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- Lack of triglyceride 1. What are the reasons for increased lipolysis and also how albumin level can be used as an indicator for lipolysis27, Which of the following statements about fatty acids absorption is TRUE? Multiple Choice Fatty acids are exported packaged into protein complexes and absorbed into lymph Fatty acids are released as lipidic vesicles called micelles into the bloodstream Fatty acids are packaged in the intestinal lumen in protein complexes called chylomicrons Fatty acids-bile salts complexes diffuse freely through the basolateral surface of intestinal cell membraneClassify THE 20 amino acids as essential and non-essential. briefly discuss their each amino acids specific importance in the body. For essential amino acids, identify their dietary sources.
- 1. State if true or false a. Microbial enzymes can digest carbohydrates containing β–1,4 bonds b.Glycerol 3-phosphate shuttle, which is active in skeletal muscles and in the brain, bypasses Complex I and II of ETC resulting to less energy produced compared to malate-aspartate shuttle. c.Insoluble NSP has high water holding capacity and will increase the intestinal transit time of digesta.Explain the evaluation of concurrence of result to function of salivary amylase. (Hint: Starch digestion by salivary amylase) and justify your identification of unknowns in Determining the Unknown Carbohydrates.Bile salts emulsify dietary _____________.
- topic: ISOLATION AND CHARACTERIZATION OF CARBOHYDRATES 1. Describe the reaction that takes place when starch is hydrolyzed by an enzyme. What is the product of starch hydrolysis? 2. What enzyme is present in the saliva? What conclusion can be made regarding the action of this enzyme on starch?Activity of Salivary Amylase: 1. What is the composition of saliva? What are its functions? 2. What are the principal salivary glands in man?Assessing a remedy for flatulence Certain foods, particularly beans and legumes, contain substances that are indigestible by the human stomach, but which are readily metabolized by intestinal microorganisms producing flatulence. One of the components of such foods is stachyose. Beano is a commercial product that can prevent flatulence. Describe the likely breakdown of stachyose in the human stomach and intestines and how Beano could contribute to this process. What is the appropriate name of the active ingredient in Beano responsible for preventing flatulence?