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CARBOHYDRATE

Lactose is a disaccharide found in milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage. It has a formula of C12H22O11.

A carbohydrate is

an organic

compound that

consists

only

of carbon,hydrogen,

and oxygen, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n. (Some exceptions exist; for

example, deoxyribose, a component of DNA, has the empirical formula C5H10O4.) Carbohydrates are not technically hydrates of carbon. Structurally it is more accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym ofsaccharide. The carbohydrates (saccharides) are divided into four chemical

groupings: monosaccharides, disaccharides, oligosaccharides, andpolysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars.[1] The

word saccharide comes from the Greekword (skkharon), meaning "sugar." While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For

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example, blood

sugar is

the

monosaccharide glucose,

table

sugar

is

the

disaccharide sucrose, and milk sugar is the disaccharide lactose (see illustration). Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen), and as structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon

monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD, and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development. In food science and in many informal contexts, the term carbohydrate often means any food that is particularly and pasta) rich or in the complex carbohydrate starch (such such as sugar (found

as cereals, bread,

simple

carbohydrates,

in candy, jams, and desserts). Carbohydrates are often found in many energy bars and isotonics due to the energy that is contained.

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ENZYME
Enzymes are large biological molecules responsible for the thousands of chemical interconversions that sustain life. They are highly selective catalysts, greatly

accelerating both the rate and specificity of metabolic reactions, from the digestion of food to the synthesis of DNA. Most enzymes are proteins, although some catalytic RNA molecules have been identified. Enzymes adopt a specific three-dimensional structure, and may employ organic (e.g. biotin) and inorganic (e.g. magnesium ion) cofactors to assist in catalysis.

Ribbon diagram showing human carbonic anhydrase II. The grey sphere is the zinc cofactor in the active site. Diagram drawn from PDB 1MOO.

In enzymatic reactions, the molecules at the beginning of the process, calledsubstrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Since

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enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell. Like all catalysts, enzymes work by lowering the activation energy (Ea) for a reaction, thus dramatically increasing the rate of the reaction. As a result, products are formed faster and reactions reach their equilibrium state more rapidly. Most enzyme reaction rates are millions of times faster than those of comparable un-catalyzed reactions. As with all catalysts, enzymes are not consumed by the reactions they catalyze, nor do they alter the equilibrium of these reactions. However, enzymes do differ from most other catalysts in that they are highly specific for their substrates. Enzymes are known to catalyze about 4,000 biochemical reactions. A few RNA molecules

called ribozymes also catalyze reactions, with an important example being some parts of theribosome. Synthetic molecules called artificial enzymes also display enzyme-like catalysis. Enzyme activity can be affected by other molecules. Inhibitors are molecules that decrease enzyme activity; activators are molecules that increase activity.

Many drugs and poisons are enzyme inhibitors. Activity is also affected by temperature, pressure, chemical environment (e.g., pH), and the concentration of substrate. Some enzymes are used commercially, for example, in the synthesis ofantibiotics. In addition, some household products use enzymes to speed up biochemical reactions (e.g., enzymes in biological washing powders break down protein or fat stains on clothes; enzymes in meat tenderizers break down proteins into smaller molecules, making the meat easier to chew).
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VITAMINS
Vitamins, one of the most essential nutrients required by the body and can be broadly classified into two main categories i.e., water-soluble vitamins and fat-soluble vitamins. Water-soluble vitamins Water-soluble vitamins cannot be stored in the body, so you need to get them from food every day. They can be destroyed by overcooking. These are easily absorbed by the body. Human body doesn't store large amounts of water-soluble vitamins. B-complex vitamins and vitamin C are water-soluble vitamins that are not stored in the body and must be replaced each day. These vitamins are easily destroyed or washed out during food storage and preparation. They are eliminated in urine so, body need a continuous supply of them in diets. Proper storage and preparation of food can minimize vitamin loss. To reduce vitamin loss, refrigerate fresh produce, keep milk and grains away from strong light, and use the cooking water from vegetables to prepare soups. An excess of water soluble vitamins should not result in any side effects as they will disperse in the body fluids and voided in the urine. Nine of the water-soluble vitamins are known as the B-complex group: Thiamin (vitamin B1), Riboflavin (vitamin B2), Niacin, Vitamin B6, Folate, Vitamin B12, Biotin, Pantothenic acid and Vitamin C. These vitamins are widely distributed in foods.

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Major food sources of Water-Soluble Vitamins Grains Fruits Vegetables Thiamin Riboflavin Niacin Biotin Pyridoxine Pantothenic acid Vitamin B12 Folate Vitamin C Fat-soluble vitamins The fat-soluble vitamins include vitamins A, D, E and K - since they are soluble in fat and are absorbed by the body from the intestinal tract. The human body has to use bile acids to absorb fat-soluble vitamins. Once these vitamins are absorbed, the body stores them in body fat. When you need them, your body takes them out of storage to be used. Eating fats or oils that are not digested can cause shortages of fat-soluble vitamins. Fat soluble vitamins should not be consumed in excess as they are stored in the body and an excess can result in side effects. An excess of vitamin A may result in irritability, weight loss, dry itchy skin in children and nausea, headache, diarrhea in adults. X X X X X X X X X X X X X X X X X X X X X X X Meats, Eggs X Legumes, Nuts, Seeds X X Milk, Dairy

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