Dorte Duborg

Common first names associated with the last name Duborg are: Dorte. List of last names of other Dorte's: Beiskjær, Duborg, Elling, Jensen, Ibsen.

Facts about water consumption

- water, which does not meet hygiene standards is sometimes the cause of development of the epidemic,
- Bottled water in comparison with tap water is much more cleaner chemical terms, and provide additional quantities of minerals such as calcium. It is also safer for health and has a better taste,
- nerve centers in the brain control the thirst and the amount of urine that your body produces. Some experts believe that when we feel thirst, your body is able to minor dehydration. If you ignore these signals, the brain sends information to the kidneys to increase reabsorption of water and reduced production of urine. Therefore, to drink water, yet we should not wait until you feel the desire
- the more your body is fat it provides a lower% water. A woman's body is made up of about 60% water and the man at about 65% because of the nature of a woman's body contains more fat. The proportion of water in the body can decrease with age up to 50%
- water from some regions have high levels of fluoride. The excess of this element, especially in children, can cause the appearance of the characteristic spots on the teeth. Water with very low fluoride content and can therefore promote the development of dental caries.

Water facts

- certain drugs known as diuretics and cause water loss in the urine. Alcohol, tea and coffee are also a mild diuretic, and too much consumption can contribute to dehydration,
- Camels are so long hike through the desert without drinking water due to stocks of fat which is stored in their humps. When fat is used by the body as an energy source, there is a considerable amount of water as a byproduct of fat metabolism,
each day only to lose the air exhaled from 400 to 500 ml of water, and during the heat even more,
- possible consumption of too much water. Performance of our kidneys is about 0,6-1,5 liters of urine per hour. So if you drink more than these amounts, or for reasons of sickness, we can not get rid of quickly enough water from our body, -- - there may be a phenomenon of hypervolemia body. Symptoms include overhydration nausea, vomiting, shortness of breath, swelling, increasing disturbance of consciousness, muscle spasms, convulsions and even in extreme cases, coma,
- there is evidence that hard water may be healthier than soft water, because in areas where it is observed a lower incidence of cardiovascular diseases,

How much water do we need?

On average we lose about 2.6 liters of water every day through the urinary tract, the feces, then and in the process of respiration. This amount is higher in hot, dry and windy days or after vigorous exercise. Any loss of water must be kept up to date, so in general it is recommended that adults consume about 1.5-2 liters of fluid each day, and together with the water contained in food of about 3-3.5 liters per day.
In general, adults need approximately 1 ml of water per 1 kcal of energy consumed, although this number is changing, and depending on the intensity of sweating, it can reach up to 1.5 ml / kcal. Loss of body water also increases during long-term illness, torsion, diarrhea, fever and burns, so it is important in these cases, we drank lots of water. Interestingly, the so-called "solid" food provides us with significant amounts of water: approximately ⅓ to accept liquids. Vegetables contain nearly 95% of water and white bread about 37%. Water is also produced in our body as a waste product, an average of ~ 250 ml per day.

Functions of water in the body

Water is essential to maintain the appropriate volume and blood pressure in our body,
as the main component of blood, water transports essential nutrients and oxygen to all body cells,
plays an important role in purifying the body of harmful waste products (urine and sweat)
participates in the regulation of body temperature - the body through perspiration gets rid of excess heat
Water works with digestive enzymes in the digestive process and allows for better assimilation of nutrients by the body,
Water hydrates the joints, eyeballs, facilitates swallowing bites of food, is shock to the nervous system and participates in the transmission of sound through the middle ear,
maintaining adequate hydration constant of the lungs, the water also allows us to breathe.

Nutritious protein

Nutritious protein contains all the essential 8 amino acids in appropriate proportions. Such proteins are slowly absorbed in the body and used effectively. The proteins found in foods of animal origin are characterized by a higher biological value than vegetable proteins, deficient in one or more essential amino acids. For the most optimal in terms of amino acid composition is considered to be the protein of whole egg. No even a single amino acid determines the exogenous protein is not able to absorb. For wholesome meals were to be compared with each protein-containing products, or defective part.

Types of proteins

Albumin
Proteins soluble in water and dilute salt solutions. Widespread in nature: they are in the blood serum in the lymph, milk, eggs, muscle vertebrates (mioalbumina, miogen) in legume seeds (legumin in pea) and cereals (leukosina in barley, rye and wheat).
Globulin
Proteins insoluble in pure water, but soluble in dilute solutions of neutral salts. We are easily cut down (denature). These proteins belong to the globulin serum globulin in milk, plasma fibrinogen, myosin muscle, thyroglobulin (thyroid hormone), tuberyna (with potatoes). Globulin also belong to the body immune system (immunoglobulins).
Gluteliny
Soluble in dilute solutions of acids and bases and insoluble in water and salt solutions. Contain significant amounts of amino acid - glutamic acid and glutamine and proline. Found in seeds of dicotyledonous plants, but in the largest quantities in grains (in wheat glutelina).
Prolaminy
Prolaminy are also called gliadynami. Dissolve in 70-80% alcohol. Only occur in cereal grains.
Scleroproteins
Occur only in animals, mainly in the tissues supporting and protecting. These include here primarily of connective tissue proteins (collagen, elastin), hair and parts zrogowociałych (keratin). Do not dissolve either in water or in dilute solutions of acids and alkalis. Scleroproteins are resistant to proteolytic degradation in the gastrointestinal tract of people.
Histones
The basic proteins of cell nuclei, which are combinations of nucleic acids to form nucleoproteins. Histones are highly soluble in water and in dilute solutions of acids.
Protamine
Strongly basic protein. Occur in the sperm of fish, where they form connections with nucleic acids. They do not contain sulfur amino acids (methionine, cysteine), are easily soluble in acid solutions.
Chromoproteidy
Composed of simple proteins and prosthetic groups - the dye. These include here hemoproteidy (hemoglobin, myoglobin, cytochromes, catalase, peroxidase) containing system and flawoproteidy hemowy.
Fosfoproteidy
Contain about 1% of phosphorus in the form of phosphoric acid residues. For these proteins are: casein, milk, egg yolks witelina, ichtulina fish eggs.
Nucleoproteins
They consist of basic proteins and nucleic acids. Ribonucleoproteins are located primarily in the cytoplasm: in ribosomes, microsomes and mitochondria, in small quantities also in cell nuclei, and only outside the nucleus in the mitochondria. Viruses are composed almost entirely of nucleoproteins.
Lipoproteins
Connections proteins with fats simple or complex, steroids. Lipoproteins are the carriers of cholesterol (LDL, HDL, VLDL).
Glycoproteins
Prosthetic group are sugars, mucopolysaccharides are here min (saliva). Glycoproteins also occur in the substance of the eye and fluid joint capsules.
Metaloproteidy
Contain a prosthetic group of metal atoms (copper, zinc, iron, calcium, magnesium). Metal atoms are the active group of many enzymes.