Called also lactose (though it is not lactose proper).
This is due to the fact thatlactose undergoes the lactic acid fermentation.
The lactose is converted into lactic acid by means of a special ferment.
McCollum did not discover the presence of the Funk vitamine in his mixtures at first because it was carried by the lactose and he did not know it.
When the carbohydrate was lactose he was able to cure and prevent scurvy.
In the latter | case a given | amount of dextrin Lactose was later discarded when it was shown | carries the to be usually contaminated with the "B" vitamine.
Furthermore, Cohen and Mendel demonstrated that in their experiments pure lactose neither prevented nor cured scurvy while Harden and Zilva could find no antiscorbutic value in either cane sugar, fructose, or sirup.
Weigh out Lactose 5 grammes and add to the medium in the flask.
Weigh out: lactose 10 grammes and dissolve in the fluid agar.
The alcohol may have come from the lactose fermentation.
It seems that the tendency is toward an increase of lactic acid in the cheese long after the lactosehas disappeared.
However, these acids were found in increasing amounts during the ripening process and after the lactose had disappeared.
Members of this group uniformly ferment the lactose with the production of the gases, carbon dioxide and hydrogen.
The larger part of the lactose passes off with the whey.
When lactose is digested it combines with water as does cane-sugar, but instead of yielding glucose and levulose, it yields glucose and galactose.
The average composition of mixed milk from many cows runs about as follows: Water, 87 per cent; lactose or milk-sugar, 4.
Cohen and Mendel, Harden and Zilva, Hart, Steenbock and Smith (1919) all failed to protect or to cure their animals with lactose when they were placed on a ration which was definitely measured and limited.
Pitz in 1918 reported that in animal experiments he had found that lactose was able to protect against scurvy, and attributed this result to its power to alter the intestinal flora.
Dextrose, saccharose and lactose are the most used, though many others are used for special purposes.
The milk should be sterilized discontinuously to avoid splitting up the lactose as well as action on the casein and calcium phosphate.
The strains surviving treatment with comparatively large doses were fished into lactose broth and subjected to a second treatment, the process being repeated several times.
A number of the strains that survived several treatments were cultivated in lactose broth and the acidity determined quantitatively.
Aldehyde group potentially active, reducing sugars: Sugar Components Maltose Glucose and glucose Gentiobiose Glucose and glucose Lactose Glucose and galactose Melibiose Glucose and galactose Turanose Glucose and fructose Type 2.
With the fat, lactose makes up the bulk of the energy-producing material of milk, and while this is important it is only secondary when compared to the tissue-building power of the protein and minerals.
Besides being an important part of milk itself, lactose is a valuable by-product in the manufacture of cheese.
As soon as the test solution is completely decolorized, the addition of the lactose solution is discontinued, and the weight of lactose corresponding to 10 cubic centimetres of the test fluid calculated from the quantity used.
The estimation of the butter being accomplished, it is frequently needful to determine the amount of lactose present.
If yeast is added, and the mixture allowed to stand for some time at a temperature of 30°, alcoholic fermentation ensues; under these circumstances, lactose does not undergo fermentation.
During the process of digestion, lactose is hydrolized by the lactase in the intestinal juice, yielding one molecule of glucose and one of galactose.
This has been proved by introducing cane sugar or lactose into the blood vessels and getting the greater portion of it back unchanged by way of the urine.
Lactose at times causes an evolution of gas as do fats under certain circumstances.
Reenforcing the Diet~ with eggs and lactose is often found of great value in increasing the weight quickly, as is the giving of one-third of a glass of cream and two-thirds of a glass of milk after each meal and at bedtime.
The energy requirements are obtained by the addition of cream and lactose to the whey.
In digestion, lactose or milk sugar is split to dextrose and galactose and utilized in the body, both as a source of energy and as a food for the lactic acid bacteria which are active in the small intestine.
It is always advisable to "go slow" in adding new foods to the diet; milk, cream, eggs and lactose are the principal articles constituting the diet.
These are all characteristic reactions of lactose or milk sugar.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "lactose" in a variety of sentences. We hope that you will now be able to make sentences using this word.
