Protein
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The document discusses the functions and digestion of proteins. Proteins are essential for growth, repair, and replacement of tissues throughout the body. They are made up of amino acids bonded together in various chain lengths. Mechanical digestion of proteins begins in the mouth, while chemical digestion using enzymes begins in the stomach, where pepsin breaks down proteins into smaller pieces.
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Macronutrients
Carbohydrates, proteins, fats, and fatty acids are the main macronutrients. Carbohydrate and protein deficiencies can cause weakness, hypoglycemia, and delayed healing. Excess protein is removed by the liver and kidneys. There are different types of fats including saturated, monounsaturated, polyunsaturated, and trans fats. Fats provide energy, cushion organs, aid vitamin absorption, and carry flavor, but high saturated fat intake increases disease risk. Essential fatty acids must be obtained through diet for brain and heart health. Ways to reduce fat intake include limiting red meat and fried foods in favor of plant oils, and choosing low-fat dairy and spreads.
Protein - The source of life
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, ...
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE, FIBROUS AND GLOBULAR STRUCTURE, SOURCES, TYPES OF PROTEINS, FUNCTIONS,DEFICIENCIES
Proteins (2)
Proteins are macromolecules made of amino acid polymers known as polypeptide chains. The sequence of amino acids in a protein is determined by the gene coding for that protein. Proteins perform essential functions in living cells such as catalyzing biochemical reactions as enzymes, regulating processes as hormones, transporting molecules, providing structure, and more. After synthesis, proteins are often modified with additional functional groups which can confer new abilities like recognizing other molecules or integrating into membranes.
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A WIDE OVERVIEW OF NUTRITION - Types of nutrition – autotrophy, heterotrophy. Nutritional requirements – carbohydrates,
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Protein
Proteins are composed of amino acids and play many essential roles in the body. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the amino acid sequence, secondary involves hydrogen bonding into shapes like alpha helices and beta sheets, tertiary is the 3D folding of these structures, and quaternary involves the assembly of multiple protein subunits. Proteins serve as enzymes, hormones, antibodies, and structures. They undergo synthesis from amino acids and breakdown through catabolism. Disorders can occur if amino acid metabolism is disrupted.
Classification of Protein by different mode.
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
1. Catalytic proteins – Enzymes
2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
carbohydrates classification, functions, source & RDA
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
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Carbohydrates, proteins, fats, and fatty acids are the main macronutrients. Carbohydrate and protein deficiencies can cause weakness, hypoglycemia, and delayed healing. Excess protein is removed by the liver and kidneys. There are different types of fats including saturated, monounsaturated, polyunsaturated, and trans fats. Fats provide energy, cushion organs, aid vitamin absorption, and carry flavor, but high saturated fat intake increases disease risk. Essential fatty acids must be obtained through diet for brain and heart health. Ways to reduce fat intake include limiting red meat and fried foods in favor of plant oils, and choosing low-fat dairy and spreads.
Protein - The source of life
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
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Proteins (2)
Proteins are macromolecules made of amino acid polymers known as polypeptide chains. The sequence of amino acids in a protein is determined by the gene coding for that protein. Proteins perform essential functions in living cells such as catalyzing biochemical reactions as enzymes, regulating processes as hormones, transporting molecules, providing structure, and more. After synthesis, proteins are often modified with additional functional groups which can confer new abilities like recognizing other molecules or integrating into membranes.
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Protein
Proteins are composed of amino acids and play many essential roles in the body. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the amino acid sequence, secondary involves hydrogen bonding into shapes like alpha helices and beta sheets, tertiary is the 3D folding of these structures, and quaternary involves the assembly of multiple protein subunits. Proteins serve as enzymes, hormones, antibodies, and structures. They undergo synthesis from amino acids and breakdown through catabolism. Disorders can occur if amino acid metabolism is disrupted.
Classification of Protein by different mode.
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
1. Catalytic proteins – Enzymes
2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
carbohydrates classification, functions, source & RDA
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Proteins classification, source, function & RDA
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proteins and its classification
This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
Macronutrients
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
Amino acid & Protein
This document discusses proteins and amino acids. It defines proteins as large biomolecules composed of chains of amino acids that are essential to life processes. The 20 standard amino acids are the building blocks of proteins. They contain an amino group, a carboxyl group, a hydrogen atom, and a variable side chain that determines each amino acid's properties. Proteins have primary, secondary, tertiary, and quaternary structures that give them their final 3D shapes and functions in the body.
Proteins
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
Water
The document discusses the importance of water for the human body. It describes the functions of water, which include supporting cell life, enabling chemical and metabolic reactions, transporting nutrients, regulating body temperature, and eliminating waste. It also discusses total body water and its distribution in the body, fluid compartments, water intake and output, and a recent study on the effects of drinking water on cognition in children. The study found that children who drank additional water performed better on visual attention tasks and rated themselves as less thirsty compared to children who did not drink additional water.
Amino acid
Amino acids are organic compounds that contain an amino group, a carboxyl group, a central carbon atom, and a side chain. There are 20 standard amino acids that are the building blocks of proteins. Amino acids can be classified based on their structure, polarity, nutritional requirements, and metabolic fate. They perform important functions including serving as monomers for protein synthesis, participating in cellular processes, and acting as precursors for other compounds.
Proteins: Biochemistry
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
Proteins
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Classification and properties of protein
This document discusses the classification and properties of proteins. It describes four levels of protein structure: primary, secondary, tertiary, and quaternary. Proteins can also be classified by their biological function, which includes enzymes, transport proteins, storage proteins, contractile/motile proteins, structural proteins, defense proteins, regulatory proteins, and other functional proteins. Classification by shape and solubility includes fibrous, globular, and membrane proteins. Classification by composition distinguishes between simple and conjugated proteins. Nutritionally, proteins are either complete or incomplete. The document concludes by discussing properties like denaturation and its causes like heat, alcohol, acids, bases, and heavy metal salts.
Essential fatty acids
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
Classification of lipids
This document provides an overview of lipid classification and functions. It discusses the main classes of lipids including fatty acids, triacylglycerols, phospholipids, glycolipids, lipoproteins, and steroids. Within each class, specific lipid types are defined along with their structures and functions. The document also briefly outlines some lipid metabolism disorders and the clinical significance of lipids.
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Fats
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
Protein
Proteins have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the sequence of amino acids in the polypeptide chain. Secondary structure involves hydrogen bonding that forms alpha helices and beta pleats. Tertiary structure is the folding of the polypeptide chain, influenced by properties of amino acids, to form domains. Quaternary structure occurs when multiple polypeptide subunits combine to form the functional protein structure. Protein structure determines its function, as denaturation can change structure and function.
Proteins digestion, absorption, and metabolism
Proteins are made of amino acids and have primary, secondary, tertiary, and quaternary levels of structure. They perform many essential functions in the body. Protein digestion begins in the stomach through the actions of gastric acid and the enzyme pepsin. Pepsin breaks proteins into smaller polypeptides and proteoses. In the small intestine, pancreatic enzymes and bile further break down polypeptides into dipeptides and free amino acids which can then be absorbed.
Protein classification
Proteins are complex biomolecules composed of amino acids. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. Secondary structure involves folding into shapes like alpha helices and beta sheets. Tertiary structure is the overall 3D shape of a single protein chain. Quaternary structure refers to the shape of proteins with multiple chains. Proteins are classified based on shape (globular or fibrous) and function (enzymes, hormones, etc.). They have various properties including solubility, hydrolysis, and denaturation.
Protein
Protein- Protein configuration, Chemical bonds involved in protein structure, Ramachandran plot and Functions.
Biological and pharmaceutical importance of proteins
This document discusses the biological and pharmaceutical importance of proteins. It describes the various cellular functions of proteins such as their structural, enzymatic, hormonal, transport, and messenger roles. The structural importance of fibrous proteins like collagen is also covered. The document then discusses the use of proteins as pharmaceuticals and describes some applications including antibodies, vaccines, hormones and enzymes. It provides examples of iron and zinc chelate proteins and tumor markers.
Blood types
The document discusses blood groups and antigens. It notes that:
1) Blood groups (A, B, O) and Rh types are descriptions of surface proteins called antigens found on red blood cells.
2) There are two main antigens - A and B - that determine blood group. A third antigen, called D, determines Rh factor as either positive or negative.
3) Type O negative blood is the universal blood type since it lacks both A and B antigens and has a negative Rh factor, making it safe for anyone to receive.
CLIL Biology Genes and Blood Types M4
Blood types are determined by the presence or absence of antigens (proteins) on the surface of red blood cells. There are two main antigen types, A and B, which are produced by enzymes encoded by two alleles (versions) of the same gene. The possible combinations of these alleles produce the four main blood types: A, B, AB, and O. Another factor is the Rh protein; a person's blood can be either Rh positive or negative. It is important to match blood types during transfusions to avoid immune reactions, as plasma contains antibodies that target foreign antigens not present in that person's own blood. People with type O blood are universal donors, while those with type AB blood are universal recipients.
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This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
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The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
Amino acid & Protein
This document discusses proteins and amino acids. It defines proteins as large biomolecules composed of chains of amino acids that are essential to life processes. The 20 standard amino acids are the building blocks of proteins. They contain an amino group, a carboxyl group, a hydrogen atom, and a variable side chain that determines each amino acid's properties. Proteins have primary, secondary, tertiary, and quaternary structures that give them their final 3D shapes and functions in the body.
Proteins
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
Water
The document discusses the importance of water for the human body. It describes the functions of water, which include supporting cell life, enabling chemical and metabolic reactions, transporting nutrients, regulating body temperature, and eliminating waste. It also discusses total body water and its distribution in the body, fluid compartments, water intake and output, and a recent study on the effects of drinking water on cognition in children. The study found that children who drank additional water performed better on visual attention tasks and rated themselves as less thirsty compared to children who did not drink additional water.
Amino acid
Amino acids are organic compounds that contain an amino group, a carboxyl group, a central carbon atom, and a side chain. There are 20 standard amino acids that are the building blocks of proteins. Amino acids can be classified based on their structure, polarity, nutritional requirements, and metabolic fate. They perform important functions including serving as monomers for protein synthesis, participating in cellular processes, and acting as precursors for other compounds.
Proteins: Biochemistry
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
Proteins
Biochemistry of Proteins. and an overview of the protein structure and classification. also explains the biological significance of proteins in Body.
Classification and properties of protein
This document discusses the classification and properties of proteins. It describes four levels of protein structure: primary, secondary, tertiary, and quaternary. Proteins can also be classified by their biological function, which includes enzymes, transport proteins, storage proteins, contractile/motile proteins, structural proteins, defense proteins, regulatory proteins, and other functional proteins. Classification by shape and solubility includes fibrous, globular, and membrane proteins. Classification by composition distinguishes between simple and conjugated proteins. Nutritionally, proteins are either complete or incomplete. The document concludes by discussing properties like denaturation and its causes like heat, alcohol, acids, bases, and heavy metal salts.
Essential fatty acids
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
Classification of lipids
This document provides an overview of lipid classification and functions. It discusses the main classes of lipids including fatty acids, triacylglycerols, phospholipids, glycolipids, lipoproteins, and steroids. Within each class, specific lipid types are defined along with their structures and functions. The document also briefly outlines some lipid metabolism disorders and the clinical significance of lipids.
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This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
Fats
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
Protein
Proteins have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the sequence of amino acids in the polypeptide chain. Secondary structure involves hydrogen bonding that forms alpha helices and beta pleats. Tertiary structure is the folding of the polypeptide chain, influenced by properties of amino acids, to form domains. Quaternary structure occurs when multiple polypeptide subunits combine to form the functional protein structure. Protein structure determines its function, as denaturation can change structure and function.
Proteins digestion, absorption, and metabolism
Proteins are made of amino acids and have primary, secondary, tertiary, and quaternary levels of structure. They perform many essential functions in the body. Protein digestion begins in the stomach through the actions of gastric acid and the enzyme pepsin. Pepsin breaks proteins into smaller polypeptides and proteoses. In the small intestine, pancreatic enzymes and bile further break down polypeptides into dipeptides and free amino acids which can then be absorbed.
Protein classification
Proteins are complex biomolecules composed of amino acids. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. Secondary structure involves folding into shapes like alpha helices and beta sheets. Tertiary structure is the overall 3D shape of a single protein chain. Quaternary structure refers to the shape of proteins with multiple chains. Proteins are classified based on shape (globular or fibrous) and function (enzymes, hormones, etc.). They have various properties including solubility, hydrolysis, and denaturation.
Protein
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Biological and pharmaceutical importance of proteins
This document discusses the biological and pharmaceutical importance of proteins. It describes the various cellular functions of proteins such as their structural, enzymatic, hormonal, transport, and messenger roles. The structural importance of fibrous proteins like collagen is also covered. The document then discusses the use of proteins as pharmaceuticals and describes some applications including antibodies, vaccines, hormones and enzymes. It provides examples of iron and zinc chelate proteins and tumor markers.
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Biological and pharmaceutical importance of proteins
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Blood types
The document discusses blood groups and antigens. It notes that:
1) Blood groups (A, B, O) and Rh types are descriptions of surface proteins called antigens found on red blood cells.
2) There are two main antigens - A and B - that determine blood group. A third antigen, called D, determines Rh factor as either positive or negative.
3) Type O negative blood is the universal blood type since it lacks both A and B antigens and has a negative Rh factor, making it safe for anyone to receive.
CLIL Biology Genes and Blood Types M4
Blood types are determined by the presence or absence of antigens (proteins) on the surface of red blood cells. There are two main antigen types, A and B, which are produced by enzymes encoded by two alleles (versions) of the same gene. The possible combinations of these alleles produce the four main blood types: A, B, AB, and O. Another factor is the Rh protein; a person's blood can be either Rh positive or negative. It is important to match blood types during transfusions to avoid immune reactions, as plasma contains antibodies that target foreign antigens not present in that person's own blood. People with type O blood are universal donors, while those with type AB blood are universal recipients.
Blood Types and Personality
This document discusses blood types and their potential associations with personality traits. It explains that Karl Landsteiner discovered the ABO blood group system and that later researchers identified the Rh system, which determines if a blood type is positive or negative. The document suggests that O is the oldest blood type while A, B, and AB appeared later as human populations increased and migrated. It provides information on blood type compatibility for donations. Finally, it provides brief descriptions of personality traits that have been associated with each main blood type.
Blood Physiology
This document summarizes key aspects of blood physiology, including its composition and the roles of red blood cells, white blood cells, and platelets. It describes how blood cells are produced in the bone marrow and discusses the formation, regulation, and functions of red blood cells in detail. White blood cells and their involvement in inflammation and the immune response are also outlined.
Proteins slides
Proteins are made of amino acids and their structure and function are determined by their sequence and folding. There are four levels of protein structure: primary, secondary, tertiary, and quaternary. Enzymes are proteins that catalyze biochemical reactions and examples include hydrolases and lactase. The structure and function of enzymes can be affected by factors like temperature, pH, and inhibitors. An enzyme lab was described that extracts the enzyme tyrosinase from mushrooms to test its reaction rate under normal and altered conditions.
Blood Typing
Karl Landsteiner discovered the main human blood groups (A, B, AB and O) in 1901. This discovery allowed safer blood transfusions by preventing the mixing of incompatible blood, which can cause fatal reactions. The blood groups are determined by antigens on red blood cells and corresponding antibodies in plasma. People with type O blood are universal donors as their red blood cells lack A and B antigens, while people with type AB blood are universal recipients as they lack antibodies against A and B antigens. Compatible blood groups are required for safe transfusions to avoid agglutination of red blood cells.
PROTEINS
Proteins have a variety of important functions in living organisms. They are made up of chains of amino acids that join together to form complex structures ranging from simple primary to advanced quaternary structures which determine their specific roles. Globular proteins have spherical shapes defined by their amino acid sequences which allow metabolic functions like enzymatic reactions, while changes in structure through denaturation disrupt protein functioning.
6.abo and rh blood typing.
Karl Landsteiner began studying blood groups in 1900 and determined that blood group is genetic. The ABO blood group system categorizes blood into four main types - A, B, AB, and O - based on the presence or absence of antigens on red blood cells. Before transfusions, it is crucial to determine blood type compatibility to avoid dangerous transfusion reactions. The Rh system further distinguishes blood as either Rh-positive or Rh-negative depending on the presence of the Rh factor, and compatibility must account for both ABO and Rh types.
4.3 proteins
Proteins are made up of elements like carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus. They are formed through condensation reactions between amino acids and can be broken down through hydrolysis. There are four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids, secondary structure involves alpha helices and beta sheets, tertiary is the overall 3D shape, and quaternary involves combinations of tertiary structures. There are essential and non-essential amino acids, with essential ones not synthesized by the body.
Blood group
1. Karl Landsteiner discovered the main blood group systems (ABO and Rh) in 1900 and 1940 respectively. The ABO system categorizes blood into A, B, AB and O groups based on antigens on red blood cells.
2. Blood typing and cross-matching are important to ensure safe and compatible blood transfusions. Transfusing incompatible blood can cause hemolytic or allergic reactions in the recipient.
3. Other minor blood group systems have been discovered including MNS, Duffy, Kell and Lewis systems which are important for transfusion medicine and anthropological research. Understanding blood groups is crucial for blood banking and preventing diseases like hemolytic disease of the newborn.
Protein structure: details
This document discusses the different levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure refers to the amino acid sequence. Secondary structure includes alpha helices, beta sheets, and beta turns formed by hydrogen bonding between amino acids. Tertiary structure is the 3D conformation determined by interactions between side chains. Quaternary structure refers to the arrangement of multiple polypeptide subunits in multimeric proteins. The structures are determined through techniques like X-ray crystallography and NMR.
Protein Structure & Function
The document discusses the levels of protein structure from primary to quaternary structure. It defines the primary structure as the amino acid sequence. Secondary structure forms from hydrogen bonding between amino acids and includes alpha helices and beta pleated sheets. Tertiary structure results from folding influenced by interactions between amino acid side chains. Quaternary structure occurs when multiple polypeptide chains interact to form a protein complex. Examples including hemoglobin and glyceraldehyde-3-phosphate dehydrogenase are provided to illustrate the different levels of structure.
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Protein (Nutrient)
Protein is made up of chains of amino acids and is essential for building body tissue. It can serve as a fuel source, containing 4 calories per gram like carbohydrates. Proteins are involved in most bodily functions and processes. They are broken down into amino acids during digestion and some amino acids must be obtained through diet as the body cannot produce them. Not consuming enough protein can lead to muscle wasting and conditions like kwashiorkor characterized by edema and skin issues.
Proteins
Proteins are macromolecules that perform virtually all functions within cells. They are composed of amino acids and have many essential functions including repair, transportation, energy provision, hormone regulation, antibody production, and more. There are 20 standard amino acids, 11 of which can be synthesized by the body and 9 that are essential to obtain through diet. Proteins fold into complex structures including primary, secondary, tertiary, and sometimes quaternary structures that enable their diverse roles. Deficiencies can cause conditions like kwashiorkor.
protein and their function
Proteins are made up of chains of amino acids and are essential to the structure, function, and regulation of the body's cells, tissues, and organs. They perform a variety of critical roles like enzyme production, hormone creation, antibody formation, oxygen transportation, and tissue repair and development. The primary structure of a protein is its linear sequence of amino acids connected by peptide bonds to form a polypeptide chain. Common protein-rich foods include eggs, fish, beef, and milk.
8a-proteins.pptx
Proteins are made up of amino acids and have various structures and functions in the body. They provide energy, structure and are involved in processes like metabolism, immune function and cell repair. There are over 100,000 different proteins in the human body, each with distinct roles. Proteins have primary, secondary, tertiary and quaternary levels of structure which determine their shape and function. It is important to consume a variety of protein sources to meet nutritional needs. Both deficiencies and excesses of protein can impact health.
3.proteins-.pptx
Proteins are essential nutrients that are made up of amino acids. They perform many important functions in the body like growth, maintenance, immune function, and biochemical reactions. The recommended daily intake of protein is 0.8 grams per kilogram of body weight. Both deficiencies and excesses of protein can negatively impact health. Deficiencies can cause symptoms like marasmus and kwashiorkor, while excesses have been linked to increased risk of diseases like heart disease and cancer. Food sources of protein include meat, eggs, dairy, nuts, and beans.
Protein & peptide drug delivery pawan.pptx
This document discusses protein and peptide drug delivery. It begins by defining proteins and peptides based on their amino acid composition. It then describes some of the key functions of proteins in the body. Several important therapeutic proteins and peptides are listed, along with the barriers to their delivery such as enzymatic and epithelial barriers. Various pharmaceutical approaches to overcoming these barriers are then outlined, including chemical modification of the proteins/peptides, use of enzyme inhibitors, penetration enhancers, formulation vehicles like microspheres and liposomes, and mucoadhesive polymeric systems. Implantable and mechanical pumps are also mentioned as delivery methods. Finally, some examples of marketed protein/peptide drug formulations are provided.
Animal nutrition
This document discusses animal nutrition and digestion. It covers the basic needs of animals including nourishment, nutrients like protein, carbohydrates, fats, vitamins and minerals. It describes the digestive systems of monogastric animals like humans and horses, which have a single-compartment stomach, and ruminant animals like cows and goats which have a multi-compartment stomach and regurgitate food. Key nutrients are defined and food sources listed, as well as the roles of water, metabolism, and the importance of a balanced diet for proper health and growth.
Proteins simplified
Proteins are macromolecules made up of amino acids that are essential for human life. They are needed for growth, tissue repair, enzyme and hormone production. The building blocks of proteins are 22 amino acids, some of which must be obtained through diet. Common sources of protein include meat, eggs, dairy, grains, legumes and nuts. Protein requirements vary based on age, gender and activity level but adults generally need 0.8-1 grams of protein per kilogram of body weight daily. Proteins are classified based on structure, solubility and nutritional properties and perform many important functions in the human body.
PROTEIN NOTES (6)d.pptx
This document discusses protein, including its structure, functions, sources, and recommendations. Key points:
- Protein is essential for life and is made of amino acids. The sequence of amino acids determines a protein's shape and function.
- High quality proteins contain essential amino acids and are readily digested. Combining plant proteins provides complementary amino acids.
- Sources include meat, eggs, dairy, beans, nuts and grains. Adults need 0.7-0.8g of protein per kg of body weight daily.
Nutrition-Lippincott 4th ed.ppt
This lecture discusses nutrients including macronutrients like carbohydrates, fats, proteins and micronutrients like vitamins and minerals. Key points include:
- Carbohydrates are used for energy, stored as glycogen, and excess is converted to fat. Recommended intake is 45-65% of calories.
- Fats provide energy storage and are a carrier of fat-soluble vitamins. Saturated fats should be limited while unsaturated fats encouraged. Intake of 20-35% of calories is recommended.
- Proteins are made of amino acids and are used for growth, cell function, and hormone/enzyme production. Complete proteins from combinations of foods are best
Chapter 4 Nutrients Lesson 2 - Fats and proteins
Sumo wrestlers eat a calorie-dense stew called chankonabe to gain mass, not fat directly. Chankonabe contains ingredients like tofu, vegetables, and meat in a chicken broth. Sumo wrestlers consume large portions of chankonabe along with rice, beer, and side dishes to form their distinctive physiques, then take long naps. Fats serve important functions like energy storage and insulation, but sumo wrestlers focus on high-calorie whole foods rather than isolated fats to gain size for their sport.
The digestive system
The document discusses the human digestive system and nutrition. It describes the four processes of the nutrition function: obtaining nutrients, respiration, carrying substances, and eliminating waste. It then explains the three groups of nutrients - energy-producing, body-building, and body-regulating. Next, it outlines the two main parts of the digestive system: the tract and glands. It provides details on how the digestive system works, transforming food, absorbing nutrients, and eliminating waste. Lastly, it discusses diet, tips for a healthy diet, and three things to do to stay healthy.
Digestive System
The document discusses the digestive system and nutrition. It defines nutrients, calories, and the main nutrient groups - carbohydrates, proteins, lipids, vitamins, and minerals. It describes the digestive process, including ingestion, mechanical and chemical breakdown, absorption, and elimination. Key organs involved are the mouth, esophagus, stomach, small intestine, pancreas, liver, gallbladder, large intestine, and rectum.
reading a nutrition facts.pptx
This document provides information on nutrition for adolescents. It discusses calories and daily calorie needs based on age and gender. It also covers macronutrients like carbohydrates, proteins, fats, vitamins and minerals. Carbohydrates are the body's primary energy source and come from foods like grains, fruits, vegetables and dairy. Proteins are needed for growth, repair and immune function and should come from foods like meat, eggs, dairy and beans. Fats provide energy and aid nutrient absorption, with unsaturated fats being healthier options. A balanced diet with fruits, vegetables and whole grains can supply all required vitamins and minerals for proper body function.
Composition of food and proximate analysis
The document discusses the chemical composition of food. It states that the major chemical substances found in food are carbohydrates, fats, proteins, water, vitamins, and minerals. Carbohydrates include sugars like glucose, fructose, and galactose, as well as starches. Fats are made up of triglycerides containing fatty acids. Proteins are composed of amino acids. Water and minerals also make up a significant portion of foods. Vitamins are essential nutrients that must be obtained through diet.
NATURAL SCIENCE 3º. UNIT 2. DIET AND DIGESTION
A healthy diet should be balanced and give the right amount of nutrients and energy. It includes eating five meals a day, drinking water, exercising, and eating lots of vegetables, fruits, wholegrain breads and cereals, potatoes, meat, fish, eggs or pulses. Food is divided into groups that provide carbohydrates, fats, proteins, dairy, and vitamins/minerals. Good hygiene like washing hands before eating and choosing natural foods is important. The digestive system works to break down food in the mouth, esophagus, stomach and small intestine where nutrients are absorbed, with waste being expelled through the large intestine and anus.
MACROMOLECULES-2023.pptx
This document provides information about macromolecules and their structure and function. It begins by stating the learning objectives of determining the structure and functions of biomolecules. It then defines macromolecules as large organic compounds formed from monomers joining together to create polymers. The four main types of macromolecules - carbohydrates, lipids, proteins, and nucleic acids - are introduced along with their monomer and polymer subunits. Specific examples and functions of each macromolecule type are then described in more detail over several pages.
Classification of protein
Proteins are complex organic molecules composed of amino acids linked by peptide bonds. They serve important structural and functional roles in the body. As the document outlines, proteins are classified based on their shape (globular or fibrous) or function, such as enzymes, hormones, structural proteins, transport proteins, and immune proteins. The four levels of protein structure - primary, secondary, tertiary, and quaternary - determine a protein's 3D structure. Proteins perform vital roles like muscle contraction, oxygen transport, preventing blood loss, and participating in metabolic reactions as enzymes. They are essential biomolecules that make up tissues and carry out important functions in the body.
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Basic guide to ANIMAL-NUTRITION and relation to digestive system
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Force
Force is a push or pull exerted by one body onto another that can change an object's motion or physical properties. There are three laws of motion: inertia, acceleration, and interaction. Forces include gravitational, electromagnetic, strong nuclear, and weak nuclear. Aristotle believed objects naturally remain at rest while Galileo concluded objects naturally continue their state of motion.
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The document discusses key factors that influence population growth rates including birth rates, fertility rates, and death rates. It notes that the current world population growth rate is 1.15% per year and projections estimate the population will stabilize at just over 10 billion by 2200. The document also lists the most populated countries as of 2008 and discusses some of the impacts of overpopulation on food supplies, the environment, and health, such as insufficient food, loss of cropland, economic insecurity, spreading of diseases, and increased spread of infections.
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Randomised Optimisation Algorithms in DAPHNE
Slides from talk:
Aleš Zamuda: Randomised Optimisation Algorithms in DAPHNE .
Austrian-Slovenian HPC Meeting 2024 – ASHPC24, Seeblickhotel Grundlsee in Austria, 10–13 June 2024
https://ashpc.eu/
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Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
Micronuclei test.M.sc.zoology.fisheries.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Gadgets for management of stored product pests_Dr.UPR.pdf
Insectsplayamajorroleinthedeteriorationoffoodgrainscausingbothquantitativeandqualitativelosses
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EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.快速办理(UAM毕业证书)马德里自治大学毕业证学位证一模一样
学校原件一模一样【微信：741003700 】《(UAM毕业证书)马德里自治大学毕业证学位证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Farming systems analysis: what have we learnt?.pptx
Presentation given at the official farewell of Prof Ken Gillet at Wageningen on 13 June 2024
Compexometric titration/Chelatorphy titration/chelating titration
Classification
Metal ion ion indicators
Masking and demasking reagents
Estimation of Magnisium sulphate
Calcium gluconate
Complexometric Titration/ chelatometry titration/chelating titration, introduction, Types-
1.Direct Titration
2.Back Titration
3.Replacement Titration
4.Indirect Titration
Masking agent, Demasking agents
formation of complex
comparition between masking and demasking agents,
Indicators/Metal ion indicators/ Metallochromic indicators/pM indicators,
Visual Technique,PM indicators (metallochromic), Indicators of pH, Redox Indicators
Instrumental Techniques-Photometry
Potentiometry
Miscellaneous methods.
Complex titration with EDTA.
The cost of acquiring information by natural selection
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
Recently uploaded (20)
GBSN - Biochemistry (Unit 6) Chemistry of Proteins
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Gadgets for management of stored product pests_Dr.UPR.pdf
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8.Isolation of pure cultures and preservation of cultures.pdf
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Compexometric titration/Chelatorphy titration/chelating titration
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The cost of acquiring information by natural selection
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Protein
- 2. 1. Growth 2. Repair 3. Replacement of tissues 4. Body structure: skin, tendons, membranes, muscles, organs, bones main functions
- 3. Foods with great source of protein: beef chicken fish pork eggs and dairy beans nuts and seeds
- 4. are the building blocks of protein
- 5. amino acids are connected by a peptide bond Dipeptide – two amino acids bonded together Tripeptide – three amino acids bonded together Oligopeptide – four to nine amino acids bonded together Polypeptide – ten or more amino acids bonded together
- 6. mechanical digestion of protein begins in the chemical digestion of protein begins in the
- 7. changes proteins, so enzymes can break bonds that hold amino acids together
- 8. enzymes that hydrolyze proteins prote = protein ase = enzymes Ex: Pepsin: breaks down protein into smaller pieces
- 9. Additional info: antibodies – protect body against disease easily digested proteins = high quality Blood is also made of protein.