metabolic water production Quick reference
The Oxford Dictionary of Sports Science & Medicine (3 ed.)
... water production Water released into the tissues during the metabolism of foodstuffs. For example, during cellular respiration water is a by-product of the oxidation of carbohydrate and free fatty acids. In addition, water chemically bound to glycogen is released when glycogen is oxidized. Approximately 3 g of water is released for each gram of glycogen broken down. Metabolic water production can contribute significantly to an athletes fluid needs during exercise so that the ideal volume of fluid replacement is somewhat less than the total sweat...
metabolic water production
slimming patch
Sir Hans Adolf Krebs
photophosphorylation Reference library
Oxford Dictionary of Biochemistry and Molecular Biology (2 ed.)
... or photosynthetic photophosphorylation the metabolic processes by which photosynthetic organisms use light energy to convert ADP to ATP without the concomitant reduction of dioxygen to water that occurs in oxidative phosphorylation ( see photosynthesis ). There are two distinct electron transport mechanisms: in noncyclic photophosphorylation , which involves both photosystems I and II, ATP synthesis is linked to the transport of electrons from water to NADP + , with production of NADPH and dioxygen; in cyclic photophosphorylation , which...
nutrition Reference library
The Oxford Companion to the Body
...and of ‘nutrients’, refers to all substances necessary for growth and for the maintenance of life and health of the body tissues. In this sense, not only food but also water and oxygen can be called nutrients, and their provision can be called nutrition. But in common usage, nutrition means provision of substances in food and drinks. These include the ‘fuels’ for metabolic energy production and the raw materials necessary for growth, repair, and maintenance of the body's fabric — carbohydrates , proteins and fats — and also the vitamins and minerals ...
respiration n. Quick reference
Concise Medical Dictionary (10 ed.)
...dioxide absorbed by the blood. Blood provides the transport medium for the gases between the lungs and tissue cells. In addition, it contains a pigment, haemoglobin , with special affinity for oxygen. Once inside the cell oxygen is utilized in metabolic processes resulting in the production of energy ( see ATP ), water, and waste materials (including carbon dioxide). See also lung . — respiratory ...
dehydration Quick reference
A Dictionary of Sports Studies
...consequent disruption of sodium balance, can be a major problem; slower runners sweat less due to a lower metabolic heat production but consume too much water at the many drinks stations along the race...
vitamin Quick reference
The Oxford Dictionary of Sports Science & Medicine (3 ed.)
...D) cannot be synthesized by the body and are therefore essential constituents of the diet. They are classified as fat-soluble vitamins (e.g. vitamins A, D, E, and K) or water soluble vitamins (e.g. vitamins B and C). Many vitamins seem to act as coenzymes or are involved in the production of coenzymes. Each vitamin has a specific function; one vitamin cannot substitute for another. Many metabolic reactions require several vitamins and lack of one may hinder the activity of others. There is much disagreement about the effects of exercise on vitamin requirements....
slimming patch Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)
...The manufacturers of the patch suggest that the absorption of additional iodine from the patch enables the production of extra thyroxine to burn off excess fat. Users are told that the patch will enable them to lose weight without any change in their lifestyle, but they are advised to drink at least eight glasses of water a day and follow a reasonably balanced diet. Loss of weight may be due to following this advice rather than to changes in metabolic rate. Some manufacturers have claimed that wearing the patches results in significant weight loss,...
Krebs, Sir Hans Adolf (1900–1981) Quick reference
Who's Who in the Twentieth Century
...muscle, Krebs found that the pyruvic acid resulting from the initial breakdown of carbohydrate (glycolysis) is oxidized to carbon dioxide and water via nine intermediate reactions involving a series of carboxylic acids together with various enzymes and cofactors. The Krebs cycle not only drives the production of the metabolic fuel needed for muscle contraction and other energy-demanding processes but also forms a metabolic crossroads for the synthesis and breakdown of lipids and proteins as well as carbohydrates. Krebs became a fellow of the Royal Society in ...
salt Reference library
The Oxford Companion to Spirits and Cocktails
...(15ml) into 90 ml of water. Dose this at only a drop or two, and taste. Salt has historically also been used in various parts of spirits production. It was sometimes used by early distillers to raise the boiling point of the water in a wash, thus raising the proportion of alcohol in the first part of the distilling run. In the eighteenth and nineteenth centuries, some rum distillers in the British Caribbean made a practice of adding salt or salt water to their fermenting wash; in small doses, salt can increase the metabolic activity of yeast. In the...
lactic acid Reference library
P. L. H. McSweeney
The Oxford Companion to Cheese
... is a weak water-soluble carboxylic acid with the chemical formula CH 3 CH(OH)COOH, molecular mass of 90.08 g mol -1 , and p K a of 3.86. Lactic acid can exist as two optical isomers, (+) or ( S ) and its mirror image (-) or ( R ), commonly referred to as L- and D-isomers, respectively. In the context of cheese, lactic acid is of most importance as the major metabolic end-product of lactose metabolism by lactic acid bacteria (LAB). Different species of LAB produce L, D, or DL-lactate either homofermentatively, or together with other metabolic products...
carbon dioxide Reference library
Paul Kindstedt
The Oxford Companion to Cheese
...carbon dioxide is an odorless gas that is metabolically produced by plants, animals, and microbes. In cheese the accumulation of carbon dioxide in the water phase to beyond saturation concentration causes gas bubbles to form that may exert internal pressure on the structural matrix to form cracks and slits, or eyes, or open texture, which may be considered desirable features or defects depending on the cheese variety. Carbon dioxide formation in cheese may occur through multiple pathways. In washed-curd cheeses such as Gouda, Edam, and Havarti, carbon...
starvation Reference library
The Oxford Companion to the Body
...are converted to storage forms, mainly as lipid in fatty tissue and as glycogen in the liver . Adults can survive for many weeks without food , provided they have water. For just how long depends partly on the extent of their body stores of nutrients, mainly fat. But unfortunately it is not only the fat which is broken down to simpler substances to be used for metabolic energy production and for essential repair and maintenance of the body's tissues. As soon as carbohydrate stores have run out, proteins are mobilized from muscles for the manufacture of...
metabolism Reference library
The Oxford Companion to the Body
...gas, or oil) produces carbon dioxide and water and releases heat which is used to warm the food (often causing chemical changes in it) or to generate steam to drive turbines. In the body's metabolism, the energy released from the oxidation of the macronutrients is used for a series of chemical reactions, instead of being released only as heat. The main way in which the energy contained in the macronutrients is used in metabolism is via the substance adenosine triphosphate (ATP). Cells require energy for their metabolic processes, so they contain the enzymes...
ecosystem Reference library
Gisèle LaPointe and Denis Roy
The Oxford Companion to Cheese
...bacteriocin production, or yeasts producing ethanol, for example). Among the strategies that microbes have to compete for nutrients are higher metabolic activities, scavenging specific elements such as iron, changing the environment by producing acid to lower the pH, or consuming acid to raise the pH. Ammonia production raises the pH, allowing yeasts and molds to become abundant in the microbiota on surface-ripened cheeses. This shows how the cheese matrix consists of microenvironments where conditions may differ with respect to oxygen, pH, water activity, and...
body fluids Reference library
The Oxford Companion to the Body
...are in turn regulated by nerves and hormones . Input, production, and output of water The body is continually exchanging fluid with the external environment. Water input into the body occurs by drinking (typically 1500 ml/day), by eating (500 ml/day of our water intake is contained in food), and by the metabolism of food (400 ml/day). The metabolically-derived water comes from the oxidation of food — glucose oxidation for example: C 6 H 12 O 6 + 6O 2 → 6CO 2 + 6H 2 O glucose oxygen carbon dioxide water The fluid output from the body occurs by several routes:...
heat exposure Reference library
The Oxford Companion to the Body
...and metabolic heat production continues to add to the heat load. Heat loss is promoted by increasing the rate of blood flow to the skin: this allows skin temperature to rise and reduces the thermal gradient, reducing the rate of heat gain. In order to prevent a catastrophic rise in body temperature, an additional heat loss mechanism is invoked as body temperature begins to rise. This involves evaporation of water from the body surface, and active secretion of sweat onto the skin surface will be initiated. The latent heat of vaporization of water is high,...
Krebs, Sir Hans Adolf Quick reference
A Dictionary of Scientists
...of another cycle. This was the urea cycle, whereby amino acids (the constituents of proteins) eliminate their nitrogen in the form of urea, which is excreted in urine. This left the remainder of the amino acid to give up its potential energy and participate in a variety of metabolic...
