...1) Lactose intolerance is a lack of enzyme lactase, leading to some distressing symptoms after eating or drinking foods containing lactose. If I consume dairy containing lactose when I have lactose intolerance, I will have diarrhea first. Because of the lack of enzyme lactase, the undigested lactose draws water into the digestive tract, resulting in diarrhea. In the large intestine, the bacteria can ferment the lactose and creat gases, causing bloating, flatulence and cramps. Someone who has mild lactose intolerance should gradually put some lactose-containing foods to his diet, if he still wants to enjoy the dairy. He should eat small amounts of lactose-containing foods throughout the day, instead of consuming a large amount at one time. He should eat lactose-containing foods with a meal or snack, rather than by themselves. He should try reduced-lactose dairy products, such as whole milk, cottage cheese and yogurts. For people who have severe lactose intolerance, they should take lactase pills before meals containing lactose....
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...How to Handle Lactose Intolerance - 18 Home Remedies 1. Apple cider vinegar People who find themselves intolerant to lactose may start using apple cider vinegar. It improves the digestion incredibly and neutralizes the acids present in the stomach. Take a tablespoon of it along with a glass filled with water once every day for several weeks. Apple cider vinegar is specifically helpful during the initial stages. 2. Kefir Kefir is a probiotic that may have a beneficial action on the digestive system. Studies show that this ingredient may ease lactose digestion thereby, combating the symptoms associated with intolerance. It also reduces flatulence to a great extent. Being a rich source of active bacteria culture, it aids in boosting the digestion...
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...Biology A1 5/5/15 Roop 1 Table of Contents Introduction……………………………………………………………………………………26 Methods…………………………………………………………………………………....…..7 Results………………………………………………………………………………………....8 Conclusion……………………………………………………………………………………..9 Citations…………………………………………………………………………………….1011 Roop 2 Introduction This paper is about lactose intolerance, how it works and why it happens. This paper will discuss lactose intolerance form a molecular level to the evolutionary level. Also, this paper will outline an experiment designed to show the various levels of lactose and glucose in various samples of milk. First we must understand, what is lactose intolerance? To do that we must first understand what happens in the human body that defines lactose intolerance. The first step is learning what takes place in order to have a chemical reaction. Then, what happens during that reaction to make someone lactose intolerant or non lactose intolerant. Finally, what happened during evolution that makes some people lactose intolerant and some not. Enzymes are proteins that make reactions happen faster. (National Enzyme Company 2015). Enzymes regulate chemical reactions. They do this by binding to molecules called substrates. Enzyme activators are molecules that start or speed up an enzyme’s activity. (National Enzyme Company 2015). Like a baker getting an electric mixer instead of mixing by hand...
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...CRITIQUE PAPER IN ChE 426N The research paper is entitled “Electricity generation from synthetic substrates and cheese whey using a two chamber microbial fuel cell”. The authors are Georgia Antonopoulou, Katerina Stamatelatou, Symeon Bebelis, and Gerasimos Lyberatos from the Department of Chemical Engineering in the University of Patras in Greece. The research paper is taken from pages 10 to 15 of the Biochemical Engineering Journal, Volume 50. In this study, the possibility of electricity generation from diluted cheese whey in a two-chamber mediator-less microbial fuel cell (MFC) was investigated. The research aims to generate electricity using glucose, lactose, and cheese whey wastewater as substrates. It also aims to compare the performance of a MFC using synthetic sugars, such as glucose and lactose, to that of the same MFC when using raw wastewater, such as cheese whey, as substrate. The title of the article is appropriate and clear in such a way that readers can grasp an idea of the research by just reading it. The abstract is specific and is a representative of the article, although it takes a second look to realize that the research would involve electricity generation from synthetic substrates such as glucose and fructose, and from cheese whey. The research problem is attention-grabbing and timely since there is recently an emerging interest focused on the energy recovery from wastes. Microbial fuel cell (MFC) is gaining promising interest in the research fraternity...
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...Ateneo de Naga University High School Km. 7, John Phelan Drive, Pacol, Naga City The Comparative Analysis of the pH Level and Lactose Content of Fresh Milks and Processed Powdered Milks Jenna Joyce Ebona Glowsy Cabral Nicole de Vera Rogelenne An Borja Renz John Alba Johannah Aguayo RESEARCHERS Mrs. Ma. Wendy Solomo ADVISER ACKNOWLEDGEMENT This study aimed to compare the pH level and Lactose content of fresh milks (Cow’s milk, Goat’s milk, and Carabao’s milk) and processed powdered milks (Bear Brand, Nido, and Alaska) in order to guide the consumers in choosing what kind of milk to buy. Nevertheless, this study would not be possible without the everlasting love, care, and assistance from the researcher’s family, who supported in the collection of milk samples for the experiment and encouraged the researchers when they were taken aback by discouragement. The researchers would never forget to acknowledge Mrs. Ma. Wendy Solomo who extended, in her precious time, patience in explaining the whole course of the research and gave words of encouragement and for the continuous help, guidance, and assistance extended to the researchers. Furthermore, the researchers would like to thank their friends especially their classmates for the shared information and for helping the researchers whenever they need help. The researchers would alsow like to thank the staffs at the INECAR department...
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...appropriate amount of detergent and urea. Samples of the natural milk with synthetic milk were analyzed for concentration of urea and detergent and their effect is assayed through survey in different population in Uttar Pradesh, India. Children’s had different range of intake of milk. Children of age group 1-5 years consumes about 50-250 mg of milk daily, while of age group 6-18 years of children consumes about 250-1000 ml milk/day and children’s of age group 19-22 consumes milk about 500-1000 ml milk /day. Addition of synthetic milk is on large scale in Meerut district of U.P. and mostly urea in such milk creating huge problem of headache, eyesight and diarrhea in children. Keywords: Milk adulteration; Synthetic milk, detection, urea 1. Research Scholar, Faculty of H.Sc, Sri. A.K.A.P.G. Collage Varanasi. 2. Head, Department of Food & Nutrition, Sri. Agrasen Kanya Autonomous P.G. College. Parmanandpur, Varanasi. 3. School of Biochemical Engineering, Institule of Technology B.H.U. Varanasi. Corresponding Author Email: sheel_bhu@yahoo.co.in 1 Introduction Liquid milk is an essential nutritional food for infants as well as the aged. Adulteration of natural milk with a chemically synthesized milky liquid (synthetic milk) is a matter of serious concern. The dairy industry employs various checks these tests commonly include determination of fat and total solids by chemical or physical analyses; estimation of sediment by forcing milk through filter pads and noting the residue left;...
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...MS15A007 Rahul A Ahuja MS15A040 Ramandeep Kaur MS15A042 Vakul Gupta MS15A063 An evidence based research Consumer’s willingness to purchase Camel Milk- An Evidence Based Study 2 | P a g e LITERATURE REVIEW Camel milk as a Super-food: Camel milk has been declared as a super food and shows various benefits. The advent of camel milk can already be seen in various countries. The European Union has allowed the import of camel milk and in various countries in the Middle East; it is already a booming trade. Along with the benefits, there is a dire need for introducing camel milk to the masses as the camel population in India is dwindling in the recent years. (Leiby, Langevine, 2013) Benefits of camel milk: The benefits of camel milk include overcoming various mental health conditions such as diabetes mellitus, cancer, food allergy, autism, viral hepatitis and a host of other viral, bacterial and parasitic infections. (Gader,Galil, 2015) The awareness of these medicinal properties have been tested in our study and have been used to determine the effect of knowledge of these benefits in willingness to purchase camel milk and pay higher prices for it as compared to individuals unaware of the benefits. Reason behind high pricing of camel milk: Camel milk, though a new concept in India, was consumed in the Middle East over thousands of years (Gidson, 2015). The paper states the reason for the high pricing of camel milk – high input and production costs. It is also owing...
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...classified by inoculating the organisms onto nutrient agar and incubating them at 30° and 37° C for 48 hours, and observing their behaviors, as well as using Mannitol and phenol red media for fermentation and acid production. Optimal growth temperatures were determined by incubating nutrient agar plates of the organisms at 30° C and 37° C. The metabolic profile was created by inoculating the bacterium into broths containing lactose, mannitol, and citrate and incubating the tubes at 30° and 37° C for 48 hours, then observing them for color change. The stains revealed that the bacteria were both Gram-negative and Gram-positive bacilli. Organism “A” was shown to not grow on MacConkey agar and to have limited growth on EMB agar. It was also a non-lactose, non mannitol fermenting and grew best at a temperature of 30° C, making it a mesophilic non-coliform. The oxidation and fermentation tests showed that the organism is a facultative aerobe that does not ferment sugars, produces acid below a pH of 4.4 and is able to metabolize citrate. Organism “B” was shown to be a lactose fermenter that...
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...1.Now most cocaine is grown in Colombia, Peru, and Bolivia but once it hits the united states its cut down or diluted with ingredients such as lactose so they can distribute more and make more. 2.The Organization of American States estimated that the revenue for cocaine sales in the U.S. was $34 billion in 2013. 2.Research presented this weekend reinforced previous findings that 90 percent of paper money circulating in U.S. cities contains traces of cocaine. 2.Estimates on how much money is sent south each year range from $10 to 30 billion. Processed cocaine is available in Colombia for $1500 dollars per kilo and sold on the streets of America for as much as $66,000 a kilo 1.•The primary way that cocaine enters the United States is via the border between the U.S. and Mexico (65% of all cocaine that comes in does so at the Southwestern U.S border). 1.•The Colombians control the bulk of the cocaine trade in major cities such as New York, Boston, Philadelphia and Miami. •1.Mexican drug cartels have started to run and produce cocaine themselves (and not as “middlemen” for the Colombians) and now control the drug trade in major Western U.S. cities such as Phoenix, Las Vegas, Los Angeles, Seattle and San Francisco. •1.Despite the best efforts of the Unites States’ “War on Drugs”, the cost of cocaine is lower than ever and the availability is greater than it was 25 years ago. http://www.michaelshouse.com/cocaine-addiction/cocaine-trafficking/ References: http://www.cnn...
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...The research question is relevant to the experiment as the aim of the experiment has been considered. The aim of the experiment is to test the foods mentioned in the research question to find the presence of glucose, proteins and fats. The data will be recorded by observing the chemical changes occurring....
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...Research paper. NUTRITION FOR THE ELDERLY: Nutrition is the intake of food, considered in relation to the body’s dietary needs. Good nutrition is essential for survival, physical growth, performance, health and well-being across the entire life-span. A good nutrition adequate well balanced diet combined with regular physical activity is a cornerstone of good health. While poor nutrition can lead to reduced immunity, increased susceptibility to disease, impaired physical and mental development, and reduced productivity. Many elderly people have unique barriers that prevent them from eating a healthy diet and engaging in regular physical activity. Difficulty chewing, a sensitive stomach, reduced appetite, and dietary restrictions are just a few of the barriers to healthy eating that the elderly experience. It is important to encourage the older adults to eat healthfully. NUTRITIONAL NEED FOR OLDER PERSON: Older persons are particularly vulnerable to malnutrition. Moreover, attempts to provide them with adequate nutrition encounter many practical problems. First, their nutritional requirements are not well defined. Since both lean body mass and basal metabolic rate decline with age, an older person’s energy requirement per kilogram of body weight is also reduced. FOODS THAT ARE GOOD FOR THE ELDERLY: when choosing food for the elderly, it is important...
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...key energy nutrients essential for health? Anything that supply calories, fat, protein and carbs. Which major classes of nutrients? Fats, vitamins, proteins, minerals and carbs. Components of a healthy diet. Adequate amount of fiber, energy and nutrients, with balanced choices. What may a healthy diet contain? Adequate energy intake, variety, moderate amount of treats, fiber, intake all nutrients near the recommended daily. Identify the Standard dietary reference intake for nutrients. Two parts What are different measures of DRI, memorize specific DRI, Calcium, Vitamin C All AMDR. Make sure to know the value through the lifecycles. Baby, Children, Adults What is the tolerable upper intake level? (Attached to the end of the paper) The highest level of daily consumption that current data has shown to cause no side effects in humans. Ensures people do not take harmful amounts of supplements. Analyze how the dietary guidelines for Americans can be used to design a healthful diet. Identify how to choose healthy options base on the plate method. ½ fruits and vegetables and ½ fruits and proteins What is true of the choose my plate.gov recommendations as represented by their setting. Half plate should be fruits and vegetables Determine various sources of reliable and accurate nutrition. Explain how to assess the validity of...
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...colony morphology, optimal conditions and metabolic properties. A Gram stain using crystal violet, iodine, and safranin and a simple stain using methylene blue characterized the organism’s cell wall. Cultural behavior was classified by inoculating the organism onto nutrient agar and incubating it at 37° C for 48 hours, and observing its behavior, as well as using SIM medium to test for motility. Optimal growth temperature was determined by incubating nutrient broths of the organism at 25° C and 37° C, and optimal pH was tested by inoculating broths with pHs of 3, 7, and 10. Fluid thioglycollate medium determined the organism’s oxygen requirements. The metabolic profile was created by inoculating the bacterium into broths containing glucose, lactose, mannitol, and citrate and incubating the tubes at 25° C for 48 hours, then observing it for color change. Oxidative metabolic tests for oxidase and catalase were also performed using an oxidative reagent and hydrogen peroxide, respectively. The Enterotube II System was used to further classify its metabolic profile. The stains revealed that the bacterium was a Gram-negative bacillus. The organism was shown to be non-motile and grows best at a pH of 10 and a temperature of 25° C, making it an alkaliphilic mesophile. The oxidation and fermentation tests showed that the organism is an oxidase-positive, catalase-positive aerobe that does not ferment sugars or metabolize citrate. The Enterotube II test results showed that the bacterium is not...
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...SWEDISH BUSINESS CULTURE FIELD REPORT – NOVEMBER/DECEMBER 2010 [pic] [pic] [pic] SWEDEN FACTS AND FIGURES (2009 -2010) : Full name : Kingdom of Sweden (Sverige (SE), Ruotsi (FI) ) Capital :Stockholm ( 5 m inhabitants) Major language :Swedish Major religion : Christianity Land Area 449,964 sq.km (173 732 sq miles) Population: 9,3 m (=0,14 % of world´s population) Foreign born inhabitants : 13,8 % Population density: 20 sq. km Life expectancy: Men 80 years , women 84 years Adult literacy: 99% Average per household 2.1 Divorces per1,000 : 2.1 Internet domain : .se International dialing code :+46 Currency : Swedish Krona ( 9, 1310 Kr ~1 €) Parliament: The Riksdag, with 349 members in a single chamber National Day: June 6 Education: Nine years of compulsory schooling, but most pupils continue to the three-year upper secondary school. Around one third go on to higher education at universities and colleges throughout Sweden Working hours: Standard work week is 40 hours, minimum paid vacation is 5 weeks Labor force participation: Men: 74.0 %. Women: 68.3 % Employment (% of total): Agriculture 2%, industry 23%,services 75%,unemployed 9 % Longest north-south distance: 1,574 km Longest east-west distance 499 km Agricultural land: 8 % Forests: 53 % Marshland: 9 % Grasslands: 7 % Bare rocks and mountains: 12 % Lakes and rivers: 9 % Highest mountain: Kebnekaise (2,103 m) Biggest lake: Vänern (5,650 sq km) Natural resources: forest, ore, water power (see...
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...Introduction: The microbiology of food and the environment are two very important fields in the large scope of microbiological research. Because microorganisms exist almost everywhere, it is important to determine the influences that they place on the food we depend on for survival, and the environment in which we humans call home. In this lab, we conducted five experiments in these two fields, and in doing so gained a better understanding of the influences and importance of microbes in food and the environment. The first exercise was the enumeration of soil microbes. This experiment showcased the immense diversity of bacteria, actinomycetes, and fungi found in soil. This diversity ranges from microbes that are beneficial to the environment by decomposing dead organic matter into energy sources usable by other organisms, to the pathogenic bacterial and fungal spores that can infect humans and animals alike. The techniques used are serial dilutions, which allow for quantification and a close estimation of the amount of said organisms found in a soil sample. (1) The second exercise that we conducted was the microbiology of water experiment. This is a very important standardized experiment used to determine the density of coliforms found in a 100 mL sample of water. It also can be used more specifically to determine the density of Escherichia coli, which can cause food poisoning amongst other illnesses. The techniques used are the multiple tube fermentation method, which involves...
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