Catalyst University
Phosphoglucomutase: Linking Glycogen to Glycolysis
Phosphoglucomutase: Linking Glycogen to Glycolysis
Institute of Human Anatomy
How Muscles Adapt: Understanding Slow and Fast Twitch Fibers
This video discusses how muscles respond and adapt to exercise. It explains the differences between slow twitch and fast twitch muscle fibers and how they adapt differently to exercise. The video also discusses the importance of...
Curated Video
How Insulin and Glucagon Control Blood Glucose Concentration
This video explains how the body regulates blood glucose levels through the hormones insulin and glucagon produced by the pancreas. The video also touches on the concept of negative feedback, where the body senses and responds to changes...
FuseSchool
Insulin and Glucagon
In this lesson, you will learn about how your blood glucose level is regulated (or controlled) by two important hormones – insulin and glucagon, via a negative feedback system. When you consume a meal that is high in carbohydrates, such...
Catalyst University
Metabolic Road To & From GLUCOSE
This video is an overview of the biochemical pathways that produce and consume glucose.
Professor Dave Explains
Carbohydrates Part 2: Polysaccharides
Now that we know about simple sugars, we need to know about how these polymerize to form long polysaccharide chains, like cellulose, starch, and glycogen. Check it out!
KERA
Drinking Chocolate Milk After Workouts
What you eat after working out can make a difference in how your body recovers. Consuming the right types of snacks after exercising can help to replenish your energy, build muscle mass, and burn fat. Listen to this interview with a...
Howard Hughes Medical Institute
Hhmi: Bio Interactive: How the Body Uses Fat
One of the bodies main sources of energy is fat; this comprehensive slide show presentation explores the ways the body processes fat, including digestion, transport, conversion, and energy extraction.
Khan Academy
Khan Academy: Biology Foundations: Introduction to Carbohydrates
Introduction to carbohydrates (saccharides). Monomers and polymers. Glucose and glycogen. [4:27]