#fatty acid compound

[rahulcmi]

Medium-Chain Triglycerides Market Segmentation, Regional Analysis And Forecast 2017-2025

The Medium-Chain Triglycerides Market has experienced significant growth in recent years, driven by a combination of factors such as increasing consumer awareness of their potential health benefits and the expanding applications of MCTs in various industries. A thorough segmentation and regional analysis provide valuable insights into the dynamics of this burgeoning market.

Medium-Chain Triglycerides Market Segmentation is typically based on source, application, and region. By source, MCTs are derived from both natural and synthetic sources. Natural sources include coconut oil and palm oil, while synthetic sources involve the fractionation of other oils. Each source has its own set of advantages and drawbacks, influencing consumer preferences and market trends.

In terms of application, the MCT market spans several sectors, including food and beverages, dietary supplements, pharmaceuticals, cosmetics, and animal feed. In the food and beverage industry, MCTs find use as ingredients in health drinks, sports nutrition products, and low-carb snacks due to their quick absorption and potential to boost energy levels. In the dietary supplements segment, MCTs are often consumed to aid in weight management and support cognitive function. Furthermore, MCTs are being explored for their therapeutic potential in pharmaceutical formulations and are gaining traction in the cosmetics sector for their skin and hair benefits.

A regional analysis of the MCT market sheds light on the geographical distribution of demand and growth opportunities. North America, Europe, Asia Pacific, Latin America, and the Middle East and Africa are key regions contributing to the market's expansion. A Study of Coherent Market Insights Says That, The Medium-Chain Triglycerides Market was valued at US$ 1,309.8 million in 2016 and is anticipated to grow at a CAGR of 6.55% between 2017 and 2025 in terms of revenue. North America and Europe have historically held a significant share due to the well-established health and wellness trends in these regions. The Asia Pacific is witnessing robust growth attributed to the rising disposable incomes, changing lifestyles, and increasing consumer awareness of health-conscious choices.

Moreover, regional dietary preferences and cultural factors also play a role in shaping the demand for MCTs. For instance, the popularity of ketogenic diets in North America has driven the adoption of MCT-based products, while in Asia, the use of coconut-based MCTs aligns with traditional culinary practices.

The Medium-Chain Triglycerides Market is witnessing steady growth driven by a range of factors such as health consciousness, versatile applications, and regional dietary habits. Its segmentation based on source and application highlights the diverse nature of the market, while a regional analysis underscores the significance of different geographic areas in propelling market expansion. As consumer preferences continue to evolve and research uncovers new potential benefits, the MCT market is poised to maintain its upward trajectory, offering a plethora of opportunities for businesses operating within and across its various segments.

[kingdrawcse]

Chemistry in nutrients, EPA

Omega-3 fatty acids, a class of polyunsaturated fatty acids, are important nutrients that our bodies cannot synthesize but are indispensable, the most important of which are ALA, EPA, and DHA.

EPA and DHA are mainly found in marine plant and animal oils and are also important ingredients in some fish oil-based health products. DHA, which was introduced yesterday, is important for the development and maintenance of brain and nerve tissue, while EPA plays a vital role in immune and inflammatory responses and promotes a healthy circulatory system, preventing cholesterol and fat from accumulating in artery walls. 

In nature, EPA and DHA are mostly synthesized by aquatic phytoplankton in cold regions and are enriched through the food chain in the fish that feed on them (tuna, sardines, salmon, etc.), which is a good source for us to supplement EPA and DHA.

[this-is-my-main-i-follow-from]

Ham chemical breakdown through ripening and hydrolysis

ID: a flow chart. Dry cured ham, triglycerides, phospholipids, muscle & adipose tissues lipases, muscle phospholipases: free fatty acids. Short chain, (oxidation,) carbonyl compounds, volatile compounds, aroma. Proteins, muscle calpains, & cathepsins, peptides, muscle exopeptidases, free amino acids, strecker/maillard reaction, taste & aroma.

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[mindblowingscience]

A research team has identified a wealth of bioactive compounds in red clover (Trifolium pratense) seeds and their oil, positioning them as a promising source for functional ingredients in food and health care products. Researchers reveal that red clover seed oil contains high concentrations of unsaturated fatty acids, phenolic compounds, and tocopherols, opening doors for potential pharmaceutical and nutritional applications. Red clover, a flowering plant in the Fabaceae family, is widely grown across temperate regions and known for its nitrogen-fixing ability, enriching soil fertility. It has been valued for its potential in sustainable agriculture and as a cover crop to prevent soil erosion and reduce pesticide use.

Continue Reading.

[lovlidollie]

Random Feyd HCs?

you said random so prepare yourself 😭 also i went way too far into this, the amount of research i did into the first few hcs alone is insane

feyd has a thing for imported cheeses and wines. giedi prime does not have the correct atmosphere nor natural resources to make soft, delicate cheese. the planet doesn’t have any photosynthetic potential, no room for grazing animals (let alone grass and greenery) and is so polluted that those who come visit are stuck with oxygen concentrators and advanced oxygen masks. almost, if not all food is imported from other planets: slig (a cross between a giant slug and a pig) from tleilax (feyd didn’t like it much, it was too sweet and not game-y enough for him.), milkbugs (arachnids the size of a small hand) and turtlebugs (sweet insects) from harmonthep (he didn’t like either. bugs weird feyd out and he doesn’t like looking at them.), paradan melon and pundi rice from caladan (the melon was just okay, but feyd loved having the rice with gyrak (heavily seasoned meat from zimia) as his post-arena meal.).

now let’s get into the wines. champia from rossak was something he only drank at dinner parties and official meetings. it’s a cloyingly sweet white wine, and bubbly, which feyd thinks is the only thing that makes it bearable. it’s too flowery and heady for him to properly enjoy. feyd has a high alcohol tolerance, but champia has a way of getting everyone wine-drunk quicker than they think. zincal is a very popular wine from caladan, which makes it the most accessible to the harkonnens. it’s a light red wine, clean and woody and cherry-like (cherries are one of feyd’s favourite fruits, he likes the acidity of them and enjoys chewing on the pits.) it’s a basic wine that feyd neither hates nor loves. now casyrack? his absolute favourite. it’s a dry, intense red wine, that needs to be aged. less than 5 years and it tastes thin and harsh and not at all enjoyable. it needs to be drunk before it’s eighth birthday, but feyd prefers it aged seven years exactly. it’s velvety and rich, with a smoky, spicy aftertaste that leaves feyd’s stomach feeling warm and his head pleasantly thrumming. it’s not popular across the known universe, leaving thousands of bottles sitting idly in the atreides family compound. feyd had to pull a lot of ropes to get a steady supply of the smooth wine.

now, cheeses. again, feyd is not a fan of sweet things. he likes his food salty, bitter, sour. thick cottage cheese is a yes from him. not the runny type and it specifically needs to be made from sheep milk. while he doesn’t like arrakis in general, he has a secret fondness for the food. feyd loves aged camel milk cheese. it’s rich and creamy with a clean finish and pairs well with meats. on that note, camel meat is one of his favourites to have. he eats all his meat bloody and basically raw (like.. feyd… it’s basically still alive…), but he likes how fatty the camel meat is, leaving it tender and juicy. he also likes thick cream cheese made with goat milk. feyd stuffs the cheese into dates and then rolls them in spice as a special treat for not killing too many people who pissed him off during the day.

feyd loves dark chocolate. he doesn’t like sweets and only enjoys them on very special occasions, which is why dark chocolate is so perfect for him. it’s hard to source, but when he’s able to get it imported he does not share with a single person. his favourite would be the 99%-100% cocoa bars. it helps make him slightly more manageable and puts him in a better mood.

he hosts the best parties on the planet. they’re exclusive and elusive, and all the harkonnen elite want nothing more but to be invited to a feyd-rautha party. supplies the guests with the best alcohol and food one can get their hands on. he generally sticks with his pets, stroking their skimpy, scantily-clad bodies while he drinks his wine. he doesn’t have many friends, but he has acquaintances that he has to keep up appearances with, so feyd is sure to make his way around and greet (threaten) everyone.

ends up fucking one of his pets over a table at one of his parties and ‘accidentally’ starts an orgy.

elite music taste. only knows bangers. gatekeeps the good stuff though.

has a blood kink and would willingly eat you out on your period if you’ve behaved. in fact i feel like he’d be more inclined to eat you out even if you haven’t been the best, purely because he is bloodlusting and wants to taste iron on his tongue.

on that note, would be into wound-fucking .. 🤷

[stvlti]

No but seeing that post again got me thinking about the science behind Jaime's bugsuit just conjuring things out of his dead skin cells and sweat

Because you can't just make anything out of your body's waste products. There are specific chemicals that can't be found in your body - or at least, not in large amounts - that are used to make certain objects.

The printer paper for the picture, I can understand. Paper is largely made of carbon anyway so that tracks (lots of carbon / carbonate type of chemicals can be found in a human body).

But his clothes? Stuff like cotton and polyester are all made up of polymers, and once we get into polymers you're talking ester, amine, alcohol, etc. Traces of amine and alcohol can be found in a normal human body, but how much can you really extract from dead skin and sweat alone? Unless Jaime is drinking ethanol (ethyl alcohol) on the regular, it's not gonna be in his sweat all the time. As for ester, it can be found in lipids / fatty acids, which could be found on human skin in the oils produced there, but again, unless Jaime is sweating loads and loads it's not enough to create full clothes out of it.

Assuming that Khaji Da has the ability to break down certain chemicals and polymerise these chemical compounds to generate papers and fabrics — you'd still need a large enough supply of said chemicals in first place, and I don't believe Jaime's body produces enough of them in just his dead skin cells and sweat alone.

The only explanation here is that Khaji carries its own reserves of certain chemicals, which they extract not just from Jaime's bodily waste but from their surroundings as well.

Tl;dr, I believe Khaji, and by extension Jaime, is a walking laboratory storage cupboard full of various chemicals.

[beautyandlifestyleblog86]

Heart-Healthy Salmon With Caramelized Shallots

Ingredients:

* 2 salmon fillets (about 6 oz each)

* 1 tablespoon olive oil

* 2 large shallots, thinly sliced

* 1/4 cup balsamic vinegar

* 1 tablespoon honey

* 1 teaspoon Dijon mustard

* Salt and pepper to taste

Instructions:

▫️Season the salmon fillets with salt and pepper.

▫️Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they are softened and caramelized, about 10-15 minutes.

▫️In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.

▫️Add the salmon fillets to the skillet with the caramelized shallots. Pour the balsamic glaze over the salmon. Cook for 3-5 minutes per side, or until the salmon is cooked through.

▫️Serve the salmon with the caramelized shallots and glaze.

Why this recipe is heart-healthy:

* Salmon: Rich in omega-3 fatty acids, which can help lower blood pressure and reduce the risk of heart disease.

* Shallots: Packed with antioxidants and sulfur compounds that may have beneficial effects on cardiovascular health.

* Balsamic vinegar: Contains antioxidants that can help protect against heart disease.

* Honey: A natural sweetener that can add flavor without excessive added sugars.

* Dijon mustard: Contains healthy fats and antioxidants.

Enjoy this delicious and nutritious meal!

[science-lover33]

🔬🌀Demystifying the Krebs Cycle: A Deep Dive into Cellular Respiration! 🌀🔬

Prepare for a thrilling journey into the heart of cellular metabolism! 🌟✨ Today, we unravel the intricacies of the Krebs Cycle, also known as the Citric Acid Cycle or Tricarboxylic Acid Cycle, a cornerstone of energy production in our cells. 💡����

The Krebs Cycle: Named after its discoverer, Sir Hans Krebs, this metabolic pathway occurs within the mitochondria and is a central hub in cellular respiration.

🔍Step 1: Acetyl-CoA Entry

Acetyl-CoA, derived from the breakdown of glucose or fatty acids, enters the cycle.

It combines with oxaloacetate to form citrate, a six-carbon compound.

🔍Step 2: Isocitrate Formation

A rearrangement converts citrate into isocitrate.

The enzyme aconitase facilitates this transformation.

🔍Step 3: Alpha-Ketoglutarate Production

Isocitrate undergoes oxidative decarboxylation, shedding a CO2 molecule and yielding alpha-ketoglutarate.

NAD+ is reduced to NADH in this step.

🔍Step 4: Succinyl-CoA Synthesis

Alpha-ketoglutarate loses CO2 and acquires a CoA group to form succinyl-CoA.

Another NAD+ is reduced to NADH.

This step is catalyzed by alpha-ketoglutarate dehydrogenase.

🔍Step 5: Succinate Formation

Succinyl-CoA releases CoA, becoming succinate.

A molecule of GTP (guanosine triphosphate) is generated as a high-energy phosphate bond.

Succinate dehydrogenase is pivotal, transferring electrons to the electron transport chain (ETC).

🔍Step 6: Fumarate Generation

Succinate is oxidized to fumarate with the help of the enzyme succinate dehydrogenase.

FADH2 (flavin adenine dinucleotide) is formed and transfers electrons to the ETC.

🔍Step 7: Malate Formation

Fumarate undergoes hydration to form malate, catalyzed by fumarase.

🔍Step 8: Regeneration of Oxaloacetate

Malate is oxidized back to oxaloacetate.

NAD+ is reduced to NADH.

Oxaloacetate is ready to initiate another round of the Krebs Cycle.

The Krebs Cycle - an intricate dance of chemical transformations fueling the cellular machinery of life. 🕺💃 Dive deeper into cellular respiration, where molecules tango to generate ATP, our cellular energy currency!

📚References for In-Depth Exploration📚

Berg, J. M., Tymoczko, J. L., & Stryer, L. (2002). Biochemistry (5th ed.). W. H. Freeman. Chapter 17.

Voet, D., Voet, J. G., & Pratt, C. W. (2008). Fundamentals of Biochemistry (3rd ed.). John Wiley & Sons. Chapter 17.

Lehninger, A. L., Nelson, D. L., & Cox, M. M. (2008). Lehninger Principles of Biochemistry (5th ed.). W. H. Freeman. Chapter 17.

[violetsandshrikes]

Debunking Wellness Trends: Seed Oils

One aspect of the growing wellness trends on social media is the idea that seed oils are poisoning the population and need to be avoided to reach better health/heal health conditions/conserve fertility/etc. They’re being called “the hateful eight”, and there’s a lot of people doing the #seedoilfree lifestyle. Seed oils are being blamed for headaches, low immunity, disrupted attention and thinking, diabetes, and more.

(Seed oils include canola, corn, cottonseed, grapeseed, rice bran, safflower, soy and sunflower oil)

Toxicity Claims

Current scientific evidence does NOT support claims that seed oils are “toxic”.

Now, if you begin to cut out foods such as fried foods (like fries) or packaged snacks, you may feel better. A lot of people are attributing this feeling to removing seed oils, but these foods are usually high in refined carbohydrates, sodium and sugar which is why they’re associated with more negative health outcomes.

Another fear is that the “toxicity” comes from production byproducts. Heat and solvents like hexane are used to extract oil from seeds, which apparently introduces chemical additives and unstable molecules, which then can turn polyunsaturated fats into harmful trans fats. Realistically, hexane is a bigger threat to the environment and workers in case of inhalation – trace amounts in the oil are still being studied, but so far there’s no concerning data. They’re also heated for short periods, and actually have fewer trans fats than products like milk or butter.

Omega-6

Additionally, omega-6 (found in nuts and seeds, and a dominant polyunsaturated fat in seed oils) is also not “toxic”. In fact, it’s been scientifically linked to lower cholesterol, lower blood sugar and reduced heart disease risk. The argument against omega-6 is that it’s responsible for chronic inflammation – omega-6 linoleic acid is converted into arachidonic acid in the body, which is a component of inflammatory compounds. Only 0.2% of linoleic acid we eat turns into arachidonic acid, and not all the compounds cause inflammation – arachidonic acid is a complex molecule, and it also has some anti-inflammatory effects. Linoleic acid is also an essential fatty acid that our body can’t make itself, and we use it to produce cell membranes and for skin health.

Another claim is that our omega-3: omega-6 ratio is out of balance, and that this is because our ancestors ate a much more balanced ratio than we do today. We DO eat more omega-6 fats than omega-3, but the claim that we eat 20 to 50x more is misinformation – it’s closer to 10:1. Instead of cutting omega-6, the better solution is to try and introduce more omega-3 fats into your diet.

Realistically, a lot of the online discourse about seed oils is misunderstanding scientific reports + deliberate fear-mongering. If you do have concerns about something in your diet causing health issues, seek advice from a trained medical professional who can give you evidence-based ideas and solutions to help you!

(Some articles to start if you want to know more on this topic 1 2 3)

[budandtender]

Cannabis: A Multifaceted Plant for a Multitude of Uses

Introduction

Cannabis, a plant that has been a part of human history for thousands of years, is experiencing a resurgence in popularity as its myriad of uses become increasingly recognised. From its strong fibres used in textiles and paper to its nutritional and medicinal properties, cannabis has proven itself to be a truly multipurpose plant. This article will delve into the various aspects of this versatile plant and explore how it has been utilised throughout history and across cultures.

The History of Hemp: A Material with Unmatched Strength

One of the most well-known uses of cannabis is in the production of hemp, a material derived from the plant's strong fibres. These fibres have been used for millennia to create durable cloth, rope, and paper. The Vikings, known for their seafaring prowess, utilised hemp to construct sails for their ships, enabling them to voyage from Scandinavia to Nova Scotia. In the United States, Betsy Ross sewed the first flag from hempen cloth, and the Declaration of Independence was written on hemp paper. Even the now obsolete German currency, Deutsche Mark, were once printed on hemp paper.

The use of hemp extended beyond these applications, as seen in the Netherlands, where windmills were built specifically to crush hemp stalks. This demonstrates the importance of hemp in various industries and highlights the plant's incredible versatility.

Cannabis as a Nutritional Powerhouse

While the strength of its fibres may have initially attracted humans to the cannabis plant, its potential as a food source likely played a significant role in its widespread cultivation. Cannabis seeds, or hempseeds, are packed with essential nutrients such as polyunsaturated fats, essential fatty acids, and proteins. These qualities qualify hempseed as a functional food, meaning it provides health benefits beyond basic nutrition.

For over three thousand years, Asian cultures have utilised hempseed as both a food and a medicine. Despite the prohibition of cannabis products in the United States, hempseed has been allowed for use in food over the last two decades. This highlights the recognition of its nutritional value and potential health benefits.

Cannabis Resin: A Source of Medicinal and Psychoactive Compounds

The resin produced by the cannabis plant is another aspect that has garnered significant attention due to its medicinal and psychoactive properties. The compounds found in cannabis resin, such as THC (tetrahydrocannabinol) and CBD (cannabidiol), have been the focus of breeding efforts to increase their production. These efforts have led to the development of various cannabis drug chemotypes around the world, with some cultivars producing only THC, others producing both THC and CBD, and a few expressing propyl THCV (tetrahydrocannabivarin) and/or CBDV (cannabidivarin).

The medicinal uses of cannabis resin have been widely researched, with evidence suggesting its effectiveness in treating conditions such as chronic pain, epilepsy, multiple sclerosis, and more. The psychoactive effects of THC have also led to the recreational use of cannabis, which has sparked debates surrounding its legalisation and regulation.

Environmental Benefits of Cannabis Cultivation

In addition to its myriad uses, cannabis cultivation offers several environmental benefits. Hemp plants are known to absorb large amounts of carbon dioxide, making them an effective tool in combating climate change. Furthermore, hemp requires fewer pesticides and herbicides than many other crops, reducing the environmental impact of agriculture.

Cannabis can also be used as a source of biofuel, offering a renewable and eco-friendly alternative to fossil fuels. Additionally, the fast growth rate and low water requirements of hemp make it a sustainable crop, capable of providing resources without causing significant strain on natural resources.

Conclusion

Cannabis is a truly remarkable plant, with applications ranging from textiles and paper to nutrition and medicine. As society continues to recognise its numerous benefits, it is likely that the cultivation and use of cannabis will only continue to grow. By embracing this versatile plant, we can harness its potential to improve our health, industries, and environment for generations to come.

[chemblrish]

Hi there!!

I would say that I'm both happy and surprised after finding your page...you might ask why, I mean you're a fan of electrons lol.

I really struggle with chemistry, btw I'm assuming you're pretty good at chemistry, so I'm gonna ask how do I get better at chemistry?? I'm struggling with organic the most, physical chemistry is fine, inorganic is meh, but organic is so hard....any tips??

Anyways, good day & thanks!!

(⁠≧⁠▽⁠≦⁠)

Hello!

I'm nearing the end of my second year of uni and they still haven't kicked me out, so I guess I'm decent enough at chemistry haha

I've answered some similar asks before:

studying nomenclature

studying chemistry in general

Now some tips for ochem in particular:

Stereochemistry: always try to actually visualize the molecule in question in your head. If your 3D imagination is good, cool! If it isn't, you can improve by practicing. I'm a prime example. When the course started, conformations were my worst nightmare, but I kept practicing and now I'm able to rotate molecules in my head :) Some people find building models helpful. You don't have to buy those fancy ones (unless you want to!), my friend would make do with q-tips and hot glue lol and you can also use plasticine.

Mechanisms (given that you need to study them already as I can see you're still in high school): look at the big picture and study the patterns. For example, studying all the possible substitution reactions for all the carboxylic acid derivatives is a Sisyphean task. A better solution is to learn the general mechanism of this addition-elimination reaction that will apply to all the compounds.

Reactions: understand why certain groups of compounds react the way they do (for example: why do alkanes only react with halogens under UV light? Because they only contain single bonds and those are so strong they can't be broken until attacked by a radical - and those are created by UV radiation). For those reactions that you just need to memorize: flashcards, always.

Integrate other bits and pieces of your knowledge: there's a reason why inorganic chemistry is usually taught before organic chemistry, that reason being that all the fundamentals of inorganic chem still apply in ochem. You can convert alcohols to carboxylic acids via redox reactions. Electronegativity explains the reactivity of many compounds. Stoichiometry may determine the products. The list goes on.

Optional but imo fun :) Look for real-life applications of the things you study: freons and the ozone layer depletion, fermentation, fatty acids, aspirin and other medicines, caffeine and other alkaloids, ochem after all is the chemistry of life! This fact definitely helps me refocus when ochem becomes too boring for me.

[@/ ochem fans: any other tips?]

Good day to you too and good luck! 🧪

[bacteriashowdown]

Trophe (Greek): nourishment, food

Have you ever wondered what bacteria eat?

There are four main distinctions that are made when discussing the metabolism of bacteria. One is about whether or not they use oxygen for cellular respiration; those that do are called "aerobic", while those that use other chemicals are "anaerobic". But this is a matter for a different post: this post will be about the other three distinctions.

Often grouped together, these categories describe the methods organisms use to gain energy. They are all independent, and knowing where a bacteria falls on one of the distinctions is not nearly enough to tell you where it falls on the others. Also, all of these distinctions are spectra, and many organisms use methods from both sides.

Without further ado, I present:

Phototrophs vs. Chemotrophs

This distinction is about an organism's energy source: light, or chemical reactions? Phototrophic bacteria gain energy from photons, while chemotrophic bacteria gain energy through the oxidation of chemical compounds. In both cases, energy is gained through the transfer of an electron -- but in phototrophic organisms, this is triggered by light, while in chemotrophs it is triggered by the breaking of a chemical bond.

It's important to note that if an organism can do photosynthesis, it must be a phototroph, but not necessarily the other way around: photosynthesis requires a little something extra. All plants are phototrophs, and almost all animals are chemotrophs (and I'm pretty sure the phototrophic animals are cheating by using symbiotic bacteria).

Autotrophs vs. Heterotrophs

This distinction is about whether or not an organism can synthesize its own organic compounds. Life is carbon-based, and everyone needs to get that carbon from somewhere. Autotrophic bacteria synthesize organic compounds out of simple sources of carbon, such as carbon dioxide. Heterotrophic bacteria must source these compounds from the environment, and ultimately other forms of life.

Phototrophs can be autotrophic or heterotrophic, and likewise for chemotrophs. Remember that "something extra"? Photoautotrophs are the organisms that photosynthesize, because photosynthesis is the process of storing light energy (phototroph behavior) by converting it into chemical energy with the creation of organic compounds (autotroph behavior). Photoautotrophs form the basis of many ecosystems, with heterotrophic life relying on their by-products. They put energy into the food chain.

Organotrophs vs. Lithotrophs

This distinction is about whether or not the chemical sources of energy for an organism are organic or inorganic. Because cells get energy through electron transfer, even phototrophic organisms need chemicals to steal them from. Organotrophs source electrons from organic compounds, while lithotrophs use inorganic compounds. Both organotrophs and lithotrophs can be either autotrophic or heterotrophic.

Photolithotrophs are far more common than chemolithotrophs, and in fact, only microorganisms can be chemolithotrophs (i.e. capable of extracting energy from inorganic compounds, without the use of light). Plants are photolithotrophs; they get their energy from carbon dioxide, a simple inorganic molecule.

Lithotrophs are diverse, and while each species tends to be highly specialized, there is a wide range of chemicals on which they can feed. Various lithotrophic bacteria use ions such as sulfur, hydrogen, ammonia, iron, and carbon monoxide as their source of energy. Meanwhile, the energy sources for organotrophs are more familiar, including protein, fatty acids, and carbohydrates.

Bonus fact: human beings are chemoheteroorganotrophic! We source our energy, and our carbon molecules, from complex organic compounds that we consume.

Please enjoy this graphic that I made in MS Paint.

Keep an eye out for these terms when I make the bacteria propaganda posts!

[kemetic-dreams]

To those who say there’s no connection between West Africa and ancient Egypt you may want to revise such notions.

The oil palm (Elaeis guineensis) is a native of West Africa. It flourishes in the humid tropics in groves of varying density, mainly in the coastal belt between 10 degrees north latitude and 10 degrees south latitude. It is also found up to 20 degrees south latitude in Central and East Africa and Madagascar in isolated localities with a suitable rainfall. It grows on relatively open ground and, therefore, originally spread along the banks of rivers and later on land cleared by humans for long-fallow cultivation (Hartley 1988: 5–7).

The palm fruit develops in dense bunches weighing 10 kilograms (kg) or more and containing more than a thousand individual fruits similar in size to a small plum. Palm oil is obtained from the flesh of the fruit and probably formed part of the food supply of the indigenous populations long before recorded history. It may also have been traded overland, since archaeological evidence indicates that palm oil was most likely available in ancient Egypt. The excavation of an early tomb at Abydos, dated to 3000 B.C., yielded “a mass of several Kilograms still in the shape of the vessel which contained it” (Friedel 1897).

A sample of the tomb material was submitted to careful chemical analysis and found to consist mainly of palmitic acid, glycerol in the combined and free state, and a mixture of azelaic and pimelic acids. The latter compounds are normal oxidation products of fatty acids, and the analyst concluded that the original material was probably palm oil, partly hydrolyzed and oxidized during its long storage.

[theambitiouswoman]

GUT HEALTH: How it Affects Your body 🍽️🤍✨

Having a healthy gut is important because it plays a central role in the overall functioning of your body. The state of a healthy or unhealthy gut affects all of these things:

Digestion and Nutrient Absorption: The gut's main role is to break down food and absorb important nutrients, including vitamins and minerals. When the gut is healthy, it digests food effectively and maximizes nutrient absorption. When it is not, it can result in digestive issues such as bloating, gas, and diarrhea, as well as nutrient deficiencies.

Immune System Support: About 70% of our immune cells are located in the gut. A balanced gut supports a strong immune response, helping the body fend off illnesses and reduce the risk of infections.

Emotions and Mood: The gut and brain are intricately connected through the gut-brain axis. The gut produces many neurotransmitters, including serotonin, which regulates your mood. An imbalanced gut can influence mental health, leading to issues like anxiety, depression, and even cognitive impairments.

Hormonal Balance: The gut plays a role in the production and modulation of certain hormones. This can impact various bodily functions, from stress responses to reproductive health.

Weight Management: The gut microbiome can influence metabolism, appetite, and fat storage. An imbalanced gut can lead to weight gain and metabolic disorders.

Protection Against Chronic Diseases: Poor gut health has been linked to a higher risk of chronic diseases, including type 2 diabetes, cardiovascular disease, and certain types of cancer.

Detoxification: The gut plays a role in eliminating waste products and toxins from the body.

Inflammation Regulation: A healthy gut can help regulate inflammation in the body. Chronic inflammation, often resulting from an imbalanced gut is a root cause of many diseases.

Skin Health: There's a connection between gut health and skin conditions. Issues like acne, eczema, and rosacea can be influenced by the state of the gut. An unhealthy gut can lead to inflammation, which may manifest as skin issues.

Barrier Function: The gut lining acts as a barrier, preventing harmful substances from entering the bloodstream. A compromised gut lining, often referred to as "leaky gut," can allow toxins and pathogens to enter the bloodstream leading to various health issues.

Production of Vital Compounds: Your gut produces essential compounds, like short-chain fatty acids, which has a lot of positive effects on health from reducing inflammation to supporting brain function.

Sleep Function: The gut produces neurotransmitters and hormones that regulate sleep, such as serotonin and melatonin. An unhealthy gut can disrupt sleep patterns.

[angelacademy]

Clear skin is more than just skincare: Gut Health

(A science based read)

What you eat is shown through your skin and on body. If your constantly shoving junk down your throat, junk is what will be shown on you. Essentially what you eat is what you are.

Eat bad -> bad skin

Eat good -> good skin

If your constantly breaking out and you feel icky. You need to figure out what is up with your gut health.

Research suggests many skin disorders are linked to an altered or unbalanced gut microbiome.

“When the relationship between gut microbiome and the immune system is impaired, subsequent effects can be triggered on the skin, potentially promoting the development of skin diseases.”

“13 Several dermatologic conditions, such as acne, atopic dermatitis, psoriasis, and rosacea are linked with intestinal dysbiosis. 223 Many studies have associated gastrointestinal health with skin homeostasis and allostasis, and there is evidence of a bidirectional interaction between the gut and the skin.”

Diet, drugs and other consumed substances affect skin through gut microbiome:

“Several studies have related the diversity and pathogenicity of the gut microbiome to skin disorders, which can be significantly altered by long-term dietary patterns. 43,105–107 Diet can affect the skin condition both positively and negatively through alteration of the gut microbiome, indicating that there is a relationship between the skin and the gut. 16 Not only diet, but also many synthetic and natural products consumed by humans as drugs can provide direct and indirect evidence on the connection between gut microbiome and skin.”

High and low fat diet:

“In the gut, a diet high in industrial trans-fatty acids increases the number of harmful microbes (such as Desulfovibrionaceae and Proteobacteria) while suppressing populations of advantageous microorganisms (e.g. members of Bacteroidetes, Lachnospiraceae, and Bacteroidales). 121 Refined and hydrogenated oils (e.g., soybean, sunflower, safflower, canola, corn, and vegetable oils) can cause inflammation in the gut, which then manifests on the skin.”

Industrially produced trans fat can be found in margarine, vegetable shortening, Vanaspati ghee, fried foods, and baked goods such as crackers, biscuits and pies. Baked and fried street and restaurant foods often contain industrially produced trans fat.

Prebiotics:

“133,134 Prebiotics, such as fructooligosaccharides, galactooligosaccharides, inulin, polydextrose, lactulose, sorbitol, and xylitol are a promising group of compounds that modulate the gut microbiome and can also provide skin benefits.”

“The effect of prebiotics on the skin condition is also obvious. For example, a Lactobacillus extract helps to reduce the size of acne lesions as well as inflammation by reducing skin erythema, improving skin barrier function and lowering the microbial counts on skin.”

types of prebiotics include:

Chicory root

Garlic

Onion

Dandelion greens

Apples

Bananas

Jerusalem artichoke

Asparagus

Probiotics:

“Probiotics can prevent gut colonization by pathogens and support anti-inflammatory responses by producing metabolites with anti-inflammatory properties. The most common probiotic microbes currently in use belong to the genera Bacillus, Bifidobacterium, Enterococcus, Escherichia, Lactobacillus, Saccharomyces, and Streptococcus. 143,144 Several beneficial effects of probiotic consumption have been demonstrated on many dermatological conditions, thus proving the existence of the gut-skin axis.”

Common types of probiotics include:

Lactobacillus: This is a common probiotic found in fermented foods, such as yogurt.

Bifidobacterium: This probiotic is found in some dairy products and helps with the symptoms of irritable bowel syndrome.

Saccharomyces boulardii: This is a type of yeast found in many probiotics. You can find these probiotics and more in supplements and select foods.

Yogurt

Buttermilk

Cottage cheese

Miso soup

Sauerkraut

Kefir

Kimchi

Tempeh

Protein:

“The proteins from animal-based food sources may have better effects on gut microbiota compared to plant-based food sources due to the higher protein digestibility of animal proteins and the fact that the digestion of plant proteins may be limited by the presence of antinutritional factors found in plants [67]. Animal proteins have more balanced essential amino acids than plant proteins [68,69] and are thus considered higher quality protein.”

“Dairy and meat protein intake at a recommended level increased the abundance of the genus Lactobacillus and maintained a more balanced composition of gut microbiota compared to soy protein, which is beneficial to the host [25,26,28].”

“Your body makes lots of different peptides, each of which has a different role. Scientists can also make synthetic peptides in the lab. Companies have been adding peptides to skin care products for decades.”

High protein foods:

Salmon

Chicken breast

Tuna

Red split lentils

Tofu

Greek yogurt

Fibre:

“Dietary fibre is comprised of plant-based carbohydrates that cannot be metabolised by digestive enzymes encoded in the human genome, such as amylase. Instead, fibre can only be metabolized by certain species of gut microbiota through anaerobic fermentation, with the main product of this reaction being SCFAs.”

“Dietary fibre is a carbohydrate in plant foods, such as whole grains, vegetables, fruit, and legumes, which have been dominant in human diets for millions of years. From the Paleolithic era, when the hunter-gatherers mainly ate fruit and wild grains, to the agricultural era, when crops began to be cultivated, the ancients consumed more than 100 g of various digestible and indigestible dietary fibre from plants per day [1,2].”

Fibre rich foods:

Chia seeds

Lentils

Broccoli

Avacado

Carrots

Red kidney beans

Raspberries

XOXO