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
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- Give the functional classification of the given protein. 1. Insulin 2. Ceruloplasmin 3. Lipoprotein 4. Troponin 5. Carbonic Anhydrase1. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all FAT SOLUBLE VITAMIN. 2. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all water SOLUBLE VITAMIN. 3. In a table or matrix give 3 dietary source of each vitaminPLEASE SPECIFY THE FUNCTIONS AND ENZYMES PRESENT 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…
- Explain the process of digestion and absorption of carbohydrates in the human body. Include 1 relevant diagram in your answer. (Include GLUT-1 and GLUT-2)Arrange the following statements regarding the processes of protein metabolism starting from Step 1 to Step 10 Acidic denaturation and hydrolysis of proteins Enters the Kreb Cycle Mechanical digestion to go to the small intestines Shuffling of amino group to generate glutamate Active transport takes place Removal of basic and acidic functional groups Conversion to individual amino acids Glutamate becomes alpha-ketoglutarate Conversion of pepsinogen to pepsin by HCl Conversion of proteins to simpler polypeptidesMatch the following: a. Stimulates milk production 1. Transport protein b. Controls carbohydrate mechanism 2. Structural protein c. Decreases urine production 3. Catalytic protein d. Hemoglobin belongs to this class 4. Storage protein e. Protein that acts as enzyme 5. Vasopressin f. Nerve impulse transmission 6. Insulin g. Keratin belongs to this class 7. Rhodopsin n. Gliadin and casein 8. Oxytocin
- Review the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources. What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein. https://www.eatingwell.com/article/289961/top-vegetarian-protein-sources/ https://health.osu.edu/wellness/exercise-and-nutrition/healthiest-animal-protein-sourcesSPECIFY 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…Arrange the following statements regarding the processes of protein metabolism starting from Step 1 to Step 10. Conversion of pepsinogen to pepsin by HCI • Active transport takes place • Conversion to individual amino acids Glutamate becomes alpha-ketoglutarate Mechanical digestion to go to the small intestines • Shuffling of amino group to generate glutamate • Conversion of proteins to simpler polypeptides Removal of basic and acidic functional groups Enters the Kreb Cycle • Acidic denaturation and hydrolysis of proteins
- 1. What is a VITAMIN? 2. Make a table or matrix about the general properties of water soluble and fat soluble vitamins based on ABSORPTION, TRANSPORT, STORAGE, EXCRETION, TOXICITY, REQUIREMENTS, AND RELATIONSHIP TO COENZYME. 3. In a tabular form identify the different fat soluble (include the other names) and water soluble vitamins. 4. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all FAT SOLUBLE VITAMIN. 5. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all water SOLUBLE VITAMIN. 6. In a table or matrix give 3 dietary source of each vitaminGive 3 examples of complementary proteins that are found in a typical Filipino dietList 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