April 22‚ 2015 Does protein help to build muscle? The latest craze is about protein and how it affects building muscles and building muscle strength. Today‚ there are many athletes that use it as a supplement. There are many protein supplements available that are claiming to help people who work out to build muscle faster. Protein is a structure within our bodies that consists of amino acids. The cells in our bodies need this to function properly. If we did not have protein‚ our body’s functions
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Determination of Vitamin C (Ascorbic acid) concentration in some of Commercial Products‚ by Redox Titration Mouhannad AL.-Hachamii Sadiq J. Baqir Saadon A.Aowda Fatima A. Hussein‚ Dep.of chemistry‚ college of science‚ Babylon University Muhammed K.Alasedi Ministry of Health Hilla city‚ Babylon Abstract The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products‚ Vegetables and Fruit Juices by Redox Titration. A redox
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PROTEIN Prior to completing the lab experiment‚ it was predicted that whipping cream‚ soy milk‚ and the flour solution would all contain proteins. Looking back at the collected observations it can be concluded that the hypothesized statements were all deemed accurate. However‚ corn syrup was the only substance that did not test positive for proteins. This abnormality was researched‚ and it is now clear why only three out of the four substances tested positive for proteins. To start‚ it was hypothesized
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How much can we know by simply reading the nutrition facts on the back of any packaged foods? Certain nutrition facts are given and in most cases the most important or common‚ such as the amount of sodium‚ amount of protein‚ the total fat‚ and the amount of calories among others. But what guarantees that these nutrition facts given are correct or accurate? It is known that not everything on the nutrition labels may be true. Little do people know that not everything on the nutrition facts is accurate
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Fatty acids and glycerol are the sub unit of most lipids. In the synthesis of a fat or oil three fatty acid molecules combine with one molecule of glycerol to form a triglyceride. Triglycerides make up about 95% of all dietary fats. This is formed by condensation (water is lost). Triglycerides are the chemical form in which most fat exists in food as well as in the body. They’re also present in blood plasma and‚ in association with cholesterol‚ form the plasma lipids. Fig 1.0 shows
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THE ROLE OF PROTEIN MISFOLDING AND AGGREGATION IN BSE When a protein misfolds it changes its behavior and function. If it becomes hydrophobic after once being polar. The properties and functionality of the protein are no longer useful to the organism and disaster results. PrPSc is hydrophobic‚ it avoids water inside of the cell…it attracts and attaches other proteins to misfolds and become hydrophobic …Misfolding spreads because the PrPSc act as chaperone proteins to convert PrPc TO PrPSc and
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AN INVESTIGATION TO FIND THE EFFECT OF BILE SALTS OF ON THE DIGESTION OF LIPIDS I have investigated that if there is an effect of bile salts on the digestion of lipids in the milk. When lipids are broken down in to fatty acids and glycerol (see below)‚ the acid lowers the pH of the mixture. To help me determine and measure the digestion of lipids‚ a pH indicator phenolphthalein has been used to measure the pH of the mixtures. The pH indicator will change the colour from pink to either white (if
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Lecture 5 Lizan A. Majeed Reading Paragraph Purpose Each paragraph in a text has a clear purpose. For example: The first paragraph introduces the topic‚ states the purpose of the text‚ or describes a problem or situation. The body paragraphs develop arguments‚ try to persuade‚ suggest solutions‚ or describe developments. The final paragraph concludes‚ evaluates‚ or discusses consequences. Identifying the purpose of each paragraph helps you understand the text and decide where
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Primary Structure Determines Protein Function Proteins are everywhere. As enzymes‚ they catalyse chemical reactions. There are many different types of proteins: carrier and channel proteins which transport substances‚ receptor proteins which are recognition site for antibodies and hormones‚ structural proteins which support cells and tissues‚ and hormones which transmit information. Proteins are big molecules with large molecular masses that are made up of many amino acids; they’re‚ essentially‚ polymers
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Running Head: Factors Affecting Citric Acid Production by Aspergillus niger Factors Affecting Citric Acid Production by Aspergillus niger Ong Chia Swing‚ Student. Nilai University 1. Introduction Citric acid is a natural preservative or conservative that is used to add an acidic‚ sour taste to foods and beverages. In the context of biochemistry‚ the conjugate base of citric acid which is the citrate plays an important role as an intermediate in the citric acid cycle which occurs in the metabolism
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