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. Microorganisms also produce vitamins
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between the ages of 4 and 13. (Mayo Clinic‚ 2013) Type 1 Diabetes is a condition where the pancreas no longer produces the insulin that the body needs to survive. Insulin is a chemical made by the pancreas. Insulin helps the glucose from your blood reach your cells. When the glucose can’t reach your cells‚ it stays in your blood‚ which is very dangerous. (Betschart Roemer‚ 2011) Having diabetes means that your body no longer produces insulin. Type 1 Diabetes is extremely rare‚ in fact‚ only 5% of diabetes
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reactions by lowering the activation energy of the reaction without being altered during the process. The enzyme used in this experiment was the β-galactosidase purified from E. coli. This enzyme hydrolyzes lactose and turns it into galactose and glucose. Since it is difficult to assay the activity of β-galactosidase‚ we will be using the artificial substrate‚ o-nitrophenyl-β-galactoside (ONPG) instead of lactose. ONPG is an analog of lactose and an advantage of using ONPG is that it is easy to determine
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Khalaf (2003)‚ a question was raised and discussed for guiding the study. The question was that‚ would the production rate of citric acid (CA) by Aspergillus niger ATCC9642 from whey can be affected by different specific concentration of sucrose‚ glucose‚ fructose‚ galactose riboflavin‚ tricalcium phosphate and methanol in surface culture process? The focus of the investigation was to produce citric acid by
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IODINE TEST FOR STARCH The Iodine test is used to test for the presence of starch. Iodine solution — iodine dissolved in an aqueous solution of potassium iodide — reacts with the starch producing a purple black color. The colour can be detected visually with concentrations of iodine as low as 0.00002M at 20°C. However the intensity of the colour decreases with increasing temperature and with the presence of water-miscible‚ organic solvents such as ethanol. Also the test cannot be done at very low
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ABSTRACT Almost all people today use hair conditioners even i use hair conditioner because my hair is so frizzy. Many commercial hair conditioner today are not so effective so i came up with the idea to make a hair conditioner. I can often see banana and honey at home and some banana are already going to rot and our honey is already going to expire and I’ve heard that some people are putting honey on their hair and some put banana but I haven’t heard of mixing honey and banana together to be a
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molecules are made from smaller basic units. 4. Make a table for the outcomes of these tests Substance | Test | Outcome | Starch | Iodine solution | If starch is present it will go Black/Blue | Sugar | Benedict’s Solution | when added to glucose and heated‚ turns brownish-orange | Protein | Biuret Test | The intensity of the colour is directly proportional to the concentration of a substance in a solution. Therefore if the colour was red there would be more protein. | Fats | Ethanol |
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ketone group and have the ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. All monosaccharides are reducing sugars while only some dissacharides are reducing sugar. Examples of reducing sugar are: Monosaccharides Glucose Fructose Galactose Dissacharides Lactose maltose Non-reducing sugars do not contain have free aldehyde groups and upon testing with Benedict’s solution will not reduce copper(11) ions to copper (1) ions. Non-reducing sugars do not react
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type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose‚ a disaccharide‚ breaks down the large polysaccharide molecules. Maltase‚ also found in the small intestine‚ splits each maltose molecule in to two glucose molecules that can be absorbed into the bloodstream. The experiment will be performed by adding amylase
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Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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