Essays on Galactose

In most cases, hypolactasia (lactase deficiency) appears during the early childhood stage, and gradually increases in intensity as age increases. Note that the lactase enzyme (lactase-phlorhizin hydrolase) is an enzyme enabling the digestion and absorption of lactose, a carbohydrate found in dairy products and other food sources, which include milk and cheese. As effect, individuals with lactase deficiency experience lactose maldigestion (or malabsorption) when eating food rich in lactose. This symptom is most commonly referred to as lactose intolerance. A common characteristic of hypolactasia is that the condition first manifests as early as childhood. The condition can be diagnosed ...

Diabetes is a burning issue all over the world. World health organization has shown concerns on the prevalence and incidents of diabetes. In USA, 29.1 million people or 9.3% of the population; diagnosed or undiagnosed have diabetes. (CDC, 2012). As per National Diabetes Fact Sheet, 2011 215, 000 people in USA have type-I or type-II diabetes. Thus, diabetes is a disease penetrating all age groups. Treatment of diabetes has a few advancement in the recent past. Apart from general oral hypoglycemic agents and injectable insulin there are islet transplantation surgeries also available for diabetes. There is a wide scope of treatment of diabetes ...

Abstract

Three distinct variables were theorized and examined in the parameters on the outcome of the productivity of the lactase enzyme. The assessment of the temperature, substrate composition and the pH were reviewed in this experiment. The pH values were recorded over time. The effect of the pH on the lactase production in addition to the qualities of the substrate identity and the temperature were documented. In consideration of the findings of the experiment, it was discovered that a pH between 5 - 7 is the most suitable pH for the production of lactase. In this lab report, the works of ...

Introduction

During manufacture of food products, manufacturers must put different factors into consideration. The health of consumers becomes a paramount factor of consideration during food manufacturing processes .Consumers present a very sensitive and complex group. People have different medical conditions and as such, manufacturers have to put this into consideration. One common health condition that has been on the rise among consumers is diabetes .Diabetes is caused by foods with high glucose levels. Therefore, this is an aspect that food manufacturers have devised techniques to deal with during food preparation, storage and packaging. Foods with high glucose levels pose a health challenge to ...

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Introduction

A balanced diet refers to the food intake, which incorporates all the dietary needs of an organism in the right proportions. This is unlike the adequate diet, which includes the energy that is sufficient energy for the need of an individual. A balanced diet, therefore, includes both sufficient energy as well as all the dietary requirements that are needed by an individual at the right proportion. The main components that make up a balanced diet include carbohydrate, proteins, vitamins, fats, dietary fiber, water and minerals. Carbohydrates as a source of nutrients in the body are usually broken down through ...

Saccharomyces cerevisiae, the budding or baker’s yeast, is a single-cellular eukaryotic microorganism. It requires various physical and nutritional conditions to grow and thrive in various environments. With proper physical conditions and nutrients, yeast cells can double every 100 minutes (“Saccharomyces cerevisiae,” n.d.). Its average replicative lifespan is around 36 cell divisions (“Saccharomyces cerevisiae,” n.d.).

Two critical physical requirements are:

- Saccharomyces cerevisiae requires acidic pH to grow. The optimum pH for S. cerevisiae is 4−6 (Olivero, 1982, p. 2726). Its growth rate drops dramatically when pH is increased above 6.5 (Olivero, 1982, p. 2726). This requirement allows the budding yeast to thrive in ...

Industrial microbiology has helped greatly in the discovery and development of substances that we use in our day to day life. It applies scientific and bioengineering techniques to processes and materials. Microorganisms produce valuable products of industrial microbiology.(Law 15) They include; Antibiotics, fermentation beverages, enzymes for amino acids synthesis, dairy products, and recovery of minerals from low grade ores, waste and waste water management, Biodegradation of xenobiotics, synthesis of chemotherapy drugs, just to name but a few. It’s a field that requires people to research on existing problems find or discover new products, get ways of producing and commercializing ...

1. What happens to glucose or galactose when the Cu2 in Benedict’s is reduced? The glucose and galactose both monosaccharaides are oxidized. The cyclic structures of both sugars are opened resorting to an aldehyde group at the end of the aliphatic compound. The aldehyde group is the one that reduces benedict’s solution and oxidizes the sugars. 2. Would you expect fructose or glucose to form a red color rapidly with Seliwanoff’s reagent? Fructose is a ketose therefore, a deep red color will form quickly with Seliwanoff reagent, while glucose an aldose with form a light pink color ...