Galactose

secreted and has optimum PH, so most digestion of carbohydrates takes place in the small intestine. There are enzymes present in the brush border which converts disaccharides into monosaccharides see they can be absorbed (enter conversions – lactose = galactose and glucose) In the stomach,…

Phaseolus vulgaris L. (Leguminosae/Fabaceae) is commonly known as kidney bean. It is named so because of its resemblance in shape and colour to human kidney [1]. It is an edible item consumed by large number of people in Asian and Eastern countries. It is a sub-erect or twining annual herb. It was the first cultivated crop by the early humans. It is considered to have originated from Peru. Then it spread to Central and South America by Indian traders who brought it from Peru. But it is now grown…

Introduction Yeast Humans have been using alcohol fermentation capability of yeast for the production of bread, crackers, beer and wine. Yeast is beneficial in the food industry as it is used for bread making, the yeast is mixed with white flour then fermentation begins which allows the bread to swell because of the pressure. During this process there are two ATP molecules for each glucose molecule fermented, yeast is a source of food as it has substances and proteins, dried yeast has about…

turkey cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form 2 molecules of…

Digestion can be described as food being broken down into its most basic and simple components so that we can absorb the nutrients to give us energy and nutrition. Digestion occurs in what is known as the gastrointestinal (GI) tract which consists of the mouth, esophagus, stomach, small intestine, large intestine (colon), and other important organs such as salivary glands, the liver, pancreas, and gallbladder. Digestion first occurs with food entering the mouth. Food is usually comprised of…

Enzymes are biological molecules that are responsible for the many metabolic processes that sustain life. Enzymes need specific conditions in order for the reaction to occur. Temperature, pH level, and the shape and size of the substrate are all limiting factors. One of the most common digestive problems, lactose intolerance, is due to the absence of the key enzyme lactase. This enzyme is produced in the small intestine where it is secreted during digestion. While most mammals stop producing…

Biotechnology and probiotic GOS (Galacto-oligo-saccharides) INTRODUCTION What are Prebiotics? Prebiotics are commonly defined as non- digestible polysaccharides and oligosaccharides. These prebiotics enhance the growth of beneficial bacteria like lactic acid bacteria in intestinal tract and also exert antagonistic property against some other species like salmonella sp. or E. coli. Some scientist also defined other properties of prebiotics; which includes resistance to gastric activity,…

Nutrition 1 Assessment Item 1: Short Answer Questions 1. Define what a nutrient is and discuss the difference between the major macronutrients. The human body uses nutrients for energy, growth and bodily functions. Nutrients come in different types, some that the body requires in smaller amounts and some that the body will need to take in a greater amount of. The nutrients that are required in larger amounts are called macronutrients. The three macronutrients consist of; Carbohydrates, Lipids…

Carbohydrates have the following basic composition. They are molecular compounds made from three elements: carbon, hydrogen and oxygen. Monosaccharides are simple sugars with multiple OH groups. Based on number of carbons 3, 4, 5, 6, a monosaccharide is a triose, tetrose, pentose or hexose respectively. Disaccharides are condensation products of two monosaccharide units; examples are maltose and sucrose. A disaccharide is 2 monosaccharides covalently linked molecule. Polysaccharides are polymers…

Station 2 - Taste Lab Work 2. Glucose - plain, almost like water Fructose - sweet, like from a fruit Galactose - slight pungent taste Maltose - bitter, bad aftertaste Sucrose - slightly sweet, almost like sugar-water Lactose - plain, again almost like water 3. Fructose was the sugar which tasted the best because it was sweet, and it tasted like an actual sugar. The other sugars we tested such as galactose, lactose, maltose, and glucose all had rather bitter or plain tastes which was a surprising…