By S. R. Dudley (auth.)
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Here they may undergo several (blood sugar) glucose (in the blood) hepatic portal vein I excretion fatty acids ~ and glycerol~:"'-. 9 Control of blood sugar cose stofe ~~ d as glycogen when blood su t INSULIN . 9ar ts h . 19h hormonal control GLUCOSE (in the blood) 91_,. cog, + GLYCOGEN (in the liver) GLUCAGON and ADRENALIN en co ~~~erted to glucose when b\OO . 1'1 <,s d su~a 'Excess glucose may be changed into fat to be stored. . in the lower layers . . ' 13 changes to produce energy, or to be converted into other chemicals, or to be stored as glycogen.
19h hormonal control GLUCOSE (in the blood) 91_,. cog, + GLYCOGEN (in the liver) GLUCAGON and ADRENALIN en co ~~~erted to glucose when b\OO . 1'1 <,s d su~a 'Excess glucose may be changed into fat to be stored. . in the lower layers . . ' 13 changes to produce energy, or to be converted into other chemicals, or to be stored as glycogen. The useful chemicals produced are released into the bloodstream, as is glucose when it is produced from glycogen. Excess glucose may be changed into fat to be stored in the body, for example, in the lower layers of the skin.
5. What is meant by saturated and unsaturated fats? Briefly describe why unsaturated fats are considered to be less harmful to the body. 6. What is the main function of fat in the body? What is likely to happen if an individual consumes far too much fat for the body's needs? 1. 33 7. Explain each of the following terms: (a) smoke point, (b) flash point, (c) plasticity, (d) shortening. 8. What is the function of amino acids in the body? 9. (a) What is an essential amino acid? (b) Explain the term 'biological value' and give a list of foods which have high biological value.
Mastering Catering Science by S. R. Dudley (auth.)