structure‚ and protein function. • Monosaccharides are the basic molecular units (monomers) of which carbohydrates are composed. The structure of α-glucose and the linking of αglucose by glycosidic bonds formed by condensation to form maltose and starch. Sucrose is a disaccharide formed by condensation of glucose and fructose. Lactose is a disaccharide
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solubility in water (crystallization in highly concentrated dairy foods: ice cream!‚ whey cheese‚ sweetened condensed milk) o bacteria utilize lactose in fermentations (LAB) o Lactose intolerance: do not secrete enough lactase‚ lactose escapes digestion‚ builds up in colon and gets fermented; natural occurrence in all mammals. Industry responds: • Lactose hydrolyzed milk
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grain in the diet (that are high) will lactic acid bacteria produce large amounts of lactic acid (lactate) that acidify the rumen and kill the normal bacteria‚ a condition called acidosis. By examination the rumen content‚ we can get an accurate digestion in the rumen‚ and the samples of the rumen content must be evaluated within 1-2 hours after collection. Materials and methods In this lab we are going to do following work. First a sensory examination where we examine the color‚ consistency
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BCMB 230 Final exam Fall 2011 1. Nephrons that control plasma volume are: a. cortical b. juxtamedullary c. juxtaglomerular d. both a and c 1. Hemoglobin that has carbon dioxide bound to it is called: a. Oxyhemoglobin b. deoxyhemoglobin c. carbaminohemoglobin d. hematopoietic 1. Urine moves from the kidney to the bladder by: a. collecting duct b. distal convoluted tubule c. descending loop of Henle d. capsular space 1. Nephrons with a short loop
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http://www.unaab.edu.ng COURSE CODE: ANN 502 COURSE TITLE: Nigerian Feeds and Feedstuffs NUMBER OF UNITS: 2 Units COURSE DURATION: 2 Hours COURSE DETAILS: COURSE DETAILS: Course Coordinator: Email: Office Location: Other Lecturers: Dr. Richard Abayomi Sobayo rasobayo@yahoo.com Department of Animal Nutrition Prof. Daisy Eruvbetine‚ Dr. Abimbola Oladele Oso Dr. Adebayo Olusoji Oni COURSE CONTENT: Survey of Nigerian feeds and feedstuffs. Classification of feeds
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If I told you that you were‚ on a daily basis‚ consuming food that could potentially give you serious health issues‚ would you still eat it? The human body is in fact‚ designed to sustain a vegetarian diet. Most of you are‚ on a daily basis eating meat‚ poultry or fish – which have also been linked to a large number of chronic diseases and cancers. Alongside this‚ animals are treated extraordinarily cruelly and inhumanely when it comes to satisfying us humans. This is wrong and needs to be fixed
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The Digestive System Why is it that 1 in 3 people perhaps even more regularly battles some kind of digestion problems? Understanding how the digestive system works will help to understand why digestive problems are so common. The digestive system is more than stomach and intestines. It is a system of organs that turns food into energy and is one of the most important functions the body performs. There are many reasons that cause so many people to suffer with digestive problems. Three of
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functional units called organs. 14. Epithelial tissue holds body structures together‚ providing protection and support. 15. The stomach‚ small intestines‚ liver and pancreas work together to form the digestive system which is required for the intake‚ digestion and absorption of food. 16. All the various organ systems coordinate their activities together to form a unicellular organism. 17. Multicellular organisms regulate their internal environment so that the cells will always experience conditions which
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The Uses of water in Living Things Topics I have chosen to cover: - Osmosis & Water potential - Condensation & Hydrolysis Reactions - Digestion – the importance of water - Blood and tissue fluid To emphasise the sheer importance of water in living things and to put the content of this essay in to perspective‚ I am firstly going to inform you that the human body is approximately 50-75% water. Without water our body would be unable to successfully perform the numerous complex reactions and
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enzyme amylase. The amylase is used to break down the polysaccharide starch. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva‚ needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is also synthesized in the fruit of many plants during ripening‚ causing them to become sweeter‚ and also during the germination of cereal grains. Grain amylase is key
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