Essential Amino Acids: Definition, and Functions Definitions of Essential Amino Acids Amino acids are the smallest unit of protein and can be defined as an organic molecule made up of amine and carboxylic acid functional groups—an amino acid is composed of nitrogen, carbon, oxygen, and hydrogen molecules. Essential amino acids, also called limiting amino acids, are those that can not be produced in our body and there fore have to be obtained from food sources. There are 8 essential amino acids. Functions of essential amino acids Amino acids are useful components in a variety of metabolisms. Examples of uses of amino acids: Tryptophan: Necessary for the synthesis of neurotransmitter serotonin. Tyrosine: Is precursor of dopamine, norepinephrine and adrenaline. Valine: Essential for muscle development. Isoleucine: Necessary for the synthesis of hemoglobin, major constituent of red blood cells. Leucine: Beneficial for skin, bone and tissue wound healing. Methionine: Is antioxidant. Phenylalanine: Beneficial for healthy nervous system.
Recipe of the Week - DIY Sauerkraut - Wendyl's Fermented foods like sauerkraut are enjoying a big resurgence among healthy eaters and for good reason, they contain a multitude of good bacteria essential for increasing antibodies and strengthening the immune system, they also help to reduce sugar cravings, regulate the appetite and when made well, taste great! One of the healthiest fermented foods is sauerkraut; Cabbage contains natural isothiocyanate compounds (such as sulforaphane) which have cancer-fighting properties, and sauerkraut is teeming with beneficial lactobacillus bacteria – more than is in live yogurt – which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut’s venerable reputation as a remedy for upset stomach and constipation. I love sauerkraut with most foods so I decided to make some, after finding this recipe in the Observer, which I’ve adapted slightly. Ingredients Instructions
Oxidation of Glucose and Fatty Acids to CO2 - Molecular Cell Biology - NCBI Bookshelf Get Cultured with natural probiotic drinks of Kombucha, Kefir and Ginger Beer - Kombucha making kit Our ginger beer is not a simple brew made with brewer’s yeast, nor is it the childhood-experiment style brew made with a mere ginger skin ‘Ginger Bug’; instead our special brew is made with a now-rare SCOBY culture called ‘Ginger Beer Plant’, or ‘DSMZ Strain 2472’ as it is known as at the Leibniz Institute – the German Culture Bank (yeah, apparently that’s a thing). Like the Tibi, this culture looks like crystals, but these ones are smaller, smoother, round, gelatinous, and nowhere near as prolific as the Tibi. This culture has a mysterious past; its origins are possibly in Tibet, yet it somehow ended up in mainstream Britain for 200 years between the 18th and 20th centuries, becoming so popular it was most likely the ‘soda’ behind the old wive’s tale of ‘soda for an upset stomach’, but then it fell completely out of favour during World War 2 due to sugar rationing.
Condensation Reaction | Biology Dictionary A condensation reaction occurs when two molecules join to form a larger molecule and release a smaller molecule(s) in the process. The smaller molecule lost in the reaction is often water, but it can also be methanol, hydrogen chloride, acetic acid or several other molecules. Condensation reactions occur naturally in biological and chemical processes on Earth or synthetically by man-made means. If a condensation reaction happens between various parts of the same molecule, it is called intramolecular condensation. A condensation reaction that occurs between two separate molecules is called intermolecular condensation. There are a variety of mechanisms by which condensation occurs and it depends on the chemical nature of the reactant groups and the environment in which the reaction is taking place (e.g. temperature, the presence of catalysts, functional groups, solvents used, etc.). Glycosylation Phosphorylation Polypeptide and Polynucleotide Synthesis Nylon Dacron Condensation Reaction.
You searched for kefir - MicrobialFoods.org Dissecting the Microbial Diversity of Kefir | Posted in cheese & dairy by Bronwen Percival Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). Despite a history that dates back several millennia, kefir and the microbes that produce it remain little-understood. Two recent papers from China and Ireland set out to explore the microbial diversity of kefir samples collected from a wide geographical area. One also provides insight into the physical structure of the kefir grain, and the distribution of yeast and bacteria across it. Profile: Cortney Burns – Chef/Owner, Motze
Explainer: what are trans fats? Trans fats – they’re in our chips, bakery goods, popcorn and cakes. We know we should avoid them, but what exactly are they, and why are they so bad for us? First, let’s take a step back and look at how trans fats fit into the two broad categories of edible fats: saturated and unsaturated. What are saturated fats? Saturated fats have a stable chemical composition – they’re solid at room temperature and oxidise slowly. Health wise, saturated fats raise the level of cholesterol in the blood. Animal fats – cream, butter and milk – tend to be at least a half saturated fat. What are unsaturated fats? The chemical composition of unsaturated fats is much less stable. From a health perspective, they actually lower blood cholesterol. Fats from most oilseeds, avocado and nuts are unsaturated. What are trans fats? Trans fats are variants of unsaturated fats, which have been chemically altered to improve their physical characteristics. What makes trans fats harmful?
Kombucha Fermented tea beverage Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii)[1] is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2] Juice, spices, fruit or other flavorings are often added. Kombucha is thought to have originated in China, where the drink is traditional.[3][4] By the early 20th century it spread to Russia, then other parts of Eastern Europe and Germany.[5] Kombucha is now homebrewed globally, and also bottled and sold commercially.[1] The global kombucha market was worth approximately US$1.7 billion as of 2019[update].[6] Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". History[edit] Etymology and terminology[edit]