Essays on Lactose Intolerance

Abstract

Food safety remains a serious issue in public health. Foodborne disease is the main threat to public health. It occurs when food gets contaminated with pathogens and is then ingested into the body. Food contamination occurs when there is a flaw in the food handling process that allows food to get into contact with the pathogens. Many efforts have been made to deal with food contamination. However, the food industry still faces many challenges some of which are emerging challenges. The dairy sectors are one of the sectors in the food industries facing numerous challenges. Nevertheless, it is one ...

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 ...

Lactose intolerance is an inability to digest milk sugar (lactose). After eating or drinking milk or dairy products people with this disorder may get uncomfortable side effects - such as diarrhea, stomach pains, bloating, nausea, and gas. The symptoms usually occur about 30 minutes to two hours after ingesting dairy products. Digestive problems appear because some people do not have enough the enzyme lactase. The lactose intolerance is more common among people of Asian, African, and South American descent than in Caucasians. Lactose intolerance is largely inherited due to genetic factors. The other causes of this condition include gastroenteritis, ...

The purpose of nutrition labelling regulations is to inform the consumer of the nutritional properties of a food item and includes two components: nutritional declaration and supplementary information. The Federal and Drug Administration (FDA) is responsible to ensure that foods sold in the United states, whether produced domestically or from foreign countries are safe, consumable and appropriately labelled. Although regulations are standardized and established, these may change over time. It is the responsibility of for the food industry to stay abreast with the legal food labelling regulations. All regulations are published in Federal register and complied annually in 21 Code ...

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 ...

Factors Affecting Enzyme Activity: Lactose Intolerance

Purpose/Hypothesis Lactose is the primary carbohydrate in milk and is commonly known as milk sugar. Lactose comprises of almost 8% of human milk and almost 4% of cow’s milk. Lactose intolerance is a condition in human beings where they lack enzyme lactase since they have trouble in absorbing and digesting lactose. The goal of this experiment is to-: - Learn how substrate concentration, pH and enzyme concentration can affect the enzyme activity in human body.

Data Variable (Procedures)

In this experiments, o-nitrophenyl-β-D-galactopyranoside (ONPG) would be used as a substitute to lactose since it is similar in shape and size and ...

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 ...

Background information on Giardia

Giardia is luminal intestinal flagellated protozoan parasite. Giardia lamblia( also known as G. intestinalis or G. duodenalis) is the most common species that usually exhibits a typical fecal-oral lifecycle. Giardia lamblia) colonizes the upper portions of the small intestine and is the most common protozoan isolated from human stools. The prevalence is estimated at 200 million clinical cases per year [ CITATION Annd3 \l 1033 ]. Giardia lamblia exists in two forms, an active form called a trophozoite, and an inactive form called a cyst. The active trophozoite attaches to the lining of the small intestine with a "sucker" and is responsible for causing ...