Answer:
1) Through the intersection with physical chemistry, microbiology, pharmacokinetics and other disciplines, the relationship between food grade liposomes and other components, liposome structure and functional characteristics is established, which brings new opportunities for the development of more and newer food delivery systems.
2) To study the structural integrity and release kinetics of food grade liposomes in gastrointestinal tract digestion of different populations, overcome the technical bottleneck of liposomes, and provide technical guidance for targeted release and controlled release of liposomes.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
To determine the number of hydrogen atoms in this molecule what would you do is simply take the coefficient and multiply it to the subscript present for hydrogen, which is 3.
The final result would be 6 X 3 or 18. There are 18 hydrogen atoms in 6 molecules of NH3 or ammonia.
Answer:
A higher amount of carbon dioxide in the atmosphere leads to higher global temperatures, which then results in thermal expansion of seawater and melting of glaciers and ice sheets.
Explanation:
There are choices for this question, namely:
a. amino acids, fatty acids, and glucose
b. glycerol, protein, and glucose
c. fatty acids, amino acids, and pepsin
d. amino acids, fiber, and glycerol
e. glucose, pepsin, and cholesterol
The correct answer is "amino acids, fatty acids, and glucose". In a simpler sense, carbohydrates are broken down into glucose (a monosaccharide) that can be absorbed in the intestines. Fats in the form of triglyceride is are broken down into fatty acids and monoglycerides (not glycerol). Proteins are broken down into amino acids.
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<em>Pepsin is an enzyme that aids protein digestion. Fiber is mainly composed of cellulose or plant carbohydrates that the human body cannot break down as we lack the enzyme for it. Glycerol is not released from triglycerides from digestion but instead monoglycerides (only two fatty acids from triglycerides are released).</em>
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