Digestion a. The mouth: salivary alpha enzyme chew food‚ perceive taste‚ moisten food with saliva‚ lubricate food with mucus‚ release starch –digesting (amylase) enzymes‚ initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food‚ permitting swallowing 2. Holds taste producing substances in solution and bring them in
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It is also reported to synthesize comparatively in large quantities (O’Brien et al.‚ 1992). Active Shiga toxin (holotoxin) is a bipartite molecule composed of five B subunits of 7 kDa each‚ and one A subunit of 32 kDa. The B subunit binds to the disaccharide Galα1-4Galβ‚ found in glycolipids such as globotriaosylceramide (Gb3). The A subunit is a toxic component of Shiga toxin‚ which becomes enzymatically active upon proteolytic cleavage. After cleavage‚ two fragments are produced; the large amino-terminal
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THE CHEMISTRY OF LIFE (Review 1-7) I. Basic Chemistry A. Elements 1. Definition- an element is a substance composed of a single type of atom 2. Major elements of the human body 3. Trace elements of the body B. Atoms 1. Definition- the atom is the smallest part of an element which cannot be broken down further by ordinary chemical means. Atoms are composed of protons‚ neutrons and electrons. 2. Particles that make up atoms
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on microorganisms. The temperature of the rumen is approx. 39 degrees‚ the pH is approx. 6.5 and is anaerobic conditions. The food is present in the rumen for 9 to 12 hours and during this period bacteria and protozoa hydrolyze cellulose to the disaccharide cellobiose and free glucose molecules. Glucose is fermented by bacteria to volatile fatty acids (acetate‚ butyric acid) is taken up by the bloodstream of the animal and this is the main energy source‚ and also provides carbon dioxide and methane
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Organic Chemistry/Biochemistry 1: Compounds Important to Life • Biologists classify compounds into organic compounds and inorganic compounds. Organic Compound: a compound that is derived from living things and contains carbon Inorganic Compound: a compound generally derived nonliving things • Water Water is an inorganic molecule with unique properties that make it one of the most important compounds for living things. In the water molecule (H2O)‚ the hydrogen and oxygen atoms bond
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Organisms that aren’t food producers must be food consumers. This method of nutrition is described as heterotrophic (eating others). Consumers include: predators‚ parasites‚ scavengers‚ decomposers and some green plants (e.g. sundews‚ Venus flytrap‚ pitcher plants). The food sources may be all or any of: plants‚ animals‚ fungi or bacteria; either living or dead. The advantages of the heterotrophic method of nutrition are: the food usually contains all the appropriate chemicals needed by
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Title : FOOD TESTS Aim : To determine whether given unknown solutions A‚B‚C‚D‚E‚F and G contain Reducing/NonReducing Sugars‚ Lipids‚ Proteins or Starch. Apparatus/Materials: - Bunsen burner - Solutions A‚ B‚ C‚ D‚ E‚ F and G (unknown) - Measuring Syringes - Stirring Rod - Beakers - Test tubes (7)plus holder and tray - Copper sulphate solution (CuSO4) - White dropping ray - tripod stand and mesh -stopwatch - Biuret͛s solution - Sodium Hydroxide solution (NaOH) (or Potassium Hydroxide
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Akash G 12M 1.0 - Disease 1.1 Pathogens: Pathogens are disease causing microorganisms Disease is the symptoms displayed on a person following an infection‚ a malfunction of the body or mind Infectious Disease: Caused by bacterium‚ virus‚ fungum transferred from one person to another Non Infectious Disease: A disease that is not caused by a transmitted pathogen (e.g. Stroke‚ arthritis‚ obesity) Interface: A surface or boundary between two systems For a microorganism to be a pathogen‚ it
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The Effects of Substrate Concentration‚ Reaction Time and Enzyme Concentration on Enzyme Reactions Corey von Ellm-St. Croix Rachael Kwan ID#: 20427841 Matthew Hrycyshyn & Saeideh Mayanloo Biol 130L‚ Section 017 Wednesday‚ 9:30am-12:20pm‚ 151 November 09‚ 2011 A living system controls its activity through enzymes. Enzymes are made from hundreds or even thousands of amino acids connected in a very unique and specific order. Almost all enzymes are proteins‚ except for ribozymes. The chain
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BIOLOGY 114 MOLECULAR AND CELL BIOLOGY PRACTICAL MANUAL DEPARTMENT OF MICROBIAL‚ BIOCHEMICAL AND FOOD BIOTECHNOLOGY FACULTY OF NATURAL AND AGRICULTURAL SCIENCES UNIVERSITY OF THE FREE STATE 2012 Lecturers Prof. E. van Heerden Room 8 Department of Microbial‚ Biochemical and Food Biotechnology Prof. J. Albertyn Room 51 Department of Microbial‚ Biochemical and Food Biotechnology Practical time table Week Week begin Tutorial Tutoriaal Prac. and lecturer Prak
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