Hun2201 mobley - Study guides, Class notes & Summaries

3 examples of protein functions - structural, regulatory, energy animal based advantages - High in Vitamin B12 High in essential amino acids High in calcium/Vit D (Milk) High Protein animal based disadvantages - Lacks fiber (ex. Palleo diet) Some high in saturated fat More calories per serving Lack phytochemicals (exception to salmon) Benefits of GMOs - -could be environmental friendly crops (less tillage/pesticide) -reduces use of broad-spectrum chemical biocides -higher food yields,...

150 to 299 minutes of activity a week gets - health benefits 300+ minutes of activity gets - extensive health benefits and lose weight and keep it off Adequate Intakes (AI) - "Sweet spot" between RDA and UL values that people avoid deficiency and toxicity Ageusia - inability to taste Alcohol should be consumed in __________. - moderation Americans lack these nutrients - Potassium, dietary fiber, calcium, and vitamin D. anatomy of a grain kernel - Refining the grain leaves only the endos...

emulsification Answer> refers to triglycerides being combined with bile and being made compatible with water Re-esterification Answer> process of reattaching a fatty acid to glycerol that has lost a fatty acid ester bond Answer> bond that connects the glycerol and fatty acid in fat molecules glycosidic bond Answer> a covalent bond in which a carbohydrate binds to another group, which could also be a carbohydrate. found between the two glucose molecules in maltose pept...

Oligosaccharides - ANSWER short chains of 3 or more monosaccharides (at least 10) Polysaccharides - ANSWER Carbohydrates that are made up of more than two monosaccharides. Starch, glycogen (alpha linkages) Cellulose (beta linkages)

emulsification - refers to triglycerides being combined with bile and being made compatible with water Re-esterification - process of reattaching a fatty acid to glycerol that has lost a fatty acid ester bond - bond that connects the glycerol and fatty acid in fat molecules glycosidic bond - a covalent bond in which a carbohydrate binds to another group, which could also be a carbohydrate. found between the two glucose molecules in maltose peptide bond - The chemical bond that forms ...

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