Brain and nerve tissue
Dietary requirements for niacin depend on the age, gender, size, and activity level of the individual. Niacin requirements range from 5 mg in infants up to 20 mg in certain adults.
Any dietary recommendations would depend entirely upon both the cause and the severity of the heart disease. Here are some tips for a heart-healthy diet: - Eat more whole grains, fruits and vegetables - Limit high cholesterol, high sodium and high fat foods - Control your portions
no it has nothing to do with it
Air pressure
The normal cholesterol of a person will depend on the person's gender, age, height, weight, and other factors. The ideal cholesterol for women of any age is below 200. For men, the ideal cholesterol is below 200, as well.
Whether or not chicken soup is high in cholesterol will depend on how it is prepared and cooked. Since most of the fat in a chicken comes from the skin, removing it before making the soup will yield a chicken soup that is not high in cholesterol.
It's rainfall
Yes you can the numbers depend on the size of the building and the adult to child ratio.
ATP adenosine-tri-phosphate
It is often said that bacteria have a cell wall and do not need cholesterol. In cells like ours, the cholesterol stabilizes the membrane. However, this is not true in all cases. Mycobacterium have no cell wall and have cholesterol *but so do Micrococcus lysodeikticus, Bacillus megaterium, and Proteus mirabilisdo. They have cell walls.* The answer you need will depend on the level you are in school. If in college Micro, the entire answer is what you should use. Otherwise, use the section before the *.
Genetics, the amount of exercise you get, the amount of animal fat in your diet. To much cholesterol leads to heart disease, athersclerosis. To little = increased odds of hemorrhagic stroke, difficulty conceiving, interference with the action of serotonin in the brain
Cholesterol is only partly soluble in water. Cholesterol is a lipid (fat) which in water at room temperature, most fats are mostly insoluble in water. At higher temperatures fats are slightly more soluble.