Butter versus margarine-which is healthier?

Q: List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived…

A: Carbohydrates are an important source of energy for all living cells. Glucose is an important…

Q: What are all humas made up of ?

A: Humans are the members of the biological kingdom Animalia (animals). Specifically, humans belong to…

Q: Which of the following fat replacers can inhibit the absorption of fat-soluble vitamins?

A: Vitamins A, D, E, and K are called fat-soluble vitamins because they are soluble in organic solvents…

Q: Which of the following bonds (labeled by arrows A-H) will be cleaved by trypsin?   Group of answer…

A: Trypsin is a member of serine protease family. Serine protease are a class of proteolytic enzymes…

Q: 15.9) i) What type of chemical bonds are broken in the digestion of starch? a) ester bonds b)…

A: Carbohydrates are one of the three main macronutrients in our diet, along with proteins and fats.…

Q: Why does a cake taste different than the ingredients that went into it? (a 5 or more sentence…

A: Baking a cake is an excellent way to engage in science without realising it. The ingredients in a…

Q: Starch contains a higher percentage of which two polysaccharides?

A: Starch is the most important carbohydrate and it contributes to about 50% of the total carbohydrates…

Q: What is tabacum used for?

A: Introduction: Tabacum is an extract of Nicotiana tabacum which is a herb plant and is an annually-…

Q: How many water molecules released to make this fat? H. HHH HHHH HHH HHH HE H-C-0-C-C-C-C…

A: Triglycerides are a form of macronutrient that is used in metabolism and is referred to as fat.…

Q: What is the difference between flaky and puff pastry? Discuss.

A: Puff pastry is a light and flaky pastry layered with fat, preferably butter, to form hundreds of…

Q: 1. Both strains can successfully ferment glucose. a. TRUE 2. Strain B produces it's own Gal1 b.…

A: Fermentation is an anaerobic process. It is a metabolic process used by the bacteria for the…

Q: What type of lipid I shown in the picture believe?

A: Lipids are non-polar biomolecules. Lipids are classified as simple lipids, compound lipids, and…

Q: Identify (1) the group where the lipid belongs, and (2) determine whether the lipid is saponifiable…

A: Lipids are basically water-insoluble molecules.. They tend to be soluble in solvents like alcohol,…

Q: Select all of the following which are made by gut microflora (intestinal bacteria): O calcium starch…

A: Gut bacteria or microflora plays a very crucial role in digestion and aid in digestion of carbs that…

Q: Which of the following fat replacers can inhibit the absorption of fat-soluble -itamins? 1)…

A: Vitamins aid an individual body to develop and grow normally. The foremost way to take enough amount…

Q: A doctor's prescription calls for a daily intake of a supplement containing 40 mg of vitamin C and…

A: Daily intake containing =50 mg of vitamin C =30mg of Vitamin D  three compounds available Compound…

Q: vitamin A importance innutrition

A: The importance of vitamins in maintaining overall health cannot be overstated, and vitamin A is no…

Q: Please help me with this question. More than one answer may be correct.  Proteoglycans ______.…

A: Proteoglycans are a high molecular weight family of glycoproteins that are mostly present in…

Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.