What type of chemical reaction is involved in the digestion of fats? What produc
ID: 1073837 • Letter: W
Question
What type of chemical reaction is involved in the digestion of fats? What products are formed? The average energy yield per gram of carbohydrate and of fat is a. 4 kcal each b. 9 kcal each c. 4 kcal and 9 kcal, respectively d. 9 kcal and 4 kcal, respectively How do animal fats differ from vegetable oils? What is a trans fat? How are trans fats made? What is an adequate protein? List some foods that contain adequate proteins. What is the limiting reactant in any protein synthesis? Which essential amino acids are likely to be lacking in corn? In beans? What is kwashiorkor? What age group in developed countries suffers a similar condition? Ezekiel 4:9 describes a brad made from "wheat, and barely, and beans, and lentils, and millet, and spelt ...." Would the bread supply complete protein? How do dietary proteins differ from dietary carbohydrates and fats in elemental composition?Explanation / Answer
17. a Glycosidic linkage
18. Blood sugar - Glucose C6H12O6
Table sugar - Sucrose C12H22O11
Fruit sugar - Fructose -C6H12O6
19. Chemical reaction involved in digestion of starch is
Starch is broken down to smaller units called maltose by amylase enzyme
20 . The sugar formed when starch is digested is Maltose and then it is broken down to glucose
21. Lipases break bown the lipids into fatty acids and glycerides
22. Average energy yield per gram of carbohydrate is 4 kilocalories
Average yield per gram of fat is 9 kilo calories
23. Difference between animal fat and vegetable oil is
Vegetable oil is composed mostly of polyunsaturated fats which are missing more than 1 pair of hydrogens in its structure
Animal fats is composed mostly of monounsaturated fatswhich are missing only a single pair of hydrogens and saturated fats
24. Transfat is unsaturated fatty acid occurs in nature in small quantities but can be produced industrially from vegetable fat.
Transfat is made from by addition of hydrogen to vegetable oil in food processing
25.Protein is a nutrient needed by the human body for growth and maintenance.Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle.
Black beans, Brocoli, peas, peanut butter, spinach, tofu, quinoa, wheat bread are some sources of proteins
26. Limiting reagent in any protein synthesis is an essential amino acids.
27. Corn - Lysine and threonine Beans - Methionine and tryptophane
28.Kwashiorkor is a form of severe protein–energy malnutrition characterized by edema, irritabilityand an enlarged liver with fatty infiltrates. Age group of 1-5 years.
29. Bread has less amount of threonine essential amino acid.
30. The proteins are complex molecules and they need more time to break them down in decomposition
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