The enzymatic hydrolysis of starch is carried out under milder conditions: lower temperatures (up to 1000C)‚ normal pressure‚ pH of the medium around 6 – 8. At the same time enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from
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Experiment 3: Fluid Flow Friction and Fitting Loss Objective To determine the pressure or head loss in different diameters pipes‚ joints and valves Theory Pipe flows belong to a broader class of flows‚ called internal flows‚ where the fluid is completely bounded by solid surfaces. In contrast‚ in external flows‚ such as flow over a flat plate or an airplane wing‚ only part of the flow is bounded by a solid surface. The term pipe flow is generally used to describe flow through round pipes
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Fluid Balance Explain in detail the fluid compartments of the body‚ including distribution of fluid and electrolytes within each compartment and the movement between compartments. In the average person water constitutes 60% to the total body weight.: 42L in a 70kg individual. 40% is intracellelular fluid‚ while remaining 20% is extracellular. The extracellular fluid can be divided into plasma (from intravascular compartment) and interstitial fluid intracellular fluid (28 L‚ about 35% of lean
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1. Indicators were identified with the observation that the colour of some flowers depend on soil composition Classify common substances as acidic‚ basic or neutral * An acid is a substance which in solution produces hydrogen ions‚ H+ or more strictly H3O+‚ sometimes called hydronium ions * A base is a substance which either contains the oxide O2- or hydroxide ion OH- or which in solution produces the hydroxide ion. * A soluble base is called an alkali Common properties of all acids:
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This research will present an analysis of traditional dry hanging method of meat and more recent wet hanging method. It will explain enzymatic activities on the meat before and after animal’s death and affects on the meat quality also‚ how those reactions assist flavour and tenderisation development process. It will look at hanging times for different animal carcasses and identify the reason why are not all meats hung for the same amount of time. The research will discus the cost‚ quality and
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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Erikka Solter English 1010 Position Paper November 23‚ 2010 To Eat Meat‚ or Not To Eat Meat Introduction It is estimated that the average American consumes 180 pounds of meat a year. That is double the global average. Over the years while our meat consumption increased‚ our lifestyles became more and more sedentary. So‚ it is no surprise that in America the top three leading causes of death are heart disease‚ cancer‚ and stroke. The cost to treat these diseases are breaking our health care system
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EFFECT OF TEMPERATURE‚PH AND SUBSTRATE CONCENTRATION ON ENZYME ACTIVITY | Aim To investigate the effect of Temperature‚Ph and substrate concentration on the rate of enzyme activity. Hypothesis
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The Effects of Meat-Based Diets on the Environment According to study‚ around 2.5 million years ago‚ humans abandoned their vegetarian habits and adopted a more omnivorous diet in the era of the genus Homo. In 1999‚ researchers were not sure whether the bite marks they found on 2.5 million year old animal bones were made by humans or not. Peter Ungar (2003) of the University of Arkansas made an analysis that concluded the bite marks were indeed from the first members of the Homo generation (1)
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2011 Pre-course Learning Objectives: Fluids and Electrolytes: 1. Identify and describe the composition of the fluid compartments within the body Either Intracellular fluid (ICF- 2/3 of the body’s water) or extracellular fluid (ECF -one third of the body’s water). The two main extracellular fluid compartments are the interstitial fluid and the intravascular fluid‚ which is the blood plasma. Other ECF compartments include the lymph and the transcellular fluids such as the synovial ‚ intestinal‚
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