CHEM 181 Study Guide - Midterm Guide: Tocopherol, Soy Protein, Nitrosamine

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

What causes destruction of food: compare and contrast the diet in india and na. What are unsaturated fats: what does butter consist of, describe the amount of saturated fat, polyunsaturated fat, and monounsaturated fat in dif types of oils. Why are fish fats good: name some fat substitutes - carbohydrate-based, protein-based, fat-based, and synthetic. What other animals can"t make their own vitamin. What are high levels a risk for: describe the framingham study. Vitamin c - scurvy, no relation w/ cold, might help heart disease, prevents nitrites -> nitrosamines (cancer causing agents), slows down cataracts + aging + bed sores, Vitamin d - rickets, helps in bone when taken together w/ calcium, association in preventing cancer (when w/ calcium), helps ms (north-south gradient), A - vision, growth, reproduction, immune system, beta carotene increases cancer risk in smokers (prevents oxidation of toxic chemicals), retin-a reduces wrinkles, teratogenic in pregnants, increased bone fractures.