In most cases, hypolactasia (lactase deficiency) appears during the early childhood stage, and gradually increases in intensity as age increases. Note that the lactase enzyme (lactase-phlorhizin hydrolase) is an enzyme enabling the digestion and absorption of lactose, a carbohydrate found in dairy products and other food sources, which include milk and cheese. As effect, individuals with lactase deficiency experience lactose maldigestion (or malabsorption) when eating food rich in lactose. This symptom is most commonly referred to as lactose intolerance.
A common characteristic of hypolactasia is that the condition first manifests as early as childhood. The condition can be diagnosed ...
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Industrial microbiology has helped greatly in the discovery and development of substances that we use in our day to day life. It applies scientific and bioengineering techniques to processes and materials. Microorganisms produce valuable products of industrial microbiology.(Law 15) They include; Antibiotics, fermentation beverages, enzymes for amino acids synthesis, dairy products, and recovery of minerals from low grade ores, waste and waste water management, Biodegradation of xenobiotics, synthesis of chemotherapy drugs, just to name but a few. It’s a field that requires people to research on existing problems find or discover new products, get ways of producing and commercializing ...
1. What happens to glucose or galactose when the Cu2 in Benedict’s is reduced?
The glucose and galactose both monosaccharaides are oxidized. The cyclic structures of both sugars are opened resorting to an aldehyde group at the end of the aliphatic compound. The aldehyde group is the one that reduces benedict’s solution and oxidizes the sugars.
2. Would you expect fructose or glucose to form a red color rapidly with Seliwanoff’s reagent?
Fructose is a ketose therefore, a deep red color will form quickly with Seliwanoff reagent, while glucose an aldose with form a light pink color ...
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A balanced diet refers to the food intake, which incorporates all the dietary needs of an organism in the right proportions. This is unlike the adequate diet, which includes the energy that is sufficient energy for the need of an individual. A balanced diet, therefore, includes both sufficient energy as well as all the dietary requirements that are needed by an individual at the right proportion. The main components that make up a balanced diet include carbohydrate, proteins, vitamins, fats, dietary fiber, water and minerals. Carbohydrates as a source of nutrients in the body are usually broken down through ...
