Glucose tolerance test

like Paleo diet and Atkins diet have in common is that both diets start with a low intake of carbohydrate. Carbohydrates consumed is converted to glucose and it allows the body to make use of the glucose as a source of energy. However, it is important for the pancreas to release insulin into the bloodstream so that our cells will be able to access the glucose and have it converted to energy. The problem lies when we take too much carbohydrate in our body- making us fat and even suffer from blood…

Introduction: There are five main nutrients in food: 1. Protein 2. Carbohydrates 3. Lipids 4. Minerals 5. Vitamins Nutrients are part of a nutritious diet. It is important when trying to live a healthy lifestyle to get the correct balance of nutrients to say healthy. Nutrients are needed to build up and repair body tissue and cells that may become damaged or weakened. They help to maintain our vital organs and help keep our bones in working condition which helps strengthen us. Nutrients help…

Chemical composition of wheat flour and lemon balm. Data represented in figer (1) indicate to the chemical composition of wheat flour and lemon balm as raw materials in the formula of g /1oo g of dry weight basis. The lemon balm contains (17.10g, 16.11g and 50.56g) of protein, fiber and carbohydrates respectively. While the wheat flour as raw material contains (11.86g, 0.69g, and 75.69g) of protein, fiber and carbohydrates respectively. Assay of polyphenolic compounds of lemon balm leaves. Figer…

OMEGA-3 FATTY ACIDS 1) Structure Figure 1.1 The omega-3 fatty acids are also known as ω-3 fatty acids or n-3 fatty acids which contain a long chain of polyunsaturated fatty acids and the chain ranges from 18 to 22 carbon atoms (Collins J.J., 2010). The fatty acids have two ends; the carboxylic acid end (-COOH) and the methyl end (-CH3). The carboxylic acid end is considered the starting of chain which is “alpha” and methyl chain is considered as the tail of the long chain…

Emulsifying properties of aqueous extract of Spirulina in ice cream Table 7 presents the results of the developed O/W and W/O emulsifiers of the developed ice cream formulations. The O/W activities of the formulations of aqueous extract of Spirulina presented higher ativity when compared to the standard formulation, the formulations without emulsifier (F2) and without chantilly (F3) showed no significant difference (p0.05) on the surface tensions values found in the analyzes. The formulations…

Table 1: Experimental data for standardization of iodine solution. Calculation of standardization factor Standardization factor = (mass of vitamin C titrated) / (Volume of iodine solution used) = (125g) / (41.3ml) = 3.03 mg vitamin C/ml iodine solution Experiment B: Vitamin C titration using fresh fruit sample to determine the content The tabulated experimental data for this experiment is shown below (Table 2). In this experiment, the amount of vitamin C was calculated by multiplying…

Artificial sweeteners are mostly used as a substitute for sugar in the management of diabetes and obesity. This is because they do not add calories when added to food. Artificial sweeteners have been used by such patients to achieve blood glucose control and energy control while maintaining their desired sweet taste in their meals. Artificial sweeteners have a high sweetness potency compared to sugar on a weight-for-weight basis. Therefore only little amounts are needed to be added to foods…

Hidden Sugars Are Where You Don't Think They'd Be There’s so much about added sugar that warrants your attention. Aside from how they make certain dishes sweetly irresistible, much has also been discussed about how they can get addictive and potentially lead to serious health problems (will insert link to dangers of sugar here). Dealing with these added sugars from obvious sources like candies, junk food, pastries, and the like is relatively easy - reduce your intake or just completely write…

Chemistry EE Concentration of Vitamin C in Kale Word Count: IB Number: 002811-00 Introduction Research question: How do different methods of cooking, namely steaming, baking, and frying, affect the amount of ascorbic acid in Kale? In a daily diet, arguably the most important thing to get a proper amount of is vitamins. Vitamins provide countless services and roles in the human body including helping with your immune system, repairing skin and bone tissues, and converting what you eat into…

OBJECTIVE For the first week of the lab, the objectives were to isolate and test for the presence of major components of milk, including proteins, carbohydrates, fats, vitamins, and minerals and to determine the presence of the various components of milk in the various fractions using qualitative tests for these substances. For the second week of the lab, the there were three objectives that related to the procedure: to determine the calcium concentration of milk using the technique of…