General Adaption Syndrome- (Stress Response) Three Stages: Consistent way the body reacts to stress; typically involves elevated levels of epinephrine and glucocorticoids Alarm reaction- mediated by norepinephrine from the sympathetic nervous system‚ and epi from the adrenal medulla. They prepare body for flight or fight. Angiotensin and aldosterone levels also increase. Angiotensin raises BP‚ aldosterone promotes sodium and H2O conservation‚ which helps offset possible losses by sweating and bleeding
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Experiment No. 1: MELTING POINT AND BOILING POINTS OF ORGANIC COMPOUNDS ABSTRACT The properties of organic compounds depend on their chemical structures. Intermolecular forces of attraction affect physical properties such as melting and boiling point. Through the Thomas Hoover apparatus‚ the melting point of 8 test compounds was determined. Salicylic acid exhibited the highest melting point while naphthalene‚ the lowest. The stronger the intermolecular forces of attraction‚ the higher the melting
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Biology 12 Introduction to Biochemistry Study Guide Kiki Dhaliwal Period: 7 September. 19/2013 10. Atom: Smallest particle of an element that displays the properties of that element. 11. See page 12. a) Ionic bonds are chemical bonds in which ions are attracted to each other by opposite charges. b) Covalent bonds are chemical bonds in which atoms share one pair of electrons. c) Hydrogen bonds are weak that aries between a slightly positive
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2.) a) proteins b.) i) Amylase ii) Protease iii) Lipase c) i) Glucose ii) Amino Acids iii) Fatty acids and Glycerol 3.) a.) Each enzyme has a unique shape that fits onto the substrate. As enzymes normally only catalyse one reaction the substrate has to fit in the specific shape (active site) and if it doesn’t fit in (lock and key method) then the enzyme won’t be catalysed. b.) As when the enzyme is denatured it’s special shape is destroyed‚ thus destroying it’s active site meaning that
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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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Traditional capsules formulations Consists of a 2 piece hard gelatin shell‚ with a powder blend. Typical formulation would be:- Active Diluent Glidant Lubricant Wetting agent Capsules have advantages as oral dosage forms: Easy to administer‚ simpler formulations (v’s tablets-fewer stability problems) Taste/odour masking Potentially good bioavailability Liquid filled capsules –Advantages 1. Dose Uniformity In a powder capsule for potent drug choice the problems are achieving homogenous
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A current problem I see that has not been fully aware or solved is vaping or the use of e-cigarettes. There are places where vaping is accepted but‚ there other countries that are trying to ban the use of vaping. Before vaping was getting popular there was no signs stating you can’t vape‚ like how there are signs for cigarettes. For those that do not know vaping is for anyone who is trying to quit smoking but‚ the tobacco companies are trying to discount the products of vaping. They are not interested
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commonly used. In general they are made from fats and oils‚ which are hydrocarbons. These hydrocarbons are filtered and mixed with an alcohol‚ such as methanol‚ and a catalyst‚ resulting in a chemical reaction whose major products are biodiesel fuel and glycerol. Biodiesel fuel is light to dark yellow in color as a liquid. It’s insoluble in water‚ has a high boiling point and low vapor pressure. With such a high boiling point it is rather inflammable. It also has a density that is lower than water with
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Electron | Negative | Spherical | Organic Compounds | Large Biological Molecule | Atoms it Contains | Monomer(s) | Function(s) in Living Organisms | Carbohydrates | C‚ H‚ and O | Monosaccharides | Source of energy | Lipid | C‚ H and O | Glycerol and fatty acids | Cushion and insulate organs; builds cell membranes | Protein | C‚ H‚ O‚ N‚ and S | Amino acid | Helps chemical reactions‚
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mixture of many different molecules. A large part of these lipid makeups are usually a good amount of triacylglycercols which are literally the esters of three fatty acids bonded to a glycerol molecule. Variation in fatty foods are then caused by differences in chain length‚ degree of unsaturation‚ and position on the glycerol molecule(ACS). Another prominent factor when considering the different types of fats is that the unique profile of lipids present determines the exact nutritional as well as physiochemical
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