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Two villages depend on agricultural corn as their primary food source. Pellagra, a niacin deficiency, was found in residents of Village A, but not in Village B. It was discovered that it was customary in Village A to prepare corn by boiling it in water and eating it as porridge. However, in Village B, the corn is soaked in mineral lime (calcium hydroxide) before cooking it over an open flame using a flat iron skillet in the form of tortillas. Why do residents of Village A have pellagra, but not residents of Village B? In Village B, the residents eat lots of tomatoes, which has high levels of lipoic acid to activate niacin. In Village A, niacin is oxidized and degraded by treatment with cold water which makes it toxic. In Village B, niacin is released from yellow corn, which is very different than white corn in Village A. In Village B, niacin is released by alkali treatment and high heat and converted to NAD+/NADH. In Village A, niacin is bound tightly to corn and released when boiled in water, but too dilute to work.

Two villages depend on agricultural corn as their primary food source. Pellagra, a niacin deficiency, was found in residents of Village A, but not in Village B. It was discovered that it was customary in Village A to prepare corn by boiling it in water and eating it as porridge. However, in Village B, the corn is soaked in mineral lime (calcium hydroxide) before cooking it over an open flame using a flat iron skillet in the form of tortillas. Why do residents of Village A have pellagra, but not residents of Village B? In Village B, the residents eat lots of tomatoes, which has high levels of lipoic acid to activate niacin. In Village A, niacin is oxidized and degraded by treatment with cold water which makes it toxic. In Village B, niacin is released from yellow corn, which is very different than white corn in Village A. In Village B, niacin is released by alkali treatment and high heat and converted to NAD+/NADH. In Village A, niacin is bound tightly to corn and released when boiled in water, but too dilute to work.

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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Two villages depend on agricultural corn as their primary food source. Pellagra, a niacin deficiency, was found in residents of Village A, but not in Village B. It was discovered that it was customary in Village A to prepare corn by boiling it in water and eating it as porridge. However, in Village B, the corn is soaked in mineral lime (calcium hydroxide) before cooking it over an open flame using a flat iron skillet in the form of tortillas. Why do residents of Village A have pellagra, but not residents of Village B? In Village B, the residents eat lots of tomatoes, which has high levels of lipoic acid to activate niacin. In Village A, niacin is oxidized and degraded by treatment with cold water which makes it toxic. In Village B, niacin is released from yellow corn, which is very different than white corn in Village A. In Village B, niacin is released by alkali treatment and high heat and converted to NAD+/NADH. In Village A, niacin is bound tightly to corn and released when boiled in water, but too dilute to work.
Transcribed Image Text:Two villages depend on agricultural corn as their primary food source. Pellagra, a niacin deficiency, was found in residents of Village A, but not in Village B. It was discovered that it was customary in Village A to prepare corn by boiling it in water and eating it as porridge. However, in Village B, the corn is soaked in mineral lime (calcium hydroxide) before cooking it over an open flame using a flat iron skillet in the form of tortillas. Why do residents of Village A have pellagra, but not residents of Village B? In Village B, the residents eat lots of tomatoes, which has high levels of lipoic acid to activate niacin. In Village A, niacin is oxidized and degraded by treatment with cold water which makes it toxic. In Village B, niacin is released from yellow corn, which is very different than white corn in Village A. In Village B, niacin is released by alkali treatment and high heat and converted to NAD+/NADH. In Village A, niacin is bound tightly to corn and released when boiled in water, but too dilute to work.
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