374 Midterm Summary MILK PRODUCTS What influences the quality of milk? 1. Primary raw material and its components (including microbial contents) 2. Primary treatments (as well as manufacturing processes) used in transformation of milk Criteria that can be used to assess quality of foods including dairy: 1. Sensory: flavor‚ texture‚ appearance 2. Microbiological: raw milk contains microorganisms‚ related to sensory quality and safety) 3. Safety: (shelf life) free of pathogens and
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Chapter 10 Digestion and Nutrition Multiple Choice Questions 1. Plankton is a. Any organic debris in the ocean B. Plant and animal microorganisms drifting in the ocean c. A group of filter-feeding microorganisms d. Oceanic bacteria e. Seaweed 2. Examples of a suspension feeder and a deposit feeder would be‚ respectively‚ a. Clams and fish B. Polychaete annelid and earthworms c. Earthworms and rotifers d. Basking sharks and rotifers e. Earthworms and clams 3. The evolution
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butter and other milk product. Vitamins Organic (contain carbon) Growth Regulate body functions Prevent disease No food has all vitamins Water soluble Fat soluble Sources: Vitamins are organic molecules. They are water and fat soluble and found in vegetables‚ fruits‚ egg‚ milk etc. Minerals Inorganic (no carbon) Control chemical reactions Build cells Conduct nerve impulses Carry oxygen Sources of Minerals Calcium: Best sources of calcium are milk ‚cheese‚ eggs‚ green
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Enzymes | Function | Pepsin | Breaks protein into small peptides | Gastric amylase | Degradation of starch | Gelatinase | Degradation of gelatin and collagen present as proteoglycans in meat | Rennin | Conversion of liquid milk to solid particles | Gastric lipase | Degradation of butter fat | Small Intestine -the final step of digestion is carried out by the small intestine. It contains a group of enzymes that breakdown the products undigested by the pancreas. This takes place just prior
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digestion are: •Amylase: This enzyme helps in breaking down carbohydrates. It is found in saliva‚ pancreas and intestinal juices. •Proteases: It helps in digestion of proteins. It is present in the stomach‚ pancreatic and intestinal juices. •Lipases: Lipases assist in digestion of fats. It is seen in the stomach‚ pancreatic juice and food fats. Amylase I and II are secreted by the salivary glands initially and then by the pancreas. They break the bonds between carbohydrate molecules and produce
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* Potassium chloride administered intravenously must always be diluted in IV fluid and infused via a pump or controller. The usual concentration of IV potassium chloride is 20 to 40 mEq/L. Potassium chloride is never given by bolus (IV push). Giving potassium chloride by IV push can result in cardiac arrest. Dilution in normal saline is recommended‚ but dextrose solution is avoided because this type of solution increases intracellular potassium shifting. The IV bag containing the potassium chloride
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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 person had the best supplemented diet‚ it would be worthless without
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Chapter 5 Nutrition 101 Week 4 Assignment Study questions 1. What features distinguish fatty acids from each other? Fatty acids are distinguished by the length of their carbon chains‚ degree of unsaturation and their location of double bonds. Most are triglycerides with glycerol backbones and three fatty acids attached. 2. What are the differences between saturated‚ unsaturated‚ monounsaturated‚ and
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Clostridium difficile Type of microorganisms - Harmless or even beneficial - under normal circumstances. But when something disturbs the balance of organisms in the intestines‚ the bacteria are harmless can grow out of control and cause infection. Bacteria shooting toxins that attack the lining of the intestines‚ causing a condition called Clostridium difficile colitis. Taxonomy Phylum Firmicutes‚ Class Clostridia‚ Order Clostridiales. Family Clostridiaceae‚ Genus Clostridium. Historical synonym:
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ARTICLE IN PRESS Food Research International xxx (2009) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Review Fungal biotechnology in food and feed processing Shakuntala Ghorai‚ Samudra Prosad Banik‚ Deepak Verma‚ Sudeshna Chowdhury‚ Soumya Mukherjee‚ Suman Khowala * Drug Development and Biotechnology‚ Indian Institute of Chemical Biology (Unit of CSIR‚ Govt. of India)‚ 4‚ Raja S. C. Mullick Road‚ Kolkata
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