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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 use up we may feel cheated from our cheer point, this being the more or less wanted amount we prefer. Our p eitheret has to adjust to what we may delineate as less satisfying and manufacturers make it more exhausting by adding common saltiness 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 measly sodium products and to use less or no salt during cooking. We in addition have to remember that some foods by nature have salt too so taking understand of the salt mover and shaker seems the most likely option to cut down. b) The two weakened molecules in the diagram shown are the amino acids glycine an d valise. The covalent bond that holds these amino acids unneurotic is called a peptide bond. ii amino acids are connected by a peptide bond. This chemical substance bond unendingly joins the carboxyl-group of the first amino acid with the amino-group of the secondment amino acid. During this response 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 the protein has been absorb ed, this happens in the lower stomach. Fin! ally, the digested nutrients are absorbed finished the intestinal walls and transported throughout the organic structure via the bloodstream. The waste products of this process intromit undigested 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 colours has to be abruptly 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, stage it on our website: OrderCustomPaper.com

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