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A. Explain why it is essential to digest all wild-type pQE. 1.-CRYGD.
B. How would you make 50 mL o 1% weight per volume (w/v) agarose solution?
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- Explain Emulsions. What variations are there? Give an illustration of each category. Create two emulsification programmes.Enzymes MATCHING TYPE a.Erepsin b.Sutilains c.Chymotrypsin d.Urokinase e.Fibrinolysin f.Rennin g.Papain h.Alcalain i.Bromelains j. Pepsin 1.Additive to remove protein stains 2. Relieve symptoms of episiotomy 3. Isolated from human urine or obtained from human kidney cells by tissue culture techniques. 4. Treatment of blood clots within the cardiovascular system, exclusive of thrombi of the coronary and cerebral ateries. 5. Obtained from the stomach of Sus scrofa, Fam. Suidae and has a proenzyme: pepsinogen which is activated by HCl. 6. From Bacillus subtilis, used as wound debridement. 7. Coagulating enzyme that is present in the mucous membrane of the stomach of animals. Important in cheese making. 8. Crystallized from an extract of the pancreatic gland of Ox Bos Taurus used as an ophthalmic solution. 9. Mixture of protein-digesting & milk clotting enzymes from the juice of Ananas comosus used as meat tenderizer. 10. Found in the intestinal juice, Converts proteoses and…C. d. Lactic Acid Red dye #4 Which of the following do we NOT look at when determining results of a TSI tes a. Color of the butt b. Color of the slant Liquification d. Gas bubbles/breaks in the agar CO2 released from Citrate utilization causes the media to become more a. Acidic b. Alkaline c. Neutral d. Liquid of beau mentation can result in two different end products, Aleohols, acids Ketones, bases Tryptophan, alcohol sodium caf Viviliensa r ar
- Name. Date... 1) If you mix a starch solution with freshly collected saliva and incubate it for 30 minutes at 37°C, will this mixture test positive for the IKI test? Why or why not? 2) If you mix a starch solution with saliva and incubate it for 30 minutes at 37'C, will this mixture test positive for the Benedict test? Why or why not? 3) Bile works as a biological emulsifier that emulsifies lipids in the small intestine. Emulsifiers are often used in the food industry. How can one tell if an oil and vinegar salad dressing has an emulsifier in it? 4) What are the products of the chemical digestion of triglycerides by pancreatic lipase? 5) What type of pH environment is most optimal for pepsin to digest proteins? 6) What is the difference between Pepsin and Pepsinogen? 7) Which of the following digestive enzymes is not present in the oral cavity? A) lipase B) amylase C) trypsin D) all of the above 8) Where is the enzyme lactase normally produced? A) intestine B) pancreas C) saliva D)…B. COLOR REACTIONS. Give the ideal observation for the positive results of the following samples to complete the table below. Write NO RXN if the sample gives negative result for the given tests BIURET XANTHOPROTEIC NINHYDRIN SULFUR SAMPLES TEST TEST TEST TEST Formation of violet- Cysteine NO RXN colored product Formation of red- Tryptophan NO RXN colored solution Formation of Formation of violet- Keratin black colored product precipitate B - Alanine NO RXN NO RXNI want to manufacture a master formulae for whitening my teeth, it have to organic based formulae. Now how i can stablish a formulae, for whitening my teeth or removes yellowish color? Please answer at your own easy words. I. Will rate you positive if you do so.
- Worksheet 5-1: Label Analysis-Lipids Instructions: Use the label for a frozen meal given below to answer the questions that follow on a separate sheet of paper. INGREDIENTS: COOKED FETTUCCINI Nutrition Facts Serving Size 1 Meal Servings Per Container 2 PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, Amount Per Serving RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST Calories 670 Calories from Fat? % Daily CHUNKS (CHICKEN BREAST CHUNKS, Value* WATER, MODIFIED FOOD STARCH, Total Fat 43g ?% SALT, SODIUM TRIPOLYPHOSPHATE), Saturated Fat 17g Trans Fat 1g ?% BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB Cholesterol 65mg Sodium 1180mg Total Carbohydrate 39g ?% BEAN GUM), SOYBEAN OIL, ROMANO (FROM COW'S MILK) AND PARMESAN CHEESE (PART-SKIM Dietary Fiber 6g Sugars 1g Protein 32g ?% MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER Vitamin A 15% Vitamin C 30% [PREVENTS CAKING]), HALF…IIC. ZAK'S TEST The figure below summarizes the results for acrolein test. Provide the correct inference for the given result.PUT A CHECK Positive for cholesterol Negative for cholesterol A B C1&3/4 tbs po BID x 7 days #QS How many milliliters should the pharmacy dispense?
- 1&3/4 tbs po BID x 7 days #QS How many milliliters should the pharmacy dispense? this is the whole questionMicrobiology: Select which statements are true 1. if oxygen concentration in the lumen of the colon increases, this could decrease lumenal short chain fatty acid concentration 2. consuming diverse insoluble dietary fibers can promote increased digestive bacterial diversity, thus affecting the abundance and ratios of short chain fatty acids produced 3. fiber that is indigestible to humans is the most likely carbon source used for producing SCFAs 4. obligate anaerobes are more likely found in small intestine than in colon, because small intestine has higher levels of oxygen 5. less complex carbs (sucros, lactose, glucose,) are likely less abundant in the colon than in stomach or begging of small intestine.a. Using table as a reference, find and explain the differencesbetween the results for Staphylococcus and Pseudomonas. Are anyof these drugs broad spectrum?b. Explain the difference in the MIC of E. coli for penicillin versusampicillin.