2. MATERIALS AND METHODS 2.1. Compositional analysis of buckwheat honey 2.1.1. Reagents, chemicals and materials Standards of cis, trans-abscisic acid, trans, trans - abscisic acid were obtained from Chengdu Biotechnology Company. Benzoic acid, p-coumaric acid, isoferulic acid, gallic acid, methyl syringate, phaseic acid, vanillin, 4-hydroxybenzaldehyde 4-hydroxybenzoic acid were obtain sigma company. Methanol (analytical grade and HPLC grade) was obtained from Thermo Fisher Scientific Inc. (Fair Lawn, NJ, USA). Formic acid (analytical grade) and acetic acid (HPLC grade) were purchased from J.T. Baker Inc. (Phillipsburg, NJ, USA). Ultrapure water, was purified using a Milli-Q-Integral System (Millipore, Billerica, MA, USA). The Strata-X-A (60 …show more content…
Firstly, The Strata-X-A SPE cartridges prepared using 3 mL of methanol and equilibrated followed with 3mL of ultrapure water. Next, buckwheat honey samples of 30 g were thoroughly mixed with 120 mL of distilled water, and subsequently the solution was adjusted to pH 7.0 with with 5% ammonium (v/v).The buckwheat honey samples were centrifuged with 8000 × g for 10 min to dislodge the solid particles. The supernatants were was passed through the previously conditioned Strata-X-A SPE cartridges. After the samples was loaded, the columns were washed 4 mL of distilled water for Strata-X-A SPE cartridges to remove compounds of buckwheat honey that were not absorbed on the sorbents . Afterwards, the phenolic compounds were eluted with 5 mL of formic acid:methanol (1:9, v/v). The eluate was evaporated with 99.999% nitrogen and then the residue was redissolved in HPLC-grade methanol with 2% acetic acid with 98% methanol (2 ml). The resulting methanol extracts were filtered through a 0.22-μm filter (Millipore, Carrigtowhill, Cork, Ireland) and stored at 4 °C for further analysis by …show more content…
10 % fecal suspension were centrifuged with 300 × g at 4 ℃ for 5 minutes, the supernatants were regard as the original human intestinal bacteria. The composition of culture medium per liter was as follows: 2.0 g yeast extract, 0.1 g NaCl , 0.04 g K2HPO4 , 0.04 g KH2PO4, 0.01 g MgSO4, 0.01 gCaCl2,2.0 g NaHCO3, 0.02 g chlorhematin, 0.5 g cysteine, 0.5 g cholate , 1.0 mg resazurin, 2.0 mL Tween 80 and 10μL vitamin
The purpose of this study is to identify an unknown bacterium from a mixed culture, by conducting different biochemical tests. Bacteria are an integral part of our ecosystem. They can be found anywhere and identifying them becomes crucial to understanding their characteristics and their effects on other living things, especially humans. Biochemical testing helps us identify the microorganism present with great accuracy. The tests used in this experiment are rudimentary but are fundamental starting points for tests used in medical labs and helps students attain a better understanding of how tests are conducted in a real lab setting. The first step in this process is to use gram-staining technique to narrow down the unknown bacteria into one of the two big domains; gram-negative and gram-positive. Once the gram type is identified, biochemical tests are conducted to narrow down the specific bacterial species. These biochemical tests are process of elimination that relies on the bacteria’s ability to breakdown certain kinds of food sources, their respiratory abilities and other biochemical conditions found in nature.
The beet Lab experiment was tested to examine bio-membranes and the amount of betacyanin extracted from the beets. The betacyanin is a reddish color because it transmits wavelengths in red color and absorbs most other colors. The membrane is composed of a phospholipid bilayer with proteins embedded in it. The phospholipid bilayer forms a barrier that is impermeable to many substances like large hydrophilic molecules. The cells of beets are red and have large vacuoles that play a big role for the reddish pigment. This experiment aimed to answer the question, “How do cell membranes work?” The hypothesis we aim to test is: Cell membranes work as a fluid mosaic bilayer of phospholipids with many embedded proteins. We predicted that the 50% Acetone will break down the most betacyanin. Our hypothesis was proven wrong by our data collected. We could test our predictions by doing the experiment multiple times and compare the
This paper will focus on Yum Yum Doggy Treats, an all-natural human grade dog treat that is based off of well-known human desserts; Peanut Butter & Carrot Cake, Carrot Cake, Sweet Potato, and what everyone needs after eating, Breathmint. I will refer to the business as Yum Yum Doggy Treats or YYDT. YYDT was established October 2014, by a mother and daughter and later expanding to a family of four women. Their ultimate goal is to educate dog owners of the importance of feeding their dog’s fresh produce or natural dog treats. They also wanted to be different and give the dog lover community a healthy, creative, and delicious treat their pups would enjoy.
Enteric bacteria are major microorganisms that colonise human’s gastrointestinal tract- a long tube containing specialised sections such as the mouth, oesophagus, stomach, intestines, rectum and the anus. Gut bacteria make up approximately 95 percent of the total cells in the body, with the colon containing the densest microbial communities (Gibson, Rastall and Fuller 2008: 52). Human gastrointestinal tract consists of 100 different prokaryotic species, and with two bacterial species, firmicutes and bacteroicidetes dominating them (Brooker et al. 2011: 559).
Cultures are becoming obsessed with pumpkin spice flavors because it’s just a good flavor. Other reasons why people are obsessed because it’s a newer thing. I really don’t know why everybody likes it I guess just because it’s good. I mean how could you pass up a pumpkin spice latte or pumpkin spice Pringles, pumpkin spice doughnuts or anything like that. People also like pumpkin spice latte because it’s caffeine. The Pumpkin Spice Latte is a coffee drink made with a mix of traditional fall spice flavors.
Gut micorbiota has been a large-scale research in recent years. It is shown that the gut microbiota coevolves with us (Ley et al, 2008). Over 100 trillion of gut microbiota are produce by the body which have an large impact on the immune system, human physiology, metabolism and nutrition (Ley et al, 2006). Disablility of the gut to harbour the community of microbial cells has been linked to gut diseases, such as inflammatory bowel disease (IBD), encompasing ulcerative colitis, Crohn's disease, diabetes, obesity (Zhang et al, 2009) and malnutrition (Kau et al, 2011). It is also known as the hidden metabolic 'organ'. The gut produces a variety and complex microbial community which acts an important role in human health. It has been estimated that 1000 bacterial species and 100-fold genes can be found in human gut (Ley et al, 2006). The newborn's digestive tract was sterile, gut microbiota starts to colonised rapidly after birth and continue its evolution throughout life. Enterobacter, Enterococci, Bifidobacteria, Clostridia, Streptococci are the early colonizers. The composition of gut microbiota is unique in each individual, with a small phylogenetic overlap between people. Even in twins they share less than 50% of species phelotype (Turnbaugh et al, 2010). It is shown that there is a stable core microbial colonies in an individual even though it can be influences by aging, diet, environment and health status (Qin et al, 2010).
To understand the human gut health and aetiology, the first step is to understand the gastrointestinal (GI) microflora and its distribution through the digestive system [2]. The human GI tract is inhabited by trillions of microorganisms, which together is known as the microbiota [5]. These microorganisms come from both archeal and bacterial domains. Bacteria are the predominant kingdom of organisms and it is composed mainly by five bacterial phyla: Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria and Verrucomicrobia [3]. The great majority of mammalian gut microbiota belongs to the three phyla: the Gram-negative anaerobe Bacteroidetes, the Gram-positive Actinobacteria and Firmicutes [5].
The purpose of this experiment was to learn and preform an acid-base extraction technique to separate organic compounds successfully and obtaining amounts of each component in the mixture. In this experiment, the separation will be done by separatory funnel preforming on two liquids that are immiscible from two layers when added together. The individual components of Phensuprin (Acetylsalicylic acid, Acetanilide, and Sucrose as a filler) was separated based upon their solubility and reactivity, and the amount of each component in the mixture was obtained. Also, the purity of each component will be determined by the melting point of the component.
to play a vital role in your future - i.e.you had to be well educated
The song ‘Chasin’ Honey’ by Wild Party has the potential to portray many different themes, such
Dried and ground Sumac fruit epicarps (0.5 g) were extracted using methanol (80% v/v) and sonicated for 30 min at room temperature. Then it was centrifuged for 20 min at 3800g and the supernatant was collected into a round-bottom flask (Madsen et al., 2000). The extraction process was repeated four times by 80% methanol, the supernatant was mixed twice with 5 mL of n-hexane to purify of the non-polar fraction. The solvent was vaporization using a rotary under vacuum at 40° C. Finally, the extract was centrifuged again and the supernatant was filtered through a 0.2-lm syringe filter and stored at 20° C until analysis time. Separation and analysis of phenolic compounds from sumac extract was conducted with a series 1100 HPLC (Hewlett–Packard, Waldbronn, Germany) equipped with ChemStation software,
Cairns, D. (2008). Essentials of Pharmaceutical Chemistry. Third Edition. Pharmaceutical Press. London. Great Britain. p152 – 154
If you think honey is only good as sweet additives to your meal and snacks, you are in for a surprise. Honey is a popular food and is easy to consume. It is actually giving you a lot of health benefits along the way. Frequently adding this to your meal well make your body healthier. It is used by various cultures in the past 2,500 years, proving its abilities. They used it on their food as well as an ingredient in their traditional medicines.
"Organic is a label indicating that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity, where synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used" (National 2013). Thus Organic honey is the honey that is produced from completely organic sources; beginning from the plant that the bee needs to collect nectar or honey dew from, to the water that the bee gets and uses in the formation of honey, to the bee itself and finally to the bee keeper and his way in feeding his bees, treating them from mites, and his actions in the hive medium. This paper will be discussing the process of organic honey production and the need for governmental laws that organize honey production in Lebanon like the ones in the United States.