Milk it not only does the body good but increased my knowledge! 1. I ate/drank milk. The macromolecular level of milk is carbohydrate‚ fat‚ and protein. Protein is called a casein which is di –is the lactose‚ Carbohydrate is Mono- is the glucose (simple sugar)‚ Fat is a straight chain fatty acids that are saturated and is poly – I think. 2. The monomer for the protein is amino acid – milk has all 9-essential amino acids. The monomer for the carbohydrate is monosaccharide‚ which is a simple sugar
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rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6)‚ Fructose (C6H12O6)‚ Lactose (C12H22O11)‚ Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces
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double-strength and 10 single-strength lactose broths with our group information‚ section number and which sample we were testing. We labeled five of the single-strength tubes 1.0ml and the other five 0.1ml. We then shook up the water sample vigorously and then transferred 10ml of the water to each of the five double-strength lactose broths‚ 1.0ml of the water to the single-strength lactose labeled 1.0ml‚ and 0.1ml of the water to the single-strength lactose labeled 0.1ml. After transferring the
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Optional unit 2: Care for the physical and nutritional needs of babies and young children. Student Workbook To complete the knowledge and understanding for the criteria of the unit complete the following work book. 1a) culturally and ethically explain appropriate procedures for the following practice when caring for babies or young children. Skin Care Use gentle fragrance free cleansers and soap with very young babies cool boiled water alone. To prevent dry skin apply fair amounts of moisturiser
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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
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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
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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
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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
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Nutritional Evaluation Nancy Lapointe NS 325 March 31‚ 2013 Nutrition has always been a big part of my life even prior to becoming a nurse. On a daily basis I am using nutrition in some way or another to teach my patients or learn something about myself. I usually follow the latest nutritional news because and I am a firm believer that diet is key in health and healing.NS325 has been a very useful and knowledgeable course because I can personally relate to it and can apply much of the
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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
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