explore the biochemical make-up of a human being and how these biologically important molecules inform nutritional requirements from the food we eat.

Q: Map out the metabolic pathway of lipid metabolism

A: Lipid metabolism can be explained from catabolism and anabolism. In lipid catabolism reaction,…

Q: DISCUSS THE IMPORTANCE OF THE FATS  IN PREPARATION OF CULINARY CUISINE

A: Fats are ester of fatty acids, they are if two types saturated and unsaturated fatty acids.

Q: Discuss the catabolic and anabolic processes on carbohydrate metabolism.

A: In this question, we have to discuss the anabolic and catabolic processes in carbohydrate…

Q: Outline the synthesis of bile acids. What functions do these substances have?

A: Bile acids are amphipathic sterols synthesized from cholesterol in the liver and secreted into the…

Q: In contrast to water-soluble vitamins, which must be part of our daily diet, fat-soluble vitamins…

A: Vitamins are substances required for the body in order to maintain optimum health and growth.…

Q: Describe caloric homeostasis and its biochemical importance

A: Biological energy is expressed in the energy unit Calorie with a C, which equals the energy needed…

Q: Coenzyme Q is derived from ____ and is _____. a) A fatty acid; a biological deteregent b)…

A: Coenzyme Q is also known as ubiquinone, which is a member of the ubiquinone family compounds. It is…

Q: Identify the protein available in almonds and explain the significance or importance of such protein…

A: Proteins: These are macromolecule present in the body which helps in various biological functions.

Q: List the deficiency signs of lipids in farm animals.

A: Macromolecules are large molecules which are formed from the simple monomers which are connected…

Q: Define vitamin. Explain how we obtain vitamins. Distinguish between a fat-soluble vitamin and a…

A: The body requires several macronutrients out of which vitamins are one of them.

Q: State Two points to support the statement below, using adequate and sufficient information to…

A: Humans have 13 vitamins, which are categorized based on their solubility. Nine vitamins are…

Q: Compare ketogenic amino acids and glucogenic amino acids

A: Amino acids are the basic units that make up the proteins. Amino acids are comprised of carbon,…

Q: mechanism  of Fatty acid oxidation

A:

Q: Identify metabolic errors in amino acid degradation

A: Metabolic errors of amino acid metabolism or amino acid degradation are the inborn errors in amino…

Q: The structural formula of which vitamin is shown. Write the main functions of this vitamin, what…

A: Hi! Thanks for your question. As you have posted multiple questions and have not mentioned, we are…

Q: What is the impact of biochemistry of fats consumption especially having too much saturated fats in…

A: Our body needs energy for the proper functioning of all the organs and to sustain the metabolic…

Q: Among the given statements, which ones are correct about the biological functions and commercial…

A: Carbohydrates are the polyhydroxy aldehyde or ketone. Carbohydrates are classified as the…

Q: Describe the biosynthesis of fatty acids .

A: In the cytoplasm and endoplasmic reticulum of the cell biosynthesis of fatty acid occur.  In…

Q: Identify major ways that amino acids are processed.

A: Proteins are the most abundant organic molecules in living systems. It plays role in structural,…

Q: Discuss the effect of chemical changes during processing on the nutritional value of proteins,…

A: Since you have asked multiple questions, we will solve the first question for you. If you want any…

Q: Compare the pathways of carbohydrate, fat, and proteincatabolism.

A: Fats in need of energy are broken-down into glycerol and fatty acids. The converted glycerol enters…

Q: Explain how these polymers are digested and how the products of digestion are used in the human…

A: The assimilation of starch starts with salivary amylase, yet this action is substantially less…

Q: Although they are consumed by animals in the diet, thepurine and pyrimidine bases (unlike fatty…

A: Purine and pyrimidines are nitrogenous bases found in DNA or RNA. Adenine and guanine are purine…

Q: His lle Phe Met

A: Amino acids are the basic building blocks of proteins. They join with each other to form peptides…

Q: Describe the biochemical adaptations to food intake and starvation.

A: During starvation the blood-glucose level begins to drop. This leads to decrease in insulin…

Q: List and explain 5 important biochemical factors that could determine whether a person is feeling…

A: Hunger and satiety are two types of sensations associated with eating. Hunger is the physiological…

Q: Among the given statements, which ones are correct about the biological functions and commercial…

A: Carbohydrates are highly versatile biomolecules both functionally and structurally. There are…

Q: a. What is the definition of an ingredient's mass fraction, and where can you learn more about food…

A: According to the question, we have to provide the solution of the following questions that are - a.…

Q: Define each of the 3 components of protein quality. Give examples of factors that limit protein…

A: Hi! Thanks for your question. As you have posted multiple questions and have not mentioned which…

Q: Outline the different stages of Starch Digestion with Salivary amylase for both Iodine and…

A: The iodine-starch test is a chemical reaction that is used to test for the presence of starch or for…

Q: Distinguish between essential and non-essential amino acids! Mention non-essential and essential…

A: Amino acids are monomeric units of proteins. They have an amino group, a carboxyl group, and an…

Q: Please make a diagram showing the process of how to make amylase. The diagram can be to the making…

A: The salivary glands discharge a secretion known as saliva into the oral cavity. Saliva is slightly…

Q: Identify what GalNAc, GICNAC, Fucose and Sialic Acid are, draw them and describe their function/role…

A: Carbohydrate derivatives perform many important biological functions in living systems. Few among…

Q: Lipids are highly oxidized molecules, so they can be greatly reduced for energy during catabolism…

A: Fats and oils can be together called as lipids because they contain the fatty acids. These are one…

Q: on a molecular level explain what enables the interaction of salivary amylase and starch in potato

A: Enzymes bind to reactants (substrates) and convert them into products. They function as biological…

Q: Describe in detail the differences of metabolism among protein, lipids and carbohydrates. Provide…

A: The sum of all of an organism's biochemical reactions is called metabolism.

Q: Provide the most relevant paramaters that can be tested for development of a glycogen based-food…

A: Glycogen based food Coating is used to increase the shelf life of food material and to have an oil…

Q: Nonessential amino acids are those that: can be synthesized in the human organism if dietary…

A: Introduction  Proteins are made up of amino acids, which have a number of crucial functions in the…

Q: quantitatively measure the concentration of carbohydrates

A: Benedict's test is mainly used for detection of reducing sugar in the given analyte solution. It is…

Q: The ____________  _______________ plays an important role in processing and packaging secretory…

A: The correct answer is Golgi Apparatus .

Q: Describe the difference between enrichment and fortification.

A: Since you have asked multiple question, we will solve the first question for you. If you want any…

Q: Draw a simple illustration or diagram of the digestion, absorption, and transport of cholesteryl…

A: Lipids: a. Lipids are organic compounds present in every type of plant and animal cell. b. All…

Q: Discuss the biochemical processes that contribute to maintaining caloric homeostasis

A: Homeostasis can be defined as a state of equilibrium in which the body's internal environment lies…

Q: Describe the role of multifunctional enzymes in both fatty acid synthesis andoxidation.

A: the role of multifunctional enzymes in both fatty acid synthesis and oxidation:

Modes of Nutrition

It is a biological process of providing or obtaining food that is necessary for growth and health. It includes many physiological processes - absorption, ingestion, assimilation, catabolism, excretion, etc. In biology, the science that deals with nutrition's physiological and chemical processes are called "nutritional science."