Characterization and determination of the S/G ratio via Py-GC/MS of agricultural and industrial residues.
<h3>What is the abstract?</h3>
To investigate the potential lignin values, agricultural residues (apple tree pruning, olive tree pruning, and almond shell) and industrial residues (kraft black liquor) were employed as source materials for lignin extraction via various fractionation procedures (kraft, organosolv, acetosolv and acetosolv and formosolv processes). Py-GC/MS, FTIR, and GPC were used to characterise the separated lignins. The fractionation method had a significant impact on the average molecular weight (Mw) assessed by GPC. The severe circumstances of the acetosolv and acetosolv-formosolv procedures favoured repolymerization, resulting in high Mw lignins. Because of the longer retention durations, the EKL had a smaller Mw. Except for almond shell lignin, which has the highest relative abundance of G-type phenols, all lignins have higher relative abundances of S-type phenols.
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Answer:
The correct answer is: The ventromedial hypothalamus plays a role in satiety.
Explanation:
The hypothalamus is a part of the brain that controls many important bodily functions and connects both the nervous system with the endocrine system. The hypothalamus consists of several nuclei that have diverse functions and are located in 3 different regions.
The nucleus that plays a role in satiety is the ventromedial nucleus, terminating hunger and giving a sensation of fullness. It also plays a significant role in thermoregulation, among other things.
Neuropeptide Y, on the other hand, is a peptide that is released to make us feel hungry and encourage us to intake food (primarily carbohydrates).
Cholecystokinin is a hormone released by the small intestines after we had a meal, and its function is to improve digestion and make us feel full.
Fat cells DO release leptin, but the function of this hormone is to produce satiety, by stimulating anorexigenic (meaning they take hunger away) hormones and inhibiting orexigenic ones, like Neuropeptide Y.
The best answer should be
D) Food component that can be stored in the body for future energy needs
