PPT-15.5 Disaccharides Lactose is a disaccharide found in milk and milk products. It contains

monosaccharides galactose and glucose Learning Goal Describe the monosaccharide units and linkages in disaccharides Disaccharides A disaccharide consists of two monosaccharides linked together.  \r\f The digestive tract Colon (shaded) Small Large 2 Lactose Intolerance People have lactose intolerance when lactase People Mehmet GÜN, Cemalettin SARIÇOBAN, . Hasan İbrahim KOZAN. † . Faculty of Agriculture, Department of Food Engineering, . Selcuk. University, 42079, Konya, Turkey.. 1. Introduction. Meat plays a very important role . Chapter 10, . Stryer. Short Course. Basics of Carbs: Discussion Section. Recognize and draw particular carbohydrate structures. Know general structural elements of straight chain and cyclic monosaccharides . Mehmet GÜN, Cemalettin SARIÇOBAN, . Hasan İbrahim KOZAN. † . Faculty of Agriculture, Department of Food Engineering, . Selcuk. University, 42079, Konya, Turkey.. 1. Introduction. Meat plays a very important role . Matthew . Saulnier,RD,ld. Digestion: What Happens to the Food We Eat. How do you make food decisions?. What did you eat yesterday?. Why?. What will you eat for the rest of your life?. How will you decide?. OLIGO- . AND . POLYSACCHARIDES. Carbohydrates compounds in contrast of . monosaccharaides . are exposed to hydrolysis with formation of simpler carbohydrates. Carbohydrates compounds are subdivided on:. 1. . Please complete the “Participant Card”. 2. Put your student hat on. Experience the kit. Put your teacher hat on. Envision classroom use. Curriculum integration. Support for students. 3. . The Complex Nature of Milk. Vital to health - nutritious. Versatile for cooking – 87% water (a solvent for over 250 chemical compounds, the milk sugar lactose, water-soluble vitamins, trace minerals and mineral salts). Milk microbiology standards for milk and milk product Shivnam Rana Msc . Microbiology (PAU) L -2011- BS -251 – M Introduction Complete food – Carbohydrates(Lactase), Protein(Casein), Fats, Minerals Carmen Cano. Miriam Coco. IES VICTORIA KENT. Are . food. . intolerances. . fact. . or. . fad. ?. Are food intolerances fact or fad?. Nowadays more and more people buy products that are suitable for food intolerance . Case background. A healthy twenty-six year old Asian graduate presented abdominal discomfort after eating a cheeseburger and a milkshake. She rarely eats meals heavy with dairy or dairy in general. Usually she eats traditional Asian cuisine, which is dairy-free.. . University of Kentucky: . Andrew . Bouwma. Peter . Mirabito. Jeffrey Osborn. . Stanford University:. Shyamala Malladi. Patricia Seawell. University of Miami:. Douglas L. Crawford. Marjorie F. Oleksiak. . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . ( Starch, Glycogen, Cellulose); for example of poly saccharides . . Simple types of carbohydrates such as ;Glyceraldehyde,. Dihydroxyacetone,(Triose;n=3) . .