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Showing 1 to 8 of 8 Articles matching 'Glycerol' in related articles.

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1. Big Carp and Catfish Bait Flavours And Feeding Triggers! October 29, 2008 Hey get this; if you treat your fish like swimming tongues by exploiting what stimulates their specialised taste and smell cells in as many potent ways as possible; you will do very well indeed! Too many anglers are often tunnel-visioned; just thinking of what they themselves prefer thinking as an angler; and not truly about what best suits fish senses and physiology etc to excite them; which is the point of bait, so read on! It is obvious that what is dissolved in the water from your bait triggers responses of many kinds in fish, but how do you begin truly maximising these responses usin... (read more) Author: Tim Richardson

2. Dietary Approach - Chapter 11 April 01, 2008 The goal of achieving optimal fatty acid nutrition must be approached by altering the fatty acid composition of the day-to-day meal pattern. If the diet is high in saturated fats, more of the positions on the glycerol backbones will be taken up by saturated fats. If the diet is high in omega-6 fats or hydrogenated fats, more of the positions will be taken up by those fatty acids. If one can begin to increase the consumption of known health-enhancing fats, then the triglyceride and phospholipid pool will convert. This will in turn exert beneficial effects on membrane physiology and provide prec... (read more) Author: Wysong Corporation

3. Fatty Acid Pathways - Chapter 5 April 01, 2008 Fatty acids exist in the body primarily as triglycerides and phospholipids. Phospholipids make up the bilipid membrane of cells and the membranes of organelles within the cytoplasm. Fatty acids are split from the triglyceride glycerol backbone and broken down into carbon fragments which are then oxidized to provide energy. Usually, just the 16 carbon fatty acids or shorter are metabolized in this fashion. [ Fatty Acid Break Down Image ] http://www.wysong.net/articles/lipid/figures/figure13a.jpg Fatty acids 16 carbons and longer from the omega-3 and -6 families can undergo the format... (read more) Author: Wysong Corporation

4. Lipid Digestion - Chapter 3 April 01, 2008 Most natural whole foods have inherent enzymes capable of completely or partially digesting lipids if the enzymes are not destroyed through heat and processing. This widely underestimated value of whole, raw, fresh foods has been by and large ignored. A common argument against the value of inherent food enzymes is the presumed inhospitability of the gastrointestinal tract to all complex proteins. In other words, it is argued that enzymes within the food would simply be broken down into individual amino acids and would not have a chance to effect their enzymatic action which depends upon i... (read more) Author: Wysong Corporation

5. Lipid Biochemistry - Chapter 2 April 01, 2008 FATTY ACIDS Fatty acids are long-chain "carboxylic" acids, that is, hydrocarbon (alkyl) chains containing the terminal -COOH chemical group. (Fig. 2) [ Fatty Acid Structure Image ] http://www.wysong.net/articles/lipid/figures/figure2.jpg Fatty acids contain from 4 to 22 carbon atoms. They can be saturated, having no double bonds in the carbon chain, mono-unsaturated with one double bond in the chain, or polyunsaturated with several double bonds in the fatty acid. In nature, triglycerides occur linked (esterified) to glycerol and hence are called glycerides. If solid they are c... (read more) Author: Wysong Corporation

6. How To Go About Biodiesel Production December 17, 2007 Biodiesel production is a process of synthesizing biodiesel, it is a liquid fuel source highly compatible with petroleum based diesel fuel. Synthesis is method which is used by manufacturer, in which reaction of a glyceride containing plant with short chain alcohol like methanol or ethanol in a step called as transesterification. The reaction which occur during this process is below,Animal and plant fats and oil are made up of triglycerides. There are esters of free fatty acids with tryholic alcohol, glycerol. Here the alcohol is deprotonated with a base to make it stronger nucleophile. Gene... (read more) Author: Peter Gitundu

7. HUNGRY CARP FISHING FLAVOURS - Observations and Thoughts April 11, 2007 Why are we carp anglers so interested in flavours? Is it because of the effect of them on us when we smell their often gorgeous lingering aromas, immediately making us feel hungry? Most flavours in commercial are primarily use extremely soluble alcohol and glycerol bases. However many really great ‘original’ versions of flavours are far more than just this. Proven examples of recommended well proven flavours from more well known UK suppliers are: * Richworth: (Stream select) ‘Tutti Fruiti.’ * Rod Hutchinson: ‘Scopex,’ ‘Mulberry Florentine,’ ‘Monster crab,’ and ‘Mega spice.’ ... (read more) Author: Tim Richardson

8. Male and Female Fat Metabolism - What is the Difference? March 31, 2007 So what is fat metabolism? Fat metabolism is a process that will break down the facts that we ingest into the body into glycerol and fatty acids. Fat metabolism with glyceral and fatty acids are broken down into very simple substances so that the body can be utilized by the cells of the body. So what does all of this really means?The fat in your body can be broken down converted into the energy. So how does this really affect you? If you are a person who is trying to lose some weight, fat metabolism will have a lot to do if it! What happens is the fact that gets broken down and uses ener... (read more) Author: Steve Madigan

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