just another form of sugar--milk sugar, in this case.
if your already 700 i doubt a hand full of doritoes will help. p.s they are still yummy
doritoes
doritoes
doritoes
pickles doritoes her screen name is selena.gomez@mac.com
Lactose is used as a selective nutrient in the agar as not all microbes can process lactose
Custard typically contains lactose because it is made with milk or cream, both of which contain this sugar. The lactose content can vary depending on the type of milk used and the recipe, but on average, a serving of custard can have around 5 to 10 grams of lactose. For those who are lactose intolerant, lactose-free milk can be used as a substitute to reduce or eliminate lactose content.
The negative control in the lactose experiment would be a sample that does not contain lactose or the enzyme needed to break down lactose. This control is used to show what would happen if no lactose were present for the enzyme to act on.
Yes, Hafnia is a lactose fermenter. It is a Gram-negative bacterium which can ferment lactose to produce acid and gas. This characteristic can be used for its identification in microbiology.
Lactose is removed from milk through a process called lactose hydrolysis, where the enzyme lactase is added to break down the lactose into its simpler forms, glucose and galactose. This process is commonly used in the production of lactose-free milk for people who are lactose intolerant.
Single strength lactose broth contains a standard concentration of nutrients and lactose, typically used for cultivating organisms that ferment lactose, such as coliform bacteria. In contrast, double strength lactose broth has a higher concentration of nutrients and lactose, which allows for more robust growth and is often used when a greater degree of sensitivity is required in testing for lactose fermentation. The increased strength in double strength broth can enhance the detection of lactose fermenters in a sample.
Double strength lactose broth is used to selectively culture lactose fermenting bacteria. It contains a higher concentration of lactose compared to regular lactose broth, allowing for more efficient differentiation of lactose fermenters from non-fermenters based on acid production. This medium is often used in microbiology laboratories for various tests and experiments.