein Accession Number = P00939 Name of Protein: Full Name = Triosephosphate isomerase; Short Name=TIM Organism where the protein is found: Oryctolagus cuniculus = Rabbit Nuber of amino acids in the protein: AA = 248 B) * Amino Acid Sequence: >gi|136066|sp|P00939.1|TPIS_RABIT RecName: Full=Triosephosphate isomerase; Short=TIM;
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essential carbohydrates needed for athletes‚ and the effects of consuming carbohydrates before and during competition is very important in helping with the enhancing of an athlete’s endurance and his or her exercise performance. It is critical for athletes to ingest a significant amount of carbohydrates in their bodies in order to compete at high performance levels. Carbohydrates are the main fuel source for our body‚ but as athletes we must know the difference between good and bad carbohydrates. Good
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Carbohydrate Polymers 39 (1999) 109–117 Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues ´ ´ Antoni Femenia*‚ Emma S. Sanchez‚ Susana Simal‚ Carmen Rossello ´ ´ Enginyeria Quımica‚ Departament de Quımica. Universitat de les Illes Balears‚ Ctra. Valldemossa km 7.5‚ 07071 Palma de Mallorca‚ Illes Balears‚ Spain Received 22 September 1998; received in revised form 27 October 1998; accepted 20 November 1998 Abstract A complete chemical characterisation
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Introducton : The most common macromolecules found in living organisms are carbohydrates ‚ lipids‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain tests to determine the presence of
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are not one of the macromolecules; such as‚ carbohydrates‚ lipids or proteins‚ makes the controls ideal for this lab. In this lab‚ the controls are important because their role is to demonstrate
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major dietary sources of each. a. Proteins b. Carbohydrates c. Fats . Janine made this statement: “… if your brain doesn’t get carbs—well‚ glucose‚ anyway—you get really cranky. You have to have enough carbs.” Find out if Janine is right. How does the nervous system use glucose? . Janine also said: “If you eat way too much protein and not enough carbs you can ruin your kidneys forever because of all the nitrogen you have to process breaking down the protein.” Find out if Janine is right about
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Cheyenne Kenny September 29‚ 2014. Biology Properties Of Water Adhesion How does temperature change affect surface tension? As the temperature of a liquid increases‚ its surface tension decreases. When water heats up‚ the movement of its molecules disrupts the imbalanced forces on the surface of the water and weakens its sheet-like barrier of tightly bound molecules‚ thereby lowering the surface tension. This is why hot water is more effective when cleaning; its low surface
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serving of whole grain in every meal. Carbohydrates get a very bad rep because people assume that carbohydrates make you fat. The bad rep on carbohydrates may play a role in why the amount of fiber consumed in an individual’s diet is very
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CHARACTERIZATION OF PROTEINS Abstract Different techniques and principles for protein extraction and characterization were demonstrated in this experiment. Various proteins were extracted from different sources: 1.67 g yeast invertase‚ 1.03 g egg white albumin‚ and 5.15 g of milk casein. Activity assay for invertase was performed using Benedict’s test and the enzymes inverting action on sucrose was confirmed. Warburg-Christian Method and Bradford Assay were also employed to determine the protein concentration
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