Production of Shikimic Acid Extracting Shikimic Acid from the Plant Chemical Synthesis of Shikimic Acid Biosynthesis & Shikimic Acid Pathway Fermentation of Shikimic Acid using Microorganisms Contrasting Production Methods & Advantages of Fermentative method Investigating Appropriate Strains Results & Future Aspects of Shikimic Acid Fermentation References Acknowledgement The achieved results in this seminar and the upcoming relevant project are owing to undeniable helps and support
Premium Influenza Influenza pandemic Avian influenza
Cellular Respiration and Fermentation: Experimenting With CO2 and Redox Reactions Julius Engel; Section 8 Abstract In this experiment‚ the subjects of study were fermentation‚ mitochondrial respiration‚ and redox reactions. In the first experiment‚ yeast was grown in various carbohydrate solutions at various temperatures. In the second experiment‚ succinate was added to various samples of a mitchondrial suspension‚ DPIP‚ and a buffer. Then after two blanks were used‚ the samples
Premium Cellular respiration Carbon dioxide Adenosine triphosphate
– methods of analysis and conversion factors FAO FOOD AND NUTRITION PAPER 77 Ingested energy (IE) = gross energy (GE) Faecal energy (FE) Combustible gas (GaE) (from microbial fermentation) Digestible energy (DE) Urinary energy (UE) Surface energy (SE) Metabolizable energy (ME) Heat of microbial fermentation Obligatory thermogenesis‚ i.e. excess heat relative to glucose during ATP synthesis Net (metabolizable) energy (NME) Non-obligatory dietary thermogenesis Thermogenesis due to effects of
Premium Amino acid Nutrition Metabolism
Carbohydrates Glucose simplest sugar found primary in plan based foods Monst desirable form of energy Body always wants to use most absorbable easiest to use Eventually some systemsbreakdown Veggies are much easier to digest If body consumes 500g of carbs burning same as consume dont gain weight Body will use some but leftivers become fat Have fat storage Body can only store so much....via gycogen Have to eat healthy carbohydrates Photosynthesis Plants / leaves stored
Premium Starch Glucose Nutrition
or turbidity -Dullness or gloss -Wholeness or damage -Texture -Felt with fingers‚ palette‚ or teeth -Crunchy‚ crispy‚ chewy‚ creamy‚ tender -Loss of water‚ stale‚ thawed/freezing -Flavor -Nutritional Value -Provide energy -Carbohydrates‚ proteins‚ lipids‚ cell membranes -Safety -Harmful microbes‚ natural toxins‚ contaminants‚ additives‚ allergens Water -Abundant in all living things -Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips
Premium Starch Glucose Sugar
Effect of drinking soda sweetened high-fructose corn syrup on food Michael ABSTRACT in the with intake aspartame and body or weight G TordoffandAnnette To examine MAlleva suggest that sweet oral stimulation initiates a cephalic-phase metabolic reflex that increases appetite (10). The long-term effects of artificial sweeteners on food intake and body weight are less clear. Although some investigators report weight gain in animals given artificial sweeteners to eat or drink (1 1-13)
Premium Soft drink High-fructose corn syrup Nutrition
Title: Confirming the Presence of Fermentation in the Conversion of Milk to Kefir Authors: Michael Ahrens‚ Nicholas Fiore‚ Garrett Hages‚ Melissa Cullom University of Kansas‚ Biol 402‚ Fall 2014‚ 3:00pm room 6040 Abstract: In this experiment milk was fermented into Kefir‚ then a series of tests were used to confirm that fermentation actually occurred. The tests used to confirm the fermentation were a gas production test‚ pH test‚ Gram stain‚ and turbidity test. The results showed during the conversion
Premium Carbon dioxide Kefir Gram staining
There’s been a lot of conflicting claims from the scientific community about Gluten Sensitivity. Some skeptics claim that there’s no convincing evidence for Non-Celiac Gluten Sensitivity‚ and that any adverse reactions are purely psychological if you don’t have Celiac Disease. We consumers have to be a bit skeptical when we’re looking at any research that makes bold‚ general claims such as this. Often‚ these studies are funded by companies who have vested interest in certain outcomes‚ and this
Premium Nutrition Wheat Immune system
constant and safe level. Insulin also promotes the storage of fat‚ so that when you eat sweets high in sugar‚ you’re making way for rapid weight gain and elevated triglyceride levels‚ both of which have been linked to cardiovascular disease. Complex carbohydrates tend to be absorbed more slowly‚ lessening the
Premium Carbohydrate Sugar Glucose
Biomolecules - Organic compounds is first due to the fact that every word on the list is an organic compound‚ as they are essential to life processes. Next‚ carbohydrates‚ lipids‚ proteins‚ and nucleic acids are all macromolecules‚ as they are very large molecules composed of thousands of atoms or more. The map then divides into the four biomolecules. Carbohydrates are composed of monosaccharides‚ disaccharides‚ and polysaccharides. Proteins are made of amino acids‚ which are themselves made of polypeptides
Premium Oxygen Metabolism Carbohydrate