of glucose during physical activity? How? The factors that influence the body’s use of glucose during physical activity are: diet‚ activity intensity level‚ and activity duration. (Whitney and Rolfes 466-468) First of all you must have a carbohydrate rich diet in order to store glycogen. Abundant glycogen stores enables people to perform physical activity longer at higher intensity. Glucose provided by carbohydrates (Whitney and Rolfes 466-468) Intensity of activity affects glucose use
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Sodium is a mineral that is present only in small quantities in most natural foods‚ but salt is added‚ often in large amounts‚ in food processing and by cooks to enhance flavor. Sodium is the predominant ion in extra cellular fluid. Sodium (Na) is the predominant cation in extra cellular fluid and its concentration is under tight homeostatic control. Excess dietary sodium is excreted in the urine. The kidney very efficiently reabsorbs the mineral when intakes are low or losses are excessive. Sodium
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Cellular respiration starts with a carbohydrates sugar called glucose. What it does is alter and break down the six carbon molecule glucose and altering it creating two three carbon molecules called pyruvic acids in an anaerobic process called glycolosis (Cellular respiration). What this process does is create two ATP molecules which are basically molecules which provide energy to run all cellular processes in our bodies (king). However‚ from here in the process can turn aerobic‚ meaning using oxygen
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Molecular gastronomy Transglutaminase (TG) is a naturally occurring enzyme in plants‚ animals‚ and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen‚ cooks have used enzymes for thousands of years. Enzymes in papaya‚ for instance‚ are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down
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hydrogen fluoride molecules. KCl – potassium chloride is a metal halide salt. The bonding between potassium and chloride is an ionic bond. The potassium becomes a cation and the chloride an anion. The potassium end of the molecule becomes slightly positive and the other end slightly negative. Na – sodium contains metallic bonding. It has a high melting due to the bonding and has strong bonds. Each sodium atom is being touched by eight other sodium atoms and they all share electrons between the
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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of water molecules of crystallization of a sample of hydrated Barium Chloride. This can be calculated using Gravimetric Analysis and to indirectly determine the percent composition of a hydrate by taking advantage of its chemical properties. Introduction: Gravimetric procedures are analytical methods in which the results are determined from the masses of starting materials and products. These methods differ from volumetric procedures in which the calculations are based on the volumes
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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The graph for run 1‚ which plotted ln(Abs at 595nm) versus time‚ a first order reaction‚ with an R^2 value of 0.99621 was the most linear. Therefore‚ crystal violet is a first order reaction. The observed rate constant from run 2‚ as shown in figure 4‚ was significantly lower then the observed rate constant from run 1‚ shown in figure 1. Therefore‚ the R^2 for the first order reaction for run 2‚ 0.946418‚ represented in figure 4‚ which is also extremely low‚ was not taken into consideration for calculations
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Signed_________________________________________ Abstract A common road salt‚ magnesium chloride‚ was analyzed in the lab to test its effectiveness as a road salt. The Van’t Hoff factor of the salt and the enthalpy of dissolution when dissolved in pure water were experimentally tested to evaluate its many characteristics as a deicer. To determine the Van’t Hoff factor‚ the difference of temperatures of freezing water and a solution of magnesium chloride was determined. A Van’t Hoff factor average of 2.88 was found‚ which
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