Galactose

Materials and Methods: Mutant E. coli strain (Z-) Lac operon transcription phase and proliferation Mid-log E. coli strain with LacZ mutation was obtained and was placed in 0.5 ml of M9 Glycerol medium. This was repeated in different test tubes for the control, lactose, glucose and IPTG mediums. Each were formed through addition of the assigned substrates and deionized water. After gently micropipette mixing, all test tubes were placed in an incubator at 37 C for approximately 60 minutes, which

Part B Small Scale Literature Review Running Head: Factors Affecting Citric Acid Production by Aspergillus niger Factors Affecting Citric Acid Production by Aspergillus niger Ong Chia Swing, Student. Nilai University 1. Introduction Citric acid is a natural preservative or conservative that is used to add an acidic, sour taste to foods and beverages. In the context of biochemistry, the conjugate base of citric acid which is the citrate plays an important role as an intermediate in the citric

the available carbohydrates and is used for industrial food production. The carbon sources that L. lactis draws from include fructose, galactose, glucosamine, glucose, lactose, maltose, mannitol, mannose, ribose, sucrose and trehalose. However, the growth rate of the cell with the intake of each carbon source is different. Growth rate on glucose, mannose, galactose, sucrose, lactose and glucosamine are the same,

The Fundamentals: When a person is sick, their first course of action is usually to take medication. While medication can aid in sickness, the human body is actually built to naturally defend itself using the immune system. The immune system is comprised of biological structures and processes that protect the body from pathogens which cause disease or sickness. As much as the immune system does to protect us, it is the chief hurdle of transplantation of living cells from one organism to another.

free milk will change the concentration of glucose. RESEARCH • Lactose is one of the natural sugar that is present in the milk. • This sugar will give us glucose and galactose upon hydrolysis. • When lactose enters into the small intestine, an enzyme called lactase coverts it into glucose and galactose . • This glucose and galactose is later digested by the small intestines. • If the lactose goes through the large intestines without being digested it can cause gas, bloating and belly pain. These

effects of different incubation temperatures and alternative carbohydrate sources. For the alternative carbohydrate sources, we looked at the effects of different types of Carbohydrates on the volume of CO2 produced. We tested 10% solutions of Galactose- a monosaccharide, Sucrose- a disaccharide, fructose- a monosaccharide, maltose- a disaccharide, lactose- a disaccharide, and lactose & lactaid- disaccharide and its corresponding enzyme. Some of these carbohydrate sources have enzymes that can break

together two haploid nuclei to form a diploid, and then the fused nuclei undergo meiosis, which potentially allows variation in the yeast gene pool. Prior experimental results indicate when yeast is fed the sugars glucose (dextrose), fructose, galactose, sucrose, maltose, and lactose; glucose (dextrose) and maltose are the sugars that allow the yeast to have the greatest carbon dioxide production. Another experiment says the pH of glucose solutions to get the yeast to produce the most carbon dioxide

This indicates that the lowest concentration of the ONPG solution has the lowest o-Nitrophenol (ONP) and galactose concentration in the solution, thus having the lowest absorbance. However, the highest concentration of the ONPG solution does not show that it has the highest ONP and galactose concentration. 0.9mM ONPG solution, however, has the highest ONP and galactose concentration as compared to the 1.0mM ONPG solution. The gradient of the graph shows the rate of enzyme activity. The

catalysts is β-galactosidase. β-galactosidase is essential in the breakdown of the substrate lactose. Lactose is a disaccharide found in milk. β-galactosidase catalyzes this catabolic reaction, breaking lactose into two monosaccharides; glucose and galactose. Hydrolysis is used to cleave the oxygen bridge connecting the two sides of the lactose molecule. β-galactosidase is widely used in the food industry, especially in the dairy

Glycolysis and Fermentation in Yeast Mahshad Fallah Spring 2015 ABSTRACT: The purpose of the testing and experiments conducted was to understand how the glycolysis in cell respiration works, to understand how the process of fermentation in yeast works and see the difference between fermentation and respiration in the yeast. Yeast is something that may not be alive, but when it is put in water with sugar, the yeast will take up the sugar and use the energy stored in the sugar molecules