ORGANIC CHEMISTRY IN FERMENTED FOOD: KIMCHI TASK : INDIVIDUAL ASSIGNMENT NAME : ASRIE REZDHUAN PAUZI STUDENT ID : 1000216 COURSE CODE : FEG 2113 PROGRAMME : FOUNDATION IN ENGINEERING LECTURER : MS ANIS SURIANI IBRAHIM TABLE OF CONTENTS 1.0 Executive Summary 2.0 Objectives and Problem Identification 2.1 Kimchi fermentation 2.2 Changes during kimchi fermentation 2.3 Does the Lactic Acid Bacteria (LAB) is good? 2.4 Effects of kimchi on healthy 3.0 Statement
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Day 1: Biology of Animals Deuterostomes develop anus from blastopore Protostomes develop mouth from blastopore. Presentation: Overview of Prokaryotes‚ Protists‚ and Fungi I. Prokaryotes (ex. Bacteria) Characteristics -Unicellular -Small (0.5-5um) -Know shapes (ex. Spherical rod shaped and spiral) cocci‚ spirilla‚ bacilli -Cell wall‚ salt‚ peptidoglycan‚ Gram stain‚ virulence. Gram positive bacteria take up the Gram stain and turn purple‚ peptidoglycan traps crystal violet‚ very
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Syllabus for written Recruitment Examination for the post of Post Graduate Assistant in Tamil Nadu Higher Secondary Educational Service. ghl¤Â£l« : jäœ - (Subject Code P01) ÃçÎ 1 - bkhê MuhŒ¢Áæ‹ njh‰w« - bkhê Ïd§fŸ - Âuhél bkhêfŸ - tlbkhê Âuhél bkhêfS¡»ilna cŸs ntWghLfŸ. jäê‹bjh‹ik - ca® jå¢ br«bkhê - fhyªnjhW« jäœ - bjhšfh¥Ãa® fhy¤ jäœ gšyt®‚ gh©oa®‚ nrhH® fhy¤ jäœ. ÃçÎÃçÎ-2 brh‰bwhl® mik¥ò - brh‰bghUŸ kh‰w« - ng¢R¤ jäG«‚ vG¤J¤ jäG« - fl‹ th§fš fiy¢ brhšyh¡f«.. ÃçÎ 3 - vG¤J - brhš Ïy¡fz« - ah¥ò
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NUR 300 Exam #1 1. Which of the following clients is at a high risk for developing dilated cardiomyopathy? a. A 4-year-old child born with cerebral palsy and confined to a wheelchair b. A 44-year-old noncompliant female who forgets to take her hypertensive medications c. A 17-year-old with a diving injury resulting in paraplegia d. A 78-year-old patient with Alzheimer disease who received a third-degree burn following an oven fire 2. A client is experiencing muscle atrophy following 2 weeks
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Utilization of Seaweeds and Honey as an Alternative Facial Soap A Research Paper Presented to: Mrs. Lorna Ebora University of Batangas High School Department In Partial Fulfillment of the Requirements in Research I Presented by: Bagsit‚ Ivan Junel Santos‚ John Demit Alday‚ Philline Isabelle Alialy‚ Zschurtzlemmlyn Buguina‚ Jessalyne Caguimbal‚ Royce Loren Chavez‚ Noreen Angela De Castro‚ Alexandra Nicole Villafranca‚ Daril Lyn III-3SHS CHAPTER I THE PROBLEM Introduction Man needs soaps
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.6 Fruit sugar preserves technology; jams‚ jellies‚ marmalade‚ fruit paste Contents - [pic]Previous - Next[pic] As a overall rule of thumb‚ a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase‚ which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect
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The Path Forward for Biofuels and Biomaterials 1. Arthur J. Ragauskas1‚*‚ 2. Charlotte K. Williams4‚ 3. Brian H. Davison6‚ 4. George Britovsek4‚ 5. John Cairney2‚ 6. Charles A. Eckert3‚ 7. William J. Frederick Jr.3‚ 8. Jason P. Hallett3‚ 9. David J. Leak5‚ 10. Charles L. Liotta1‚ 11. Jonathan R. Mielenz6‚ 12. Richard Murphy5‚ 13. Richard Templer4‚ 14. Timothy Tschaplinski7 +Author Affiliations 1. 1 School of Chemistry and Biochemistry‚ Georgia Institute of Technology‚ Atlanta
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THE IMPACT OF EXCRETA DISPOSAL INTO LAGOS LAGOON ON THE LAGOON ECOSYSTEM AT IDDO DISCHARGE POINT IN APAPA LOCAL GOVERNMENT AREA OF LAGOS STATE NIGERIA By Dr. Bolanle Wahab Mr. Ojolowo Saeed Kamaldeen 08079917354 and 08077470306 bolanle_wahab@yahoo.com ojolowosaeed@yahoo.com University of Ibadan
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Spice Qualities and Specifications I. SPICE SPECIFICATIONS A. Introduction A spice can be defined as the dried aromatic parts of natural plants‚ whose characteristics such as color and constitution may vary depending on year of harvest and place of harvest‚ among other factors. The quality of processed spices can also vary due to differences in separation and milling processes used. For these reasons it has been deemed necessary to establish quality standards or specifications for
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Antimicrobials Anti-bacterials * Need a drug selectively toxic to bacterial cells but won’t harm human cells * Many drugs that achieve this still have side effects as every drug is a poison Bacterial Infections * Immunocompromised especially vulnerable * Opportunistic infection – Infection caused by pathogens that usually do not cause disease in a healthy immune system. A compromised immune system however presents ‘opportunity’ for pathogen to infect * Prophylaxis
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