Disaccharide

Enzymes are organic catalysts that speed up reactions that occur by lowering the activation energy of the reactants. By lowering the activation energy, the chemical bonds are weakened, thus the reactions are much faster than without the catalyst. Enzymes are composed of proteins which shape dictates the function of the enzyme. On the enzyme it contains a part called the active site where the substrate binds and the chemical reaction undergoes. A substrate is the chemical involved in the…

and remove the need nutrients and waste was overwhelming. Although the organic molecules were the easiest to break down, they still acquired a lot of energy since they were macromolecules. The complex molecules of carbohydrates, monosaccharides, disaccharides, polysaccharides, phospholipids, triglycerides, and cellulose stood in conversation discussing their unique makeup and creation with one another waiting for their next assignment in the body The macromolecules of the food passed through the…

Critically discuss the emerging role of the gut microbiota in metabolic health Summary: The connection between gut microbiota, obesity-related disorders and inflammation have been increasingly recognized and understanding the composition of gut microbiota may play a potential role in preventing and/or treating metabolic health. Both in animal and human studies had recognized an alteration of microbiota composition leading to the development of obesity, insulin resistance and diabetes. With new…

GLUT5, which is required for the absorption of fructose, is not inhibited. The blood glucose levels rise when the patient consumes fructose, because it can be absorbed into the cell and taken out into the blood stream unlike glucose. Lactose is a disaccharide composed of glucose and galactose; this would not cause an increase of blood glucose because neither of these monosaccharaides can be properly absorbed. However sucrose is composed of glucose and fructose, the glucose will not be able to…

body but carbohydrates are the main source. Carbs are more affordable than fats and proteins. In the US, approximately half of the calories consumed by people are made up of carbohydrates. Carbs are divided into three groups: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are also…

In order for the fermentation process to occur, the carbohydrates from starch is converted from disaccharides and polysaccharides into glucose though liquefaction and saccharification. The fermentation of monosaccharide is further carried out under anaerobic conditions, where the temperature is kept between 18 and 35 degrees and at a pH between 4 and 7…

that is produced in the liver and stored in the gallbladder. The pancreas produces pancreatic juice and sodium bicarbonate, NaHCO3. Pancreatic juice contains three hydrolytic enzymes: Pancreatic amylase, which breaks down carbohydrates into disaccharides, Trypsin, which breaks down proteins into polypeptides, and Lipase, which breaks down triglycerides into fatty acids and glycerol. NaHCO3 neutralizes the acid chyme entering the duodenum from the stomach giving the small intestine a basic pH…

tunnel. Once the adults emerge out, they will create exit holes on the wood surfaces and copulate. After copulation, female adult will search for suitable oviposition sites by nibbling on the wood surface to access the food quality (starch, sugars, disaccharides, polysaccharides, protein) and wood moisture content. Species such as Lyctus spp. were observed to be seasonal due to availability of higher starch content on ash and oak felled at end of winter compared to trees felled at end of summer.…

A macromolecule is a molecule that contains any "large number" of atoms. There are four main different categories of macromolecules that make up our body: carbohydrates, lipids, proteins, and nucleic acids. (1) Carbohydrates are sugars that store and transport energy. (2) Lipids also store energy and also are signalling molecules. (3) Proteins are linear chains of amino acids that help with the structure, function, and regulation of the body’s tissues and organs. (4) Finally, Nucleotides make up…

The lab we conducted involved a process called the Maillard Reaction. When it comes to cooking meats, heating the food causes the proteins, especially those nearest the surface of the meat, to denature. These denatured proteins become more chemically reactive to other molecules in their environment. One of the primary reactions that occur when browning meats and many other foods is called the Maillard Reaction. The Maillard Reaction is a non-enzymatic chemical reaction between amino acids and…