...from Milk Adapted by R. Minard (Penn State Univ.) from Introduction to Organic Laboratory Techniques: A Microscale Approach, Pavia, Lampman, Kriz & Engel, Saunders, 1990. Revised 3/20/2000 PreLab Exercise: Draw a mechanism for the acid-catalyzed hydrolysis of the acetal bond in lactose; see reaction below. Hint: your textbook may be of some help; first identify the functional group that is undergoing a reaction and consider the catalyzed used. H HO OH CH2OH O O H OH H2C OH O HO HO OH OH H2C OH O HO HO + HO OH H2O OH CH2OH O HO H + D -Galactose D -Glucose OH α-Lactose: D -Galactose+ D -Glucose Introduction: The Chemistry of Milk Milk is a food of exceptional interest. Not only is milk an excellent food for the very young, but humans have also adapted milk, specifically cow’s milk, as a food substance for persons of all ages. Many specialized milk products like cheese, yogurt, butter, and ice cream are staples of our diet. Milk is probably the most nutritionally-complete food that can be found in nature. This property is important for milk, since it is the only food young mammals consume in the nutritionally significant weeks following birth. Whole milk contains vitamins (principally thiamine, riboflavin, pantothenic acid, and vitamins A, D, and K), minerals (calcium, potassium, sodium, phosphorus, and trace metals), proteins (which include all the essential amino acids), carbohydrates (chiefly lactose), and lipids (fats). The only important elements in which milk is seriously...
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...in this lab were milk and water. In this lab, the enzymes are specific for particular substrates. The enzyme (junket tablet) converts these substrates into different molecules by curdling. If the enzyme concentration required to start the reaction increases and speeds up a reaction, then it will remain unchanged unless certain limiting factors are introduced. Analysis & Discussions: Enzyme concentration: According to figure 5, if the amount of concentration of junket tablet increased, the time for initial curdles to form in room temperature milk decreased. This was evident because the curdles that were formed on the edges of the test tube was much faster as the amount of enzyme concentration increased by 1/5th each. The trend shows the inclination of time versus the concentration of the junket tablet, indicating the presence of a higher amount of enzymes controls the decrease in time. Moreover, the curdles were then formed larger by the last few trials according to table 5. The hypothesis is proven true by figure 5, where the rate of reaction increased as the enzyme concentration increased except at trial four where it decreased slightly. In conclusion, the higher the enzyme concentration, the higher the rate of reaction will be because having more enzymes means more reactions can happen at once and since each enzyme decreased the activation energy, the rate of reaction increased. pH: As the pH level of substrate increased, the time taken for the milk to curdle also increased...
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...buildings and a lot more. Many commercial glue are available in stores, but there are also materials readily available in the household that could be utilized in making an adhesive. The following of them are the most common: flour, milk, water, sugar and vinegar. Processes Involving Milk Milk can be transformed into curds and whey by adding (1) rennet or (2) a mild acid such as acetic acid. Since vinegar is acetic acid, it is used in this experiment instead of more expensive reagent grade materials. After curds form and are separated from the whey, the acid is neutralized with the sodium bicarbonate. The clumps of curds are comprised of casein, a protein found in milk. Casein proteins make up 3% of whole milk. Glues made from casein include products such as Elmer’s and other woodworking glues. Casein can also be poured into molded into forms to making a variety of plastic items such as combs, bead, button and umbrella handles. (Webb) Making Glue from Common Household Materials Experiments that created glue from milk, vinegar, baking soda, and water resulted to effective adhesion of the formed glue. By adding vinegar to the milk, a chemical reaction is created which makes the milk separate into two parts: curds and liquid (whey). The curds are milk protein, called casein. Liquid casein is natural glue. When baking soda is added, it neutralizes the vinegar, which is acidic. The bubbles that are formed and given off after the reaction are carbon dioxide. The curds form liquid...
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...Physical and Chemical properties of milk In this paper we will discuss the properties of milk. We will cover the major chemical components and physical properties of milk. We will discuss how both characteristics are used in daily function. We will also discuss the process that is used to measure both chemical and physical properties. There are five physical properties that we are going to discuss: density, viscosity, freezing point, and optical properties. The density of milk is used to convert mas in to volume, estimate the solids content, and to calculate viscosity. There are several factors to consider when calculating the density. Such factors are “the temperature at the time of measurement, the temperature history of material, composition of the material (especially the fat content), and inclusion of air (a complication with more viscous products)” (Food Science 1). According to Food Science “With all of this in mind, the density of milk varies within the range of 1027 to 1033 kg /m3 at 20° C” (1). The next physical factor of milk is viscosity. The viscosity of milk and milk products is important in determine the following according to Food Science,” the rate of creaming, rates of mass and heat transfer, and the flow conditions in dairy processes” (1). The most important factor in this is the temperature if the milk is to warm it will allow for breakdown of the whey proteins of the milk. However, if the milk is held at a cooler temperature this will increase the viscosity...
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...WMRC Greening School’s Green Chemistry Lesson Glue From Milk GS005-008 Objectives 1. Examine how a chemical reaction can change into a new product, 2. Understand how renewable resources can be used in our everyday lives Materials • • • • • • • • • • • • • 2 one-ounce medicine cups Safety goggles Plastic spoon (reuse) Basket-type coffee filter 2 9-once clear (reusable) plastic cups 3-quart package of powdered non-fat milk 1 ½ cups vinegar 8 ounce box of baking soda set of measuring spoons Measuring cup Hot water (1/3 – ½ cup) Plastic or newspaper (to cover table if necessary) Paper for gluing Towels for cleanup Green Chemistry Principles • • Safety first and last Use renewable resources IL State Standards (Science) 11.A, 12.B, 12.C, 12.E, 13.B • Levels Middle School (Use as a demonstration for elementary school) Vocabulary Curd, Whey, Casein, Rennin Time One class period Overview Utilizing renewable resources in the classroom visually illustrates the principles of Green Chemistry. The Milk and Glue activity demonstrates to the students that you can take a renewable resource-milk in this case, and through a chemical reaction, turn it into a usable product such as glue. The activity also shows the students that chemistry can be fun. One batch of glue will be made, although this glue does not have a long shelf life. Procedure 1. 2. 3. 4. Measure ¼ cup of hot water Pout into a clear 9-ounce cup Add 2 tablespoons of powdered mil to the water and...
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...NUTRITION IN HUMANS A) INTRODUCTION |Feeding/ ingestion |Is the intake of food into the body | |Digestion |The process whereby large food molecules are broken down into soluble and diffusible molecules that | | |can be absorbed into the body cells | |Absorption |The process whereby digested food materials are taken into the body cells | |Assimilation |The process whereby some of the absorbed food materials are converted into new protoplasm or used to | | |provide energy | • Digestion involves 2 components: physical and chemical digestion |Physical Digestion |Mechanical breakdown of food into small particles which increases the surface area to volume ratio so that| | |digestive enzymes can act on the food more efficiently | | |Achieved by teeth, tongue, stomach walls | |Chemical Digestion |Enzymatic hydrolysis of large food...
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...puffs of smokes of such things as tobacco and other drugs which have some effects on an individual. The person may be doing this as he seeks pleasure, relaxation and other means to satisfy his addiction. Smoking is not a practice to encourage and as we shall see, it affects the lives of persons negatively. Smoking affects the digestive system. This is where it affects the release of certain hormones that deal with digestion of food in the human body. Such hormones include rennin and pepsin in the stomach. These are the hormones involved in the digestion of proteins. Rennin is involved in the process of curdling milk while pepsin changes proteins to peptides. This may affect the health of a person excessively if it is no controlled. Some of these problems are digestion problems. Smoking may also slow down the release of hydrochloric acid in the stomach. This is the acid that kills bacteria present in food. This makes food to pass fast enough before the aid is produced. When this happens, the hydrochloric acid ends up corroding the walls of the stomach when released since it does not find any food. The corroded walls of the stomach are what are referred to as ulcers. This is a very serious condition that needs to be corrected before it is too late. It is actually a killer disease. The same hormone may make the activities of the colon to work faster leading to diarrhea. Emotional stress should be avoided at all costs since it also leads to slow production of digestive hormones. This...
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...optic nerve Makes melatoninresponsible for sleep patterns relaxing sleeping state. Does NOT put you to sleep produced from an amino acid: tryptophan inhibits LH & FSH = affects reproduction (pinealocytes: actual cells that produce melatonin) *light decreases melatonin Adrenal glands: sits on top of the kidneys (right and left) Adrenal cortex: 1) zona glomerulosa – mineral corticoids Affected by: a)ACTH b)minerals – salts *adosterone: regulates sodium (Na2+) 2) zona fasciculata – glucocorticoids Affected by: a)ACTH b)amounts of glucose *cortisol 3) zona reticularis – gonadotropic hormones Affected by: a)ACTH b)sex hormones *DHEA-estrogen *DHEA-sulfate Adrenal Medulla: Neuroendocrine cells – chromatin cells 1)epinephrine (better than ) 2)norepinephrine *stimulation of the medulla is through the sympathetic neurons Skin: UV light starts the production of vitamin D synthesis Chlosterol cholealciterol liver kidneys UV converts to converts to calcidiol calcitrol (vitamin D) Kidneys: *calcidiol calcitrol (Vit. D) *85% erythropoietin *ytogenic glands produce cells *rennin- angiotensionogen angiotensin I -angiotensionogen leaves kidneys goes to the lungs angiotensin II functional hormone for blood pressure ...
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...P4 Cardiovascular system The cardiovascular system is made up of blood vessels and your heart. The heart pumps oxygen and blood around your body allowing you to survive. It transports carbon dioxide which is a waste product from your body to your lungs. When you breathe out, carbon dioxide is removed from your body. Three main functions: Transportation - The system transports blood to most of the bodies tissues. In the blood there is special nutrients and oxygen which help us develop and breathe. Waste is removed and hormones are transported through the body with the help of the liquid. Protection - The cardiovascular system helps to protect the body with the help of the white blood cells. These cells fight pathogens that have entered your body, this is because they could become harmful to your body. Platelets and red blood cells form a scab which seal wounds. The blood carries antibodies that help with immunity. This can include vaccinations that you have already had or something you are fighting off. Regulation - If you have any internal conditions, the cardiovascular system helps maintain it. Blood vessels help keep your body temperature right. They do this by controlling the blood flow to the surface of the skin. When the body overheats, blood vessels near the skin open up which allows blood to let go of its heat. If your body suffers from hypothermia your blood vessels open and close to keep blood flowing. This will help the organs keep going. Your blood...
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...days without food and other nutrients without feeling any serious effects, but if you go even a day without water symptoms of dehydration can begin to appear. A person can even experience symptoms of dehydration after just one hour of exercise on a hot day. Dehydration is Excessive loss of water resulting in depletion of body fluids (, 2006). The effects of dehydration can be very serious in humans and can even lead to death. This paper will examine the functions of water in the body and what happens when the body does not receive the water it needs. Water in the Body Water provides many functions in different areas of the body. Water is used by the body to help dissolve many substances that it needs such as glucose, minerals, and amino acids. Water also helps maintain the proper level of acidity in the body. There are many chemical reactions that take place in the body and water is a part of a number of them. Examples of these include reactions that join smaller molecules together and break larger molecules apart. Reactions of metabolism also occur in water which helps fuel the body. Water also plays a major role in maintaining the body’s temperature. Water holds heat and changes temperature at a slow rate which helps the body maintain a steady temperature. Water in the blood also helps regulate body temperature by increasing or decreasing the amount of heat lost at the body’s surface. When you exercise your skin can become red and you usually sweat. This happens because the...
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...P4 Cardiovascular system The cardiovascular system is made up of blood vessels and your heart. The heart pumps oxygen and blood around your body allowing you to survive. It transports carbon dioxide which is a waste product from your body to your lungs. When you breathe out, carbon dioxide is removed from your body. Three main functions: Transportation - The system transports blood to most of the bodies tissues. In the blood there is special nutrients and oxygen which help us develop and breathe. Waste is removed and hormones are transported through the body with the help of the liquid. Protection - The cardiovascular system helps to protect the body with the help of the white blood cells. These cells fight pathogens that have entered your body, this is because they could become harmful to your body. Platelets and red blood cells form a scab which seal wounds. The blood carries antibodies that help with immunity. This can include vaccinations that you have already had or something you are fighting off. Regulation - If you have any internal conditions, the cardiovascular system helps maintain it. Blood vessels help keep your body temperature right. They do this by controlling the blood flow to the surface of the skin. When the body overheats, blood vessels near the skin open up which allows blood to let go of its heat. If your body suffers from hypothermia your blood vessels open and close to keep blood flowing. This will help the organs keep going. Your blood...
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...What is Microbiology? Microbiology is the study of organisms too small to be seen with the naked eye. Originally, emphasis was placed on harmful micro organisms which cause disease or spoilage of beverages and food, but it is now recognized that many microbes have essential roles in our ecosystem or can be used to accomplish beneficial tasks. Human history is full of examples of major devastations caused by bacteria and viruses. Some of these historically important diseases still occur, such tuberculosis and yellow fever. Microorganisms are evolving to cause new infectious disease problems such as Lyme disease and AIDS, which capture public attention. Control and eradication of infectious diseases remain important goals of many microbiologists. The recognition that microorganisms were responsible for what was earlier thought to be "spontaneous generation" opened the door to industrial (pharmaceutical, chemical, energy) and food microbiology, technologies which contribute substantially to today's way of life. Microorganisms in soil and water are essential in the transformation of carbon, nitrogen, oxygen, sulfur and iron to products needed by plants and animals. In various ways, microbes participate in environmental cycling and degradation and global change. In the last few decades, microorganisms have been recognized as ideal model systems for the study of basic biological processes. More recently, microbiologists have brought an exciting dimension to the study of biology...
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...ABSTRACT Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering has fastened the place of such developments. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed. INTRODUCTION: Food processing through the use of biological agents is historically a well-established approach. The earliest applications go back to 6,000 BC or earlier, with the brewing of beer, bread baking, and cheese and wine making, whereas the first purposeful microbial oxidation dates from 2,000 BC, with vinegar production. Coming to modern days, in the late XIX...
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...Benefits of Genetic Engineering in Agriculture The production of technologies based on genetic engineering is often referred as modern biotechnology. With the improvement of genetic engineering techniques, the time for generating and evaluating new germplasm (a collection of genetic resources for an organism) can be drastically reduced. Genetic engineering may ultimately have their most significant effect on agriculture. Recent advances have raised possibility of development of new plant germplasm through introduction of any gene from any organism into plant. With respect to agriculture, modern biotechnology has been considered as the second phase of green revolution. Organisms whose genes have been altered by manipulation are called genetically modified organism (GMO). The working of GMO is due to nature of transferred genes, nature of host organism and food web formed. Some useful benefits of genetically modified plants in agricultural biotechnology are: 1. Improved nutritional quality 2. Better Nitrogen Fixation 3. Disease resistant Plant 4. Enhanced efficiency of minerals used by plants to prevent early exhaustion of fertility of soil. 5. Reduced post harvest losses The first genetically modified food was Flavr Savr Tomato which was resistant to rotting. Another genetically modified food is golden rice (Pro Vitamin A enriched). Several other genetically modified foods include, soybeans, corn, cotton, seed oil etc have been formed. But many controversies...
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...Chapter 40 4 main categories of tissue: Epithelial, Connective, Muscle, Nervous. I. Epithelial Tissue (Epithelium): forms interactive surfaces with environment on external and internal body surfaces; functions as barriers. Formed from continuous sheets of tightly packed cells Covers outside of body; or lines organs and body cavities Apical surface: the free surface exposed to air or body fluids Basal surface: cells at base of epithelium are attached to a basement membrane (which is a dense layer of extracellular matrix) Is avascular (no blood vessels); the blood vessels that supply nutrients and remove wastes are in the adjacent connective tissue: diffusion Cell Shapes at APICAL surface Squamous epithelium: flat; look like floor tiles Their thinness allows rapid movement of substances through them by diffusion Cuboidal epithelium: boxlike; looks like dice Produces important secretions Columnar epithelium: tall, pillar-like; some have cilia Protects underlying tissue Functions in absorption of nutrients and secretions (digestive juices) Arrangement of Layers Simple epithelium: 1 layer of cells Stratified epithelium: 2 or more layers Protect underlying tissues where the is abrasion/ wear and tear Stratified squamous (best adapted for abrasion): covers outside of body; forms outermost layer of skin; lines mouth, esophagus, vagina, anus. Pseudostratified epithelium (false multiple layers): 1 layer of a mixture of cell shapes; looks like multiple...
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