Carbohydrates and Low-Carb Diets

Protein helps in building and repairing tissues in the body, supports immune function by producing antibodies, and plays a role in enzyme and hormone production. It also contributes to muscle growth and maintenance.

Sugar is broken down into glucose and fructose during digestion. Fructose is a simple sugar that is absorbed into the bloodstream and used for energy by our bodies. It is commonly found in fruits and honey.

If you break down the word aerobic: aero- "air" + bios "life". So aerobic organisms live on the presence of air, specifically oxygen. The prefix ana- is a negation, so anaerobic organisms do not require oxygen for respiration. Some organisms (called facultative anaerobes) are able to switch from aerobic to anaerobic respiration. The determining factor in the switch from aerobic to anaerobic would be the presence of oxygen. If there is no oxygen, then facultative anaerobes will respire anaerobically.

Organisms eat food to get the energy stored inside. But just because you eat something doesn't mean your body can automatically derive energy from it. There is a whole process that is devoted to capturing the energy in nutrients, called cell respiration. The process starts by taking individual glucose molecules and breaking them down, reforming them, modifying them, adding groups, subtracting groups, etc. All this cannot be accomplished by entering in a huge carbohydrate chain; modifications need to be on a monomer-sized scale.

Carbohydrate chains on lipids and proteins are typically found on the outside of the cell membrane. They play key roles in cell-cell recognition and signaling processes, allowing cells to communicate with each other and with their environment.

Carbohydrates,such as sugars, mix quickly with water and stay in solution for a long time. Other carbohydrates (starches) take a little longer to go into solution and don't remain in solution as long. Both are available for cells to use because they do go into solution easily. Lipids don't go into solution with water easily(think vegetable oil and water) so they are used last by cells in the body for energy. This results in them being stored. When no sugars or starches are available for the body to use as energy sources, the lipid energy which has been stored in the body is used. That's why people who eat few or no carbohydrates lose weight. The energy that has been stored by the body is used.

Carbohydrates are used as a source of energy in industries such as food and beverage, pharmaceuticals, and biofuels. They are used in food production for texture, flavor, and fermentation processes. In pharmaceuticals, carbohydrates are used in drug formulations and delivery systems. In biofuel production, carbohydrates are converted into biofuels like ethanol.

a. Carbohydrates do not function as catalysts. Carbohydrates are primarily used for energy storage and providing structural support in cells, whereas catalysts like enzymes, cofactors, and coenzymes help to speed up chemical reactions.

Elements: Carbon, Hydrogen, Oxygen and (only in proteins also) Nitrogen

Plants use carbon dioxide (CO2) in photosynthesis to make carbohydrates, such as glucose. Carbon dioxide is taken in from the atmosphere during the process of photosynthesis and converted into glucose with the help of water and sunlight.

HIV's surface protein, gp120, can attach to CD4 receptors on healthy human cells. This interaction allows HIV to enter and infect the cell by binding to the CCR5 or CXCR4 co-receptors on the cell surface.

"The % Daily Value is the percentage of a nutrient that one serving of the product contributes toward the daily recommended amount."

This is based on a 2,000 calories per day diet.

For example a food label may say 12g of fat = 18% daily value.

This means that 12 grams of fat is 18% of the total 65 grams of fat recommended per day

You can use the percentage to decide if there is a low or high amount of that particular nutrient in one serving of the product.

Low = 5% or less

High = 20% or more

Citric acid is a type of organic acid, not a protein, lipid, or carbohydrate. It is found naturally in citrus fruits and is often used as a food additive for its sour flavor.

The common element in both nucleic acids and protein structure is nitrogen. Nitrogen is a key component of both nucleic acids (DNA and RNA) where it forms part of the nucleotide bases, and in proteins where it is found in amino acids as part of the protein backbone.

Our body need energy to work so all of our body parts need glucose.

They are the four classes of biological molecules that all contain carbon. Carbohydrates include starches, sugars, cellulose, simple, and complex carbohydrates. Lipids include fats/oils, steroids, and waxes, which are functions too. Proteins include meat, nuts, dairy, eggs, and legumes. Nucleic acids include DNA and RNA, which are the polymers of nucleic acids. Carbohydrates are a major source of food energy and stored energy. Lipids----->

The structure labeled is the smooth endoplasmic reticulum (SER). The SER is involved in the synthesis of lipids, including phospholipids and cholesterol, as well as the detoxification of drugs and metabolism of carbohydrates. It does not play a direct role in the synthesis of carbohydrates, but it indirectly influences carbohydrate metabolism through its involvement in lipid synthesis.

Cellulose and starch belong to the major class of organic compounds called carbohydrates. Carbohydrates are composed of carbon, hydrogen, and oxygen atoms, typically in a ratio of 1:2:1.

Proteins are broken down into amino acids through the process of digestion. Amino acids are then used by the body for various functions including building new proteins, supporting immune function, and providing energy.

Cellulose is a major component of the cell wall in plant cells, providing structural support and rigidity. It also plays a role in regulating the flow of water and nutrients in and out of the cell. Additionally, cellulose serves as a source of energy when broken down by organisms that can digest it.

Yes, vegetables contain carbohydrates, primarily in the form of fiber and simple sugars. Some vegetables have higher carbohydrate content, such as starchy vegetables like potatoes and peas, while others have lower carbohydrate content, such as leafy greens and non-starchy vegetables like broccoli and peppers.

Fats (lipids) contain the most energy per gram compared to proteins and carbohydrates. While proteins and carbohydrates provide 4 calories per gram, fats provide 9 calories per gram. So, gram for gram, fats contain more than twice the energy of proteins and carbohydrates.

The largest role they share (the main reason we consume them) is longterm energy storage. We use them by breaking them down to create ATP (adenosine triphosphate), the short term chemical energy that our cells use to survive.

Typically we see diagrams of glucose being broken down to create energy (think glucose+oxygen----->carbon dioxide+water). Glucose is a carbohydrate and a monosaccharide. Many other carbohydrates can be broken down or tweaked to become glucose or an intermediate for one of the steps in cellular respiration. Starch, for example, is a whole chain of glucose molecules. But other organic compounds may be used in place of glucose (if you've learned about glycolysis and Krebs and ETCs, these compounds enter at different stages after being fixed slightly, not necessarily at the beginning of glycolysis). These compounds are lipids, proteins, and other carbohydrates.

In fact, a gram of fat (lipids) actually has twice as much output of ATP than a gram of carbohydrate (but that's also why it's harder to lose fat).