Discussion Question 1 Using The South University Onli 380831

Discussion Question 1using The South University Online Library Or The

Using the South University Online Library or the Internet, research the causes of coronary artery disease. On the basis of your research, respond to the following: State the chemical composition of the sterol present in high levels in most people who belong to the high-risk group. Distinguish between the 'good' and 'bad' forms of this sterol. Explain the function of the good form of this sterol in the body. List four different foods that are sources of the bad form.

Discussion Question 2 If glucose levels of a patient are high, respond to the following: State the results that a Benedict’s test would indicate (specify the solution color). State the composition and the properties of the ketohexose derived from fruit jam. Describe the manner in which ketohexose acts as a reducing sugar in the test.

Paper For Above instruction

Understanding the Chemical and Biological Aspects of Cardiovascular Disease and Carbohydrate Chemistry

Coronary artery disease (CAD) remains one of the leading causes of mortality worldwide. Its etiology is complex, involving a combination of genetic, lifestyle, and biochemical factors. Among these, lipid metabolism plays a crucial role, with particular attention paid to the role of sterols, especially cholesterol, which is a predominant component implicated in the development of atherosclerosis—a hallmark of CAD.

The chemical composition of cholesterol, a key sterol in humans, includes a tetracyclic cyclopentanoperhydrophenanthrene ring structure attached to a hydrocarbon tail and a hydroxyl group at the 3-position. Its molecular formula is C₂₇H₄₆O. Elevated levels of cholesterol are associated with an increased risk of coronary artery disease, particularly when present in the form of low-density lipoprotein (LDL), often termed the "bad" cholesterol. Conversely, high-density lipoprotein (HDL) cholesterol functions protectively as the "good" cholesterol.

The distinction between these two forms is primarily functional and structural. LDL cholesterol primarily transports cholesterol to peripheral tissues and can deposit it in arterial walls, promoting plaque formation. HDL, on the other hand, facilitates reverse cholesterol transport, removing excess cholesterol from tissues and bringing it back to the liver for excretion or recycling. The protective role of HDL arises from its ability to reduce lipid accumulation in blood vessels, thus mitigating the risk of atherosclerosis.

Foods high in saturated fats, trans fats, and refined carbohydrates tend to elevate LDL levels, contributing to the "bad" HDL. Such foods include red meats like beef and lamb, processed foods such as commercially baked goods, fast foods like fried chicken, and dairy products high in saturated fats, such as butter and cheese. Therefore, diet modifications emphasizing intake of healthier fats, fruits, vegetables, and whole grains are crucial in managing cholesterol levels and preventing CAD.

In the context of carbohydrate chemistry, the Benedict’s test serves as an important diagnostic tool for detecting reducing sugars, such as glucose and fructose. When a patient's glucose levels are high, the Benedict’s solution—comprising copper(II) sulfate—changes color upon reaction with reducing sugars. A positive test results in a color change from blue to green, yellow, orange, or brick-red precipitates, indicative of increasing concentrations of reducing sugars.

The ketohexose derived from fruit jam primarily refers to fructose, a simple sugar with the chemical formula C₆H₁₂O₆. Fructose is a ketohexose because it contains a ketone functional group on the second carbon atom. Its properties include being highly sweet, water-soluble, and naturally occurring in fruits and honey. Fructose's structure allows it to undergo tautomerization with glucose and participate in reduction reactions.

As a reducing sugar, fructose in fruit jam can donate electrons to copper(II) ions in Benedict’s reagent, reducing them to copper(I) oxide, which appears as a colored precipitate. This reduction process is facilitated by the keto group of fructose in its open-chain form, which possesses an aldehyde-like reactivity despite being a ketose. The presence of free aldehyde or ketone groups in its open-chain form enables fructose to act as a reducing sugar and produce a positive Benedict’s test, indicated by the characteristic color change.

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