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PL05_Glucdisp
PL05_Glucdisp

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... metabolically active tissue, therefore, may contribute to age-related differences in fat oxidation. The following section will review studies that have examined age-related changes in the size and oxidative capacity of metabolically active tissue to explore the possible mechanisms underlying the age ...
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... produced in cellular respiration results from aerobic respiration, which is the second stage of cellular respiration. (b) In some cells, glycolysis may result in fermentation if oxygen is not present. ...
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... The fatty acid-binding proteins (FABPs) are a family of nine structurally related proteins, which bind to long-chain fatty acids with high affinity. Fatty acid binding proteins were first discovered in 1972, while conducting studies on the factors that regulate the uptake of intestinal fatty acids i ...
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... skeleton into the cycle directly (as pyruvate or oxaloacetate), or indirectly via the Kreb’s cycle • All of the amino acids can be used for gluconeogenesis except leucine and lysine ...
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Butyric acid



Butyric acid (from Greek βούτῡρον, meaning ""butter""), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in milk, especially goat, sheep and buffalo milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor). It has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 parts per billion, whereas humans can detect it in concentrations above 10 parts per million.Butyric acid is present in, and is the main distinctive smell of, human vomit.Butyric acid was first observed (in impure form) in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.
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