Biochemistry Answers

A drug company is testing a drug intended to increase heart rate. A sample of 100 yielded a mean increase of 1.4 beats per minute, with a population standard deviation known to be 3.6. Since the company wants to avoid marketing an ineffective drug, it proposes a 0.001 significance level.

Obesity is a risk factor for Type 2 diabetes. Mr M was recommended to have an Oral glucose tolerance test

Q4. Briefly describe how this test can be used to check whether Mr M is in the

early stages of the disease. Your answer should include the underlying biochemical

principles behind the test.

The product when 1,3-biphosphoglycerate is reduced by NADPH

Mr M is considering a low carbohydrate diet. This diet initially restricts carbohydrate intake to 20g per day for the first two weeks.

Q3. Describe the underlying biochemistry in these two weeks. 

Mr M has been steadily putting on weight over many years. He recently attended a medical at work where his height and weight were recorded. It was determined that he now has a Body Mass Index of 35kgm-2.

Q2.

Describe how excess energy substrates from carbohydrates, fats and proteins are stored in the body.

Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

Mr M has been steadily putting on weight over many years. He recently attended a medical at work where his height and weight were recorded. It was determined that he now has a Body Mass Index of 35kgm-2.

Q1.

If his height is 1.68m what is his weight? Comment whether this would be concern?

You are preparing soft maize porridge at home using the following procedure:   1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.