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Question1 a) Salt is 40 per centum atomic number 11 and 60 percent chloride. We need both minerals, but dietary advice focuses on sodium. However, when we ar advised to cut down the amount we languish we may feel cheated from our rejoicing point, this being the closely wanted amount we prefer. Our p all in allet has to adjust to what we may demo as less satisfying and manufacturers make it more strong by adding common brininess to practically everything to satisfy our bliss points, otherwise we would non buy their products. They use salt because it is cheap and it extends shelf life. The easiest mien to cut down would be to opt for busted sodium products and to use less or no salt during cooking. We in addition have to remember that some foods naturally have salt too so taking check over of the salt mover and shaker seems the most likely excerpt to cut down. b) The two weakened molecules in the diagram shown atomic number 18 the amino acids glycine and valise. The covalent bond that holds these amino acids together is called a peptide bond. ii amino acids are machine-accessible by a peptide bond. This chemical substance bond constantly joins the carboxyl-group of the first amino acid with the amino-group of the secondment amino acid. During this chemical reaction a water molecule (H20) is lost.

To break short up the peptide bonds, Pepsin, an enzyme in the stomach, is released firstly in the stomach so as digestion progresses, more peptidases are released from the pancreas. Once broken down, the peptide bonds are digested until all of th e protein has been absorbed, this happens in! the lower stomach. Finally, the digested nutrients are absorbed finished the intestinal walls and transported throughout the luggage compartment via the bloodstream. The waste products of this process intromit ununderstood food parts remain in the colon until expelled from the body through a bowel movement. c) Any bowl or utensil that is used when beating screwball clears has to be short clean and grease-free. When air is beaten into egg whites, the proteins of the egg white open up,...If you want to get a in effect(p) essay, holy order it on our website: OrderCustomPaper.com

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