average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave
Salivary amylase is a digestive enzyme that catalyses the hydrolysis of starch into sugars. It does so by breaking off maltose molecules from the end of starch chains (Hori, 1969). Phosphorylase is an enzyme that ruptures glucose-glucose bonds in starch by digesting phosphoric acid, thus it uses phosphorolysis and not hydrolysis (Alberts, 2010). With these two enzymes the purpose of this lab is to determine what the effects of substrate concentration, reaction time and enzyme concentration are on the direction
This consists of the brilliantly white crystals that most people consider to be "sugar" or "table sugar". It is likely to be bleached with the super-toxic chlorine dioxide (think dioxin contamination), or it has been processed with cattle bone char. The word "pure" in the labeling is used to deceive customers into believing that the sugar is devoid of impurities. The word "pure" on a sugar label actually means that it contains no minerals, by the F.D.A.'s and its chemical industry's warped definition
Introduction Lactase is an enzyme in the product Lactaid which is used for people that are intolerant to dairy products. Lactose is milk sugar, people that are intolerant to lactose can’t properly digest the lactose. This improper digestion is because lactase isn't being formed in the small intestine, this is problematic because then the milk sugars aren’t being broken down. This can result in many different issues, one of them being that the lactose just gets fermented from the bacterium which is
a professor of nutrition at New York University confessed in an article “Big Food’s Real appetite” (1) that she overheard her nutritionist coworkers say that “Food companies will make and market any product that sells, regardless of its nutritional value or its effect on health”. These products can cause lots of problems, without the consumer knowing. For example, Henry smith, a 30-year-old lawyer, wanted to lose weight. He was tired of having a large stomach and losing his breath
When most people think about sugar, their first thoughts are not: heart disease, addiction, or slow and painful death; yet, unfortunately, these conditions are very real consequences of the unregulated and excessive consumption of sugar. In Nature’s article, “The Toxic Truth About Sugar” (2012), Robert Lustig, pediatric endocrinologist; Laura Schmidt, Professor of Health Policy at UCSF (University of California, San Francisco); and Claire Brindis, Professor of Pediatrics and Health Policy at UCSF
pathway (also called the Luebering-Rapoport shunt) is a metabolic pathway in mature erythrocytes involving the formation of 2,3-bisphosphoglycerate (2,3-BPG), which regulates oxygen release from hemoglobin and delivery to tissues. 2,3-BPG, the reaction product of the Luebering-Rapoport pathway was first described and isolated in 1925 by the Austrian biochemist Samuel Mitja Rapoport and his technical assistant Janet Luebering.[1] Through the Luebering-Rapoport pathway bisphosphoglycerate mutase catalyzes
The advertisers used the colors orange and pink in the logo and the name of the establishment to reflect the affordable nature of the food, as well as to ignite excitement in viewers. The orange is also used to make the viewers feel welcome to eat at the establishment. The slogan is written in a brown color as to illustrate the practicality of eating at this establishment. A white background is used to reflect the cleanliness of the establishment. Bright colors are used, rather than darker ones,
The Effect of Temperature on the Rate of Carbon Dioxide Production in Saccharomyces. Erica Smith, Fabiola Gonazalez, Serah Thuo and Maria Guerro. Majors Biology. TCC Fort Worth Campus ABSTRACT In reference to the title, the purpose of this experiment was to test the effect of temperature in the form of heat and its effects of carbon dioxide production in fungi in which yeast was used. The method was through alcoholic fermentation which does not require the presence of oxygen for the reaction
Introduction Nowadays, the use of petroleum products is an essential thing that is obtained from the crude oil as it is processed in oil refineries. Some of its by- product include Liquefied Petroleum Gas (LPG), fuel oil, gasoline, kerosene and the like. These products are highly consumed by humans. Reports revealed that people staggered almost 90 million barrels of petroleum every day (Adair, 2015). The over-extraction and over-used of rock-oil have caused negative effects and damaged the Earth’s biosphere