Abstract The purpose of this paper is to gain an understanding about what alcohol is‚ how alcohol is produced‚ the metabolic processes involved with the breakdown of alcohol in the body and the enzymes that catalyze these reactions and how these biochemical reactions affect the liver and brain and the effects of alcohol on the human body. Introduction A good deal of the population consume alcohol‚ some more than others. The effects of alcohol consumption on the human body affects mainly the
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The goal of performing these tests was to differentiate microbes from one another and to compare how metabolic and biochemical processes differ from species to species. The tests performed include: the Fermentation of Sugars Test (sucrose‚ glucose‚ and lactose)‚ the Urease Test‚ the Fermentation of Lactose Test‚ the Sulfide Indole Mobility (SIM) Test‚ the Nitrate Reduction Test‚ the Protein Hydrolysis Test‚ the Catalase Test‚ and the Cytochrome Oxidase Test. The microbes that were tested during
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C. Mullick Road‚ Kolkata 700 032‚ India article info Article history: Received 25 November 2008 Accepted 22 February 2009 Available online xxxx Keywords: Fruiting body Fungal biotechnology Fungal enzymes Bioprocessing of food Fermentation Mushroom Termitomyces clypeatus Secondary metabolites abstract Fungi are of excellent value nutritionally‚ and of great importance to vegetarians. Edible mushrooms are excellent sources of protein‚ have low-fat content and are free of cholesterol
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Review of the Related Literature Cucumber The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae‚ which includes squash‚ and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing"‚ "pickling"‚ and "burpless". Within these varieties‚ several different cultivars have emerged. The cucumber is originally from India‚ but is now grown on most continents
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derivatives (codes 317‚ 318) & Vitamin E (codes 306 –309) SORBIC ACID & SORBATES (200 – 203) • Inhibit growth of yeast & moulds‚ between pH 4-6. Limited effect on bacteria‚ so often used as a cheese preservative (allows fermentation by lactic acid bacteria) • Common food sources: Cottage cheese‚ processed cheeses and cheese products (eg spreads) Margarine‚ dips‚
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reduction potential. Why aerobic grow generates the highest amount of energy (ATP). How this value plays a role in organization of electron transport system. Compare Eo of aerobic and anaerobic respiration 3. Describe the flow of electron in fermentation and respiration. What happened to the electron in each of the above processes 4. Describe how enzymes are involved in chemical reactions. (activation energy‚ lowering Eo 5. Define apoenzyme andcofactor. What is the significance of cofactors
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the type of terminal (final) electron acceptor determines the type or metabolism. • Aerobic respiration – Final electron receptor is oxygen (O2) • Anaerobic respiration – Final electron acceptor is an inorganic molecule (not O2) • Fermentation – Final electron acceptor is an organic molecule Aerobic respiration C6H12O6 + 6O2 6CO2 + 6H2O ∆G = -686kcal/mol of glucose ∆G can be even higher than this in a cell • This large amount of energy must be released in
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Determining an Unknown Through Deferential Stains and Biochemical Tests Introduction There are many reasons for knowing the identity of microorganisms. The reasons range from knowing the causative agent of a disease in a patient‚ so as to know how it can be treated‚ to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that have been learned so far in the microbiology laboratory class for the identification
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Aerobic respiration in yeast Research question: What was the effect of anaerobic respiration in different environments determined the increase in size of a dough by the temperature? Hypothesis: It is hypothesized that if the temperature increases the dough will become bigger and bigger. Independent variable: (change) • Temperature • Height of the dough Dependent variable: (doesn’t change) • Amount of vegetable oil • Time • Volume of yeast solution Control variables: Variable
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C. Central Composite Design As PBD considers only main effects and ignores the interactions among the factors‚ therefore‚ a new design is required. Central composite design (CCD) is type of experimental design‚ which was first described by Box and Wilson (1951). Nowadays it is widely used in response surface methodology (RSM; discussed in the next section of the review) for building a second order (quadratic) model for the response variable without using a complete three-level factorial experiment
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