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    Chapter

    Vitamins

    Animals fed purified diets containing exclusively carbohydrates, protein, and fats cannot survive. Vitamins and certain minerals must be included in the diet to sustain life.

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Application of knowledge

    The purpose of this chapter is to provide the reader with an opportunity to apply some of the biochemical and nutritional information presented in the preceding chapters. Due to limited space, the questions ar...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Energy and basal metabolism

    It seems appropriate to begin our discussion of nutrients with that concept to which all matter is related; namely, energy. Currently there is a controversy as to whether the kilo-calorie or the joule is the p...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Protein and amino acids

    Protein occurs in all living things. Formed of amino acids bonded together in peptide linkage, proteins have a far greater potential for variability than do either carbohydrates or lipids. The combinations and...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Diet and hormone interactions

    From the previous chapters, it should now be evident that fluxes through the various metabolic pathways within cells are determined by the intracellular environments and that these environments are greatly aff...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Regulation of enzyme activity

    To live in a changing environment requires the ability to adapt. In its day to day existence an animal encounters variation in environmental stresses, in activity requirements, and in type and amount of food i...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Lipids and fatty acids

    Lipids can be defined as organic substances originating in living matter, which are insoluble in water but are soluble in non-polar solvents such as alcohol, ether, chloroform, and benzene. Such a definition i...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Chapter

    Carbohydrates

    Carbohydrates constitute the greatest portion of the food consumed in the world, by man and animals. The most commonly found forms of carbohydrate are cellulose and starches; polymeric chains of glucose which ...

    R. A. Freedland, Stephanie Briggs in A Biochemical Approach to Nutrition (1977)

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    Article

    Rat Liver Sorbitol Dehydrogenase

    THERE has been considerable interest in the effect of various diets and hormones on liver enzymes. One of the problems related to the interpretation of the results is the dependence upon the method of reportin...

    R. A. FREEDLAND in Nature (1965)

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    Article

    Erythrocytic Enzymes of Various Animal Species

    ENZYMES involved in the reduction of triphosphopyridine nucleotide (TPN) have been reported to be of primary importance in the resistance of erythrocytes to drug-induced hæmolytic conditions1. A hereditary defect...

    J. SMITH, J. K. BARNES, J. J. KANEKO, R. A. FREEDLAND in Nature (1965)