producing lactase (the enzyme to break down lactose) as we grow into adults. BUT the Masai and Loetschental Swiss civilizations‚ who are free of modern‚ degenerative diseases‚ receive a large percentage of calories from dairy products. (Chris Kresser) In areas of the world where dairy has been consumed for thousands of years‚ it seems that people’s genes have been mutated or developed in order to digest lactose better. (1) Your ability to digest lactose could very well depend on your ancestors. The
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FOOD AND INDUSTRIAL MICROBIOLOGY Food spoilage‚ food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi Reader‚ Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and Dr (Mrs.) S. Sharma Professor‚ Department of Microbiology‚ CCS Haryana Agricultural University‚ Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic
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adheres to beta-lactoglobulin o Lactose (4.8% w/v): disaccharide (glucose + galactose) o limited sweetness (unsuitable as a sweetening agent‚can be improved by hydrolysis) o reducing sugar (Maillard rxn upon heating) o limited 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
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identification tables and dichotomous keys that were given in the lab manual. Since unknown A was determined to be a Gram positive rod and an endospore producer‚ the genus Bacillus was then concluded. Unknown A bacteria was then inoculated into a lactose fermentation broth tube and a mannitol fermentation broth tube for further testing of the species. Note‚ all of these tests were performed by the methods listed in the lab manual (171-173). All of the following biochemical tests were perform on
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be examined‚ by measuring the pH of reaction‚ lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose‚ sucrose‚ and lactose. Glucose is a monosaccharide and is used in the first step of glycolysis in order to help create pyruvates‚ which are then used to create ethanol as long as there is no mitochondria or oxygen present. Sucrose is a disaccharide‚ commonly referred to
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started the protocol for the lactose test2 which would help me determine which test to conduct next to narrow down list of possible bacteria. I conducted the protocol for MR test3 and citrate test4 the same day as the lactose test to speed up the process of elimination. With conducting the MR. Citrate and Lactose test all in the same day‚ I learned that time management was a big deal and I learned quick and caught up with the class. The next class I observed my lactose tube and my results were AG
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method. The experiment used six smith fermentation tubes‚ distilled water and sugar substrates. It composed of six set-ups which used 15ml of 10% yeast suspension‚ 15 ml distilled water and 15 ml of their assigned sugar substrate namely: starch‚ lactose‚ sucrose glucose and fructose respectively. Set-up six was the controlled set-up and did not contain any sugar substrate. The opening of the tube was covered with a cotton ball to prevent oxygen from entering. The set-ups were then observed every
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and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential health effects of excess sugar consumption and lactose maldigestion are illustrated along with information on Glycemic Index and Glycemic Load. The Nutrition and Your Health section focuses on diseases that affect blood glucose regulation. KEY TERMS Acceptable Daily Intake (ADI) Acesulfame-K
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Bacterial Genetics Worksheet 1. Fill in: Transformation Transduction Conjugation a. Transformation _ naked DNA is involved b. Transduction ____faulty head stuffing may occur c. Conjugation_____ involves exconjugants d. Transduction____ adsorption and injection of genetic material e. Transformation__ competent cells required f. Conjugation ____ an F plasmid encodes attachment proteins g. Conjugation _____used to construct the E. coli minute map h. Conjugation_____
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maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are formed from the condensation reaction between two monosaccharaides and are linked by glycoside bond. All monosaccharaides and some disaccharides such as maltose and lactose are
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