...Protein shake Introduction Protein is an essential macronutrient needed by the body for growth and development. Proteins are the structural component of every cell, tissue, and organs in the body. Dietary proteins are usually digested into amino acids that are later used to replace these proteins in our bodies. Protein shakes are dietary food supplements that are rich in protein taken to add more protein into our daily diet. Protein shakes come in a variety of flavors in powder form or in ready-to-drink packages, such as cans or foil packs (See Reference 4, par. 1, line4) Sources of Protein Proteins naturally occur in the following foods: legumes such as beans and peas; meat products such as beef, fish, pork and poultry; milk and milk products; some vegetables and fruits; nuts and seeds; tofu; eggs (Reference 1, par. 4 & 5). Protein shake can be taken to supplement the dietary protein especially in case of high protein demand like intense physical activity , strength or endurance exercise, where a constant supply of proteins to meet the high protein demand of the body. It is not advisable jus to drink protein shake for your protein intake. You should get protein from the natural dietary sources which often provide enough protein for the body. Protein shake should be taken in cases of high demand that normal sources cannot meet or in case of deficiency. Protein supplements There is an increase in consumption of protein supplements especially in the western world. A...
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...portion of Proteins during the recorded three days comes from beef, yogurt, milk, beef jerky, peanut butter, and sea scallops. Carbohydrates come from oatmeal, sweet potatoes, yogurt, applesauce, pretzels, and grapes. Eleven percent of the carbohydrates come from oatmeal and grapes. The total lipid intake comes from peanut butter, blue cheese salad dressing, beef, and milk. According to the iProfile Daily Recommended Intake (DRI) (Wiley Plus, 2010), lipid intake should be within 53-93 g, and the personal intake is 31g. This is below the recommended requirement. Carbohydrate is extremely below the recommended DRI. 268-387g is the daily goal, and the intake is well below the recommendation at 85g. Protein intake is also below the DRI with a recommendation of 60-208g, the intake for three days is 50g. This is a concerning finding for the average person who is within the weight and height range. However, with this profile, for the height and current weight of the participant, oddly enough, the protein intake based on body weight is within limits. This would be appropriate to allow a weight loss, which is a goal for this person. Increasing the intake of beans, and lean meats will aid in meeting the daily recommendations. Protein intake is crucial to regulation and maintenance of the body. According to Wardlaw and Smith (2009), blood clotting, fluid balance, hormone, and enzyme production, visual processes, and cell repair require specific proteins. Many of these needed proteins come...
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...Calvin D Hawkins University of Phoenix Protein SCI/241 Protein has many functions in the body. Protein is found in every cell in the human body and is the most abundant substance other than water. The body uses protein for many different reasons. It’s a major source of energy. If you consume more protein than you need for body tissue maintenance and other necessary functions, your body will use it for energy. If it is not needed due to sufficient intake of other energy sources such as carbohydrates, the protein will be used to create fat and becomes part of fat cells. Hormones are protein-based chemicals secreted by the cells of the endocrine glands. Enzymatic proteins accelerate metabolic processes in your cells, including liver functions, stomach digestion, and blood clotting and converting glycogen to glucose. Structural, Also known as fibrous proteins, structural proteins are necessary components of your body. Defensive protein antibodies, or immunoglobulin, are a core part of your immune system, keeping diseases at bay. Antibodies are formed in the white blood cells and attack bacteria, viruses and other harmful microorganisms, rendering them inactive. Storage proteins mainly store mineral ions such as potassium in your body. Iron, for example, is an ion required for the formation of hemoglobin, the main structural component of red blood cells. Transport proteins carry vital materials to the cells. Hemoglobin, for example, carries oxygen to body tissues from...
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...P2 There are many nutrients that are required for a balanced, healthy diet, five of which are: carbohydrates, proteins, lipids, vitamins and minerals. Carbohydrates: Carbohydrates is a micronutrient, alongside fat and protein which all provide us with energy quickly. A carbohydrate is a sugar and is composed of hydrogen, carbon and oxygen. It helps digestion and provides energy. Carbohydrates are divided into 3 groups: starch, fibre and sugar, which all help digestion. Protein: Protein is found in foods such as eggs, meat, fish and cheese. A source of protein is formed when a group of amino acids are joined together in chains. Each chain is called a polypeptide, eight of them come from the different foods mentioned previously. In terms of its...
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...Nutritional Analysis of Horse Feed Darrie Lewis Partnered with Danielle Henry Introduction Animal nutrition is essential for meeting livestock nutritional requirements in maintaining acceptable performance, growth, and development. Animal nutrition focuses on dietary needs of domestic animals in agriculture or food production. In order to properly give the right balance of nutritional needs, one must know what the animal need in order to properly grow and develop. The amount of feed one gives to an animal should include an overall balance of essential nutrients to ensure successful production. An optimal nutritious diet should include intakes of amino acids, fats, carbohydrates, vitamins, and minerals. The importance and our overall objective of this lab was to determine the different nutritional aspects in animal feed. In our case, my group and I analyzed horse feed. We were to determine the amount and percentages of ether extract, protein analysis, NDF, acid detergent fiber, ADF, and ADL in an amount of feed. Materials & Methods Ether Extraction Materials Thimbles Thimble stand and handler Grinded sample Condenser Purpose To purify samples of organic compounds that are solids at room temperature Method Attach the thimbles to the adapters. Weigh the sample (2g) into the thimble. Move the thimbles to the thimble stand. Put a defatted cotton plug on the top of the sample and place the thimbles into thimble supports attached to the holder. Insert the...
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...the world.it is high in enegy about 18% Total Digestible Nitrogen (TDN), high in phosphorus and calcium, high in thymine, high in lysine but in bound form in pigs, low in protein (white maize 8-9%, yellow maize 11-12%), low in Vitamin D, Riboflavin and pantothenic acid. ii. SORGHUM GRAIN: For maximum digestibility, it should be ground into particles (not powder). It contains high amount of energy, about (75-80% TDN), high protein, about (8-12%), low in carotene, low in calcium and fair in phosphorus. iii. WHEAT GRAINS: this contain high energy about (80% TDN), and (12-14%) crude protein. b. PROTEINATIOUS CONCENTRATES: This could be of plant or animal origin, and the quality and content is highly determined by its processing. Supplements of plant origin are mainly oil seed meals. The manufacturing process of oil seed meal could be ‘’expeller’’ or ‘’hydrolic’’. Expeller process; the seeds are crushed, heated in steam or cooked, then it is pressed to remove oil and the cake is ground. Solvent (hydrolic) process : the seeds are cracked, heated mildly, rolled, oil extracted with hexane flakes, then toasted and ground. Below are some examples of oil seed meals/proteinatious meals. i. SOYABEAN MEAL: solvent extracted meal contains (44-50%)protein, mechanically extracted meal contain (41-44%) protein. Moderately high in energy, about (71-80% TDN) and low in fibre, about (7%), low in calcium about (0.29%), fair in phosphorus (0.63%). Soyabean meal is the most...
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...Biology Units 3 &4 Notes -Chapter 1- The Chemical Nature of Cells | |Protein |Carbohydrates |Fats |Nucleic acid | |Monomer |Amino acids |Monosaccharaide |Fatty acids, glycerol |Nucleotide | |Example |2o Amino acids |Glucose, Fructose, Ribose |Triglycerides |Adenine, Cytosine, Guanine | | | | |Steroids, Phospholipids |&Thymine/ Uracil | |Diagram | | | | | | | | | | | | | | | | | | | | | | | |Bonding (how units combine – |1st structure-strong covalent |Strong covalent glycoside |Rarely ever forms polymer |covalent bonds b/w sugar | |polymers ...
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...purpose of this type of Dietary Reference Intake. What is the AMDR for carbohydrate, fat and protein? The purpose of the Dietary Reference Intake the solely devotion is to support wellness and to have a diet plan that is acceptable and full of nutrition. The AMDR for the following 3 macronutrients is as follow: carbohydrates are between 45 to 65%, for fat is 20 to 35% and lastly for protein is 10 to 35%. (Page 16) 2. Review Sara’s Nutrients Report. Which of the nutrients is her intake within the AMDR range and which is her intake outside the Range? Be sure to give the percentage of each. The following nutrients are in her range is the Carbohydrates with 14.29% more than the normal intake. Total cholesterol (lipids) is on the borderline with more than 5% more than the normal cholesterol. She is also low on the HDL cholesterol she is 45% less then the normal HDL cholesterol. In addition, she is on the borderline for LDL cholesterol with 40% more than the optimal level. And lastly, on the blood pressure she is 3.57% over the normal blood pressure. Based on her report she is not following a normal diet and she is at high risk to have a heart attack like her father at an early age....
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...Chapter 4 Optimisation of a Protein A Chromatography Process Introduction The optimisation of a chromatography, we know, is vital to the efficiency of a separation process. Protein A chromatography by virtue of its incredible ability to achieve high purity of biopharmaceutical products has made itself indispensable for downstream purification of biomolecules (Hammond et al.) Even though many variations of different chromatographic separations have been employed as ‘capture’ steps over the years, Protein A affinity chromatography has come to be used as the method of choice for direct ‘capture’ and purification of monoclonal antibodies. The highly specific binding between the Fc-region of an antibody and Protein A, as elucidated to in Chapter...
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...receptors are apart of the major histocompatibility complex (MHC) and theses proteins that tend to bound to peptides that may change the way the immune system functions. Although there are events or areas to prove that T cell receptor numbers change over time to bind MHC, and the factors that are controlling this interaction formerly have not been proven (Marrack,Rubtsova,Scott-Browne, Kappler, 2018). In addition, recent determined complexes of T cell receptors in relations with distinct areas such as the variable region which binds to MHC which impacts the immune system in a major way. Also, peptides indicate that some amino acids in variable region mainly react in a conservative way with MHC (Marrack, 2018). These amino acids may have been depicted due to the evolvement of T cell receptors toward notarization of MHC ligands that help stimulate a defense in the immune system (Marrack, 2018). Proteins have evolved to be taken in to react directly with particular targets such as other proteins, nucleic acids, enzymes substrates, and many more factors that helps the immune system from being compromised by foreign substances. This event is not difficult to understand for most proteins, which has properly interpreted sequences and a relatively compacted load of ligands that are established directly or indirectly by the genome of the host (Marrack, 2018). In fact, event is more complex for the antigen-recognizing proteins of the distinct immune system. The event occur in the immune system...
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...Meat vs Vegetarian: the War of Strong Opinions The question whether the views of people with strong but scientifically unsupported opinions should be given prominence equal to those with compelling scientific evidence in the decades-long battle of ‘conclusive evidence’ between the Meat and the Veg camp, seems to have surfaced again in the debate. On one hand, there is always a moral choice camp for whom vegetarianism and veganism are choices of non-violence towards animals. PETA is the biggest advocate for moral vegetarianism and much alike other followers of this principle, is not too much concerned with the ultimate healthiness of the food choice, as long as it does not involve killings. “Soy sausages and “Fib Ribs to Tofurky jerky and mock lobster” that PETA is citing as its meat alternatives, do not sound too ingredient-friendly. On the other hand, people choosing vegetarian or meat diet for its health-related advantages are faced with dire straits of scientific burden of proof because health is a long-term domain of high science. ‘Compelling scientific evidence’ appears to be a strong word sequence with almost magical powers, practically an idiom, but, of course, it has to be handled carefully. In many examples of bad or ‘yellow’ journalism, the phrase “British [American, sometimes on gets Chinese for exoticism] scientists have discovered” often validates, or at least serves as modality qualifier for the stories with unchecked or altogether invented facts.’...
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...approximately 7 grams of protein. Chicken * Chicken breast, 3.5 oz - 30 grams protein * Chicken thigh – 10 grams (for average size) * Drumstick – 11 grams * Wing – 6 grams * Chicken meat, cooked, 4 oz – 35 grams Fish * Most fish fillets or steaks are about 22 grams of protein for 3 ½ oz (100 grams) of cooked fish, or 6 grams per ounce * Tuna, 6 oz can - 40 grams of protein Eggs and Dairy * Egg, large - 6 grams protein * Milk, 1 cup - 8 grams * Cottage cheese, ½ cup - 15 grams * Yogurt, 1 cup – usually 8-12 grams, check label * Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz * Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz * Hard cheeses (Parmesan) – 10 grams per oz Beans (including soy) * Tofu, ½ cup 20 grams protein * Tofu, 1 oz, 2.3 grams * Soy milk, 1 cup - 6 -10 grams * Most beans (black, pinto, lentils, etc) about 7-10 grams protein per half cup of cooked beans * Soy beans, ½ cup cooked – 14 grams protein * Split peas, ½ cup cooked – 8 grams Nuts and Seeds * Peanut butter, 2 Tablespoons - 8 grams protein * Almonds, ¼ cup – 8 grams * Peanuts, ¼ cup – 9 grams * Cashews, ¼ cup – 5 grams * Pecans, ¼ cup – 2.5 grams * Sunflower seeds, ¼ cup – 6 grams * Pumpkin seeds, ¼ cup – 8 grams * Flax seeds – ¼ cup – 8 grams Daily requirements and good non-meat sources of specific amino acids The requirement for the non-essential...
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...origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals. With the recent advent of biotechnology, there has been a growing interest and demand for enzymes with novel properties. Considerable efforts have been devoted to the selection of microorganisms via sophisticated screening techniques and process methodology for the production of enzymes with new physiological/physical properties and tolerance to extreme conditions used in the industrial processes (e.g. temperature, salts and pH).Enzymes can be produce by using various microorganisms but in laboratory bacteria and fungi are the common source of enzymes. The main draw back with production of bacterial enzymes is the requirement of cost intensive procedures for separation of enzymes from cells, on the other hand enzyme from fungal origin offer an advantage of separation of mycelium by simple filtration. Besides, the fungus can be grown on inexpensive substrates. Aspergillus species is mostly known for its role as a pathogen. However, they also play important roles in the industry and our environment. A few examples are the A. Niger and A. oryzae species. For the production of enzymes for industrial use, isolation and characterization of new promising strain is a continuous process. They are generally produced by using submerged fermentation due to its apparent advantages in downstream in spite of the cost intensiveness for medium components. The purpose of this...
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...United States Patent [191 [11] 4,418,086 Marino et a1. [45] Nov. 29, 1983 [54] EXPANDED TEXTURED PROTEIN PRODUCT AND METHOD FOR MAKING SAME [56] References Cited U.S. PATENT DOCUMENTS 3,623,885 11/1971 3,745,021 7/1973 [75] Inventors: Richard P. Marino, Bedford Hills; Hamdy .......................... .. 426/802 X Middlesworth et a1. ..... .. 426/805 X 3,857,968 12/1974 3,968,269 7/1976 Haas et a1. .................... .. 426/805 X Payne et al. .. .... .. 426/802 X Richard J. Rothamel, Ossining, both of N.Y.; William C. Rieken, Jackson, 4,031,267 6/1977 Berry et a]. NJ. 4,190,679 2/1980 Coffee et a1. ................. ., 426/805 X [73] Assignee: General Foods Corporation, White Plains, NY. ..i.... . . . . .. 426/802 X Primary Examiner——R0bert A. Yoncoskie Attorney, Agent, or Firm—Thomas R. Savoie; Daniel .1. Donovan [21] Appl. No.: 343,603 [57] ABSTRACT An expanded protein product is made by extruding a [22] Filed: mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous Jan. 28, 1982 extrusion agent, sulfur and/0r sulfur compound, plasti [51] [52] Int. ‘Cl.3 .......................... .. A23L 1/31; A23J 3/00 U.S. Cl. .................................. .. 426/302; 426/331; [53] cizers and water from a high pressure zone to a low Field of Search ............. .. 426/641, 656, 657, 802, 426/623; 426/641;...
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... Task 2: Protein Structure Introduction: Bovine spongiform encephalopathy (BSE), also known as mad cow disease, is a worldwide problem. While the United States and many countries in the European Union have regulatory legislation in place to combat the spread of BSE, many other countries do not yet have the ability to enact such regulations, making the import and use of possibly tainted beef a health risk. You should compile your work for this task in a single document (e.g., Microsoft Word, Google Document) that will include diagrams, models, text explanations, and references. If a requirement asks for an explanation, you should provide a written response in a narrative style (i.e., complete sentences rather than bullet points). Note: Multimedia presentations (e.g., PowerPoint, Keynote) will not be accepted due to potential originality concerns. Note: Please save submission documents as *.doc, *.docx, *.rtf, or *.pdf files. If you are using Google Documents, you must save the file in *.pdf format and upload the *.pdf file. Scenario: As a specialist in biochemistry, you have been asked to be part of a team that will assist a country that currently does not have regulatory legislation. You will help the other workers in understanding BSE at a chemical level. Because these workers are unfamiliar with the basic biochemistry concepts necessary to understand how BSE occurs, you will need to include an overview of proteins. Requirements: ...
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