old who is lactose intolerant Breakfast * Lactose free milk with Weetabix Snack * Banana * Orange or Blackcurrant Diluted Drink Lunch * Tomato and Chicken Pasta – Chicken cut into small pieces‚ Tomato cut into small pieces * Jelly and Fruit (Grapes‚ Apples‚ Pears) * Water Snack * Carrot or cucumber or sweet pepper slices * Lactose free milk Dinner * Beef and mash‚ with steamed veg * Water * Vanilla Cake with custard (made with lactose free milk)
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Read all background information and instructions in the “Question” column. 7. Answer questions 1-9 on the Enzyme Controlled Reactions Worksheet. 8. Follow the instructions in the “Question” column to complete the virtual lab. You must test each lactose sample at all pH levels: 3‚5‚7‚9‚ and 11. Record your data in Table 1 on the Lab Worksheet. 9. Answer the question in the Lab Worksheet. Virtual Lab: Enzyme Controlled Reactions Worksheet 1. Which of the following does NOT apply to an enzyme:
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the Homo sapien would begin to slow down the production of lactase in its body. Lactase is the enzyme that allows mammals to digest the lactose in milk. Any other milk drinking after the production of lactase slowed down resulted in things such as stomach cramps or diarrhea that was life threatening. Without the enzyme‚ lactase‚ the body is unable to digest lactose and it simply goes bad in the guts. However‚ thousands of years later‚ a genetic mutation occurred in a homo sapien that permanently jammed
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Selective Hemolytic Ingredient added that inhibits growth f many unwanted organisms Antibiotic-containing medium Selective and differential MacConkey agar – gram neg that ferment lactose Bile salts + dye Inhibits all but GNR that typically reside in the intestine Lactose + pH indicator Lactose fermenters are reddish Halotolerant- salt tolerant Staphylococcus aureus is haloterant. Based on this info which should be incorporated into a medium designed to isolate the bacterium
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Application of lactic acid bacteria There are four major categories for the current uses and applications of LAB: food‚ cosmetic‚ pharmaceutical‚ and chemical applications. In food industry Recent years the interest increased in using LAB by using bacteriocin-like inhibitory substances (BLIS) because of their potential use as a natural antimicrobial agent to enhance the food safety of food products and increase the nutritional values of the food. Foods that fermented by LAB such as cheese
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result of two separate variables A and B. The null hypothesis states in regards to the enzyme experiment that lactase will not bind preferentially‚ or more specifically‚ to maltose or lactose. Before a null hypothesis can be rejected we must notice a large difference between glucose produced from maltose versus lactose. Alternate Hypothesis states the opposite of null in that there will be differences between the results of A and B. Probability is an indication of likelihood very similar to a percent
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Electrochemical Detection in High Performance Liquid Chromatography.‚ John Wiley & Sons‚ New York‚ 1ed‚1997. Adontiol Sorbitol Mannitol Galactosamine Fucose Glucosamine Arabinose Galactose Glucose Mannose Xylose Sorbose Fructose Sucrose Melibiose Ribose Lactose Raffinose Stachinose Rhamnose Cellobiose Maltose PART NUMBERS AND CONFIGURATIONS 180.0054A 250.1080 250.1082 ALEXYS Carbohydrates Analyzer ALC-525 column‚ 250x4.6mm‚ 7um ALC guard column starter kit Maltotriose Antec Leyden B.V. - Industrieweg 12
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active site changes shape so that the enzyme moulds itself around the substrate. A simple example of the importance of enzymes in digestion is lactose- intolerance. Lactose is a sugar found in milk‚ and is digested by an enzyme found in the intestines called lactase. A lack of this enzyme can result in lactose- intolerance‚ whereby the undigested lactose is fermented by bacteria causing a host of intestinal complications. However‚ milk can be artificially treated with purified lactase. Even if a
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carbohydrate with the highest rate of cellular respiration was glucose followed by fructose‚ honey‚ sucrose. Lactose‚ galactose‚ and water all had the same final rate of cellular respiration. Figure 1. The rate of cellular respiration over time in the carbohydrate compounds glucose‚ fructose‚ lactose‚ galactose‚ sucrose‚ honey‚ and water. The final absorbance rates for glucose was 1.8‚ fructose 1.7‚ lactose 0.6‚ galactose 0.6‚ sucrose 1.5‚ honey 1.6‚ and water 0.6. In the second experiment we measured
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7. Cinnamic Acid 8. Hydroxycinnamic Acids C . Other Non-Flavonoid Polyphenolics 1. Curcumin 2. Resveratrol 3. Lignans IV. Glucosinolates A . Isothiocyanates 1. Phenethyl Isothiocyanate 2. Benzyl Isothiocyanate 3. Sulforaphane B . Indoles 1. Indole-3-Carbinol (I3C) http://www.benbest.com/nutrceut/phytochemicals.html Page 1 of 16 PHYTOCHEMICALS AS NUTRACEUTICALS 08/08/2006 12:22 AM V . Thiosulfonates VI. Phytosterols A . Beta-Sitosterol VII . Anthraquinones A . Senna
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