Explain how the process of blanching is used in the food industry and why a specific temperature is required. -Blanching is used in the food industry to quickly heat products containing peroxidase to denature the proteins in an attempt to stop peroxidase from producing the foul-tasting hydrogen peroxide molecules. A specific temperature is required because the food needs to be heated, but not so much so that it gets cooked, or not so little so that the peroxidase remains
“Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output. Diets that tend to lack in fiber or are high in insoluble fiber tend to cause gastrointestinal irritation and constipation. People that experience these symptoms should consider reviewing their fiber sources, and water consumption
Why is a wet preparation discarded in disinfectant solution or biohazard container? They are discarded because the bacteria in the wet preparation are actually still alive. 4. What is the value of a hanging-drop preparation? The specimen does not lose
Add the HCl SLOWLY to the magnesium by running it down the side of the beaker. Adding the acid too quickly will result in the spattering of the acid. Write down any observations of the reaction. 6. After all the acid has been completely added and the reaction has stopped, use a pipette to add a few extra drops of acid into the beaker until the reaction stops.
Cyanide is a poison that very specifically blocks the transport of electrons in the electron transport chain. Based on the purpose of this part of cellular respiration, why would you hypothesize that cyanide is so deadly? (1 mark) Cyanide binds to the cytochrome c oxidase enzyme inhibiting the transfer of electrons from fourth complex to the oxygen molecule; cyanide is so deadly because it prevents the oxidative phosphorylation. The tissues (primarily brain and heart) that produce ATP aerobically can no longer use oxygen for the energy production, therefore, they start producing energy anaerobically which affects the functioning of tissues and after sometime the tissues can no longer produce energy which ultimately leads to
II. Introduction Part 1: The Effects of Concentration on Enzyme Activity In this experiment, the effects of concentration on enzyme activity were determined by using a spectrophotometer to observe absorbance changes taking place in samples containing a pH 5 buffer, guaiacol, hydrogen peroxide, and different volumes of potato extract. Hypotheses Ho: The amount of enzyme added does not influence the rate of reaction. Ha: The amount of enzyme added does influence the rate of reaction. Part 2: The Effects of Temperature on Enzyme Activity In this experiment, the effects of temperature on peroxidase activity were determined by using a spectrophotometer to observe absorbance changes taking place in temperature treated samples containing potato extract, guaiacol, hydrogen peroxide, and pH 5 buffer.
The Relationship between Different Antibiotics, Vancomycin and Chloramphenicol with the bacteria,Staphylococcus aureus Cooper, Dalton and Alison Kim HC59 BOX1422 Cabins, WV 26855 Abstract During this experiment we observed which antibiotic, Vancomycin or Chloramphenicol will be most effective in controlling the growth of Staphylococcus aureus. The hypothesis that we tested was that both Vancomycin and Chloramphenicol will be effective in controlling the growth of S. aureus bacteria. Next we placed a disc in each disc, one containing Vancomycin, one containing Chloramphenicol, and one containing nothing in their respective dishes which we replicated eight times. We waited twenty-four hours for the cultures to develop and then refrigerated them for seventy-two more hours until we could collect the results. The mean death zone was +/- one standard deviation for the control was 0 +/- 0mm, for Chloramphenicol it was 26.25 +/- 1.39mm, and for Vancomycin it was 19.125 +/- .83mm.
It also works because it is an alkaline diet, which means it helps remove acid wastes, or toxins from the body, many of which are found in our body fat. Most raw foods are not calorie dense, which means you can eat until you are full and have taken in far less calories than if you had eaten a typical cooked food meal. Raw foods are also full of fibers that promote regularity for the intestines. The body also recognizes raw food as “real food” and can process and metabolize it so that it aids the body systems in functioning well. It is proven that 9% of body fat can be lost over three months of following the raw food diet.
Juicing actually cleanses the liver and detoxifies the body. Ohlgren (n.d) states “I cannot say this enough: a cleansed liver is a felt sensation. Improving its function seems to affect everything, from mental clarity and focus, to emotions, to sleep, to how stress is handled, our digestion, our skin, even how we perceive and deal with-at least in my experience-relationships (! )” It would be fairly routine to drink 12 ounces of vegetable juice. However, using the juicing method would require a large amount of vegetables to obtain the desired 12 ounces.
This is harmful because they could pass it to another person and not even have knowledge of it. If there is a cut in the skin staphylococci bacteria will enter the body and cause the staph infection. There are different forms of Staphylococcus. Staphylococcus food poisoning is an illness is caused by eating foods that are contaminated with the staphylococcus infection. This is usually caused when a person who works with food has the staphylococcus infection and they do not wash their hands properly before he/she handles the food.