1. Describe the protein composition of gluten
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Hello! Can you please answer the four questions below directly?
1. Describe the protein composition of gluten
2. What is the principle involved in the isolation of gluten?
3. How did you assess the complete removal of starch and isolated gluten?
4. Describe what is celiac disease.
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- Hello, please answer the questions 1, 2, 3, and 4 directly. 1. Describe the protein composition of gluten 2. What is the principle involved in the isolation of gluten? 3. How did you assess the complete removal of starch and isolated gluten? 4. Describe what is celiac disease.Hello, please answer the questions 1, 2, 3, 4, 5, 6, and 7 directly 1. What is isoelectric precipitation/point? 2. Differentiate whey from casein base on the slides below: (slides are posted in pictures) 3. List the common amino acids that can be found in bean proteins (ex. Mongo or mung bean) 4. State the uses of the proteins/nutrients found in mongo or mung bean. 5. Discuss myoglobin’s molecular description, functions and mechanism of activity. 6. Write down the difference between hemoglobin and myoglobin. 7. Myoglobin’s relationship with rhadomyolysis and myocardial infarction.Hello! Can you please answer the four questions below directly? This is related to GLUTEN from WHEAT FLOUR experiment. Thank you. Describe the protein composition of gluten What is the principle involved in the isolation of gluten? How did you assess the complete removal of starch and isolated gluten? Describe what is celiac disease.
- Choose the correct prosthetic group of the given protein. 1. Carbonic Anhydrase 2. Zinc 3. Glutathione 4. Ovomucoid 5. Albumin 6. Mucin 7. HDL 8. Ceruloplasmin 9. Cytochrome 10. Insulin 11. Enkephalin 12. Chromatin 13. Vitelline 14. Collagen 15. Casein 16. ADHGive the functional classification of the given protein. 1. Insulin 2. Ceruloplasmin 3. Lipoprotein 4. Troponin 5. Carbonic AnhydrasePlease answer questions 1 and 2 directly. 1. List the common amino acids that can be found in bean proteins (ex. Mongo or mung bean) 2. State the uses of the protein/nutrients found in mongo or mung bean
- This is a Biochemistry Question! Please select all of the following processes that would INCREASE during untreated or badly managed diabetic ketoacidosis: (More than 1 answer) 1) there is fluid and electrolyte loss in urine 2) plasma pH 3) Glucose uptake & skeletal muscle using as primary fuel 4) Bicarbonate reabsorption & renal Hydrogen excretion 5) Relying on fatty acids & proteins as primary fuels throughout the body 6) Gluconeogenesis, Fatty acid oxidation, & ketogenesis (all within the liver) 7) Lipolysis & fatty acid release from adiposeThe ketogenic diet is now a trend for people who wants to lose weight. Your task is to come up with a report about this diet and assess its efficacy and implication to the health. Here are your guiding questions: 1) What are ketone bodies and ketogenesis? 2) What is a ketogenic diet? What makes it different from other kinds of diet? 3) What are the good and bad effects of this diet? 4)In your personal opinion, is it safe to continue this diet for a long period of time?List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived indigestible carbohydrate 3. Animal-derived carbohydrate Explain 3 health benefits of plant-derived indigestible carbohydrates Although they are good for your body, we should not eat too much. Explain why
- Match the following terms and definitions A. prediabetes B. lactose deficiency C. viscous fibers D. Gastric lipase E. starches F. Point of saturation G. Chylomicron H. Cellulose I. Glucagon J. sugars K. satiety L. Ketone bodies M. Cholesterol N. Small intestine O. Linoleic acid P. protein-sparing action 1. Simple carbohydrates composed of monosaccharides, disaccharides, or both 2. Plant polysaccharides composed of many glucose molecules 3. Fibers that have gel-forming properties 4. The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal 5. A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides 6. The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes 7. A condition where blood glucose levels are higher than normal, but below the diagnosis of diabetes 8. Acidic compounds produced by the liver during…SPECIFY THE FUNCTIONS AND ENZYMES USED FOR PROTEIN DIGESTION Procedure: Peptic digestion Prepare 4 test tubes as follows: Tube 1 - 3 ml pepsin Tube 2 - 3 ml of 0.4% HCl Tube 3 - 3 ml pepsin + 1.5 ml of 0.4% HCl Tube 4 - 3 ml pepsin + 1.5 ml of 1% Na2CO3 Add equal slices of hard-boiled egg white to each tube. Cover and incubate at 40oC for 2 hours. Add 4 drops of toluene and store till the next lab period. Determine the extent of digestion by visually noting the size of the hard-boiled egg white in each tube. Withdraw 1 ml of the supernatant liquid from each tube and place in 4 separate test tubes labelled tube 1a. 2a, 3a, 4a. Neutralize tubes 2a& 3a with solid sodium carbonate. To each supernatant liquid, add 1 ml of 10% NaOH and 2 drops of 1% CuSO4. Compare the colors obtained in the 4 tubes. Place 1 ml of 0.5% peptone in a test tube and add 1 ml of 10% NaOH and 2 drops of 1% CuSO4. Compare the result of these…Answer the ff. questions: 1. What is the physiological significance of branching in polysaccharides? 2. Discuss briefly the cause of lactose intolerance. 3. Why humans do not have the capacity to digest cellobiose or cellulose? 4. What is the difference between a carbohydrate and sugar?