What are probiotics? Probiotics are bacteria that help maintain the natural balance of organisms (microflora) in the intestines. An estimated 100 trillion microorganisms representing more than 500 different species inhabit every normal‚ healthy bowel. These microorganisms generally don’t make us sick; most are helpful. Gut-dwelling bacteria keep pathogens in check‚ aid digestion and nutrient absorption‚ and contribute to immune function. Probiotic therapies suggest that certain probiotics may help
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availability and the levels of ethyl and acetate esters (Mendes-Ferreira et al.‚ 2010). In a recent study‚ honey was used as a functional substrate among other substrates such as soybean hydrolyzed extract and colostrum in producing probiotic beverages using kefir grains as starter culture. The fermentations were carried out for
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degrade organic material into inorganic material (sewage‚ outhouses‚ cess pools‚ septic tanks) - Aid crop development because they “Fix” Nitrogen - Pesticides: protect crops‚ i.e.‚ kill larvae of gypsy moths - Food - sauerkraut - dairy: yogurt‚ kefir‚ cheese - baking industry: yeast and fermentation - Alcohol - beer - wine - hard liquor - Pharmaceuticals - antibiotics - Curing Leather - Curing Tobacco Microbiology! 3. History of the Micro Men Date Microbiologist 1590 Known
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Acidophillic Extremophile: Lactobacillus acidophilus Imagine a harsh winter with winds roaring outside and the shutters banging fiercely against the side of the house. Now imagine walking along a dessert as the sun beats down from above‚ and the glare from the sand is almost unbearable. Humans have adapted to these types of environments through technology and simplicities. Yet a microorganism calls places like these “home”. These microbes are called extremophiles‚ prospering in extreme environments
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the best sources of several important vitamins like vitamin D & riboflavin and minerals specially calcium & phosphorus. Calcium‚ for example‚ prevents possible colon cancer & osteoporosis. The fermented dairy products such as yoghurt‚ kefir and sour milk display anticarcinogenic‚ hypocholesterolemic‚ antagonistic action against intestinal pathogens. Functional Food constituents provide treatment of diseases‚ as well as nutritional values. Functional foods include food additives‚ vitamins
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Chapter 2-Nutrition Tools—Standards and Guidelines MULTIPLE CHOICE 1. Which of the following is an appropriate use for dietary reference intakes (DRI)? a. ensuring that maximum nutrient requirements are met b. estimating the nutrient needs of persons with medical problems c. planning diets for population groups such as military personnel d. estimating the inadequacy of an individual’s nutrient intake ANS: C PTS: 1 REF: Page 30 2. Which of the following standards establishes population-wide
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HUN 4446 Exam 2 Study Guide Lactose Mal Digestion/ Malabsorption 1. What are the products of lactose digestion? -The products of lactose digestion are glucose and galactose. 2. What is lactase deficiency? -Lactase deficiency is a deficiency in the enzyme that breaks down lactose. The causes of lactase deficiency include congenital defects‚ secondary lactase deficiency‚ and primary (acquired). 3. Define lactose maldigestion‚ identify the potential etiologies of lactose maldigestion‚ and describe
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| Immunisation program Age due | IMMUNISATION | No. of injection | BIRTH | BCG | 1 | 2months | 6in1 and PCV:Diphtheria/Tetanus/Whooping Cough(Pertussis)/Hib(haemophi- lus influenza B)/IPV(Inaetivated Polio)/Hepatitis B (6in1)‚Pneumococcal conjugate vaccine (PCV) | 2 | 4months | 6in1 and Men C: Diphtheria/Tetanus/ Whooping Cough/Hib/Polio/Hepatitis B (6in1)‚ Meningococcal (Men C) | 2 | 6months | 6in1 and PCV and Men
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Chapter 1 The Problem and the Background of the Study A. Introduction One of the major problems in our country is energy shortage. There are many methods and proposals on how to conserve it such as the use of batteries. One of these is an electrolytic cell. It contains an electrolyte through which an externally generated electric current is passed by a system of electrodes (electrically positive electrode is called the anode and the negative electrode the cathode) in order to produce an electrochemical
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MICROBES AND FOOD – A ‘RELATIONSHIP’ Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now‚ despite arguments to the contrary made by food manufacturers‚ they may well be more nutritious for a variety of reasons. There are always studies available to prove any point‚ especially one
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