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Define Absorption, Storage and Elimination of ascorbic acid?
Ascorbic acid is rapidly absorbed from the intestines primarily by active transport. Simple diffusion or carrier-mediated transport may also contribute to a small extent of uptake of the vitamin from the mouth and stomach. Prior to absorption, ascorbate may be oxidized to form dehydroascorbate which is absorbed by passive diffusion or by use of glucose transporters. It passes through the portal vein to the general circulation and to all tissues. Each organ or tissue has an optimal saturation level of ascorbic acid. It is not stored to any appreciable extent in the body. The degree of absorption decreases with increased vitamin intake and varies from 16% to 98%, the average overall absorption being about 80% to 95%. Unabsorbed vitamin C may be metabolized by the intestinal flora. Pectin and zinc are a few substances that impair its absorption. Excess is excreted in urine.
Define why the Virginia opossum is considered a generalist and the koala is considered a specialist. The opossum feeds on almost anything, whereas the koala feeds only on the l
Total Fertility Rate Total fertility rate (TFR) is the total number of children a women can be expected to bear in a given population if birth rates are constant for at least
The genotype of a plant showing the dominant phenotype can be determined by : 1. Test cross 2. Dihybrid cross 3. Pedigree analysis 4. Back cross It is determined
Transport system in higher animals The circulatory system in higher animals has undergone several changes during evolution. The heart has become totally muscular. It p
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what are inorganic species
Tracheoles - Respiration The tracheal system consists of an air filled system of tubes - the tracheal tubes that branch repeatedly until they become fine as capillaries, and
In this session's discussion board provide links to the nutrition information for 2 products. The nutrition information should be the type you find on the side of a food product th
TRISACCHARIDES The oligosaccharides are made of three monosaccharide residues. A common trisaccharides is Raffinose which is formed by condensation of galactose-glucose-fr
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