Enzyme

• Enzymes are biological catalysts that speed up chemical reactions without being consumed or altered.
• All living things are made up of four classes of large biological molecules: carbohydrates, lipids, proteins, and nucleic acids.
• Macromolecules are large molecules composed of thousands of covalently bonded atoms.
• Macromolecules are polymers, built from monomers.
• A polymer is a long molecule consisting of many similar building blocks, these small building-block molecules are called monomers.
• Transferases are enzymes that help in the transportation of the functional group among acceptors and donor molecules, often involving the transfer of a radical.
• Hydrolases can perform addition or removal of water.
• Lyases add water, carbon dioxide or ammonia across double bonds or eliminate these to create double bonds.
• Ligases are enzymes known to charge the catalysis of a ligation process.
• Isozymes are enzymes that catalyze the structural shifts present in a molecule, causing the change in the shape of the molecule.
• Hydrolases are hydrolytic enzymes that catalyze the hydrolysis reaction by adding water to cleave the bond and hydrolyze it.
• Three of the four classes of life’s organic molecules are polymers: Carbohydrates, Proteins, and Nucleic acids.
• Carbohydrates are organic substances with C, H and O in the ratio of 1:2:1.
• Lowering LDLs and Increasing HDLs.
• Consume less cholesterol.
• Make smart, informed food choices.
• Avoid or consume processed food in moderation.
• Avoid excessive Calorie intake.
• Consume antioxidants and phytochemicals.
• Garlic may help lower cholesterol.
• Consume less saturated and trans fats.
• Alcohol, in moderate amounts, can reduce the risk of heart disease.
• Flavonoids may help prevent LDLs from oxidizing.
• Eat at least two servings of fish per week.
• Consume more plant foods.
• Carbohydrates serve as the backbone for other molecules, act as energy storage, are the most common energy food, and provide raw material for muscles and organs.
• Monosaccharides are carbohydrates that cannot be broken down into simpler units by hydrolysis.
• Examples of monosaccharides include glucose, galactose, fructose, ribose, and mannose.
• Disaccharides are double sugars, when two monosaccharide molecules bond together chemically which leads to the removal of water molecules through dehydration synthesis.
• Lite Tofu provides 7g of protein.
• Pork Loin provides 26g of protein.
• Low-Fat Cottage Cheese provides 13g of protein.
• Transport proteins carry vital materials to the cells.
• Located on the outer part of the cells, receptor proteins control the substances that enter and leave the cells, including water and nutrients.
• Plain Greek Yogurt provides 15 – 20g per 170g of protein.
• Beans, Peas and Lentils provide 8 g 1/2-cup (100-gram) of protein.
• White-Fleshed Fish provides 20-25g per 100g of protein.
• Skinless, White-Meat Poultry provides 30g per 100g of protein.
• Peanut Butter provides 8g in 2 tbsps. of protein.
• Hemoglobin carries oxygen to body tissues from the lungs.