Milk Sugar 7-1/2 teaspoons Barley Gruel to make a quart Lime Water 4 oz.
Milk Sugar 8 teaspoons Barley Gruel to make a quart Lime Water 4 oz.
Milk sugar is not so soluble or so sweet as the other sugars.
By the combined action of the yeast and the two streptococci, then, milk can be coagulated, milk sugar inverted, acid and gas produced by the streptococci, while gas and alcohol are formed by the activity of the yeast.
Of these five organisms, it would appear that four live in metabiosis, the streptobacilli and bacilli hydrolyse the milk sugar, the components of which are split up by the yeast to alcohol and carbon-dioxide.
There will be required in addition one ounce of milk sugar[4] and one ounce of lime-water in each twenty ounces.
A good grade of milk sugar is somewhat expensive, costing from twenty-five to sixty cents a pound, and cheap samples are apt to contain impurities.
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.
Sherman states that "it is possible that the splitting of the lactose (milk sugar) may occur in the intestinal wall rather than in the food mass.
This sugar, unlike the other members of this group, is not found free in nature, but it is produced as the result of hydrolysis of milk sugar, either by enzymes or by acids.
It is used in rather less quantity than that of milk sugar, usually from one-half to one-third of an ounce by measure to each twenty ounces of food.
Milk sugar is probably most universally used in the modification of milk, but a good grade of milk sugar is somewhat expensive, costing from thirty to sixty cents a pound, and this places it beyond the reach of many mothers.
Besides these two chief food substances, cheese contains a small amount of milk sugar, mineral matter, and water.
A small amount of fine white sugar, or what is better, milk sugar, should be added to the diluted milk.
Mix together one third of a pint of this barley water, two thirds of a pint of fresh, pure milk, and a teaspoonful of milk sugar.
The common types of yeasts are incapable of acting on milk sugar, but they can ferment glucose, maltose, and cane sugar, forming equal amounts of alcohol and carbonic acid gas, which causes the effervescence of fermented and carbonated drinks.
Milk contains about 4 per cent of milk sugar, all of which is fermentable.
It is then gently ignited, and the weight of the remaining residue being deducted from the total weight before ignition, gives the yield of milk sugar.
Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister).
By extension, any enzyme which splits cane sugar, milk sugar, lactose, etc.
Defn: Pertaining to, or designating, an acid obtained by the oxidation of milk sugar (lactose).
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "milk sugar" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
