smoking is associated with many forms of cancer‚ and causes 90% of lung cancer. Similarly‚ prolonged exposure to asbestos fibers is associated with mesothelioma. Ways to reduce the risk of cancer is to eat fruits and vegetables‚ don’t smoke‚ limit fat in diet‚ and maintain a healthy weight. 20) By using asexual reproduction they can ensure that the plant’s characteristics will be preserved. Some specialty plants are hybrids that will not breed true‚ will not reproduce well sexually‚ or will not
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Sports Drinks vs. Water Some people think sports drinks replenish your fluids better than water while playing sports. Some say water replenishes better than sports drinks. According to some scientists sports drinks include many sugars and electrolytes that water does not have. Others say that those sugars and electrolytes actually dehydrate more than they hydrate. They say that water is much better than these drinks. Sports drinks are being used by people who are not even active‚ they just like
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a. SATURATED FATS FROM NONSATURATED FATS An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond‚ and polyunsaturated if it contains more than one double bond. Where double bonds are formed‚ hydrogen atoms are eliminated. Thus‚ asaturated fat has no double bonds‚ has the maximum number of hydrogens bonded to the carbons‚ and therefore is "saturated" with hydrogen atoms. In cellularmetabolism
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take vitamin supplements ? I do not think we should take vitamin supplements as studies have shown that vitamins from supplements do not act on the body as the same way as vitamins from food‚ we can get what we need from a balanced diet. Fruit and veg which are high in vitamins also supply fibre which is necessary for health and often lacking in diets relying on supplements . Vitamins can have toxic effects‚ some may need vitamins but more vitamins is not necessarly better for example‚ vitamin A stores
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Vitamin D is a fat-soluble vitamin that can be found in food but significant amounts of vitamin D can also be produced by the body. It can be obtained from sun exposure‚ food‚ and supplements are biologically inert and must undergo two hydroxylations in the body for activation. The two major forms of which are vitamins D2 (ergocalciferol) and vitamin D3 (cholecalciferol). This paper not only looks into the essential function of vitamin D on the subject of bone health‚ but also other non-calcemic
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of orange juices‚ and we also used 0.1% of vitamin C solution. The aim of our experiment was to see how much DCPIP was needed to be added to make the orange juices turn back to the orange colour and the DCPIP to decolourise once the 0.1% of vitamin C was added. DCPIP is a blue dye in its non-reduced form; it becomes colourless when it gains electrons. Vitamin C is an anti – oxidant‚ this is found mainly in fresh fruit and vegetables. The main use of Vitamin C is that it neutralises free radicals‚ which
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Investigating the vitamin C content of fruits and fruit juice Aim: In this investigation‚ I aim to measure and compare whether there is a higher content of vitamin C in a fruit or a juice by measuring the volume of the sample required to decolourise a solution of dichlorophenolindophenol (DCPIP). Introduction: For this experiment‚ I aim to investigate and compare the content of vitamin C in the fruit against the fruit juice. The theory of this method is a titration with dichlorophenolindophenol
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Function of Fat in the Diet In 1994 the Committee on Medical Aspects of Food and Nutrition Policy (COMA) published a report on Nutritional Aspects of Cardiovascular Disease. It is recommended that no more than 35% of energy intake should come from fat and no more than 10% of energy intake should come from saturated fatty acids. These figures are intended as population averages‚ not as targets for individuals. Protein Sparer Fat in the diet supplies the body with a source of energy and so allows
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Lab Report: MEASUREMENT OF VITAMIN C Introduction Nutritional diseases were once the number one cause of death only a century ago‚ but rarely affect our lives today. The complete lack of vitamin C (ascorbic acid) characterized by dark purple spots on the skin and rotting gums‚ a disease called scurvy‚ took the lives of many sailors up until the mid 1800s when the prevention was discovered. Consequently‚ British sailors became referred to as ‘limeys’ because of their daily habit of eating
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brief explanation: As soon as your fat cells detect a slightly lower oe- strogen level‚ they come to your aid to produce oestrogen for you. (Fat cells pro- ducing oestrogen? This may surprise you‚ but it’s one of their highly evolved func- tions.) They know that eventually your ovaries will stop producing oestrogen‚ so they start preparing to take over the ovaries’ job. They increase their size‚ number and ability to store fat. Interestingly enough‚ the fat cells in your waist grow the largest
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