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Anabolism and Lipogenesis: Beside the glucose stored as glycogen some glucose of blood isanabolized in everybody cell, into structural polysaccharides for growth. Repair and multiplication .Some glucose is transformed into pentose sugar for synthesis of nucleotides. If after fultilment of all these glucose requirement some glucose still remains unused it is converted to fat in the liver and fatty tissues and stored in the latter .In this process, the sugar is first degraded to pyruvic acid which is then converted into a two carbon compound acetyl co enzyme A. The latter is polymerized
To from long chain fatty acids. Glycerol is readily formed from glucose .It combines with fatty acids to form neutral fats which are released into the blood. Adipose tissues remove this fat from blood for storage .Fat storage always has a fattening effect upon the body.
Name some emulsifiers which are present in nature? There are many emulsifiers which are present in nature such as phospholipids e.g. lectin which is present in egg yolk which a
Give three examples of abiotic factors and explain how they interact. Abiotic factors contain temperature, humidity, pH, salinity, O 2 concentration, amount of sunlight, avail
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what is the classification of skeletal tissue?
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Biologists established that new cells Consequent to this doctrine, biologists established that new cells are formed by cell division and by the end of the nineteenth century, t
Aortic Valvotomy : These days aortic valvotomy even in neonates and critically ill infants is done under cardio pulmonary bypass. Through a median stemotomy, ascending aorta
Q. What are NADPH and NADP? NADP is the short form of the nicotinamide adenine dinucleotide phosphate cation, a hydrogen acceptor. NADPH is made when NADP binds to one hydrogen
We now understand that mutations that cause the inhibition of apoptosis are found in tumours. Because proliferation itself is not induced by the inhibition of apoptosis, explain ho
Define Eggs as a rich source of protein? Roughly, the chicken egg consists of 11% shell, 31% yolk and 58% white. Liquid whole egg consists of 65% white and 35% yolk. The primar
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