Oxidation

Introduction: Antioxidants Antioxidants are man-made or natural substances that may help to delay or prevent some form of cell damage.1 These substances can also accompany food production by being added as a preservative to help prevent the rancidity of fats in foods and other possible damages that are caused by oxidization. Antioxidants can be found naturally in a variety of substances, such as citrus fruits, vegetables, or dark chocolate. The concentration of antioxidants in each food source is

tasks vital for survival. There are two types of respiration: aerobic and anaerobic respiration. Aerobic respiration involves the complete oxidation of energy from glucose, meaning that aerobic respiration occurs in the presence of oxygen. On the other hand, anaerobic respiration occurs in the absence of oxygen and hence involves the partial or incomplete oxidation of energy from glucose. Examples of organisms that respire aerobically are humans, animals and plants, whereas yeasts, parasitic worms and

Tyrosinase is an enzyme frequently discovered in living organisms. This versatile, glycosylated and copper containing oxidase is significant to the biosynthesis of melanin [1]. Melanin is a pigment that is crucial for the protection of skin against sun (ultraviolet) radiation. Tyrosinase enzymatic reactions that occur within melanin are present in melanosomes organelles, which are predominately found in melanocytes [2]. The production of melanin in melanocytes are responsible for the pigmentation

hment has countless effects on the arrangement and functions of the brain. Vitamins and minerals are vital nutrients, also known as brain foods that help the brain function. It is recommended that vitamins and minerals are consumed daily because of the heavy-duty impact they have on the brain and its performance. For a while it was not fully recognized that food influences the functions and arrangement of the brain. It is essential that the brain collect nutrients to uphold its structure, function

There are many reaction types that can occur when compounds come together to form different types of products. In chemistry, there are eight different basic types of reactions. The eight basic reactions include: combustion, synthesis, decomposition, precipitation, single-replacement, double-replacement, acid/base, and redox reactions. These reactions are categorized into their reaction type by their differences and similarities. The first type of reaction is combustion. A combustion reaction

Production line (oral liquids) History: Since ancient times different pharmaceutical formulations were used to deliver different drugs for treatment of various diseases, which played a role in saving the life of thousands of people. For example since discovery of oral rehydration sachets many lives have been saved from dehydration caused from severe diarrhea. Oral liquid preparations have been a preferable choice for many patients and provide better compliance than other dosage forms due to the

Table 1 organizes all observational and statistical data throughout the experimentation. Mass and volume amounts from various reagents were based upon these values and therefore are insignificant in a table. Each beginning, intermediate, and final product demonstrated shows the initial mass recorded before the next reactionary process began. At the end of each experimentation set, a dollop of sample was utilized to examine IR peaks and melting point range. The IR peaks displayed are the peaks present

The purpose of this laboratory experiment is to explore the effects of pH has on a reaction rate. The reaction studied was the breakdown of hydrogen peroxide catalyzed by enzyme peroxidase. Peroxidase is a large protein containing heme co factors in its active site. Four trials were ran at pH levels of 3, 5, 7, and 9. I hypothesized that the reaction would run very quickly at a pH 7, since that is the normal condition of cells where peroxidase is found. I also hypothesized that the reaction

dairy packaging • Milk Two biggest milk products are milk powder and fluid milk. Traditionally, milk powders are packaged in steel, plastic or fibre cans sealed by aluminium foil and a plastic lid with vacuum or gas packaging technique to reduce oxidation, while fluid milk for retailing purposed is packaged in refillable glass bottles (Khetarpaul & Punia, 2012, p.142). However, the packages of fluid milk have been changed to single-serve standard/waxed paperboard cartons, plastic containers of various

Introduction A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes. All food products except for the one growing in our kitchen garden have food preservatives in them. Every manufacturer adds food preservatives to the food during processing. The purpose is generally to avoid spoilage during the transportation