------------------------------------------------- Introduction Cystic fibrosis (also called CF or mucoviscidosis) is an autosomal recessive genetic disorder that affects most critically the lungs‚ and also the pancreas‚ liver‚ and intestine. It is characterized by abnormal transport of chloride and sodium across an epithelium‚ leading to thick‚ viscous secretions. The name refers to the characteristic scarring (fibrosis) and cyst formation within the pancreas that was first recognized in the
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fungal and bacterial amylase may be due to the different environments that each enzyme is naturally found in. Bacillus licheniformis is found in a wider range of environments so its enzymes have to survive a higher range of temperatures. Where as Aspergillus oryzae is found in lower temperature habitats preventing its enzymes from tolerating a wider range of temperatures (Hideki‚ 1982). At 75°-85 °C no starch was hydrolyzed because the fungal enzyme denatured. If both bacterial and fungal enzymes were
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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acid to regenerate the citric acid. Fermentation of sugar by the mold Aspergillus niger is the chief commercial source of the acid. It is added to some foods and beverages to produce pleasant acid flavor; It is also used in medicines‚ in making blueprint paper‚ in textile printing‚ and as a polishing agents for metals. Citric acid is the product of fermentation of numerous organisms.However‚certain strains of the fungus Aspergillus niger produce commercially high yield of citric acid from a variety
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The two amylases that are used in the experiment is Aspergillus oryzae and Bacillus licheniformis. B. lichenformis is classified as bacteria that can be seen in soil‚ and is usually transported through a bird’s feathers or plumage. A. oryzae is a type of mold‚ or fungi‚ that is utilized for Asian food production‚ which could include the fermentation of soybeans. The student is required to discover the optimal temperatures for both‚ Aspergillus oryzae (Fungal) and Bacillus licheniformis (bacteria)
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CHAPTER I Introduction Background of the Study A lot of our citizens are dependent on commercially available fungicides to control fungi growth at homes and businesses. However‚ most of these products are costly and contain dangerous chemicals that may harm human health and other organisms. The intention of this investigatory project is to manufacture an indigenous product that is effective‚ innocuous‚ and affordable to eradicate fungi‚ specifically bread molds. Mold is something that
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FOOD AND INDUSTRIAL MICROBIOLOGY Food spoilage‚ food infections and intoxications caused by microorganisms and methods for their detection Dr. Neeraj Dilbaghi Reader‚ Department of Bio & Nano Technology Guru Jambheshwar University of Science and Technology Hisar- 125001 and Dr (Mrs.) S. Sharma Professor‚ Department of Microbiology‚ CCS Haryana Agricultural University‚ Hisar- 125001 (Revised 25-Sep-2007) CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic
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* Plant Protection Division‚ Rubber Research Institute of Nigeria‚ PMB 1049‚ Benin City. Accepted 4 March‚ 2008 Phylloplane fungi were used as biocontrol agent against Colletotrichum leaf disease of rubber (Hevea brasiliensis Muell. Arg.). Aspergillus sp. lysed the cytoplasm of Colletotrichum gloeosporioides on Potato Dextrose Agar. Trichophyton sp. and Gliocladium sp. antagonised C. gloeosporioides by overgrowing on it. Other phylloplanes used in this study such as Botrytis sp.‚ Pleurothecium
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Peanuts: Food Quality and Evaluation Introduction Peanuts (Arachis hypogaea) are one of the most versatile crops produced in the world. Also known as ‘groundnuts’‚ they serve as a major ingredient rather than a whole product. Peanuts contain over thirty essential nutrients and phytonutrients. They are a great source of Vitamin E‚ niacin‚ unsaturated fats‚ folate‚ fiber‚ magnesium‚ phosphorus‚ manganese‚ antioxidants‚ and protein. Research has shown that peanuts‚ and most fruits‚ contain
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ANTIFUNGAL ACTIVITY OF AVOCADO (Persea americana) SEEDS EXTRACT Submitted by: April Angelou A. Butaslac IV-Ryl A Research Paper Presented to the Faculty of Regional Science High School‚ Region X In the Partial Fulfillment of the Requirements for Research II Submitted to: CHRISTY N. MONTESCLAROS Adviser March 2012 APPROVAL SHEET The Research paper here to attached‚ entitled; “Antifungal Activity of Avocado (Persea americana) Seeds Extract”‚ prepared and submitted by APRIL
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