of blended or engineered powders. This paper presents the results of an investigation into the effect of the breadth of the particle size distribution on the flow function‚ bulk density and internal friction of four food grade fillers namely; lactose‚ dextrose‚ maltodextrin and sodium chloride. Physical property measurements‚ including particle size and particle shape‚ are presented along with bulk flow properties which were measured using the Brookfield Powder Flow Tester (PFT). The flow properties
Premium Particle size distribution Force Density
All cells carry out the process of cell respiration in order to meet their energy needs. It is advantageous for cells to have the ability to metabolize different substrates. In this experiment‚ we investigated each sugar’s (glucose‚ lactose‚ sucrose‚ fructose‚ and lactose/lactaid) cell respiration rate. When referring to my group’s graph and data‚ glucose ended up with the highest respiration rate (1‚177.2 ppm/min)‚ but sucrose did reach the highest ppm at 300 seconds with 6‚870 ppm. This outcome
Premium Glucose Sugar Carbon dioxide
Yeast and Sugar - The Chemistry must be right Jansen‚ C. Gymnasium Felisenum‚ The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically‚ however‚ CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars
Premium Glucose Disaccharide Sugar
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 proteins are metabolized instead‚ the solution will become alkaline and turn blue in color. If casein is digested
Premium Acid PH indicator Milk
diarrhea‚ pediatric diarrhea‚ inflammatory bowel disease and irritable bowel syndrome.[16] Testing of a probiotic usually applies to a specific strain under study Lactose intolerance As lactic acid bacteria actively convert lactose into lactic acid‚ ingestion of certain active strains may help lactose intolerant individuals tolerate more lactose than they would otherwise have
Premium Bacteria
Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
Premium Enzyme Milk Bacteria
Microbiology Study Guide Chapters 1-6 Chapter 1 Main Themes of Microbiology Microorganisms Most are not Pathogens Prokaryotic-no nucleus or organelles Very simplistic—like bacteria Eukaryotic-has nucleus and organelles like mitochondria Includes fungus‚ and animals Acellular-not even a complete cell Includes viruses and prions like those that cause Mad Cow disease Six main types of microorganisms Bacterium (prokaryotic) Fungus (eukaryotic) Algae (eukaryotic) Virus (acellular)
Free Bacteria Cell wall
3.6.2. Hygroscopicity assessment of free films Free films were evaluated for hygroscopicity behavior to understand the contribution of lactose and sodium chloride on hygroscopicity‚ if any. It was found that HPMC SD and HPMC-LAC CP films were ‘moderately hygroscopic’ whereas HPMC-NaCl CP films were ‘very hygroscopic’. The percentage moisture content and classification of each sample as per Callahan et al. (Callahan et al.‚ 1982; Murikipudi et al.‚ 2013) has been listed in Table 5. 4. Discussion In
Premium Sodium chloride Water Sodium hydroxide
Beta-galactosidase is an enzyme that initiates the breakdown of the substrate lactose. Lactose is a disaccharide sugar found in milk. It is composed of two rings. The rings contain 5 carbon atoms and an oxygen atom. Attached to the carbon atoms are a hydrogen atom and an OH group or another carbon. The rings are bound together by an oxygen bridge. This bridge can be broken when the enzyme Beta-galactosidase binds to lactose and a water molecule reacts with the oxygen atom in the bridge. (www.biology
Premium Enzyme Chemical reaction Catalysis
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 the amount of ONPG cleaved by using spectrometric assay (1). The β-galactosidase
Premium Enzyme Chemical reaction Catalysis