Metabolism

The experimental design for our project was to simulate the digestion of carbohydrates, lipids, and proteins. Using a certain medication called pancreatin we tested its effects on how it was able to break down these macromolecules. pancreatin is a mixture of pancreatic enzymes that help to aid in digestion; the enzymes that are present in this mixture include amylase (breaks down carbohydrates), lipase(breaks down lipids), and protease (breaks down proteins). We had set up trials for these…

Nutrition As many of you have heard, “nutrition provides the building blocks of muscle” and muscle growth. It is imperative to use a perfectly planned out meal plan to assist you in following a nutritious diet. Building muscle is not all about the gym, it 's about proper nutrition also. To make the perfect nutrition plan that is suitable for you, calculation of your Total Daily Energy Expenditure (TDEE) is needed. To increase muscle growth one should increase their TDEE by 300 to 500…

The Gatorade Sports Science Institute article I have chosen to write about covers the topic of Creatine effectiveness. This article discusses many key points about creatine use, Including, effectiveness of the supplement, usage and dosage of creatine as well as what type of physical exertion best complements creatine’s functions and the adverse health effects caused by creatine. Creatine is a non-essential compound that the body can either synthesize via the pancreas, kidneys or liver, It can…

INTRODUCTION Amaranth is a pseudo cereal which is a good source of dietary nutrients. For innovating new product by using the grains of amaranth, which will increases the utilization. Leaves of amaranth plants are used as leafy vegetable, in other hand seeds as cereals (Saunders and Becker 1984). Amaranth is rich in high quality protein. Some studies say that because of the presence of the presence of calcium, phosphorous, potassium, iron etc it is also having neautracitical property. It also…

 COMPOSITION OF MILK Milk is nearly complete natural food on the earth. It contains water, fat, protein, lactose and minerals as major constituents. The proportions of these constituents vary with species of the animal. For example, Mare’s milk contains only about 1.6% fat, while Reindeer’s milk contain 22.5% fat. Apart from this, the composition also varies with several other factors, viz., the breed of animal, the feeding pattern, season, lactation period, age of animal, environment, etc..…

Protein Casein DCP & CE Hypothesis: Casein is made up of many individual amino acids. Each of them may have positively charge or negative charge depending on the pH of the milk. At certain pH value, positively charges and negatively charges of the casein will equal, so that the number of electrons equals to the number of protons. [1] Approximately pH 4.6 is the pH value that acid casein is precipitated and least soluble. In milk, which has a pH of about 6.6, the casein has a net negative…

INTRODUCTION 1.1 BACKGROUND Soybean (Glycine max L. Merrill) is a versatile leguminous plant with exceptional nutritional health and benefits. The key benefits are related to their excellent protein content (contains all 8 essential amino acids), high levels of essential fatty acids, numerous vitamins and minerals, isoflavones, and fibre (Dwevedi and Kayastha, 2011). Soybean supplements nearly one-third of the world population with proteins and edible oil (Dogra1et al., 2014). According to…

Through the last five days, I kept track of the foods and beverages I consumed and the portions of the meals. I also made note of how I was feeling each day and how much energy I had throughout each day. As the textbook, Nutrition: Your Life Science, stated in Module 1, the characteristics of a healthy and balanced diet consists of “moderation, variety, balance, and adequacy with Calorie control” (Turley and Thompson 31). In the past week, I have attempted to follow these characteristics by…

Moisture determination is important in foods for various reasons including; economic, food quality, microbial stability, labeling requirements etc. this may be done by several methods depending on several factors such as water type, decomposition of other food component among others. One such method of moisture determination is the Karl-Fischer Titration Method (KF). Titration is a technique used to determine the concentration of a known volume of solution. A titrant; that is a solution of known…

Gluten: Gluten is a type of protein that is found in wheat, barley, rye, spelt, oat and triticale (a cross between wheat and rye). It is present in many kinds of foods. It acts as a glue in foods in which it is present and hold food particles together. Gluten gives the elastic nature of dough in food and have the ability to rise bread. It gives chewy and fluffy texture like in bread. Gluten Consumption: Gluten is just fine for most of the people as they consume it regularly like in wheat or in…