P2: Describe the characteristics of nutrients and their benefit to the body. Answer: Characteristics of nutrients and their benefit to the body are carbohydrates, starch and non-starch polysaccharides, sugar substitutes and sugar. Carbohydrates are one of the main types of food. Sugar and starch are main types of carbohydrates these carbohydrates provide energy for the body. Liver breaks down carbohydrates into glucose which the body uses for sugar.
Glucose is split into two molecules called pyruvate and two ATP molecules are generated per molecule of glucose as well as two molecules of NADH. Also Glucose takes place in the cytoplasm of the cell. Glycolysis can occur with or without oxygen. Without oxygen it is called fermentation with oxygen it is the first stage of the cellular respiration. • What is the role of the citric acid cycle?
The specific substrate in this case that is acted by Aldolase B is fructose-1-phosphate. This is later converted into DHAP and glyceraldehyde. The product, once finished, will then enter the glycolysis cycle to form ATP (Hudon-Miller, 2012c). Role of Aldolase B in the Breakdown of Fructose Aldolase B is found mostly in the liver but can also be present at lower levels in the kidney and intestinal cells. It is involved in breaking down a simple sugar called fructose.
C6 H12 O6 = 2C3 H6 O3 + 2ATP (lactate) This is a structure of ATP ATP contains sugar which is Ribose, a base which is Adenine and three phosphate groups. Biological systems transfer the energy in glucose to ATP because unlike glucose ATP releases its energy instantly in a single reaction and also the hydrolysis of ATP releases a small amount of energy, ideal for fuelling reactions in the body. Glucose is obtained from food; we eat pasta which is a carbohydrate which is then broken down into glucose by the digestive system. The process which breaks this down is known as catabolism, this is the breakdown of food components, breaking down
If I use yeast in baking bread, than it will rise better than baking powder. Louis Pasteur discovered how yeast works in 1859. Yeast feeds on the starches in flour, producing a gas called carbon dioxide. The carbon dioxide then grows the gluten proteins in the flour. Gluten is responsible for the elasticity of kneeded dough.
Both ATP and NADPH are responsible for the reduction of glycerate-3-phosphate into triose phosphate, which is converted into many useful organic compounds like carbohydrates, mainly glucose. Although glucose can be used as a direct energy source by plants, it cannot be used directly by animal cells as a source of energy. Instead, cells use ATP as their immediate source of energy. The conversion
To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer.
When glucose polymerises to become cellulose, water is eliminated and the structure becomes: The H and OH groups are omitted for clarity. It must noted that: for bonding to occur, alternate glucose units must be inverted as shown above; this bonding produces a very linear molecule due to the geometry of the rings and the C-O-C angles. * Biomass – material produced by living organisms, mainly it is plant material though it also includes animal excreta and algae material. Cellulose is the major component of plant biomass. * Cellulose as a source of chemicals – starch, another polymer of glucose, can be used as an alternative source for petrochemical products but there is more cellulose produced in plants than starch.
Carbohydrates are formed of carbon, oxygen, and hydrogen as the basics. In the body, carbohydrates are converted to glucose, used for energy throughout the body. Carbohydrates can be either simple or complex, and high-glycemic or low-glycemic. Examples of foods containing simple carbohydrates include fruits, vegetables, and dairy products. Breads and cereals contain complex carbohydrates, along with legumes.
Compare and contrast the ways that cows and rabbits extract energy from diets consisting largely of cellulose; relate this to the structure of each animal’s digestive tract. (Hint: first you must explain why cellulose is a problem.) In comparison, both cows and rabbits are herbivores and eat mainly plants. Plant sell walls are made of cellulose, which are composed of glucose monomers that aren't useful unless broken down into glucose (sugars) to be used for energy. But herbivores need something to break down glucose.