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The main constituents of food are carbohydrates, lipids, and proteins but they are found in complex forms that cannot be directly utilized by the body. Hence, they are broken down into simpler units by the process of digestion. The simpler forms canreadily be absorbed by the intestines. Subsequently, they are utilized by the body
(a) to provide energy needed for its constant activities and also (b) for the production of various components needed by the body.
The excess carbohydrate is stored in the form of glycogen in liver and muscle. Excess lipid is stored in the form of triglycerides in adipose tissue. There is no specific storage form of excess protein. These reserved stored forms are utilized for the production of energy whenever there is short supply of food from outside. These functions are carried out by a process called metabolism. Digestion, absorption and metabolism are carried out by the biocatalyst called enzymes.
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D-glucose differs from D-galactose only in the arrangement around carbon 4. Therefore D-glucose and D-galactose are- Select one: a. enantiomers b. epimers c. mirror ima
P A TTERNS OF CLEAVAGE - Patterns of cleavage depends upon amount of yolk & distribution of yolk. These are following types - 1 . RADIAL CLEAVAGE PATTERN -
what is the meaning of direct and indirect respiration
Patient is a 7-year-old girl who was brought to her physician by her mother with complaints of general fatigue, anorexia, and unexplained bruises and "rash" for the past 2 weeks. C
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DISACCHARIDES They are oligosaccharides composed of two monosaccharide residues . Three common disaccharides are sucrose (glucose + fructose) = cane suger maltose
Q. Carbohydrates requirement in chronic diarrhoea? Adequate amount of carbohydrates i. e 60-65% of the total energy should be given to the patient. Easily assimilated carbohydr
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