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Abstract lab report for lactase
Abstract lab report for lactase
Abstract lab report for lactase
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Lactose Intolerance
Lactose intolerance is the inability to digest significant amounts of
lactose, the predominant sugar of milk. This inability results from a
shortage of the enzyme lactase, which is normally produced by the
cells that line the small intestine. Lactase breaks down milk sugar
into simpler forms that can then be absorbed into the bloodstream.
When there is not enough lactase to digest the amount of lactose
consumed, the results, although not usually dangerous, may be very
distressing. While not all persons deficient in lactase have symptoms,
those who do are considered to be lactose intolerant.
The symptoms listed below are caused by the fermentation of lactose.
Since lactose is not broken into glucose, and hence left unabsorbed by
the body, the perfect conditions found in the intestines help the
lactose to ferment and this leads to the formation of gases. A
particular gas is methane that is usually the cause for the pain and
aggressive flatulence.
Common symptoms incl...
A healthy shake like Shakeology must be gluten free, right? Well, Shakeology gluten is a common concern among people who want to try this 'super shake'.
For example, if a person had been able to consume lactose products for their life with no problems, but in an unfortunate event had to have a portion of his or her small intestine removed, there would be a change in the number of present lactase enzymes in the stomach. Because the lactase enzyme is stored in the small intestine, the person may now experience lactose intolerance due to the decrease in the presence of lactase. Knowing where the lactase enzyme is stored can aid physicians in understanding what will happen after a procedure or the introduction of a new medication. The experiment was conducted to determine the optimal ph of lactose required to produce the maximum amount of glucose. It was predicted that the optimal ph of lactose would be most efficient at lactose ph 6, and that the lower the ph, the amount of glucose produced would increase
Lactase is an enzyme found in the digestive system. It is essential to the complete digestion of sugar in whole milk and milk products. Lactase specifically breaks down lactose, a complex sugar. Lactase cannot be absorbed by the body unless it is broken down by lactase into glucose and galactose. According to webMD, “Lacking lactase in their intestines, a person consuming dairy products may experience the symptoms of lactose intolerance…Abdominal cramping, flatulence (gas) and diarrhea can occur when a lactose intolerant person consumes milk products.” ("Lactase Enzyme oral : Uses, Side Effects, Interactions, Pictures, Warnings & Dosing - WebMD", n.d.) Lactase is not recommended for use in CHILDREN younger than 4 years of age. Safety and effectiveness in this age group have not been confirmed. (Kluwer, 2014)
LI was first recognized in the 1960s when researchers found black children responding unfavorably to milk in their diets (Harrison 812). Research led to the discovery that lactose, the major sugar in milk and related dairy products, was undigestible in some people because they were missing the enzyme lactase. Lactase breaks down lactose into its component monosaccharide sugars, glucose and galactose. In people missing lactase, lactose passes undigested through the small intestine. In some people, the undigested lactose passes through the remainder of their systems with no ill effects. In others, however, the undigested lactose becomes viscous and ferments in the colon (Englert and Guillory 903). The thickness of the liquid and the fermentation cause painful cramping, gas and sometimes diarrhea. Besides not being able to digest lactose, these people suffer from malabsorption, which causes them to receive little or none of milk's nutrients (Houts 110).1
That is when muscles switch from aerobic respiration to lactic acid fermentation. Lactic acid fermentation is the process by which muscle cells deal with pyruvate during anaerobic respiration. Lactic acid fermentation is similar to glycolysis minus a specific step called the citric acid cycle. In lactic acid fermentation, the pyruvic acid from glycolysis is reduced to lactic acid by NADH, which is oxidized to NAD+. Lactic acid fermentation allows glycolysis to continue by ensuring that NADH is returned to its oxidized state (NAD+). When glycolysis is complete, two pyruvate molecules are left. Normally, those pyruvates would be changed and would enter the mitochondrion. Once in the mitochondrion, aerobic respiration would break them down further, releasing more
Gluten is a protein found in common grains such as wheat, barley, and rye. Those affected with allergies to these foods (the most serious allergy being Celiac Disease) must follow a strict gluten-free diet in order to experience relief from their symptoms. Despite eliminating the ingestion of the allergen, gluten-free individuals begin to suffer from adverse side effects. In recent years, many Americans have begun to live an entirely gluten-free lifestyle with no medical necessity to do so. Many believe it to be a healthier diet, and even more believe it is an effective weight-loss tool. With this growing fad of adopting a gluten-free diet, under the false pretenses of varying health benefits, many Americans are exposing themselves to unnecessary health risks, over-priced and narrowly available foods, and an overall depletion of dietary needs.
Many people are forced to keep track of their diet each day of their life. From children to adults, large numbers of people are diagnosed with lactose intolerance. Others, who may not have been tested by physicians, may incorrectly diagnose themselves, confusing this disorder to many others that are extremely similar. Being lactose intolerant takes a toll on daily life. Individuals constantly have to be aware of what they are eating as well as how much you are consuming. With this disorder, each person has to learn to manage it correctly. From person to person, the inability to digest lactase varies by how their body handles it and why. Many people believe that the solution to their lactose intolerance problem is to cut dairy out of their diet completely. However, this may be worse for them. Due to a lack of consumption of dairy products among people who are lactose intolerant there are also health risks, which are linked to this condition.
Lactase, a type of enzyme usually found in the small intestine, breaks down lactose into sugars such as galactose and glucose. People that are lactose intolerant cannot consume anything containing dairy because they cannot break down lactose, a sugar found in milk. Those that are lactose intolerant lack the enzyme lactase. Without lactase, the body does not have the ability to break down lactose, which leads to a person having an upset stomach and diarrhea. Adults are more likely to be lactose intolerant than children because of the metabolic change in the body (Dritsas). The lack of lactase that people have can be compensated by taking pills to help break down lactose that is consumed; with the help of a lactase pill the body can now absorb galactase and glucose properly (McCracken, 481).
Lactose intolerance is an inherited condition as indicated by a recently distributed survey, as well as complied research that has been collected. The survey results had only a small fraction of people who were lactose intolerant, 10%. However, almost 50% of survey takers family members had intolerance toward lactose. This proves several people are not born with the lactose intolerance activated but eventually with age the trait will activate since it has been inherited. Also majority of the survey takers are North American or European and in high school. Ethnicity, culture and age all have a large impact on whether or not the lactase enzyme is being produce, specifically in mammals.
Celiac Sprue also known as celiac disease is a chronic disease of the digestive tract that interferes with the digestion and absorption of nutrients from food. (Mohaumed Wehbi, MD) also Celiac Sprue is an immune reaction to eating gluten a protein found in wheat, barley and rye. Due to the intestinal damage and malabsorption celiac sprue can reduce the quality of life due to diarrhea, fatigue weight loss, bloating, and anemia. The lining of the intestine contains essential enzymes for the absorption and digestion, its destruction leads to malabsorption, a difficulty in absorption of food and essential nutrients.
Duarte Galactosemia is the second form. This form is when there is only a partial loss of the enzyme. The activity is usually 25%-50% that of a normal child. A child can get this form of galactosemia by inheriting a classic galactosemia gene from one parent and a duarte gene from the other. Much like classic galactosemia, duarte is found through a test done soon after birth. A strict diet is not needed for this form of the disorder. Instead a diet, it is recommended that lactose be slowly introduced untill normal consumption is accepted by the body. Because the affected can still process the foods, just not as well as a fully functional body.
Bright red flashing lights encircle the E.R. driveway as sirens screech to a halt. “EMERGENCY, EMERGENCY” codes are repeated over the intercom system of the endless pale colored hallways of the hospital. Doctors and nurses scurry full speed ahead in hopes to stop an allergic reaction. For people who suffer from food allergies, eating in restaurants is not a simple task. In our fast pace society, many restaurants often don’t consider or understand the seriousness when customers request substitutions or inquire about ingredients. Over the last two decades hospital admissions have increased due to people having anaphylaxis shock that have occur from eating foods they are allergic to in restaurants (Han 10). Anaphylaxis shock is a type of reaction when one’s body doesn’t agree with a certain substance. These reactions can often range from mild to extreme and life-threatening. These types of repercussions have caused the general public and businesses to become aware and knowledgeable about food allergies. Overtime, an abundance of people have developed sensitivities to various types of food, today there are approximately 15 million Americans with food allergies (Keefer). This vast increase has caused many restaurants to make extensive changes when it comes to their kitchens and menus. Not since recently have restaurants started to familiarize themselves on the topic of food allergies. Food allergies have developed and evolved all across America, generating substantial changes in the food industries.
The first is that it may be because of a weakened lower esophageal sphincter or LES. This is the valve that keeps the stomach acid inside the stomach and prevents the acid from coming in contact with the esophagus. A weakened LES is one of the most common symptoms of GERD or Gastroesophageal Reflux Disease.
Certain nutrients such as calcium, iron, vitamin A and vitamin C are needed to digest sugar, and therefore too much sugar depletes these nutrients from the body [12]. This depletion results in anaemia and a lower immune system [12].
Sunday, 03/23/2014: Play soccer game early morning for Cardio, Take my multivitamins/multi-minerals, and had herbal tea with honey after dinner.