Galactose

A concept that is being thought about is the idea of genetically modified crops that contain the venom named Androctonus australis Hector Insect Toxin or AaIT. The implementation of this toxin into crops has caused some controversy given that it is a powerful toxin derived from the scorpion Androctonus australis hector. The use of this toxin has been explored in many studies to study how dangerous it is for people to ingest as well as the benefits that can come about by the use of this pesticide…

Health and wellness are essential for optimal well-being. According to the World Health Organization health and wellness is, “a state of complete physical, mental, and social well-being and not merely the absence of disease and infirmity” (Edlin & Golanty, 4). Health affects every aspect of life. Authors of Health and Wellness Edlin and Golanty state, “Health is not static, it is a dynamic process that takes into account all the decisions we make daily, such as the foods we eat and the amounts…

“To insure a good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life.”-William Londen. Food Rules:An Eater’s Manual by Michael Pollan suggests ways to improve our diet in order to make it a healthy one and encourages us to get rid of bad habits in the process. Food Rules is a highly inspirational book that does not just educate and inform us, but leads us to take action towards our goals. Pollan mentions that the Western diet contains a…

Hereditary fructose intolerance was first noticed and reported in an adult woman in 1956 by Chambers and Pratt (HFI). Chambers and Pratt observed that the woman started having faintness, nausea and abdominal pain after consuming fructose and sugar (HFI). However, those symptoms disappeared when the woman ate glucose instead (HFI). After a series of testings with different sugars, Chambers and Pratt believed that this woman was “idiosyncrasy to fructose”, but they never thought it would be…

1.1. Carbohydrate-lectin interactions The diverse arrangement of carbohydrate in biological molecules makes their study challenging. However, the ubiquitous presence of ten common monosaccharaides namely D-glucose (D-Glc), D-mannose (D-Man), D-galactose…

Nursing Observation Day in Endoscopy Shilo Swayze Ivy Tech Community College Columbus Campus Polyps: Polyps are a mass of tissue that arises from the bowel wall and protrude into the lumen. They may develop anywhere in the bowel, but are most common in the sigmoid and colon regions. Polyps are mostly benign, but have the potential to become cancerous. They develop as pedunculated…

Introduction Food is the first of the essentials of life, the world’s largest industry, our most frequently indulged pleasure, the core of most intimate social relationship (1). Food identifies who we are, where we came from, and what we want to be (1). Food is composed of many complex molecules (2). Some provide structural components, some provide energy, some interact with various receptors and transmit signals to our bodies, and some are relatively inert (2). People sometimes oversimply food…

Legumes have been an important source of protein, carbohydrate, fat, minerals, vitamins and health- promoting compounds. Legumes play an important role in the traditional diets of the world population and are a valuable material for the food and animal feed industries (Schuszter-Gajzago, 2004). Pigeon pea is a perennial plant widely grown in the semi-arid tropics of Asia, Africa, and the Caribbean. Pigeon pea, besides its main use as dhal, fresh green seeds is used as a vegetable (Nene and…

Fermentation has been used by mankind for centuries to make useful products such as cheese, breads, yogurts and alcohol beverages. During fermentation, some strains of yeast decompose sugars to derive energy, and in the process they produce ethanol as a waste product. When bread dough is being made, yeast is added to make dough rise. This occurs because the yeast ferments sugar releasing carbon dioxide which causes the dough to rise and creates holes in the bread. This carbon dioxide released…

and C-H stretching (2850 – 2930 cm-1) could be observed. Meanwhile, carrageenan has a few stretching that mark its functional groups in the lower region of spectrum (below 1000 cm-1). In the lower region, the spectrum shows the presence of C-O-S (galactose) stretching…