Human Psychology is the science of mind and human behavior. The general definition may refer to the profession, also referred to as clinical psychology; the scholarly discipline, referred to as academic psychology or educational psychology; or the scientific pursuit, research psychology.
The course is designed for those who have some college
biology or microbiology under their belts. Although not a
prerequisite, I strongly recommend that you have taken at
least one biology course before taking this one. The course
covers the basics of organ system physiology, including the
control of physiological processes by homeostatic reflexes. If
something is not working right in your body, it is likely due to
a disease or disorder of the organ system.
You are going to memorize it by the time you finish this
course. You're going to know what a normal blood sugar
level is, a normal cholesterol level, and a normal ph. If the ph
is lower than 7.4, that is acidosis or alkalosis. You should
have learned this in your biology and or chemistry course,
and hopefully you have had both the ph scale and a course
in physiology. This is really the essence of how your body
works: what could go wrong and how you make it right. This
is what medicine is all about - all the systems of the body
and what organs are made up of which systems. Each
system is made up of organs, and you can see here it is this,
this, and this. This is absolutely essential information, and it
appears in the very first chapter. That's why you want to
read about it. I'm going to lecture on all this junk.
Your body does it all the time- with blood, with the
environment inside your body (respiratory system), and even
with what you eat. Everything that you eat- with two
exceptions- comes from a living thing. Some foods are high
in DNA (dna), some are high in RNA (rna), and some are high
in both. Eating meat is especially high in DNA. Your digestive
system does its job of breaking down these macromolecules
into simple nutrients, mostly absorption occurs across the
jejunum and ilium of the small intestine. After digestion,
,these nutrients are distributed to all parts of your body- most
importantly into your bloodstream.
CARBOHYDRATES & FATTY ACIDS by Professor Fink
professorfink
The human body is about 60% water. The next major
chemical that comprises the human body are proteins. Some
of these proteins include enzymes. Enzymes catalyze
biochemical reactions. Next major chemical is proteins that
catalyze biochemical reactions and they come in second.
What comes in fourth are minerals including nucleic acids
including dna and rna. Then surprisingly what we have the
least of in our body are carbohydrates or sugars. The more
carbon hydrogen bonds there are in an organic molecule the
more energy it will release it the more calories it has all right
so why is why do I point that out? Because what we're going
to be looking at well let me ask you this: The organic
molecule that has the most number of carbon hydrogen bond
are saturated fats and that's why saturated fats are so high
in calories. A review of carbohydrates, lipids, proteins, and
nucleic acids. The first group of carbohydrates are
monosaccharides. Carbohydrates are sugars and there are
many many many simple sugars. Even though all three
sugars are made up of the same types of atoms and
numbers of atoms the atoms are arranged differently within
the molecule. The second group of carbohydrates are
oligosaccharides. Oligosaccharides are made up of two or
more simple sugars joined together by a glycosidic bond.
Oligosaccharides can be further broken down into
monosaccharides and polysaccharides. Polysaccharides are
long chains of glucose molecules linked together by
glycosidic bonds. The third group of carbohydrates are
polysaccharides. Polysaccharides are long chains of glucose
molecules linked together by glycosidic bonds.
Polysaccharides can be further broken down into
monosaccharides and oligosaccharides. Monosaccharides are
made up of one sugar molecule and oligosaccharides are
,made up of two or more sugar molecules joined together by
a glycosidic bond. The fourth group of carbohydrates are
starches. Starches are long chains of glucose molecules
linked together by glycosidic bonds. Starches can be further
broken down into amylose and amylopectin. Amylose is a
chain of glucose molecules linked together by alpha-1,4
glycosidic bonds and amylopectin is a chain of glucose
molecules linked together by beta-1,4 glycosidic bonds. The
fifth group of carbohydrates is cellulose. Cellulose is a chain
of glucose molecules linked together by beta-1,4 glycosidic
bonds. Cellulose can be further broken down into lignin and
cellulose biopolymers. Lignin is a polyphenolic compound
found in plant cell walls and cellulose biopolymers includes
cellulose, hemicelluloses, and pectins.
Sucralose, also known as Splenda, is a sugar substitute that
is made from sucrose and has zero calories. It is very sweet
and can be used as an artificial sweetener. The enzyme that
can break down sucrose cannot break down sucralose, so it
is not absorbed into the body and is excreted in the feces.
Polysaccharides are polymers of glucose molecules joined
together by dehydration synthesis reactions. Starches are
simply a way of plant storing a bunch of glucose molecules
together and if when it needs to it can break them apart and
use them for energy. There is no starch in any anything from
an animal animals do not have starch in them there 's not a
single drop of starch in your body. Nutrition evidence
suggests that this indigestible cellulose actually keeps our
digestive tract healthy.
, PROSTAGLANDINS, TRIGLYCERIDES & PHOSPHOLIPIDS
by Professor Fink
professorfink
Prostaglandins belong to a larger category of molecules
collectively called iclocinoids. They were first discovered in
the prostate gland of guys in the 60s. Prostaglandsins are
released from cells that are injured when cells are injured,
and they release these chemicals called prostaglandin
chemicals. Prostaglandins along with a bunch of other
chemicals contribute to this inflammatory response, which is
characterized by redness, warmth, swelling, and pain.
Infected cells do start releasing these prostaglandsins very
quickly, and this causes inflammation within a matter of
moments. Your thumb's turning all red, it's feeling all warm,
it's swelling up, and it's hurting like hell. We say it's inflamed
all right. Anything that injures your body can lead to
inflammation - whether it is physical injury, physical trauma,
or an infection. We'll have more to say about that now.
The next group of fats are monoglycerides, diglycerides, and
triglycerides. We are going to call them by those names that
the doctors usually use: monoasoglycerol, diazo glycerol,
and triglyceride. This is the way organic compounds are
commonly joined together: we covered this earlier today
when we showed you how two sugars are joined together,
right glucose and fructose forming sucrose. If you wanted to
break that triglyceride back apart into fatty acids because
you need the fatty acids for energy, then you're just going to
add water to make something break apart: that's called a
hydrolysis reaction. Phospholipids are similar to a
triglyceride and glycerol molecules. phosphorus is
phosphorus and four oxygens and phosphate has an
electrical polarity. Anything with an electric polarity will
generally dissolve in water. Phosphate is hydrophilic it will
like water and the phosphate part of this phospholipid likes
water. The rest of this is typically hydrophobic, the fatty
acids which hate water.
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