Foods and Nutrition 1021 Lecture Notes - Lecture 6: Thyroid Hormones, Threonine, Cysteine

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Food and nutrition chapter 6a: the proteins and amino acids. C, h, o, n (only proteins contain nitrogen) Foods richest in protein carry an array of vitamins & minerals, including: vitamin b12, iron, zinc, calcium. Generally lack: vitamin c, foliate, meat & dairy products contain high levels of protein. Significant amount of dietary protein also comes from cereals, grains, nuts, and legumes. People who suffer from protein deficiencies: homeless, elderly, low income families, Protein shape enables it to perform different tasks. Peptide bond *test: makes aa differ in size / shape / electrical charge. Chemical bond formed between the amine group end of one aa and the acid group end of the next. Each aa carries an electrical charge that attracts or repels various ends of each aa resulting in different shapes (e. g. globular, strips, coiled, etc. ) and sizes. Electrically charged side chains are attracted to water and orient themselves on the outside of the protein structure.