Number of humans who have ever lived: 106,000,000,000 as of the year 2002 From: Curtin, Ciara (2007-03-01), "Fact or Fiction?: Living People Outnumber the Dead", Scientific American (Scientific American, Inc.) 297 (3): 126, September 2007.

⇄ ⇄ Glucose Glucose + 6 O2 → 6 H2O + 6 CO2 + Energy(~29.85 ATP) P.R. Rich, Biochemical Society Transactions (2003) 31, (1095–1105)

Theoretical yields Step coenzym e yield ATP yield Source of ATP Glycolysis preparatory phase -2 Phosphorylation of glucose and fructose 6-phosphate uses two ATP from the cytoplasm. Glycolysis pay-off phase 4 Substrate-level phosphorylation 2 NADH 4 (6) Oxidative phosphorylation. Only 2 ATP per NADH since the coenzyme must feed into the electron transport chain from the cytoplasm rather than the mitochondrial matrix. If the malate shuttle is used to move NADH into the mitochondria this might count as 3 ATP per NADH. Oxidative decarboxylation of pyruvate 6 Oxidative phosphorylation Krebs cycle 2 6 NADH 18 2 FADH2 Total yield 36(38) ATP From the complete oxidation of one glucose molecule to carbon dioxide and oxidation of all the reduced coenzymes

Amylose Amylose is a linear polymer of glucose linked mainly by α(1→4) bonds. about 30% of the stored starch in plants

Amylopectin Glucose units are linked in a linear way with α(1→4) glycosidic bonds. Branching takes place with α(1→6) bonds occurring every 24 to 30 glucose units

Glycogen 2-D cross-sectional view of glycogen. A core protein of glycogenin is surrounded by branches of glucose units. The entire globular granule may contain approximately 30,000 glucose units

Cellulose cellulose is a polysaccharide consisting of a linear chain of several hundred to over ten thousand β(1→4) linked D-glucose units About 33 percent of all plant matter is cellulose

Benefits, risk and types. Food additives Benefits, risk and types.

Benefits Reduce food spoilage Maintain nutrient quality Lower food costs Reduce occurrence of disease

Risks Cancer, birth defects, allergies, and health problems can result. Oil is soluble in body fat. The cost of food production increases for farmers.

Types of Additives Antioxidants Coloring Agents Prevent fats and oils from spoiling Coloring Agents Improve color of processed foods

Types of Additives Emulsifiers/Stabilizers Preservatives Prevent mixed foods from separating Preservatives Prevent the growth of spoilage organisms

Types of Additives Sweeteners/Flavor Enhancers Bring out the taste of foods