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NUTR 31500 Study Guide - Midterm Guide: American Medical Association, Cerebrovascular Disease, American Heart Association

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maddog468
5 Oct 2022
School
Purdue University
Department
Nutrition Science
Course
NUTR 31500
Professor

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Document Summary

Dietary factors in disease: poor diet, excessive energy intake, not enough physical activity. Top 5 leading causes of death where diet is implicated: heart disease, cancer, cerebrovascular disease, diabetes, alzheimer"s. 6 classes of nutrients in food: carbohydrates, lipids, proteins, vitamins, minerals, water. Essential nutrient: essential biological function, decline in biological function if removed from diet, restore biological function when added back to diet. Nutrients functional categories: provide energy, promote growth and development, regulate body processes. Carbohydrates: carbon, hydrogen and oxygen, sources: fruits, vegetables, grains, beans, and sugars, types: Sucrose (table sugar), glucose, fructose (fruits), lactose (milk) Starch (grains), glycogen (muscle), fiber: glucose: obtained from simple carbohydrates, starch. Can be obtained from proteins in absence of carbs. Proteins: carbon, hydrogen, oxygen and nitrogen, important in: blood, membrane, enzymes and immune factors, made up of amino acids, 20 amino acids in food 9 essential for adults.

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Related Questions

Does anyone know how to do this lab?

Step 1: Select a food item that has at least $1 \mathrm{gram}$ of each macronutrient.
 
On the same document that will contain the rest of the steps completed, provide two images: the first image should display the name of the food item with a clearly visible view of the student's name attached (or written) somewhere on the food container (post-it notes should suffice as long as the name is clearly visible), and the second image should display the nutritional data (total calories and grams of carbohydrates, lipids and protein at a minimum) of the food from the same container.
 
The images are to NOT originate from the web, the student is to actually possess the food item and take an image of it. Do NOT insert text into the picture, actually use a writing utensil and either write on the food container, or use a sticky note (do not cover the important information, such as the name of the food item, or the food label).
 
Step 2: Identify the total number of grams of carbohydrates, lipids, and proteins per serving of the food
 
Step 3: Multiply the grams for each macronutrient by the appropriate caloric value; these are the "per serving" values. Add these values to obtain the calories per serving.
 
Do not use the calories provided on the label as a calculated answer without demonstrating that the values on the food label indeed calculates to the value provided. This will be considered wrong as the point of the exercise is to analyze the total caloric count utilizing the values given per macronutrient on the nutrition label.
 
Step 4: Multiply the "per serving" values obtained above by the total number of servings that is typically consumed when eating this food in one meal. If only one serving of the food is consumed, demonstrate this, do not simply think that one should presume this. Provide the total at the end.
 
Step 5: Compare the calculated value of the total kcals consumed to the value provided on the label multiplied by the same serving size. Note if there is a caloric difference.
 
Step 6: Briefly (two to three sentences will suffice) discuss the potential future of this food being consumed after analyzing its caloric information, and why it will still be a part of the diet, or why it will be omitted.

 

What are prions?

In cell, there are subcellular organelles. They are not full organism. Prions are just proteins. They don't have any other macromolecules. Prions have capacity to form copies through replication. They replicate through free radical and chain mechanism. 

Doctor Stainly pruisne work on prions and show it's relation with disease called mad cow disease. ( This is neurodegenerative disease and responsible for harmful effects on brain).

In Australia sheep was infected with prions, caused scarpie disease in sheep. Organs of sloghed sheep were used in cow feedd. When cow consume feed, prions were transmitted to cow and cow start to show unusual behavior.

Symptoms of prions infection are like that of some disease 

  1. Kurulyprosy
  2. Insomnia
  3. Dimensia

Detection of prions: Prions can be detected by Western bloting.

Normal prions:

Normal prions are present in our body. They don't have tendency to form rigid aggregate. They are quite less in number. They have following functions

  1. Cellular differentiation
  2. Store elemental surplus that is used in future
  3. Memory enhancement

Molecular basis of prions:There is some difference in structure of Normal and abnormal prions.

  1.  Normal prions have molecular weight 33-35KD while abnormal prions have molecular weight 27-30KD
  2. In normal prions at position 178 amino acid aspartate is present while in abnormal prions at 178 position asparagine is present. 

Prions diagnosis and analysis:

  1. Brain biopsy....in past for taking sample brain biopsy was used but now a days tonsils biopsy is used for sampling.

Immuno fluorescence:Biopsy sample is taken on slide and it is treated with antibody ( of abnormal prions) which is against normal prions. Speciality of antibody is that when it bind with abnormal prion it will glow. If we capture fluroscene it's mean abnormal prion is present in sample. As abnormal prion antibody was label with fluroscene probe. So patient sample will show fluroscene while normal sample will not show fluroscene.

Transmission of prions: Normally prions can't Cross specie barrier they transmitted through different ways. Like as formite

If a person is effected with prions and he has wound in head and his comb is used by another person so prions can be transferred to other individual. Comb is Carrier of prion.

Prions are very slow acting immune system can't destroy them.

 

 

Do Enzymes Physically Attach to Their Substrates?
 
When scientists first began to examine the chemical activities of organisms, no one knew that biochemical reactions were catalyzed by enzymes. The first enzyme was discovered in 1833 by French chemist Anselme Payen. He was studying how beer is made from barley: First, barley is pressed and gently heated so its starches break down into simple two-sugar units; then yeasts convert these units into ethanol. Payen found that the initial breakdown requires a chemical factor that is not alive and that does not seem to be used up during the process-a catalyst. He called this first enzyme diastase (we call it amylase today).
 
Did this catalyst operate at a distance, increasing the reaction rate all around it, much as raising the temperature of nearby molecules might do? Or did it use physical contact, actually attaching to the molecules whose reaction it catalyzed (its "substrate")?
 
The answer was discovered in 1903 by French chemist Victor Henri. He saw that the hypothesis that an enzyme physically binds to its substrate makes a clear and testable prediction: In a solution of substrate and enzyme, there must be a maximum reaction rate. When all the enzyme molecules are working full tilt, the reaction simply cannot go any faster, no matter how much more substrate you add to the solution. To test this prediction. Henri carried out the experiment whose results you see in the graph, measuring the reaction rate (V) of diastase at different substrate concentrations (S).
 
Analysis
1. Making Inferences As S increases, does V increase? If so, in what manner-steadily, or by smaller and smaller amounts? Is there a maximum reaction rate?
2. Drawing Conclusions Does this result provide support for the hypothesis that an enzyme binds physically to its substrate? Explain. If the hypothesis were incorrect, what would you expect the graph to look like?
3. Further Analysis If the smaller amounts by which V increases are strictly the result of fewer unoccupied enzymes being available at higher values of S, then the curve in Henri's experiment should show a pure exponential decline in V-mathematically, meaning a reciprocal plot (1/V versus 1/S) should be a straight line. If some other factor is also at work that reacts differently to substrate concentration, then the reciprocal plot would curve upward or downward. Fill in the reciprocal values in the table to the right, and then plot the values on the lower graph (1/S on the x axis and 1/V on the y axis). Is a reciprocal plot of Henri's data a straight line?