Erik Fountain Kinkajou Bestiary The Discreet Kinkajou Not rare‚ but hard to come by‚ the kinkajou (Potos flavus) is a small‚ honey-colored‚ nocturnal rainforest mammal related primarily to the raccoon. On average‚ the kinkajou weighs four to seven pounds but can range anywhere from three to ten. To compensate for its small body‚ the kinkajou has a tail around twenty inches long. This animal uses its tail as a fifth arm‚ usually to hang from branches or help with balance. The kinkajou lives
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Biotechnol. Bioprocess Eng. 2002‚ 7: 57-66 Hydrolysis of Oils by Using Immobilized Lipase Enzyme: A Review V Ramachandra Murty*‚ Jayadev Bhat‚ and P. K. A. Muniswaran . Department of Chemical Engineering‚ Manipal Institute of Technology‚ A Constituent Institution of Manipal Academy of Higher Education (Deemed University)‚ Manipal-576119‚ India Abstract This review focuses on the use of immobilized lipase technology for the hydrolysis of oils. The importance of lipase catalyzed fat splitting
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Title: Screening of Cellulolytic Activity of Locally Isolated Thermophilic Fungi Title : Screening of Cellulolytic Activity of Locally Isolated Thermophilic Fungi Objective : To screen for thermophilic fungi as producer of fungal cellulase. Introduction One of the most important sources of carbon that is abundantly found on this planet is cellulose. While cellulase is the enzyme to degrade this carbon and it is a key enzyme in the bio refinery process of producing green chemicals
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the activation energy of a reaction (Alberts et.al‚ 2010 p.90). The purpose of the lab was to test how temperature will affect the rate at which starch hydrolyzed. In the experiment conducted‚ bacterium; Bacillus Licheniformis and the fungus; Aspergillus Oryzae was used to examine how changes in temperature of the enzymes affects the rate of the reaction with starch. Amylase is an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. This enzymatic
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JFS: Concise Reviews in Food Science Concise Reviews and Hypotheses in Food Science Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications P. SUPPAKUL‚ J. MILTZ‚ K. SONNEVELD‚ AND S.W. BIGGER ABSTRACT: In response to the dynamic changes in current consumer demand and market trends‚ the area of Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve oxygen scavenging‚ moisture absorption and control
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Aseptic technique Michele Pearson‚ Leah Christine Silver‚ and William Jarvis Purpose Aseptic technique is employed to maximize and maintain asepsis‚ the absence of pathogenic organisms‚ in the clinical setting. The goals of aseptic technique are to protect the patient from infection and to prevent the spread of pathogens. Often‚ practices that clean (remove dirt and other impurities)‚ sanitize (reduce the number of microorganisms to safe levels)‚ or disinfect (remove most microorganisms but not
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Nutrition & Food Sciences Research Article Iheagwara‚ J Nutr Food Sci 2013‚ 3:3 http://dx.doi.org/10.4172/2155-9600.1000199 Open Access Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish Marcquin Chibuzo Iheagwara* Department of Food Science and Technology‚ Federal University of Technology‚ Owerri‚ Nigeria Abstract The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was
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Enzymes are globular proteins that are synthesized by the ribosomes in a cell. They act as catalysts during biological reactions; therefore‚ enzymes are able to speed up these reactions without undergoing a permanent change themselves. These proteins are able to do this by lowering the activation energy of a reaction. To add on‚ enzymes require specific conditions under which they can work best. Reactions occur at faster rates when the temperature is higher. However‚ the rate of an enzyme-catalyzed
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the active enzyme in Rennet and is used in the production of cheese. chymosin can be naturally found in cows‚ preferably infant calves because of the abundance of chymosin presence‚ however‚ nowadays it is recombinantly produced using E. coli‚ Aspergillus niger var awamori‚ or K. lactis as the alternative to the natural cow produced enzyme. Chymosin is important to the food industry for several reasons like aiding in the digestion of milk from the mother for calves and for the beginning production
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microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains. microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus‚ Aspergillus‚ Mucor‚ Amylomyces‚ Endomycopsis‚ Saccharomyces‚ Hansenula anomala‚ Lactobacillus‚ Acetobacter‚ etc. Tempe is a traditional food in Indonesia. It is made from soy beans which is fermented that resulting it to in a cake form‚ where soy beans are
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