Marshall Introduction A series of biochemical tests was carried out to identify unknown carbohydrates. There were six carbohydrates that needed to be identified; they have been randomly labelled A-F. The carbohydrates are glucose‚ fructose‚ maltose‚ lactose‚ sucrose and starch. There was six tests that were carried out to help identify them‚ these were: Iodine Test‚ Solubility in Water‚ Benedict’s test‚ Acid Hydrolysis‚ Barfoed test and Diastix test. Aim The aim of the experiment which was carried
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. Health Composite Winston Salem State University Abstract The author of this paper has performed a health assessment on an adult patient and will discuss the findings in this paper. The author will introduce the client‚ complete the health history‚ and physical exam. While summarizing the findings‚ the nursing diagnosis and the plan of care‚ will be discussed in order to help the patient achieve health goals. Keywords: health history‚ nursing diagnosis‚ health assessment
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Virtual Lab: Enzyme Controlled Reactions Worksheet 1. Which of the following does NOT apply to an enzyme: b. Inorganic 2. When an enzyme catalyzes a reaction: a. Substrate(s) bind in the active site 3. Which of the following would interfere most with the ability of an enzyme to catalyze a reaction? a. Reduced concentration of substrate available 4. Feedback mechanisms regulate the rate of enzyme activity‚ effectively “turning off” an enzyme in a reversible way until more product is needed
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available source of energy. Fructose * Is chemically similar to glucose but it is found only in fruits & honey. GA lactose * Does not occur naturally in foods‚ but it forms as a result of the digestion of the disaccharide. Disaccharides Are formed through the combination of any 2 monosaccharides. * Glucose +fructosesucrose * Glucose+ GA lactose lactose * Glucose +Glucosemaltose Starch * It acts as a store of energy which can be converted back into glucose when
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Greek yogurt is made from a centuries-old technique by combining milk and live cultures (bacteria)‚ then straining out liquid whey‚ creating a thick‚ creamy yogurt without the addition of milk fat or thickeners. Straining also removes some of the lactose sugars‚ water and salt‚ which is why Greek yogurt nutrition is higher in protein and thicker than standard yogurts‚ but also lower in carbohydrates and sugar.Greek Yogurt Nutrition • Protein: Greek yogurt provides a good source of dietary protein
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While P. vulgaris form raised elevation and smooth texture. Klebsiella so form raised elevation and dry texture. For triple sugar ion is used to differentiate enterics based on the ability to reduce sulfur and ferment carbohydrates. It contains lactose‚ sucrose‚ a small amount of glucose (dextrose)‚ ferrorus sulfate and the pH indicator phenol red. As with the phenol red fermentation broths‚ if an organism can ferment any of the three sugars present in the medium‚ the medium will turn yellow. If
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commercialized yet in Indonesia. Imported rennet then drives the Parmesan cheesemaking manufacturing cost further up‚ driving potential investors away. Four major constituents in milk that play significant role in cheesemaking are casein‚ whey‚ lactose‚ and fat. Casein‚ accounting for 75-80% of total protein in milk‚ is present in form of micelles constituted of α-‚ β-‚ and κ-casein (Trejo‚ 2012). The presence of κ-casein stabilizes both α- and β-casein and prevents coagulation. However‚ κ-casein
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and results of the various tests performed. Each test was performed according to the index of the Virtual Unknown software and the following tests were performed: 1) Adonitol Fermentation 2) Cellobiose Fermentation 3) Maltose Fermentation 4) Lactose Fermentation 5) Raffinose Fermentation 6) Sorbitol Fermentation 7) Sucrose Fermentation 8) Melibiose Fermentation 9) Indole Production Results Table 1: Biochemical Tests Results Test | Purpose | Reagents | Observations | Results
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unknown and E. aerogenes were positive for this test while P. aeruginosa was negative. Results for P. vulgaris were negative for this test‚ but this bacteria can show positive or negative for the Ornithine‚ The lactose fermentation test (MAC) showed that the unknown was positive for lactose fermentation. Expected results showed that all bacteria should have been positive for this test. However‚ the test on P. vulgaris during the experiment was negative‚ defying expected results. The oxidase test
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Galactosemia: A Rare Milk Sugar Disorder Galactosemia is a rare congenital disorder which affects the body’s inability to convert galactose into glucose. Galactose is a type of sugar‚ which is a breakdown product of lactose. Lactose is found in milk and milk products‚ including breast milk. Given that the galactose can not be broken down‚ it builds up in the body and acts as a poison that can cause serious damage to its carrier("galactosemia"). "As milk is important to a baby’s diet‚ early
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