Carbohydrates and Low-Carb Diets

The breaking down of glucose is hydrolysis. In hydrolysis, a water molecule is used to break bonds in a larger molecule, such as glucose, resulting in smaller molecules being formed. Dehydration is the opposite process, where water is removed to form larger molecules from smaller ones.

be depleted from the liver after several days

Yes, carbohydrates and proteins are built up from their basic building blocks by a dehydration synthesis reaction, which involves the removal of a water molecule between each two units. This process forms a covalent bond between the two units, allowing them to link together to form larger molecules.

any form of sugar is changed into glucose, because the only hormone the body has to break down sugars is insulin and insulin can only break down glucose. fructose and galactose are unusable forms, think of it as a "some-assembly-required" product, fructose and galactose are the unassembled forms, glucose is the assembled.

False. Carbohydrates are typically the body's first choice for energy because they are quickly broken down into glucose. Proteins are usually used as a secondary source of energy when carbohydrates are not available.

In their fruits and in some cases in their flowers also.

1. Amylase breaks down starches into sugars.
2. Proteases break down proteins into amino acids.
3. Lipases break down fats into fatty acids and glycerol.
4. Cellulase breaks down cellulose into glucose.
5. DNA polymerase helps in DNA replication by synthesizing new DNA strands.

The body is very effecient in extracting glucose, more than other species. Mammals are characterized by their fast metabolisms which results in the breaking down of glucose extremely fast compared to reptiles, fish, and birds.

Liver cells store chains of glucose in a molecule called glycogen, while muscle cells store glucose in the form of glycogen as well. Glycogen acts as a reserve of energy that can be broken down into glucose when needed for energy production.

whole milk

The enzyme sucrase breaks down the disaccharide sucrose into its monosaccharide components glucose and fructose.

The complex carbohydrate present in the cell walls of plants and forms the bulk of indigestible fiber in your diet is cellulose. It is made up of long chains of glucose molecules and provides structural support to plant cells. Though humans lack the enzymes to digest cellulose, it is important for maintaining digestive health and providing bulk to stool.

Amylase is an enzyme that breaks down starches into smaller molecules like maltose and glucose by catalyzing the hydrolysis of glycosidic bonds. It primarily functions in the mouth and small intestine to initiate the digestion of complex carbohydrates into simpler sugars that can be absorbed by the body for energy.

Organic compounds made of sugar molecules joined together are called polysaccharides. These polymers play essential roles in storing energy (e.g., starch and glycogen) and providing structural support (e.g., cellulose and chitin) in various organisms.

Enzymes are proteins and temperature have profound effect on their activity. At 100 degree Celsius enzyme amylase denatures meaning its structure changes irreversibly. At that point it renders useless and cannot breakdown starch.

Absorption.

The process is called cellular respiration, involving a series of enzymatic reactions where glucose is broken down in the presence of oxygen to generate energy in the form of ATP. This process occurs in the mitochondria of cells and consists of three main stages: glycolysis, the citric acid cycle, and oxidative phosphorylation. Oxygen is the final electron acceptor in the electron transport chain, allowing for the efficient production of ATP.

Starch is used for various purposes, such as cooking to thicken sauces, gravies, and soups, and as a component in baking to provide structure and texture in bread, cakes, and cookies. It is also used in the production of paper, textiles, and adhesives, among other industrial applications.

Maltase is the enzyme that converts maltose to glucose. It catalyzes the hydrolysis of the glycosidic bond between the two glucose molecules in maltose, resulting in the production of two glucose molecules.

Monosaccharides are single sugar molecules made up of carbon, hydrogen, and oxygen atoms. They have a basic chemical formula of (CH2O)n, where n can vary depending on the specific monosaccharide. Examples include glucose, fructose, and galactose.

Pure glucose itself does not have a strong odor. However, when glucose reacts with bacteria in the mouth or skin, it can produce volatile compounds that contribute to odors like bad breath or body odor.

Staphylococcus epidermidis does not ferment carbohydrates for energy production, instead it primarily metabolizes amino acids. This bacterium can utilize sugars like glucose and maltose, but does not have an extensive carbohydrate profile compared to other bacterial species.

DNA is the nucleic acid that provides instructions for making proteins. The sequence of nucleotide bases in DNA is transcribed into messenger RNA (mRNA), which is then translated by ribosomes to produce proteins. This process is known as the central dogma of molecular biology.