NUTR 1010 Lecture Notes - Lecture 6: Fetal Alcohol Spectrum Disorder, Red Wine, Alcohol Dehydrogenase
19 Jul 2017
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Chemically any molecule that has oh group at end of chemical structure (hydroxal group) Hydroxal group at the end of its structure (o-h) A common component of eating patterns around the world our body has to detoxify it i. e. whisky, chinese wine, french wine: used across the world, has to detoxify not something our body wants. Alcohol can be burned for energy, but it is not a macronutrient: 7 kcal per gram of alcohol, fat was the highest at 9 kcals (protein and carbs give us 4 cals) Beer (80% of alcohol intake in canadains comes from beer) Yeast break down sugar into alcohol, specifically ethanol. Fermentation is the process of creating alcohol. Sugar molescule, years facilitating fermentation process to break it down to an alcohol with the hydroxal group and carbon dioxide is also released. The pulp is combined with yeast for about (1-2 weeks)
