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What else can I help you with?
How many hydrate of lactose?
Lactose typically exists in several hydrate forms, with the most common being lactose monohydrate, which contains one molecule of water per molecule of lactose. Other hydrates, such as lactose pentahydrate and lactose heptahydrate, can also exist under certain conditions. The specific hydrate form can depend on factors like temperature and humidity during crystallization.
How do you caramelise butter?
You heat it up till it caramelizes not very hard. Melt the butter put the sugar in and it dissolves
What type of sugar is found in milk?
LACTOSE sugar
Does uht milk have less lactose?
UHT (Ultra-High Temperature) milk typically contains the same amount of lactose as regular milk, as the UHT process primarily focuses on extending shelf life through heat treatment rather than altering the lactose content. However, some lactose-intolerant individuals may find it easier to digest UHT milk due to its different taste and texture. If you're looking for lower lactose options, lactose-free milk or specially processed low-lactose milk would be better choices.
What happens when lactase is added to lactose?
When enzymes are boiled they become denatured, meaning they lose their function because they lose their shape. Any change in temperature or pH other than the one they are accustomed to will disturb an enzyme's shape; simply reverse their environment changes, and they'll go back to their correct function.
What monosaccharides are in milk?
lactose
Is alpha lactose is more soluble than beta lactose?
Lactose is a disaccharide that consists of a galactose unit and a glucose unit bonded together with a β glycosidic linkage. The glucose unit can exists in one of two isomeric hemiacetal forms as well as in a free aldehyde form. The isomeric hemiacetal forms, beta and alpha lactose, are anomers because the hemiacetal hydroxyl group gives diasteromeric products at the anomeric carbon. Alpha and beta-lactose are able to change back and forth because of mutarotation, which is the change in specific rotation. The rate of this interchanging is influenced by a number of conditions including: the concentration of lactose, the temperature and the acidity, or pH, of the milk. At room temperature, the ratio of isomers is about 40% alpha to 60% beta. The solubility of the two anomers is temperature dependent and therefore the equilibrium concentration of the 2 forms will be different at different temperatures. At room temperature (70°F, 20°C) the equilibrium ratio is approximately 37% α- and 63% ß-lactose. At temperatures above 200°F (93.5°C) the ß-anomer is less soluble so there is a higher ratio of α- to ß-lactose. The type of anomer present does not affect the nutritional properties of lactose.
Why are cookies not as sweet after baking?
Some flavors are lost a bit through the baking process, and some of the sugars carmalize and change tastes and forms.
Does coke have lactose in it?
Cola is lactose free it has no lactose it has glucose in it !
How do you carmalize bananas?
I dunno, u could put it on a pan and set the temp 4 300 *F and cook till it looks hot and caramelized? ?????????
Should lactose intolerant individuals consume a diet with no lactose in it?
Lactose intolerant individuals can consume lactose, but it must be consumed in moderation.
What chemical reaction does lactase catalyze?
Lactase catalyzes the hydrolysis of lactose, a disaccharide found in milk, into its constituent monosaccharides, glucose and galactose. This enzymatic reaction allows for the digestion and absorption of lactose in the small intestine.
