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Since it is so vital, muscle cells have developed several ways of producing/regenerating ATP Muscle can use energy precursors stored in the muscle cell, such as glycogen, lipids, and phosphagens (phosphocreatine, ATP), and it can use energy sources recruited from the blood stream (blood glucose and circulating lipids) Which of these reserves (intracellular or circulating) the muscle cell uses depends on the activity the muscle is undergoing When the activity is of lower intensity, the muscle will utilize a higher proportion of energy sources from the blood stream and lipid stored in the muscle cell These will be metabolized to produce ATP using aerobic pathways Obviously, ample oxygen is required for this process to proceed During high intensity activity, during which ATP is used very rapidly, the muscle uses intracellular stores of phosphagens or glycogen These two sources, however, are utilized very quickly and their depletion leads to fatigue.

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A range of additional ingredients may be used to gain mastery over variations in raw materials and process conditions. Amongst the enzymes that may be used are pentosanases, which reduce viscosity, notably in rye-based breads, and allow more consistency in water binding. Proteinases afford slacker dough by degrading protein structure. Furthermore, they promote browning and aroma by releasing free amino compounds that enter into Maillard reactions. Emulsifying agents may be used, such as sodium stearoyl lactylate and sorbitan esters (Fig. 12.2). Oxidising agents are used to improve the rheology of the dough such that gas retention is improved. Such agents promote the oxidation of thiol groups in protein to dithiol bridges and the resultant crosslinking of proteins molecules leads to rmer gluten (Fig. 12.3). A key agent is ascorbic acid, which is converted to dehydroascorbic acid during dough preparation and it is the latter that oxidises the thiol groups. Bromate promotes spongy, dry extensible dough with good gas retention. The converse

Problem 111.44 (APA with orthogonal correction factors) Consider an APA update of order K = 3, i.e., ei = d i - Uiwi-1 and wi = wi-1 $; (UiV;)-'ei, where 7

This is not a trivial point Concentration of ATP in skeletal muscle is critical; available ATP must remain above.

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A filter profile consists of a list of rules that were created to perform a precise action. This list performs a sequential filtering process, so the order of the rules is extremely important (since the rules are tested in order until a match is found). If a packet passes through all the rules on the list without a match, the packet is dropped. Thus, only packets that meet a specific filter criteria are permitted to pass.

- - (1 - 8)(1 - 8) : K . (8.156)

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