The genes that produce the enzymes needed to break down lactose are not expressed.
The source of lactose is cow's milk.
There are different types of food that are a good source of hydrogen. This mostly includes sugars like lactose, fructose and sucrose among others.
Probably because that is where the gram negative bacteria have found a food source. Lactose is not the perfered diet, but it works and they are most likely there because they can tolerate the environment, and survive (on lactose) when their #1 food source is not available.
Yes, for E. coli to utilize lactose as a food source, it must transport lactose across its cell membrane. This process typically involves specific transport proteins, such as the lactose permease, which facilitate the movement of lactose into the bacterial cell. Once inside, E. coli can metabolize lactose through enzymatic action, primarily using β-galactosidase to break it down into glucose and galactose.
That depends if you're lactose intolerant or not. If you are then you end up with undigested food in your gut, which may lead to nausea, diarrhea, or vomiting. If you're not intolerant, then you just get fat.
If an animal loses their food source, in the wild, they will try to find a sustainable source to have food to survive. If they cannot find a worthy source of food/water, they starve or become dehydrated and pass away.
they get extinct
A ferret can eat cat food, but not as a main source. They should be eating food made especially for ferrets only. A high quality kitten food can be a second source of food for ferrets.
milk
Sucrose, Lactose, Maltose
No, oats do not contain lactose. Lactose is a sugar found in milk and dairy products, while oats are a whole grain and plant-based food. Therefore, oats are naturally lactose-free, making them a suitable option for those who are lactose intolerant.
Transacetylation of lactose refers to a chemical process where an acetyl group is transferred to lactose, typically resulting in the formation of acetylated derivatives of lactose. This reaction can alter the solubility and sweetness of lactose and is often used in food processing and pharmaceuticals to modify the properties of lactose-based products. It can also affect the lactose's digestibility and its interaction with other compounds.