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Define Protein as an energy source?
Proteins contribute to the body's energy need. If diet does not furnish enough calories from carbohydrates and fats, proteins are catabolized to give energy. One gram protein yields 4 Kcal. But, what is important for us is to understand is that this is not the major function of proteins. This only happens when, as mentioned earlier, the diet does not supply enough energy-giving nutrients.
Q. Etiologic factor of dyslipidemia? The causative factors of dyslipidemia/hyperlipidemia may be environmental (dietary/ lifestyle), genetic or secondary to certain disease con
OESOPHAGU S - Gullet opens in oesophagus. First organ of alimentary canal. After piercing diaphragm, it form stomach in abdominal cavity. No digestion in it. Food mov
Q How are the concepts of the DNA, gene, and proteins characteristics of living beings related? Characteristics of organisms depend on chemical reactions that take place in the
What are the functions of biotin and pantothenic acid for the body? How are these vitamins obtained? Biotin (also called as vitamin B8) is a vitamin that acts in the metabolism
Jillian and Michael are in their freshman year at college. The two have been friends since grade school and the two of them enjoy getting together for dinner. Michael typically
Explain about the Food analysis and chemistry? Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular lev
Circulation: If central pulses (femoral in infants and carotid in children) are not palpable, begin chest compression without losing any time. In young infants, encircle
Expressed sequence tag (EST) is the short part of DNA sequence of corresponding to the fragment of the complementary DNA (made from the cell's messenger RNA). ESTs have been taken
What is Posterior Aneurysm? The technique of Posterior Aneurysm operation is the same. Care must be taken to avoid injury to the posterior papillary muscle and poster
Food Applications Dextran can be used in food products, as it is capable of moisture retention and inhibition of crystallization of sugar. The properties of dextran as gelling
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