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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1. Cells structure and Organisation 1.1 Plant Cells and Animal Cells: Fig.1.0 Basic structures of an animal cell and a plant cell. 1. • • • Cell wall: Porous. Permeable. Non-living structure made of cellulose. 2. Cell membrane/Plasma membrane • Semi-permeable/Partially permeable(Only certain parts can pass through it and some aren’t able). 3. • • • Cytoplasm Contains cell organelles. Food substances. Mostly H2O. 4. Vacuole/Sap vacuole/Large central vacuole • Mostly H2O. 5. Nucleus •
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number of structures (connective tissue‚ blood vessels‚ and nerve fibers) collectively called pulp. Root Canal- Provides a route for blood vessels‚ nerves‚ and other pulp structures to enter the pulp cavity of the tooth. Salivary Glands * Three pairs of salivary glands empty their secretions into the mouth. Parotid glands- lie anterior to the ears. Mumps- a common childhood disease‚ is an inflammation of the parotid glands. * Submandibular glands and Sublingual glands empty their
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Food travels though the digestive tract by muscle contraction called peristalsis. This journey of digestion can take up to twenty four hours. Digestion begins in the mouth where the teeth break food down into smaller particles during mastication. Salivary glands secrete saliva which begins chemical digestion and keeps the food moist. Swallowed food is pushed into the pharynx by the contraction of multiple muscle of the face‚ neck and tongue. The soft palate blocks the upper pharnx to prevent the
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If you chew a piece of bread for long enough‚ the starch it contains is digested to sugar‚ and it begins to taste sweet. Protease enzymes break down proteins into amino acids. Digestion of proteins in the stomach is helped by stomach acid‚ which is strong hydrochloric acid. This also kills harmful micro-organisms
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overview. In Handbook of applied mycology (pp Ende‚ H. V. D.‚ & Stegwee‚ D. (1971). Physiology of sex in Mucorales. The Botanical Review‚ 37‚ 22–36. Ezeogu‚ L. I.‚ Okolo‚ B. N.‚ & Mba‚ C. N. (1995). Production of raw starch digesting amylase by Aspergillus niger grown on native starch sources
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Swallowed food does not enter the airway leading to the lungs because as the food is swallowed‚ a flap of connective tissue closes over the opening of the trachea to prevent food from clogging these airways. 16. During digestion‚ enzymes such as amylase break chemical bonds between the sugar monomers in starches. Digestive enzymes also break down foods and make the nutrients available to the body. 17. Mechanical digestion includes the muscles of the stomach contracting to mix stomach fluids and
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Yeast which is also known as Saccharomyces Cerevisiae is a unicellular eukaryotic Fungi means that is made up of one cell with a nucleus(“What is Yeast”).Yeast is a very practical product that is used in mainy way like when baking Yeast helps raise the dough and also yeast is used in the process of making wine.The Reason why yeast was chosen to was to see how yeast can metabolize different sugars and how much Co2 they release when when metabolizing.To test the yeast at the lab we used 4 different
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Main Divisions of the Digestive System . Digestive Tract (Alimentary Tract) 1. Oral cavity (mouth)5. Small intestine 2. Pharynx6. Large intestine 3. Esophagus7. Rectum 4. Stomach8. Anus (anal canal) . Accessory digestive organs 1. Salivary glands 2. Liver and gall bladder 3. Pancreas Layers or Tunics of the Digestive Tract 1. Mucosa • the innermost tunic consists of mucous epithelium‚ a loose connective tissue called the lamina propria‚ and a thin smooth muscle layer‚
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system breaks down complicated food particles into molecules (Catabolism) like this: Fat breaks down into Fatty acids by using an enzyme called Lipase. Protein breaks down into Amino Acids by an enzyme called protease. Starch breaks down into sugars by using an enzyme called amylase. These enzymes are produced by hormones. The hormones are activated when you eat. Once we have broken these down‚ we can then build them back up again into a collection of molecules (Anabolism) so we can digestive them
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