nutritional constituents of yogurt are derived from the milk used in making it‚ those that are synthesized by the lactic acid bacteria and those that are added by the manufactures. The nutritional value of the milk protein is well-preserved during the fermentation process. Like most dairy products‚ it is a good source of protein. The milk proteins in yogurt are partially hydrolyzed and therefore become more digestible. In comparison with cheese‚ the serum proteins such as lacto-albumin and lacto-globulin
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Achieving Balance 42 7. Braggot Ingredients 44 8. The Mead-Making Process 45 8.1. Ingredient Selection 45 8.1.1. Honey 45 8.1.2. Water 46 8.1.3. Yeast 46 8.1.4. Additives 47 8.2. Basic Mead-Making Process 49 8.3. Mead-Making Process Options 51 8.3.1. Must Preparation 51 8.3.2. Yeast Preparation 52 8.3.3. Nutrient Additions 53 8.3.4. Fermentation 55 8.4. Melomels 56 8.5. Metheglins 62 8.6. Braggots 64 8.7. Open Category 66 9. Advanced Topics in Mead-Making 69 9.1. Oaking 69 9.2. Adjustment
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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Respiration Objectives 1. 2. 3. 4. 5. 6. To describe oxidation and reduction in terms of electron and H+ transfer. To distinguish anaerobic from aerobic cellular respiration in terms of ATP‚ oxygen‚ and chemiosmosis. To demonstrate that carbon dioxide is a product of cell respiration. To determine the effect of boiling on the aerobic respiration of bean seeds and explain the result in terms of enzyme activity. To measure the rate of oxygen consumption in germinating bean seeds. To determine the
Free Cellular respiration Adenosine triphosphate Carbon dioxide
iLab #2 Carbohydrate Tests INTRODUCTION - For this experiment we will be testing four different bacteria with four different tests‚ using glucose‚ lactose‚ and sucrose. Hopefully we will use the information from those test to be able to identify the organisms in each of the samples from the case studies. We will use the results from the four different tests along with the information of how different bacteria react to match up to the case
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tests that would help to identify their bacteria. During the process of identification‚ the unknown bacteria was added to many different testing medias using aseptic technique. They are as follows: lactose fermentation on eosin methylene blue (EMB)‚ TSI (Triple Sugar Iron agar)‚ Phenol red sucrose‚ the SIM test‚ H2S by SIM‚ IMViC (indole‚ motility‚ voges-proskauer‚ and citrate)‚ Urease (urea broth)‚ PDase (Phenylalanine Deaminase)‚ Lysine Decarboxylase‚ and Ornithine Decarboxylase. Colonial morphology
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one of the types of fermentation which occur under anaerobic respiration to produce ATP without the use of oxygen. Anaerobic respiration takes place in certain prokaryotic organisms that have an Electron Transport Chain (ETC) but do not use oxygen as a final electron acceptor at the end of the chain (Campbell et all‚ 2015) different with the aerobic respiration which use oxygen to produce ATP and its final electron acceptor will be oxygen. The net product of energy for anaerobic respiration is 2 ATP
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BIO FINAL STUDY GUIDE Scientific Method: 1) Observe something interesting 2) Educated idea = hypothesis (if – change/IV -… then – measure/DV… because) 3) Experiments 4) Analyze + conclude 5) Report it to world Science | Pseudoscience | -uses scientific method | -doesn’t use scientific method | -good hypothesis (falsifiable –provable) | -bad hypothesis (unfalsifiable) | -Repeatable + predictable | -unrepeatable | -1 variable | -none or many variables | -ex. Aliens
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Type of Metabolisms • Generally speaking‚ the type of terminal (final) electron acceptor determines the type or metabolism. • Aerobic respiration – Final electron receptor is oxygen (O2) • Anaerobic respiration – Final electron acceptor is an inorganic molecule (not O2) • Fermentation – Final electron acceptor is an organic molecule Aerobic respiration C6H12O6 + 6O2 6CO2 + 6H2O ∆G = -686kcal/mol of glucose ∆G can be even higher than this in a cell • This large amount
Free Cellular respiration Adenosine triphosphate
Throughout his life‚ Louis Pasteur became a world-famous scientist known for his astute role in the pasteurization process and its new discoveries. Not only excelling in fermentation and other bacteria‚ Pasteur helped contribute to saving France’s silk production when he discovered Flacherie‚ the disease plaguing the silkworms in the nation. Striving from his previous discoveries‚ Pasteur’s most successful proposition was when he introduced advancements to The Germ Theory‚ which gave an explanation
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