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Anthony Burgess, Homage to Hans Keller for 4 Tubas (1982) Johannes Fritsch, Tubæ for 2 Tubas (2000) Per Nørgård, Nu dækker sne den hele jord - Vintersalmer for 8 Tubas (1976) Wolfgang von Schweinitz, Horned Owl Sequence, Op. 53 for 2 Tubas (2010) Gunther Schuller, Five Moods for 4 Tubas (1973) [3] Christian Wolff, Out-take for 2 Tubas (2005)
In humans there are 13 vitamins: 4 fat-soluble (A, D, E, and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption. [ 47 ]
The major sphingoid base of mammals is commonly referred to as sphingosine. Ceramides (N-acyl-sphingoid bases) are a major subclass of sphingoid base derivatives with an amide-linked fatty acid. The fatty acids are typically saturated or mono-unsaturated with chain lengths from 16 to 26 carbon atoms. [25]: 421–2
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Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g).
The lipid components of lipoproteins are insoluble in water. However, because of their detergent-like ( amphipathic ) properties, apolipoproteins and other amphipathic molecules (such as phospholipids ) can surround the lipids, creating a lipoprotein particle that is itself water-soluble, and can thus be carried through body fluids (i.e., blood ...
Cholesterol oleate, a member of the cholesteryl ester family. Cholesteryl esters are a type of dietary lipid and are ester derivatives of cholesterol. The ester bond is formed between the carboxylate group of a fatty acid and the hydroxyl group of cholesterol. Cholesteryl esters have a lower solubility in water due to their increased ...
The three major classes of membrane lipids are phospholipids, glycolipids, and cholesterol. Lipids are amphiphilic: they have one end that is soluble in water ('polar') and an ending that is soluble in fat ('nonpolar'). By forming a double layer with the polar ends pointing outwards and the nonpolar ends pointing inwards membrane lipids can ...