'Cooking eggs' diaporamas de présentation

Fig 7.2 Mechanism of carbonic anhydrase

Fig 7.2 Mechanism of carbonic anhydrase. Action of carbonic anhydrase, a metalloenzyme Zinc ion promotes the ionization of bound H 2 O. Resulting nucleophilic OH - attacks carbon of CO 2. (continued next slide). Fig. 7.2 (continued). Iron in metalloenzymes.

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Eggs

Eggs. Structure. Nutrients:. Yolk: Vitamin A Vitamin D B Vitamins Carbohydrate Complete Protein Iron Phosphorous Small amount of Calcium Fat. Nutrients. Albumin: Water Riboflavin Protein 80 calories per egg. Buying Eggs. Buying Eggs: Grade AA eggs Grade A

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2014 Summer Institutes Level 2

2014 Summer Institutes Level 2. FRMCA Level 2, Chapter 1 Breakfast Food and Sandwiches. 2014 Summer Institutes brought to you by:. Session Objectives. Identify the different types of cheese and give examples of each. List the characteristics of eggs and identify ways to keep them safe.

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PROTEIN

PROTEIN. Protein. Proteins provide 4 calories per gram. The main function of protein is to build and repair body tissues . If carbohydrates and fat are not available, your body will use protein. Is this a good thing?

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Unit 8: Eggs

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Chapter 18: Eggs

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Obj. 2.05

Obj. 2.05. Important Facts About Eggs. Parts of an Egg. Shell: needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg. Rich in protein. Yolk: yellow part of the egg. Contains fat, cholesterol, vitamins A and D.

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Informatics Tools for Biodiversit y Data Conversion

Informatics Tools for Biodiversit y Data Conversion. Kittinan Ponkaew VisLab , Osaka 8/14/2013. Week 7 Progress. Made importan t documentations. About 50% done. Should be easily replicated if instructions are followed.

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