When milk gets sour, it curdles. What are the "curds?" Be sure to describe the "curds and what reaction causes it to curdle
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- In the past, spoiled milk was responsible for a significant proportion of infant deaths. Why is untreated milk easily spoiled?Do you think lactose-free milk contains glucose? Yes or no If yes, where did the glucose come from?Explain what happens to milk proteins during the formation of yogurt. (HInt: yogurt is made by fermentation of milk by bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophillus. The bacteria convert milk sugar to lactic acid.)
- Conversion of milk to curd improves its nutritional value by increasing the amount of what?In the past, spoiled milk was responsible for a significant proportion of infant's deaths. Why is untreated milk easily spoiled?Can you describe what happens when milk is converted into curd or yoghurt,from your understanding of proteins.
- vitamin A importance innutritionHuman Adaptation to a Starchy Diet The human AMY-1 gene encodes salivary amylase, an enzyme that breaks down starch. The number of copies of this gene varies, and people who have more copies generally make more enzyme. In addition, the average number of AMY-1 copies differs among cultural groups. George Perry and his colleagues hypothesized that duplications of the AMY-1 gene would be selectively advantageous in cultures in which starch is a large part of the diet. To test this hypothesis, the scientists compared the number of copies of the AMY-1 gene among members of seven cultural groups that differed in their traditional diets. FIGURE 39.16 shows their results. FIGURE 39.16 Number of copies of the AMY-1 gene among members of cultures with traditional high-starch or low-starch diets. The Hadza, Biaka, Mbuti, and Datog are tribes in Africa. The Yakut live in Siberia. 1. Starchy tubers are a mainstay of Hadza huntergatherers in Africa, whereas fishing sustains Siberia's Yakut. Almost 60 percent of Yakut had fewer than 5 copies of the AMY1 gene. What percentage of the Hadza had fewer than 5 copies?Human Adaptation to a Starchy Diet The human AMY-1 gene encodes salivary amylase, an enzyme that breaks down starch. The number of copies of this gene varies, and people who have more copies generally make more enzyme. In addition, the average number of AMY-1 copies differs among cultural groups. George Perry and his colleagues hypothesized that duplications of the AMY-1 gene would be selectively advantageous in cultures in which starch is a large part of the diet. To test this hypothesis, the scientists compared the number of copies of the AMY-1 gene among members of seven cultural groups that differed in their traditional diets. FIGURE 39.9 shows their results. FIGURE 39.9 Number of copies of the AMY-1 gene among members of cultures with traditional high-starch or low-starch diets. The Hadza, Biaka, Mbuti, and Datog are tribes in Africa. The Yakut live in Siberia. Do these data support the hypothesis that a starchy diet favors duplications of the AMY-1 gene?
- Chronic alcoholism harms the liver. Alcoholics often have a lower-than-normal level of albumin, and excess fluid tends to accumulate in their abdomen and legs. Explain how liver impairment contributes to these symptoms.As milk ages, bacteria that produces lactic acid increase in number. What will that do to the pH of the milk?Protein mainly present in milk? A. Casein B. Albumin C. Gluten D. Myoglobin E. None of the given options
