4/30/2007 B. Ingham 2The greatest loss in fat content is seen when high-fat ground beef is cooked, either pan-fried or broiled. The amount of fat in a meat patty prepared from 27% fat ground beef may decrease from 35 grams to 18 grams when broiled; slightly more fat is retained on pan frying (20 grams).lightly more fat was lost from ground beef cooked as crumbles. Further warm water (150Â°F) rinsing of the crumbles was effective in removing about half of the fat still left in the crumbles after cooking and blotting, producing very similar final fat amounts in all three types of ground beef.
A fatty substance called myelin is essential for the formation of these sheaths. Vitamin B12 plays a significant role in the synthesis and maintenance of myelin. The neurological problems caused by vitamin B12 deficiency later in life are due to the damage caused to the myelin sheath. The actual mechanism by which myelin damage occurs remains unclear.
Explain how vitamins play a role in cellular metabolism. Answer: Vitamins are important coenzymes that help enzymes carry out many cellular functions. One of the most common misconceptions about cellular respiration is that we inhale oxygen and that this oxygen is converted to carbon dioxide, which we exhale. Explain what happens to the oxygen we inhale during cellular respiration. Then explain where the carbon dioxide we exhale comes from in cellular respiration. Answer: The oxygen is used to produce ATP from the food we eat by accepting electrons at the end of the electron transport chain and eventually is converted to water.