Food chemistry
Comprising 75% of the biological world and 80% of all food intake for human consumption, the most common known human carbohydrate is Sucrose. The simplest version of a carbohydrate is a monosaccharide which contains carbon, hydrogen, and oxygen in a 1:2:1 ratio under a general formula of CHO where n is a minimum of 3. Glucose is an example of a monosaccharide as is fructose. Combine them in the picture shown to the right and you have sucrose, one of the more common sugar products around.
Palmitoyl-CoA hydrolase
Diabetes is the most common cause of liver disease in the U.S., specifically from type 2 diabetes. Studies have been done to show that, while there is not direct correlation between palmitoyl-CoA hydrolase and diabetes, streptozotocin-induced diabetes significantly decreased rat liver palmitoyl-CoA hydrolase. This led to high levels of fatty acyl-CoA being present in the liver, which shows that a diseased liver cannot regulate the amount of fatty acyl-CoA that is present versus a normal, healthy liver. A defect in acyl-CoA degradation in livers can produce hyperammonemia and hyproglycemia.