Short notes on the functions, classification and sources of Minerals
Human body contains more than 50 chemical elements. These minerals are obtained mainly through food. Minerals make up l/20th of body weight.
Human body contains more than 50 chemical elements. These minerals are obtained mainly through food. Minerals make up l/20th of body weight.
Get valuable information on some of the most important functions and sources of Carbohydrates.
Water is the second essential need of the human body to that of oxygen. One can live without food for days, but cannot live without water for a few hours. Nearly 70 percent of the total body weight is composed of water.
Vitamin-C or ascorbic acid is a white crystalline, odorless compound readily soluble in water and is most easily susceptible to destruction by atmospheric oxidation. It is a strong reducing agent and is comparatively stable in an acid medium, but is destroyed by the action of heat and catalysts such as copper.
This Vitamin is the only cobalt containing substance essential to life. It is absorbed from the ileum, with the help of a muco-protein enzyme called as the 'Castle's Intrinsic factor' and stored in the liver.
Vitamin B6 has been called 'Pyridoxine' and exists in three forms- Pyridoxal, Pyridoxamine, and Pyridoxine, which could be mutually interchangeable in the body.
Niacin formerly called as the 'nicotinic acid is another water soluble, B-Complex vitamin, which is intimately connected in several metabolic processes.
Riboflavin, formerly known as Vitamin-Bs is a water-soluble yellow pigment, possessing a green florescence. This Vitamin is destroyed on exposure to sunlight. So, food containing riboflavin like milk and milk products should not be exposed to light. Also, this Vitamin cannot be stored in the body and should be supplied daily in the diet.
Vitamin-B or 'thiamine' is also known as the 'antiberiberi' or 'anti-neurotic' vitamin. Physiologically, thiamine is concerned with proper utilisation of carbohydrates in the body and in the absence of adequate amount of thiamine; full utilisation of sugars and starches for energy need is greatly affected.
Vitamin-K was founded by Dr. Dam of Copenhagen in 1935, as ‘Koagulations Vitamin’. He suggested that this vitamin was necessary to prevent fatal hemorrhages by promoting normal blood clotting.