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Homeostasis in blood glucose regulation essay
Homeostatic control of glucose in the human body
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It has been reported in Ball et al., (1998) study that the amylose content in rice varies from 15-35%. Based on amylose content (%), Juliano (1992) categorized rice lines into different categories such as waxy (0-2% amylose), very low (2-12% amylose), low (12-20% amylose), intermediate (20-25% amylose), and high (25-33% amylose). Low amylose rice cultivars are usually tender, cohesive and glossy, while higher amylose cultivars are dry, fluffy and separated when cooked. It has also been studied that these percentages are mediated by the proportion of amylose to amylopectin in starch granules. According to Unnevehr et al. (1992), Malaysian rice belongs to intermediate to high amylose categories. However, local consumers prefer to consume rice with intermediate amylose content. Hence, in order to satisfy consumer’s taste, the high amylose content (not more than 30%) of the locally produced rice should be improved.
Another previous study (Widowati et al. 2007a) has reported that milled rice of low amylose varieties tends to have high GI (≥70) values, whereas high amylose rice varieties has low GI (≤55) values. However, people in many countries like in Indonesia, like to eat sticky rice with high GI although it is not recommended for diabetic patient. Therefore, a rice processing technology is needed that produces low GI sticky rice to overcome these problems. Based on eating trials, it has been observed that parboiled rice has a lower GI compared with milled rice (Foster-Powell et al. 2002). A previous In vitro study led to the conclusion that an increase in amylose and dietary fiber contents and also decrease in starch digestibility causes declining in GI values (Sri Widowati et al. 2010). However, rice lines with low amylose and l...
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The normal blood glucose levels for most of the healthy subjects ranges from about 72mg/dL (4 mmol/L) to 140 mg/dL (7.8 mmol/L) (Diabetes.co.uk). The blood glucose levels that fall below 40 mg/dL (2.2 mmol/L) may cause coma, seizure, or death. In contrast, blood glucose levels exceeding about 180 mg/dL (10.0 mmol/L) are associated with some other consequences such as immediate glycosuria and calorie loss and long-term renal failure, retinopathy, atherosclerosis (Wilson JD, 1998). Therefore, the blood glucose concentration needs to be tightly regulated by homeostatic regulatory systems. Hyperglycemia stimulates insulin secretion, thus causes glucose uptake by muscle and adipose tissue. Hypoglycemia promotes secretion of glucagon, epinephrine, and other counterregulatory hormones that antagonize insulin action and thus restore normoglycemia (Wilson JD, 1998).
In the first chapter of the book the author discusses a brief world history and evolution of rice crops. It is interesting to see that even though parts of Africa had their own rice crop variety, the globalization of rice crop Oryza Sativa has been slowly replacing the African variety. The author also starts
The purpose of a homeostatic system is to maintain steady/stable internal environment at a set point. Glucose is used as a major energy source by most cells in the human body. Cells break down glucose in order to produce ATP (energy), to carry out their cellular processes. Blood glucose concentration is maintained between 3.9-5.6 mmol/L-1. The reason behind this range is due to the fact that people of different ages and genders require different amounts of glucose in their blood to carry out different metabolic processes. For example, a growing teenage boy would require a higher blood glucose concentration in comparison to a middle aged women. Blood glucose concentration must be maintained between this set point range because anything above or below this can cause severe problems. If blood glucose concentration becomes too low the tissues in the body that solely rely on glucose as an energy source are greatly affected, as they need a constant supply of glucose in order to function adequately. These
The pathophysiology of diabetes mellitus in is related to the insulin hormone. Insulin is secreted by cells in the pancreas and is responsible for regulating the level of glucose in the bloodstream. It also aids the body in breaking down the glucose to be used as energy. When someone suffers from diabetes, however, the body does not break down the glucose in the blood as a result of abnormal insulin metabolism. When there are elevated levels of glucose in the blood, it is known as hyperglycemia. If the levels continue to remain high over an extended period of time, damage can be done to the kidneys, cardiovascular systems; you can get eye disorders, or even cause nerve damage. When the glucose levels are low in one’s body, it is called hypoglycemia. A person begins to feel very jittery, and possibly dizzy. If that occurs over a period of time, the person can possibly faint. Diabetes mellitus occurs in three different forms - type 1, type 2, and gestational.
Diabetes is a disease in which a person’s body in unable to make or utilize insulin properly which affects blood sugar levels. Insulin is a hormone that is produced in the pancreas, which helps to regulate glucose (sugar) levels, break down carbohydrates and fats, and is essential to produce the body’s energy. The CDC (2013) offers reliable insight, summarized here, into the different types of diabetes, some causes, and health complications that may arise from the disease.
The body breaks down various carbohydrate foods (whether simple or complex) into glucose, which is used easily for energy or saved away in muscles and fat stores for later use. Carbs are the body’s preferred, No. 1 energy source. However, they aren’t the only macronutrient that supplies energy to cells. This is why it’s possible to follow a low-carb diet and still have enough energy, endurance and muscular strength. However, special care should be taken in relation to Refined and processed carbs which release glucose (sugar) into the bloodstream more quickly, leading to symptoms like low energy levels, cravings, overeating, weight gain and brain fog. Eating lots of processed/fast carbs can also increase risk for insulin resistance and diabetes. “Slow carbs” like veggies, whole pieces of fruit, ancient grains and legumes provide a slower release of glucose and better supply of energy for our cells that lasts for
arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov Carbohydrates supply 80-90% of dietary energy. Sugars, starch, cellulose and related substances are carbohydrates. Starch is more easily digested than cellulose. Grains are easy to digest as they are 60-80% starch. A recent study conducted by Sharon R. Bullimore et al.
Investigating the Effect of Enzyme Concentration on the Hydrolysis of Starch with Amylase Aim: Investigate the effect of enzyme concentration on the rate of an enzyme-controlled reaction. Using amylase and starch as my example. Introduction: I am investigating the effect of the concentration of the enzyme, amylase on the time taken for the enzyme to fully breakdown the substrate, starch to a sugar solution. The varied variable will be the concentration and all other variables are going to be fixed. The different concentrations will be: 0.5% 0.75% 1.0% 1.5% 2% An enzyme is a class of protein, which acts as a biological catalyst to speed up the rate of reaction with its substrates.
In the essay " Rice for Thanksgiving " by Jocelyn Fong who is a full american, partial asian young girl is a young girl who admires her untraditional thanksgiving, and meaning. Fong loves thanksgiving, due to her Grand mothers special dish " Rice and Gravy " as said in the essay Her Grandmother always celebrated the American way, She even never got around to teaching Fong's father their native language. " I believe in rice and gravy, I am half Asian and completely American. " by Fong saying that, she completely accepts the mix she is by referring to the mix of food that is a tradition. You should celebrate holidays the way it makes you happy, with your very own culture regardless the fact if it is different.
When the blood glucose is higher than the normal levels, this is known as diabetes disease. The body turns the food we eat into glucose or sugar and use it for energy. The insulin is a hormone created by the pancreas to help the glucose get into the cells. The sugar builds up in the blood because either the body doesn’t make enough insulin or can’t well use its own insulin (CDC, 2015). In the United States diabetes is known as the seventh leading cause of death. There are different types of diabetes. However, there are two main types of diabetes and these are; Diabetes type 1 and Diabetes type 2 (CDC, 2015).
...in sources of energy. When cells cannot absorb sugar, you can become fatigued or feel exhausted” (Healhline), complain of blurred vision” In the short term, high glucose levels can cause a swelling of the lens in the eye. This leads to blurry vision. Getting your blood sugar under control can help correct vision problems. If blood sugar levels remain high for a long time, other eye problems can occur” (HealthLine), experience nocturia “Elevated glucose levels force fluids from your cells. This increases the amount of fluid delivered to the kidneys. This makes you need to urinate more. It may also eventually make you dehydrated” (Healthline), and have sores and cuts that will not heal “Elevated glucose levels may make it harder for your body to heal. Therefore, injuries like cuts and sores stay open longer. This makes them more susceptible to infection” (HealthLine).
Blood glucose levels are the measurement of glucose in an individual’s blood. This is important because glucose is the body’s main source of fuel and the brains only source of fuel. Without energy from glucose the cells would die. Glucose homeostasis is primarily controlled in the liver, muscle, and fat where it stored as glycogen. The pancreas is also a significant organ that deals with glucose. The pancreas helps regulate blood glucose levels. Alpha-islet and beta-islet pancreatic cells measure blood glucose levels and they also regulate hormone release. Alpha cells produce glucagon and beta cells produce insulin. The body releases insulin in response to elevated blood glucose levels to allow the glucose inside of cells and
Golden rice: Was created by Inro Protrykys. He wanted to eliminate the deficiency of vitamin A in rural areas and under developed countries and areas. The idea was to create a production of beta-carotene., which is mainly found in gold rice plants. Beta-carotene is one of the main sources of vitamin A. By adding only two genes, a plant phytoene synthase and a bacterial phytoene desaturase, the pathway is turned back on and β-carotene consequently accumulates in the grain. This allows for more vitamin A to be present in the rice and thus bettering the amount of nutrients one will get from Golden Rice. (The Science of Golden Rice, Golden Rice Project, 23 April 2014, http://www.goldenrice.org/Content2-How/how1_sci.php)
Rice is the major cereal consumed in almost all parts of the world. Bran oil is used as the fuel which is obtained from the Rice bran. Rice Bran is the middle part between the paddy husk and the endosperm. Bran consists of only 15-20% of the oil. RBO is similar to groundnut oil (GNO) in fatty acid composition which contains 36% linoleic acid. Edible grade rice bran oil was performed for the experiment. The methods involved for the extraction of Rice bran oil are as follows: (1) Solvent extraction of fresh Rice bran (2) Dewaxing the crude oil by miscella phase (3) double solvent miscella refining using hexane and isopropanol (4) distillation and recovery of dewaxed neutral RBO (5) bleaching under vacuum (6) deodorization at 200°C and absolute
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
Rice was introduced into Japan between the Final Jomon and the Early Yayoi Period, some scholars suggest that it could have been as early as six-thousand years ago. There are various Japanese characters from each time period that represent the growing of rice. In order to grow rice in Japan, the steep land has to be terraced. This creates small areas high on mountainsides where various things are grown. In 2012, 1.55 million hectares were used to grow rice in Japan. However, this number is significantly smaller than it has been in previous years. In 2008, 4.68 million hectares of rice were being harvested. The average field for one farmer is very small and the production of the rice is highly mechanized. The steep decline in hectares of rice grown is because the number of Japanese farm households has declined dramatically in recent years. Some farmers in Japan even consider rice farming to be a part time job and not as important as other commodities. The decline is also from a change in the Staple Food Control Act in 1969. The Ministry of Agriculture, Forestry and Fisheries asked farmers to reduce their rice acreage because of the overproduction of rice. This was put into place to lower the rice amount and spend more focus on other agricultural products in order to compensate in other areas.