Restriction enzyme

Investigation was carried out to assess the effect of salt concentration on quality of sauerkraut prepared from mature cabbage head. Cabbage sample were chopped in small pieces and mixed with different salt concentrations ie., 2.0, 2.5, 3.0, 3.5 and 4.0 % and allowed to ferment for preparation of sauerkraut at ambient condition. Acidity of sauerkraut increased with increase in fermentation period and it reached maximum on 21 days after fermentation and thereafter it decreased in all the salt…

Protein Casein DCP & CE Hypothesis: Casein is made up of many individual amino acids. Each of them may have positively charge or negative charge depending on the pH of the milk. At certain pH value, positively charges and negatively charges of the casein will equal, so that the number of electrons equals to the number of protons. [1] Approximately pH 4.6 is the pH value that acid casein is precipitated and least soluble. In milk, which has a pH of about 6.6, the casein has a net negative…

Elizabeth Barron Winters July 9th, 2017 Case study 1 Atkins or Fadkins Part 1: Macronutrients and energy Question 1: Proteins: do most of the work in the cells, required for structure, function, and regulation of the bodys tissues and organs. They also transport nutrients and are catalyst. Examples of proteins are nuts, meats, and beans. Carbohydrates: source of energy for the body, simple and complex carbs. Examples are fruits, pasta, sugar, and, grain. Fats: store energy, aid in…

Discussion Graph 1 displays the reaction time (in minutes) of how long it took for the Alka-Seltzer tablet to completely dissolve per trial. Graph 2 displays the averages of the reaction time which showed the higher the water temperature is, the faster the reaction time would be. At 65⁰C the average time for the Alka-Seltzer to completely dissolve was 1 minute 4 seconds followed by 1 minute 20 seconds at 35⁰C and ending with the highest average at 2 minutes 1 second (1.61). The hypothesis…

Question: How does temperature affect the rate of osmosis in raisins? Background: Osmosis is the passage of a solvent through a semipermeable membrane from a less concentrated to a more concentrated solution until both solutions are of the same concentration We designed an experiment that would test if a raisins rate of osmosis is affected by the temperature of water it is placed in. The independent variable in this experiment was time which was 10 minute intervals. The dependent variable…

the third highest growth rate. Which was a definite abnormality or unexpected result. The investigation did have some limiting factors which affected the results and they included: the time period in which the experiment was conducted, this time restriction didn't allow for multiple tests to be conducted. The amount of times the experiment was conduced was also a limiting factor, the results were limited as there was only one set of results given rather then multiple sets of results thus…

3.1 Cure characteristics of CIIR with accelerated sulphur The cure characteristics of CIIR with an efficient type of accelerated sulphur (EV) system at different vulcanization temperatures are depicted in Figure 2 and Table 2 respectively. The EV system used here particularly to reduce the set properties at elevated temperature as it possesses relatively less polysulfidic linkages as compared to the conventional sulphur vulcanization (CV) system. It can be seen from the figure that the…

3.1 The isolation of Aeromonas hydrophila When using selective medium developed by Rimler and Shoots (1973), we obtained 95 bright yellow colour isolates with white edge which lead to the alleged as A. hydrophila. Of 95 isolates were further screened using SNI 7303 (2009) methods which produce 56 isolates. The isolates were further screened using Dorsch et al. (1994) and Cascón et al. (1996) method. 3.2 Bacterial DNA isolation and Identification. DNA amplification using Dorsch method…

III. DISCUSSION 3.1 retention of Proteins The results of statistical tests show that the addition of probiotic plus herbs on different feed real (p < 0.05) against retention of Red tilapia fish protein. Results the average protein retention indicates that P1 (4,7659%) differed markedly with P0 (1,1505%) but no real different with P1 P2 (3,3455%), P3 (4,1090%) and P4 (2,1154%). The treatment gives the same results Q4 low with P0 feed without granting probiotics plus herbs. Administering…

HALDANE RELATIONSHIP AND ONE-WAY ENZYMES  INTRODUCTION: Most of the enzyme catalyzed biological reactions are reversible in nature. However, an enzyme may prefer to catalyze the reaction more efficiently in one direction over the other under given physiological concentrations of substrate or product (substrate in the reverse direction). An enzyme favouring a virtual unidirectional catalysis of an overall reversible reaction can’t escape the laws of thermodynamics. As a catalyst doesn’t change…