Lactose Intolerance is something frequently discussed throughout the medical world. However‚ Gluten Intolerance‚ also known as Celiac Disease is not so much discussed. One can say it is much underrated. Celiac Disease‚ as defined on www.ncbi.nlm.nih.gov is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. Celiac Disease is considered to be an inherited lifelong disorder that affects .5-1% of people worldwide
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Testing for reducing sugars‚ non-reducing sugars‚ starch‚ lipids and proteins in unknown substances: Our aim: was to find out which substances from our five samples have reducing sugars present to determine what they may be for example; they could be monosacchrides or disaccharides. This was carried out by using Benedict’s test. To find out which substances from our five samples were non-reducing sugars‚ since some disaccharides are reducing sugars and this would be carried out by using Benedict’s
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up the cracker that doesn’t have reducing sugars. Next‚ test the sample for a reducing sugar. The results of the Chemical Aspects lab were that starch‚ potato juice‚ cracker solution‚ and cereal contain starch. In the reducing sugar test glucose‚ fructose‚ lactose‚ and milk contain a reducing sugar. In the grease spot test‚ salad oil‚ milk‚ and chips are lipids. In the dye test‚ salad oil and chips are fats. Egg albumin‚ cereal‚ and cracker mixture show that they are proteins. In the Spit lab the
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Title : Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective : To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions Results : Table 1: Observations Conclusions Solution A Benedict’s test : Initial blue solution changed to brick-red precipitate. Little amount of brick-red precipitate suspended in solution. The solution was translucent. Iodine test : Yellowish-brown remained the same. Abundant amount of
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The use of positive and negative controls to determine the macromolecules present in an unknown solution Course # 6130‚ Wednesday‚ 7-10 PM‚ B2-151 Lab performed: September 21st‚ 2011 INTRODUCTION Every living thing is dependent on large complex molecules‚ known as macromolecules. The objective of this lab was to correctly identify which macromolecules the unknown solution was comprised of using various substances as experimental controls. There are four major types of biological macromolecules
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Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
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-457200315912500RATES OF FERMENTATION OF FRUIT AND VEGETABLE JUICES -1598295325501000OBJECTIVE The objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. Apple juice 125412559309000Carrot juice INTRODUCTION Fermentation is a slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are souring of milk curd‚ bread making
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INGREDIENT FOR A MILK SUBSTITUTE CHAPTER I INTRODUCTION RATIONALE The milk consumption of the Filipinos is 70‚000 MT in the year of 2011. In recent statistics‚ it shows that in Asian countries‚ most people either have lactose intolerance or milk allergy. Lactose intolerance is the inability to digest lactose‚ a sugar found in milk. This is caused by the lack of lactase‚ the enzyme required to breakdown lactose in the digestive system. Milk allergy is an adverse immune reaction to one or more of the
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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How Do They Make Lactose Free Milk? (2009‚ September 11). Retrieved December 17‚ 2014‚ from http://www.ehow.com/how-does_5412432_do-make-lactosemilk.html Lactose Intolerance: Foods That Contain Lactose‚ Causes‚ & More. (n.d.). Retrieved December 17‚ 2014‚ from http://www.webmd.com/digestive-disorders/digestivediseases-lactose-intolerance Milk Vs. Lactose-Free Milk. (2009‚ September 10). Retrieved December 17‚ 2014‚ from http://www.ehow.com/about_5401603_milk-vs-lactosefree-milk.html Pix For Lactaid
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