1. The presence of cofactor allows some enzyme to bind to substrate.
2. Cofactors are made of protein whereas coenzymes are any other macromolecule.
Cofactors and coenzymes both facilitate binding of enzymes to active sites.
1. Any food containing bran, endosperm and germ in the proportion observed in intact grains.
2. Processed whole grain may contain less fibre and antioxidants than intact whole grains.
Processed whole grains may be more slowly digested than intact whole grains.
3. Some processed whole grains have reduced fibre, which is the single most important factor for improve health fullness of a grain based food.
Some processed whole grains have had their proteins and lipids removed which are important micronutrients to human health.
A Done Animation Quiz: 4.5 1. Why do some enzymes need a cofactor in order to function? O The pre...
Chapter 4 Assessment Extra Credit How many units of ATP are produced per unit of glucose in anaerobic metabolism? C 12 24 Which of the following BEST describes the association between carbohydrate intake and diabetes mellitus? Populations whose diet is high in refined starches and added sugars, there is a higher risk of developing type 2 than those who consume a diet high in whole grains. Populations whose diet is high in whole grains, there is a lower risk of...
1. According to the paper, what does lactate dehydrogenase (LDH) do and what does it allow to happen within the myofiber? (5 points) 2. According to the paper, what is the major disadvantage of relying on glycolysis during high-intensity exercise? (5 points) 3. Using Figure 1 in the paper, briefly describe the different sources of ATP production at 50% versus 90% AND explain whether you believe this depiction of ATP production applies to a Type IIX myofiber in a human....