Most proteins form large structures within the cell termasuklah as enzymes and respiratory pigments. Proteins are formed from units principles that are recognized as ASID acids. Proteins may define into two types of fibrous proteins namely that much depends on the secondary structure of this protein shapes where it may be repeated.

When the second form is the globular proteins (enzymes and antibodies) that a lot depends on the interaction-free structure that there are 20 kinds of amino ASID is used to form the polypeptide chain (protein) function, shape, size and type of proteins will be determined by the type, number and a sprinkling of acid acids contained in such structures. Naming a few amino acids called revenge condensation with the enactment characterized peptide bond formation and the formation of water molecules.
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Fats, also called lipids, is a substance that is rich in energy, serves as the primary source of energy for the body’s metabolic processes. Fats that circulate in the body that is derived from two sources of food and production of liver, which can be stored in fat cells as energy reserves. The function of fat is as a source of energy, protective organ, cell formation, a source of essential fatty acids, fat soluble vitamins conveyances, conserve protein, give a sense of fullness and delicacy, as a lubricant, and maintain body temperature. Clinically, the fat that matters is:

There are four types of fat / lipid as described below:
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We had discuss about carbohydrates in several previous articles, so lets have a look at its function. Generally there are six fundamental function of carbohydrates, lets start it from its main function as below:

1. Its main function as a source of energy (1 gram carbohydrates yield 4 calories) for the needs of the body’s tissue cells. Most of the carbohydrates converted directly into energy for body activities, the clan kept partly in the form of glycogen in the liver and in muscle. There are several body tissues such as nervous system and red blood cells, can only use the energy derived from carbohydrates alone.
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Continuing last article about carbohydrates types, there are two other types, that I’d like to discuss, which are Disaccharide and Polysaccharide. So lets start it with disaccharide.

2. Disaccharide

Is a mixture of 2 (two) monosaccharides, disaccharides on groceries there are 3 types of sucrose, maltose and lactose.
Sucrose
Is the sugar that we use everyday, so it is more often called table sugar (table sugar) or granulated sugar and also called invert sugar. Have 2 (two) monosaccharide molecules consisting of one molecule of glucose and one fructose molecule.
Source: sugarcane (100% contain sucrose), beet, sugar palm juice (50%), hours, jelly.
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Carbohydrate is a nutrient that functions primarily as a producer of energy, which produces 4 calories per gram. In developing countries carbohydrates consumed about 70-80% of total calories, even in poorer areas can reach 90%. While in developed countries carbohydrates consumed only about 40-60%. This is due to the source of carbohydrate-containing food cheaper than food sources rich in fat and protein. Carbohydrates are found in cereals (rice, wheat, corn, potatoes and so on), and the grains are widespread in nature.

Carbohydrates are the main source of calories for almost the entire population of the world’s population, especially for developing countries. Carbohydrates are useful for preventing excessive body protein breakdown and helps metabolize fats and proteins. Today I’d like to focus on Carbohydrates.
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