Muscle System pda human anatomy and blood peredarah system in the human body

Muscle System pda human anatomy and blood peredarah system in the human body
1 . MUSCLE SYSTEM

   The muscular system is the body system that has fugnsi like to tool motion , determine the store glycogen and body posture . Consists of smooth muscle , the muscle jantungdan rangka.Arti muscle definition / understanding Network is a group of cells that have the shape , structure and function the same . So the muscle tissue is a group of muscle cells . To move our limbs , muscular system is needed . The muscular system is composed of several parts separated from each other called muscles . Most of the skeletal muscle kitamelekat . Muscles can contract and can also be tightened . Olehkarena , muscle arrangement is a system tool for control of active motion and posisitubuh us . At every muscle seen some jerked the active part mengerut.Otot is active locomotor able to move the bones , skin danrambut after receiving stimulation . Muscles have three special abilities are:
Ø kontraktibilitas : the ability to contract / shorten 2 . Extensibility : the ability to perform the opposite movement of gerakanyang generated during contraction
Ø Elasticity : the ability of the muscle to return to its original size after contraction . When returning to the original size of the state of muscle relaxation disebutdalam According to its location , the muscle can be divided into the muscles of the body trunk , limb muscles and the muscles of the head . Body trunk muscles consist of the abdominal muscles , back muscles , chest muscles and neck muscles . Back muscles are not visible from permukaantubuh . Back muscles function to spinal movements . Terentangantara abdominal muscles and the pelvic girdle to the chest . These muscles can be shortened actively .
According to the type of muscle while essentially consists of :
A. The parts of muscle :
· Sarkolema : the membrane that lines the muscle cells that function as a protective muscle
· Sarcoplasmic : liquid muscle cells whose function is to be a place where myofibrils danmiofilamen
· Myofibrils is in the muscle fibers .
· Miofilamen : benang-benang/filamen refined from myofibrils . Miofibrilterbagi on 2 kinds , namely : miofilamen homogeneous (located on smooth muscle ) danmiofilamen heterogeneous (located in the heart muscle / muscle and in skeletal muscle cardiak / ototlurik ) . Miofilamen In the kontaraktil proteins are called aktomiosin ( aktindan myosin ) , and tropomyosin tropopin . When muscles contract ( shorten ) the protein actin is working and if we do a muscle relaxation ( lengthening ) the myosin at work .
Muscle tissue consists of : 1 . Plain muscle ( voluntary muscles )
· Other names : muscle tools in / visceral / musculus nonstriated / involuntary muscle
· Structure : long fibers such as coil shape , with a pointed end , amounted to one located dibagiann denganinti middle .
· Contraction : not according to the will or outside the control of the central nervous system , slow motion , rhythmic and not easily tired .
· Smooth muscle is one muscle that has a smooth shape and bergelondong . How it works is not realized ( not as desired ) / invontary , has a nucleus which is located in the center of the cell . This muscle is usually a digestive padasaluran such as the stomach and intestines .
Circulatory system

     Human circulatory system is composed of the heart as the center peredarandarah , blood vessels and blood was sendiri.A.JantungJantung has four chambers : two perfect split foyer ( the atria ) and two chambers ( ventricles ) and is located in the upper chest cavity sebeh .
a) DarahPembuluh blood vessels consist of arteries and veins . Denganvena directly related artery in the capillaries and venules are connected by a section of its endothelium . Located adjacent arteries and veins . Artery walls thicker than vein wall . The walls of arteries and veins have three layers , namely the inner layer which Consist endothelium , the middle layer is composed of smooth muscle with elastic fibers danlapisan outermost consisting of connective tissue coupled with elastic fibers . Cabangterkecil of arteries and veins called capillaries . Yangsangat capillaries have a diameter small and only has a single layer of endothelium and a human circulatory basal.Sistem membrane consists of :
a) Small Circulatory
· Through : The right ventricle
· Pulmonary Artery
· Lungs - pulmonary
· Vena pulmonalig
· Atrium kiri.Atau : Heart
· Lungs
· Heart
b ) Through the Great Blood Circulation : The left ventricle
· Aorta
· arteries
· arteriole
· Capillary
· venules
· Veins
· Venacava the superior and inferior vena cava
· Atrium kanan.Atau : Heart
· Whole body
· Heart

the types of Foods Containing Antioxidants

the types of Foods Containing Antioxidants
Lately a lot often discussed issues important antioxidants , naturally our bodies naturally produce aktioksidan already , but as we age and the decline in the body's metabolism , we also need to take external sources of antioxidants our body .
Among the antioxidant function is to stabilize excess free radicals in the body . Without enough antioxidants , the negative reactions caused by free radicals can damage or destroy cells throughout your body . Although there has been no follow-up studies , however, free radicals are believed to trigger a variety of diseases when you step on a certain age . So do not be surprised if this antioxidant referred to as nutrients to the cells in our bodies .
There are some foods that are a source of antikosidan . Ie foods that contain Vitamins A , C , E , melatonin , beta-carotene such as vegetables , beans , corn , soybeans and fruit . Available today and supplements that contain antioxidants . Meat contains many oxidants , so you should multiply the consumption of vegetables and fruit .
Vitamins E and C are known as a potent antioxidant and widely consumed . Recent research based on the results of epidemiological studies show daily intake of vitamin E over 400 IU would increase the risk of death and should be avoided . While the dose of vitamin E for adults is quite normal 8-10 IU per day .
During this time on the market in vitamin E and C supplements are generally sold in relatively high doses . Some products contain vitamin C 1,000 mg per tablet . In fact , the nutritional adequacy of vitamin C per day for adults who live quiet , no stress or other conditions that are not healthy , is about 60-75 mg per day . For those who live in big cities full of pollution , such as Jakarta , a dose of 500 mg can be accepted .
In addition there are several compounds in plants are also beneficial , one of which is felonik compounds contained in vegetables , fruits , spices , and so on . Various studies have shown curcumin from turmeric phenolic compounds and polyphenol catechins from tea is protective against cancers of the stomach and intestines . Or another example is that a lot of the isoflavones found in soy , ginseng , fruits and vegetables , can reduce the risk of breast cancer .
Other useful compounds are compounds abundant carotenoid in tomatoes . Residents of the Mediterranean countries , such as Italy , Greece , Spain , Egypt , Cyprus and Morocco have a tradition of eating tomatoes . Epidemiological studies in several regions in Italy and Greece showed a low incidence of cardiovascular disease and some types of cancer such as colon , breast , and prostate .
Well , maybe from now on you need to add a list of foods that contain antioxidants in your daily menu , as is well known that antioxidants serve to combat heart disease , cancer , premature aging and many more functions. For your convenience , any kind of food that contain antioxidants , you can probably check below , and make sure it is in your daily menu . May be useful ..

    Apples , with the skin
    artichoke
    Legumes , such as beans, lentils and various kinds of nuts
    Blackberries , not the mobile version ya .. :)
    Blueberries , either fresh or dried
    fruit Cherries
    brown
    Cranberries (cooked )
    pecans
    Plum , both the black and the red
    pomegranate
    prune
    raspberries
    Strawberry
    sweet potatoes
    Vegetables such as broccoli , cabbage , cauliflower .
    Tea , both black and green tea
    tomatoes
    Mede
    red wine

definition of Animal and Vegetable Food Materials and processing

definition of Animal and Vegetable Food Materials and processing
Broadly speaking , food can be grouped into two general categories of foodstuffs of plant origin ( vegetable ) and foodstuffs of animal origin ( animal ) . Vegetable foodstuffs are food ingredients derived from plants (can be a root , stem , branches , leaves , flowers , fruit or even some parts of the whole plant ) , or processed foods from the basic ingredients of the plant . An animal food ingredients derived from animal ingredients or preparations essentially from the animal . Both of these foods have different characteristics that require different handling and processing as well . further
in this case is described animal food .

         Animal food ingredients include milk , eggs , meat and fish and dairy products are the basic ingredients derived from animal produce .

          Animal food has a distinguishing characteristic of the vegetable food . Some of them are :

    a. Animal food has a shelf life much shorter than vegetable food when in a fresh state ( except eggs ) . In short shelf life is related to the network structure in which the results of animal food animal does not have a strong network and solid protection as the result of plant .

    b . Animal food is soft and mushy so easily penetrated by factors external pressure .

    c . Characteristics of each animal food is very specific so can not be generalized . The nature of the meat is very different from the properties of the egg . In contrast to the plant-based foods have in common in terms of networks or its components . In animal food , the fat on the meat lies in the fat tissue , the dairy is located in the fat globules and the eggs contained in the yolk .

    d . Animal food in general is a source of protein and fat and vegetable food is a source of carbohydrates , vitamins , minerals , fats and proteins .

     Based on the above, the processing becomes important . Treatment is important because it can extend the shelf life , meningkatkandaya resistant , improve quality , added value and as a means of product diversification . Thus, a roduk be having more economic power after a touch processing technology .
( Refer from multiple sources )
If all this we know only animal products such as meat , milk and eggs , then we need to know more in the fact that animal food products including anything ? In terms , animal food material is in the form of foodstuffs or animal origin or products processed using basic ingredients of animal origin .As for which is included in the types of animal food is :

    a. Milk , which is a product of white liquid produced by mammals and livestock obtained by milking .
    b . Fish , in the narrow sense is all kinds of river fish , lake fish , fish marshes , fish pond - reared in ponds , sea and so on . Included in this category are other fishery products are: shellfish , sea cucumber , fish eggs and others.
    c . The meat , which is the product obtained by means of slaughter ( mammals and birds )
    d . Eggs , which is the main product of the maintenance of laying hens , raising poultry or meat byproducts .
    e . Processed products of food mentioned above , for example, is a creamy dairy products , cheese , milk powder and so on . Processed meat products is cured meat , sausage , jerky , and so on . Processed fish products are frozen fish , salted fish , smoked milkfish , and so on . Processed egg products are boiled eggs , salted eggs , powdered eggs and so on .
A. Processed Milk Products
1 . Cream and Skim Milk cream is part of the milk contains a lot of fat . Some are calling it " cream . " While the milk is skim milk portion which contains proteins , sometimes called milk serum .
2 . PasteurisasiSusu milk is pasteurized milk that has undergone a process of pasteurization ( heating process of each component ( particles ) in the milk at a temperature of 62 ° C for 30 min or heating milk at 72 ° C for 15 seconds .
3 . Sterile Sterile Milk Milk is milk that also uses a heating process for sterilizing process . However , only the process of pasteurization kills bacteria aimed pathogenic ( disease-causing ) , sterilization aims to kill all bacteria .
4 . KentalSusu condensed milk is obtained by reducing ( vaporize ) the water content of the milk until the water content is about 40 % live . With the low water content of milk can be stored longer in good condition . When will be drunk , condensed milk should be diluted again with hot water or warm water .
5 . Cheese Cheese is a milk protein that dijendalkan ( compacted ) . In making cheese , to separate the milk protein is done by the addition of acids such as lactic acid , hydrochloric acid or by the addition of a protease enzyme rennet eg , Mucor renin , and so on . Cheese can be made from milk or full cream milk . These materials must be free of foreign objects such as dust , feathers and beads of red blood . The next process in the manufacture of cheese is pasteurized , penjendalan , whey separation and packing .
6 . Butter Butter is a compact mass of fat derived from milk made with some sort of stirring process called " churning . " Component is the largest in butter fat , then water and salt . The basis of making butter is to change the position of the original milk fat in the form of fat emulsion in water emulsion of water in fat becomes .
7 . Ice Cream Ice cream is made from the main ingredients consisting of fat , milk , sugar or sweetening matter , solids not fat , stabilizers and egg yolks . The main process in its manufacture is freezing .
8 . Yogurt Yogurt is milk that has the result of curing specific flavors as fermented by certain bacteria . The stages of making yogurt is heating , cooling and curing .
9 . Cream Cheese Cream cheese ( whey ) is the result of the rest of the cheese-making , still contain milk proteins , primarily albumin and globulin proteins . Cream cheese can still be used for drinks .
10 . Milk Butter Milk serum from the manufacture of butter is butter . Usually taken as the milk serum of butter is churning process ( stirring ) first . Butter milk is also used as butter . B. Processed Meat Products

    1 . cured Meat
    Cured Meat is salting meat processed products . Salting process known as " curing . "
    2 . Kornet ( cornet beef )
    The corned beef is processed with spices potatoes , broth ( beef broth ) , red onion , salt , pepper and sodium nitrite ( NaNO2 ) . The formulation of these materials vary depending on the consumer pleasure .
    3 . Luncheon Meat
    The basic ingredients Luncheon Meat can be beef , pork, lamb or mutton . While the ingredients are mixed salt , sugar and NaNO2 alone .
    4 . ham
    Ham is a term in English for the thighs large animals in general , but in its use , the term is limited to the pig thigh . This term is used for pig thigh fresh or dried and smoked .
    5 . sausage
    Sausage is a food made from meat (sometimes fish ) that has been chopped and then crushed spices , put in a wrapper that elliptical form of animal intestines or artificial wrapper , with or without cooking , with or without smoke .
    6 . Jerky Jerky is traditionally processed meat . Actually jerky is the result of a process of combination between kyuring and drying .
    7 . Canned Chicken Meat
    Often also canned chicken , chicken meat while the process is put into cans , while added thereto chicken broth and spices ( chili , pepper , or other types of " spices" are others ) . Sometimes flour is also added into it .
    8 . Chicken broth
    Chicken broth is water obtained from cooking chicken . Usually this also canned broth . Canned concentrated broth obtained first and then put the tin while still hot ( temperature ± 82 - 88C ) . Sterilization is performed at a temperature of 91.6 ̊ C ( 240̊ F ) for 30-45 minutes .
    9 . Smoke Chicken Meat Smoking chicken is done after curing ( salting ) . curing is done by soaking in a solution of spices consisting of salt ( NaCl ) , brown sugar and NaNO2 . Temperature for curing should 4C or lower . After that just smoked by way of cold fogging fogging when the low temperature ( 30 - 40C ) or by thermal fogging fogging when the temperature is higher ( 70 - 90C ) .
    10 . Krecek and Rambak
    Krecek and rambak actually not a processed meat product but rather a product of the remaining material processed . Krecek and rambak made ​​of leather . Processing stages is boiling , washing , cutting , drying , frying and packaging .
    11 . gelatin
    Gelatin is also not processed meat products processed product but bones . Gelatin is widely used as a stabilizer ( stabilizer ) in the manufacture of ice cream , or other food ingredient substitutions .
    12 . oil Meat
    Oil meat obtained either from animal meats or freshly slaughtered meat animals after experiencing cooling and cutting parts of carcass ( meat boned ) . Both kinds of oil can be processed to be used as food oil or not . For example, it can be used for the manufacture of margarine , as cooking oil , for making soap , lubricants , and so forth .
C. Processed Egg Products

1 . Salted Eggs Salted eggs is one egg that manufacture processed products are very easy to do . In principle, the process of making salted eggs are salting . Commonly made ​​salted duck eggs .
2 . Eggs boiled egg Pindang was also salty , but not seasin salted egg . The manufacturing process is also one form of salting but with a slight modification , namely the presence of heating during the salting process .
3 . Pickled Eggs Pickled eggs are eggs that have been cooked and then marinated in a vinegar solution . The concentration of vinegar solution can vary between 1.2 to 6 percent , but it is generally used a solution of acetic acid .
4 . Egg powder is powdered egg albumen powder ( egg white ) , and in general can only be obtained by means of cylindrical dryers .
source
http://nuramaya.wordpress.com/2008/06/01/mengenali-produk-pangan-hewani/

various kinds of relationships Peridoksin Peridoksal With Oxidative carboxylation

various kinds of relationships Peridoksin Peridoksal With Oxidative carboxylation
In 1934 , George defines and separates vitamin B6 can heal scaly dermatitis in mice . Experiments chemical structure and synthesis of vitamin B6 or pirodoksin in charge in 1939 , along with other forms such as peridoksamin peridoksal phosphate as its active form in the set in the year 1945.
Vitamin B6 is found in three forms , namely : peridoksin , peridoksal and peridoksamin . Peridoksin hydrochloride is a synthetic form that is used as a drug . In the phosphorylated state , vitamin B6 serves as a coenzyme form of peridoksal phosphate ( PLP ) , peridoksamin phosphate ( PMP ) in a variety of transamination reactions , in addition to the PLP plays a role in various other reactions

    A. DEFINITIONS
Peridoksil , peridoksal and peridoksamin are three forms of vitamin B6 found in nature . Vitamin B6 acts as a coenzyme form of peridoksal phosphate ( PLP ) and peridoksamin phosphate ( PMP ) in a variety of transamination reactions , in addition to the PLP plays a role in various other reactions .
Pirodoksil phosphate reactions participate in the metabolism of amino acids , such as transamination reaction , decarboxylation , and rasemasi . These reactions require enzymes was different , however, these enzymes require a coenzyme that is peridoksal phosphate .

    B. ROLE B6 ( PERIDOKSIN , PERIDOKSAL ) in protein metabolism .
Vitamin B6 it contains important role in the biochemical processes which dimetabolisis food ingredients in the body . Pyribodoxine found in cells in an active form , known as Pyridoxal Phosphate ( PLP ) , a coenzyme in the metabolism of protein function . , Fats and carbohydrates . Unlike other vitamins are water soluble, the vitamin B6 does not have a direct role in energy metabolism .
Vitamin B6 plays a role in the phosphorylation form of PLP and PMP as a coenzyme in transamination especially , decarboxylation , and other reactions related to protein metabolism . PLP -dependent decarboxylation generate different forms of amines , such as epinephrine , and serotonin noreppinefrin . PLP also play a role in the formation of alpha - acid precursor heme in hemoglobin aminolevulinat.yaitu .
In addition , the PLP in the need for a change of tryptophan into niacin . As a coenzyme for phosphorylase , PLP helps release from the liver and muscle glycogen as glucose - 1 - phosphate . PLP is also involved in the change of linoleic acid to arachidonic acid that have important biological functions . Peridoksin are in high concentrations in the brain even at low plasma level . Brain disorders such as dementia may be caused by the lack of taking certain vitamins , especially vitamin B6 by the brain .
Because vitamin B6 plays a role in the metabolism of many proteins , kebutuhanya comparable to the protein needs . Sources of vitamin B6 are meats , poultry , yeast , cereals , Ubu and sweet potatoes . Vitamin B6 deficiency cause symptoms associated with impaired metabolism of proteins , such as weakness , irritability , and difficulty sleeping . Disadvantages further cause growth retardation , impaired motor function and convulsions , anemia , decreased antibody formation , peredangan tongue and sores on the lips , the corners of the mouth and kulit.kekurangan vitamin B6 can cause severe damage to the central nervous system .

    C. RELATIONSHIP WITH oxidative carboxylation
DEKARBOLSILASI OKSIDATIFatau abbreviated as DO is the process of conversion of pyruvate to Asetilkoezim - A
Ø The process of Deyang where this process takes place Oxidative carboxylation is in the outer membrane as the phase between the mitocondria before the Krebs Cycle ( Krebs Cycle Pre ) so DO often incorporated directly in the Krebs Cycle .
Ø pyruvate oxidation reaction is the result of glycolysis into acetyl coenzyme - A , an important reaction step liaison between glycolysis pathways circumference tricarboxylic acid ( Krebs cycle ) .
Ø diaktalisis reaction by pyruvate dehydrogenase complex in the mitochondrial matrix involves three kinds of enzymes ( pyruvate dehydrogenase , dihidrolipoil transacetylase , and dihidrolipoil dehydrogenase ) , five kinds of coenzyme ( tiaminpirofosfat , lipoic acid , coenzyme - A , flavin adenine dinucleotide , and nicotinamide adenine dinucleotide ) and reaction takes place in five stages .
Ø Overall decarboxylation reaction is irreversible , with Δ G 0 = - 80 kcal per mole .
Ø This reaction is the main entrance of carbohydrates into the Krebs cycle .
Ø The first stage of the reaction catalyzed by pyruvate dehydrogenase which uses thiamine pyrophosphate as koenzimnya .
Ø decarboxylation of pyruvate produces α - hydroxyethyl compounds related to the group of the thiazole ring of thiamine pyrophosphate .
Ø In the second reaction step α - hydroxyethyl didehidrogenase into acetyl thiamine pyrophosphate was then transferred from the S atom to the next of the coenzyme , lipoic acid , which is bound to the enzyme transacetylase dihidrolipoil .
Ø In this case the disulfide group of lipoic acid is converted to the form of its reduction , sulfhydryl groups . In the third stage of the reaction , the acetyl group was transferred to the intermediate enzyme of the acidic group lipoil dihidrolipoat , kegugus thiol ( sulfhydryl on coenzyme - A ) .
Ø Then acetyl co - enzyme A release from the pyruvate dehydrogenase complex .
Ø In the fourth reaction step lipoil thiol groups on cluster -bound transacetylase dihidrolipoil oxidized back into shape disulfidanya with dihidrolipoil dehydrogenase enzyme that binds to FAD ( flavin adenine dinucleotide ) .
Ø Finally ( fifth reaction stage ) + FADH ( reduced form of FAD ), which remains bound to the enzyme , oxidized back to NAD + ( nicotinamide adenine dinucleotide ) widened FAD , while NAD + is transformed into NADH ( reduced form of NAD + ) .
REFERENCES
The basic principle of the science of nutrition , Sunita Almatsier
http://obtrando.wordpress.com/glo-vitamin-b6/
http://www.VIT.B6.com/index.php?option=com_content&task=category&sectionid=18&id=34&Ite

Balanced Nutrition Pyramid and 13 PM Basic Balanced Nutrition

Balanced Nutrition Pyramid and 13 PM Basic Balanced Nutrition
1 . Eat a variety of foods , which is a source of food energy ( carbohydrates ) , builder substances ( proteins ) , as well as regulating substances ( vitamins and minerals ) .
2 . Eat food to meet energy needs . These needs can be met from three main sources , namely carbohydrates , proteins passage and fat .
3 Eat a carbohydrate source , half of its energy needs . Sugar consumption should be limited to 5 % of the amount of energy sufficiency or about 3-4 scoops per day . Should be approximately 50-60 % of the energy derived from complex carbohydrates or equivalent with 3-4 plates of rice .
4 . Limit your intake of fats and oils to a quarter of the energy adequacy . Consuming excessive animal fats can cause narrowing of the arteries and coronary heart disease .
5 . Use iodized salt to prevent iodine deficiency disorders result ( GAKI ) . GAKI can inhibit the development of children's intelligence level , mumps , and cretin ( dwarf ) . It is recommended not to consume more salt than 6 grams ( 1 teaspoon ) per day .
6 . Eat a source of iron to prevent anemia . Good sources are green vegetables , nuts , liver , eggs and meat .
7 . Give only breast milk to infants until the age of 4 months . Exclusive breastfeeding is sufficient to meet the nutritional needs of infants up to the age of 4 months , after which it should be given complementary feeding of breast milk ( MP - ASI ) .
8 . Make a habit of eating breakfast ( breakfast ) to maintain physical endurance and improve labor productivity .
9 . Drink water clean , safe and sufficient in number , ie at least 2 liters , equivalent to 8 glasses every day , so that physiological processes in the body can take place smoothly and balanced .
10 . Perform physical activity and regular exercise to achieve normal weight and offset the excessive energy consumption .
11 . Avoid drinking alcoholic beverages .
12 . Eat foods that are safe for health , free from microbial contamination and harmful chemicals , which can cause pain .
13.Bacalah labels on packaged foods , to determine the composition of the constituent materials ( ingridien ) , nutrient composition , as well as the expiry date .