Milk it not only does the body good but increased my knowledge! 1. I ate/drank milk. The macromolecular level of milk is carbohydrate‚ fat‚ and protein. Protein is called a casein which is di –is the lactose‚ Carbohydrate is Mono- is the glucose (simple sugar)‚ Fat is a straight chain fatty acids that are saturated and is poly – I think. 2. The monomer for the protein is amino acid – milk has all 9-essential amino acids. The monomer for the carbohydrate is monosaccharide‚ which is a simple sugar
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Kopacz Mrs. Freeman Chemistry Honors May How does the percentage of fat in pasteurized milk (skim‚ 1%‚ 2%‚ whole) affect the mass of curds formed when vinegar is added? Purpose The purpose of the experiment was to find out if the amount of fat in milk affected the amount of curds formed in the experiment. Hypothesis If the percentage of fat is higher‚ then more curds will be formed. Background Research Milk is made of a mixture of substances‚ casein protein (80%) and whey protein (20%) being
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bottles (to contain milk glue) 1 bowl (for mixing curds with baking soda and water for texture) 2 cups (for measurement of milk) 1 spoon (for mixing purposes) 1 pot (for heat purposes) 4 sheets of filter paper 1 pail 1 20cm x 20cm piece of wood 4 5cm x 5cm piece of wood Powdered milk makes the strongest milk glue because of its high protein content. This is because casein is a protein which is present in milk and gives milk its white colour.
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Disadvantages of milk. The article written in the Sunday Times by Dr. Wolfe Segal‚ Senior lecturer in Biochemistry‚ University of W.A called ’Milk Is Full Of Food Value’‚ discuses the facts about milk. Dr. Wolfe Segal wrote what vitamins and minerals are in milk also how many grams of fat‚ protein‚ and lactose are in milk. Dr. Wolfe Segal also wrote about what milk can do to the human body in good and bad ways. Dr. Wolfe Segal gave good information on the advantages and disadvantages of milk. The advantages
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Term paper On Consumer Behavior Toward [pic] Prepared For Md. Farhan Faruqui Senior Lecturer‚ Department of Business Administration Prepared by |Name |ID | |Mir Saif Newaz |2008-2-10-234 | |Md. Sarwaruzzaman
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Sarah St. Vincent Olivia Almeida December 10‚ 2012 Biomedical LITMUS MILK Litmus milk is a complex medium that can potentially distinguish many species of bacteria. Litmus milk has several components that can be metabolized: lactose (milk sugar); casein (milk protein); and litmus (a pH indicator). If lactose is fermented‚ the solution should turn pink. If gas is produced during fermentation‚ you may be able to see bubbles or cracks in the milky medium. If lactose is not fermented and
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not easy and take time. * But‚ to damage it just take a short period of time. For example doing unethical action in managing business operation. * Many news and rumors spread in media about Baidu.com have received some payment from tainted milk manufacturer for not advertise any news about them. * No concrete evidence about the rumors‚ but could damage their reputation‚ public trust and confidence of their source of information. * The number of viewer or user that use their search
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Constant Acceleration‚ Velocity and Displacement On A Downward Ramp 3/3/2014 Purpose: To determine the velocity and acceleration of an object at different positions going down a ramp at four different angles. Hypothesis: If an object is accelerating at different angles then the larger angles will always have the largest acceleration. Materials: Ramp Miniature car Ticker Machine Masking tape Ticker tape Carbon paper Power supply Ruler Procedure: 1. A ramp
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Dairy Farming Project Report Index (to be elaborated) 1. GENERAL i) Nature and objectives of the proposed scheme ii) Details of proposed investments iii) Specification of the project area iv) Name of the financing bank branch v) Status of beneficiary :( individual/Partnership/Company/Corporation/Co-operative Society / Others) vi) Details of borrowers profile (a) Capability (b) Experience (c) Financial Soundness (d) Technical/Other special Qualifications
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school milk case Table of contents 1. Introduction.............................................................................................. 3 2. Market characterization............................................................................. 4 2.1. Definition of a free competitive market................................................ 4 2.2. Definition of a collusive oligopolistic market....................................... 4 2.3. Description of the Ohio school milk market
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