Relevant bibliographies by topics / Lactosan A

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Academic literature on the topic 'Lactosan A'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Lactosan A"

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Suyama, K. "Lactosan: ? formation by heat-treatment of lactose in vacuo." Food Chemistry 24, no. 4 (1987): 263–69. http://dx.doi.org/10.1016/0308-8146(87)90101-4.

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Roosdiana, Anna, Tutik Setianingsih, Diah Mardiana, and Suratmo Suratmo. "CHARACTERIZATION OF IMMOBILIZED LIPASE IN ALUMINOSILICATE FOR LACTOSYL PALMITATE SYNTHESIS." Indonesian Journal of Chemistry 9, no. 2 (June 22, 2010): 201–5. http://dx.doi.org/10.22146/ijc.21530.

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Whey lactose can be esterified enzymatically by using immobilized lipase. The lipase can be isolated from Rhizopus oryzae, purified and immobilized in mesoporous aluminosilica. The use of immobilized lipase has advantages, there are longer shelf life and repeatable use. It is necessary to characterize the immobilized lipase dan ester product. The aim of the research was to characterize immobilized lipase, including determination lipase adsorption type in mesoporous aluminosilicate, immobilized lipase stability during storage time, efficiency of repetitive use of immobilized lipase. The result showed that lipase adsorption in mesoporous aluminosilicate was physical adsorption type through hydrogen bound and electrostatic interaction. Immobilized lipase stability was relatively constant at storage temperature 5 °C for 25 days resulting in 98.16% of initial activity. The repetitive use of immobilized lipase showed efficient until 5 uses within activity of 50.22%. The IR spectra of lactosyl palmitate from both whey and pure lactose result showed bands at wavelength number of 3462 cm-1(OH bond), 1739 cm-1 and 1747 (C=O ester bond) 1295 cm-1 dan 1242 cm-1 (C-O ester bond). In addition, the HLB value for lactosyl palmitate (whey) 4.708 and lactosyl palmitate (pure lactose) 4.715, therefore both lactosyl palmitate is appropriate as emulgator in W/O. Keywords: immobilized lipase, aluminosilica, lactose, whey, lactosyl palmitate
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Villanueva Torregrosa, Daniel, Evelyn Mendoza Torres, Lourdes Varela Prieto, and José Villarreal Camacho. "Conceptual basis of the diagnosis of lactose intolerance, hypolactasia and lactose maldigestion." Salud Uninorte 31, no. 1 (January 1, 2015): 101–17. http://dx.doi.org/10.14482/sun.31.1.4808.

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Милькевич, I. Milkevich, Гусейнов, A. Guseynov, Гусейнов, and T. Guseynov. "Pathogenetic features of the development and treatment оf lactostasise in different periods of breastfeeding." Journal of New Medical Technologies. eJournal 8, no. 1 (November 5, 2014): 0. http://dx.doi.org/10.12737/6532.

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The actual problem of lactostasis in breast feeding is considered in this paper.The main causes of lactostasisare: excessive milk production at insufficient milk secretion from the lobules of the mammary glands; irregular and inadequate emptying of the breast, not correct attachment of the baby to the breast, i.e. not all lobules are equal "physiological” position. The authors considered predisposing factors of lactose in the first days after birth and active breastfeeding, as well as the development of tactics pathogenetic therapy. The work is based on the study of data examination and treatment of 39 patients with lactose, divided into 2 groups. In the first group the treatment consisted of local use of 1% progestogel; in the 2nd group - bromocriptine in tablets. The study showed that lactosis is especially typical for primapara women and for the first (1-2) months after delivery. The lactosis in the first days after delivery are more associated with impaired excretion of milk due to the low content of oxytocin and smooth muscle paresis ducts, this is confirmed by the effect of transdermal gel 1% progestogel. At other times one of the causes of lactosis is increased production or sufficient production of milk when it is insufficient excretion through milk ducts. The effect of bromocriptine in such cases is due to a reduc-tion of milk production in accordance with the ability of the system excretion of milk.
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Bird, P. H., C. S. Atwood, and P. E. Hartmann. "The responses of blood galactose to oral doses of lactose, galactose plus glucose and milk to piglets." British Journal of Nutrition 73, no. 5 (May 1995): 753–61. http://dx.doi.org/10.1079/bjn19950078.

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The capacity of intestinal lactase (EC3.2.1.23) of piglets to hydrolyse lactosein vivowas investigated by measuring the response of blood galactose to doses of lactose, galactose plus glucose and both whole and skimmed milk. Following the administration of oral doses of lactose dissolved in water to piglets from 2 to 18 d of age the adjusted galactose area under the curve (AUC) was between 1·12 and 1·36 arbitrary units, while following a dose of galactose plus glucose dissolved in water it was between 1·56 and 1·98 arbitrary units. Whereas these results suggest that the rate of digestion of lactose appeared to limit the amount of galactose reaching the peripheral blood after a dose of lactose dissolved in water, there was no significant correlation between the capacity of piglets to hydrolyse physiological amounts of lactose and the age of the piglets (2- to 18-d-old piglets; r 0·11). Following oral doses of sow's milk containing either lactose, or galactose plus glucose, the adjusted galactose AUC values were 0·94 and 1·00 arbitrary units respectively, in 10-d-old piglets. Thus, the limitation to the digestion of lactose observed when it was present in water was not evident for lactose in sow's milk. Since there was no significant difference between the adjusted galactose AUC following a dose of whole milk (0·95 arbitrary units) and that following a dose of skimmed milk (1·03 arbitrary units), the presence of fat in sow's milk did not appear to affect the utilization of lactose by the sucking piglets.
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Halbmayr-Jech, Elisabeth, Roman Kittl, Patrick Weinmann, Christopher Schulz, Anna Kowalik, Christoph Sygmund, and Sharon Brunelle. "Determination of Lactose in Lactose-Free and Low-Lactose Milk, Milk Products, and Products Containing Dairy Ingredients by the LactoSens®R Amperometry Method: First Action 2020.01." Journal of AOAC INTERNATIONAL 103, no. 6 (July 3, 2020): 1534–46. http://dx.doi.org/10.1093/jaoacint/qsaa080.

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Abstract Background The AOAC Stakeholder Panel on Strategic Food Analytical Methods approved Standard Method Performance Requirements (SMPR®) 2018.009 for lactose in low-lactose or lactose-free milk, milk products, and products containing dairy ingredients. The LactoSens®R Method is a biosensor assay kit developed for the determination of lactose in a variety of lactose-free or low-lactose milk, dairy, and infant formula products produced with yeast-neutral lactases. Objective In response to a call for methods, the LactoSensR method was validated in a single laboratory study with comparison to SMPR 2018.009. Method The LactoSensR method was evaluated for calibration, interference, repeatability, recovery, and robustness. In a method comparison study samples naturally containing low levels of lactose were evaluated using LactoSensR and an accredited high-performance anion-exchange chromatography with pulsed amperometric detection. Results Calibration with lactose standard solutions was shown to be linear and the method was shown to be free of interference from a variety of sugars, vitamins, alcohols, flavorings, and other compounds. Matrix studies, including 85 spiked materials, 55 products naturally containing lactose, and 13 reference materials, resulted in RSDr of 0–10.5% at 8–100 mg lactose/100 g and 0.2–5.4% at >100 mg lactose/100 g for milk and dairy products and 1.0–6.8% for infant formula, in compliance with SMPR 2018.009 with few exceptions. Recovery was 85.0–110.3% at 8–100 mg lactose/100 g and 85.6–109.7% at >100 mg lactose/100 g for milk and dairy products and 91.1–97.0% for infant formula, also meeting the performance requirements with few exceptions. The method was shown to be robust to changes in ambient temperature, sample temperature, and sample volume. Conclusions The LactoSensR method compares favorably with the requirements of SMPR 2018.009 and should be adopted as a First Action AOAC Official MethodSM. Highlights The LactoSensR method is a fast, easy-to-use method that meets the requirements of SMPR 2018.009.
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Córdoba-Díaz, D., M. Córdoba-Díaz, and B. Elorza. "Quantification of isonicotinoyl lactosyl hydrazone in oral pharmaceutical dosage forms." Spectroscopy 23, no. 3-4 (2009): 201–8. http://dx.doi.org/10.1155/2009/365027.

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Isoniazid, one of the most important drugs for the chempublisher-idapy of tuberculosis, can react with some widely used pharmaceutical excipients, like lactose, leading to the formation of hydrazones. This interaction can dramatically modify the oral bioavailability of the drug, what could lead to a failure of the treatment. Some analytical methods, including techniques like HPLC, can be used to quantify this type of products, but all of them are tedious and time-consuming. In this sense, the aim of the present work is to develop a sensitive, rapid and cheap alternative to publisher-id published methods. For this reason, two spectrophotometric methods were developed and validated. In the first one, isoniazid and its lactosyl-hydrazone were measured together. The second one involved a reaction between not bound to lactose isoniazid and 2,3-dichloro-1,4-naphthoquinone. Lactosyl-hydrazone is quantified by comparison of the results obtained from both methods. The linearity is confirmed to be within a range of 1.5–30.0 μg/ml of total isoniazid and 0.5–30.0 μg/ml of “free” isoniazid. Limits of quantification of 1.2 μg/ml and 0.3 μg/ml were obtained for bound and free isoniazid respectively. These results indicated that the here described methods are at least, as sensitive and accurate as the vast majority of the previously published chromatographic methods. This methodology shows a good repeatability (RSD below 2.0%) as well as good accuracy (average recoveries of 100.83% and 99.96% for total and free isoniazid respectively). The results obtained from the assay of isoniazid tablets demonstrated that the proposed method constitutes a clear alternative to chromatographic methods and also to the official titration method. It would be of interest for the routine quality control of oral dosage forms containing isoniazid and lactose and for stability studies.
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Rao, D. R., and C. B. Chawan. "Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 81–86. http://dx.doi.org/10.1177/108201329700300202.

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Lactose reduction in milk by β-galactosidase prior to consumption is one of the current modali ties of alleviating lactose maldigestion. However, hydrolysis of lactose results in flavour changes in milk: glucose and galactose are between three and four times sweeter than lactose, and many lactose maldigesters do not like the taste of lactose-hydrolysed milk. The addition of exogenous β-galactosidase to meals has been shown to alleviate lactose maldigestion adequately, and so β-galactosidase could be added to milk if the lactose could be protected from the hydrolytic action of the added enzyme. Liposomes, which have recently shown potential as carriers of enzymes, could be good vehicles for the addition of β-galactosidase to milk. β-galactosidase can be successfully encapsulated in liposomes which have been shown to be very stable when suspended in milk stored at refrigeration temperature. Lactose hydrolysis is minimal when liposomal β-galactosidase is added to milk. In vitro digestibility studies have shown that the liposomal β-galactosidase is available for digesting lactose in milk. Stable blends of β-galactosidase and dry milk powders have also been used. Results have shown that up to 95% of the original activity of the fungal lactase was retained in blends of the enzyme and milk powder when stored under nitrogen at 45 °C for 6 months.
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Dohi, Hirofumi, Takeru Kanazawa, Akihiro Saito, Keita Sato, Hirotaka Uzawa, Yasuo Seto, and Yoshihiro Nishida. "Bis(β-lactosyl)-[60]fullerene as novel class of glycolipids useful for the detection and the decontamination of biological toxins of the Ricinus communis family." Beilstein Journal of Organic Chemistry 10 (July 3, 2014): 1504–12. http://dx.doi.org/10.3762/bjoc.10.155.

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Glycosyl-[60]fullerenes were first used as decontaminants against ricin, a lactose recognition proteotoxin in the Ricinus communis family. A fullerene glycoconjugate carrying two lactose units was synthesized by a [3 + 2] cycloaddition reaction between C60 and the azide group in 6-azidohexyl β-lactoside per-O-acetate. A colloidal aqueous solution with brown color was prepared from deprotected bis(lactosyl)-C60 and was found stable for more than 6 months keeping its red color. Upon mixing with an aqueous solution of Ricinus communis agglutinin (RCA120), the colloidal solution soon caused precipitations, while becoming colorless and transparent. In contrast, a solution of concanavalin A (Con A) caused no apparent change, indicating that the precipitation was caused specifically by carbohydrate–protein interactions. This notable phenomenon was quantified by means of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the results were discussed in terms of detection and decontamination of the deadly biological toxin in the Ricinus communis family.
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Renner, E. "Dietary approaches to alleviation of lactose maldigestion / Efectos de la dieta sobre la digestión de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 71–79. http://dx.doi.org/10.1177/108201329700300201.

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Because dairy products are a significant source of essential nutrients, elimination of all dairy foods in the diet would be nutritionally unwise and is usually not necessary in the case of lactose maldigestion. About 250 ml milk/d can generally be taken without adverse effects. If milk is taken in combination with solid foods, lactose malabsorption may be reduced by about 50%, probably due to a slower rate of colonic fermentation which may lower gastrointestinal symptoms in lactose malabsorbers. It is well established that, in lactase-deficient subjects, yoghurt is better tolerated than milk. This is only to some extent related to the fact that the lactose content of the products is reduced during fermentation, but is mainly attributed to the fact that the culture organisms- by virtue of being rich in lactase - are able to participate in the hydrolysis of ingested lactose. Up to 20 g of lactose in yoghurt is tolerated well by lactase-deficient persons. The enhanced absorp tion of lactose in yoghurt is explained as a result of the intestinal release of lactase from the yoghurt organisms. Ripened cheese is also tolerated very well by lactose-intolerant persons since virtually all of the lactose present is decomposed to lactic acid and other metabolites.
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Dissertations / Theses on the topic "Lactosan A"

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Araujo, Bellido Katherine Cristy, Cahuas Juan Andres Echevarria, Flores Camila Luciana Echevarria, Otoya Jacqueline Ursula Lleren, and Achata Magib Jesus Olortegui. "Batidos 4Lite." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626525.

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Actualmente, las personas optan por alimentos más saludables y buscan alimentos que complementen sus comidas, es decir, sean más balanceados. Por ello, el presente proyecto consiste de nutri batidos a base de avena y quinua, leche de almendras y frutas como Arándanos, Lúcuma y Fresa, este producto destaca principalmente por ser natural, saludable y no contiene lactosa, además que puedes consumirlo en cualquier momento del día. Al analizar la viabilidad de este proyecto, se pudo identificar que nuestro tamaño de mercado se encuentra en las zonas 6 y 7 de Lima Metropolitana en los NSE A y B, que permitió detectar un público poco satisfecho debido a la falta de productos sin lactosa, frutados naturalmente y sean saludables por el contenido de quinua y avena. Por ello, 4Lite se presenta ante nuestro público objetivo como una opción bebible y de fácil consumo debido a su presentación de 300ml y su botella de material eco amigable. Para poner en marcha este proyecto, se requerirá una inversión inicial de 14,500 soles, financiado básicamente por el aporte de los cinco accionistas que cuenta 4Lite. Se estima recuperar el dinero invertido al segundo año de operación.
Nowadays, people opt for healthier foods and look for foods that complement their meals, something more balanced. Therefore, the present project consists of nutri smothies based on oats and quinoa, almond milk and fruits such as Blueberries, Lucuma and Strawberry, this product stands out mainly for being natural, healthy and lactose-free, also you can consume it at any time of the day. When analyzing the viability of this project, it was possible to identify that our market size is located in zones 6 and 7 of Metropolitan Lima in NSE A and B, which allowed us to detect an unhappy public due to the lack of products without lactose, naturally fruity and healthy due to the content of quinoa and oats. Therefore, 4Lite is presented to our target audience as a drinkable and easy to consume option due to its presentation of 300ml and its bottle of eco-friendly material. To start up this project, an initial investment of 14,500 soles will be required, basically financed by the contribution of the five shareholders that 4Lite has. It is estimated to recover the money invested in the second year of operation.
Trabajo de investigación
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Brandt, Kerstin. "Molekularbiologische Charakterisierung einer Lacton-Hydrolase und Untersuchungen zum Einsatz von Lactonen als Substrate zur PHA-Synthese." [S.l. : s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=967335167.

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Andrade, Carlos Kleber Zago. "Preparação de lactonas via formação de ligação carbono-carbono : sinteses formais de (-)-serriconina, (+)-lactona de Prelog-Djerassi e estudos visando a sintese do (+)-10-desoximetinolideo." [s.n.], 1996. http://repositorio.unicamp.br/jspui/handle/REPOSIP/249262.

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Orientador: Ronaldo Aloise Pilli
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Quimica
Made available in DSpace on 2018-07-21T18:25:51Z (GMT). No. of bitstreams: 1 Andrade_CarlosKleberZago_D.pdf: 16814926 bytes, checksum: 7ec846f38be437dc64f0c4d206c56860 (MD5) Previous issue date: 1996
Doutorado
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Nguyen-Bresinsky, Dong Thi. "Immunopurification of Bovine Placental Lactogen." Fogler Library, University of Maine, 2005. http://www.library.umaine.edu/theses/pdf/Nguyen-Bresinsky2005.pdf.

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Tuttle, Traci R. "Placental lactogen in breast cancer." University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1378196610.

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Dincer, Tuna. "Mechanims of lactose crystallisation." Curtin University of Technology, School of Applied Chemistry, 2000. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=14562.

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Lactose is the major carbohydrate in milk. The presence of lactose in whey constitutes a significant pollution problem for dairy factories. At the same time, there is an increasing market for high quality crystalline lactose. The main problem of lactose crystallisation, compared to sucrose, which is also a disaccharide, is that it is very slow, unpredictable and cannot easily be controlled. Compared to sucrose crystallisation, which has been extensively studied, lactose crystallisation lacks the fundamental research to identify the mechanisms of growth and effect of additives. An important difference from most other crystal growth systems is that ([alpha]-lactose hydrate crystals never grow from a pure environment; their growth environment always contains beta lactose. [alpha]-lactose monohydrate crystallises much more slowly because of the presence of [beta]- lactose in all solutions. Although there have been some studies on growth rates and the effect of additives, there has not been any reported work on the fundamentals of lactose crystallisation and the mechanisms that operate on the molecular level. The aim of this thesis is to gain a greater understanding at the fundamental processes, which occur at the molecular level during the crystallisation of lactose, in order to improve control at a macroscopic level.
The growth rates of the dominant crystallographic faces have been measured in situ, at three temperatures and over a wide range of supersaturation. The mean growth rates of faces were proportional to the power of between 2.5-3.1 of the relative supersaturation. The rate constants and the activation energies were calculated for four faces. The [alpha]-lactose monohydrate crystals grown in aqueous solutions exhibited growth rate dispersion. Crystals of similar size displayed almost 10 fold difference in the growth rate grown under identical conditions for all the faces. Growth rate dispersion increases with increasing growth rate and supersaturation for all the faces. The variance in the GRD for the (0 10) face is twice the variance of the GRD of the (110) and (100) faces and ten times higher than the (0 11) face at different supersaturations and temperatures. The influence of [beta]-lactose on the morphology of [alpha]-lactose monohydrate crystals has been investigated by crystallising [alpha]-lactose monohydrate from supersaturated DMSO ethanol solutions. The slowness of mutarotation in DMSO allowed preparation of saturated solutions with a fixed, chosen [beta]-lactose content. It was found that [beta]-lactose significantly influences the morphology of [alpha]- lactose monohydrate crystals grown from DMSO solution. At low concentrations of [beta]-lactose, the fastest growing face is the (011) face resulting in long thin prismatic crystals. At higher [beta]-lactose concentrations, the main growth occurs in the b direction and the (020) face becomes the fastest growing face (since the (011) face is blocked by [beta]-lactose), producing pyramid and tomahawk shaped crystals.
Molecular modeling was used to calculate morphologies of lactose crystals, thereby defining the surface energies of specific faces, and to calculate the energies of interactions between these faces and [beta]-lactose molecules. It was found that as the replacement energy of [beta]-lactose increased, the likelihood of [beta]-lactose to dock onto faces decreased and therefore the growth rate increased. The attachment energy of a new layer of [alpha]-lactose monohydrate to the faces containing [beta]-lactose was calculated for the (010) and (011) faces. For the (0 10) face, the attachment energy of a new layer was found to be lower than the attachment energy onto a pure lactose surface, meaning slower growth rates when [beta]-lactose was incorporated into the surface. For the (011) face, attachment energy calculations failed to predict the slower growth rates of this face in the presence of [beta]-lactose. AFM investigation of [alpha]-lactose monohydrate crystals produced very useful information about the surface characteristics of the different faces of the [alpha]-lactose monohydrate crystal. The growth of the (010) face of the crystal occurs by the lateral addition of growth layers. Steps are 2 nm high (unit cell height in the b direction) and emanate from double spirals, which usually occurred at the centre of the face. Double spirals rotate clockwise on the (010) face, while the direction of spirals is counterclockwise on the (010) face. A polygonised double spiral, showing anisotropy in the velocity of stepswas observed at the centre of the prism-shaped a-lactose monohydrate crystals grown in the presence of 5 and 10 % [beta]-lactose.
The mean spacing of the steps parallel to the (011) face is larger than those parallel to the (100) face, indicating higher growth rates of the (011 )face. The edge free energy of the (011) face is 6.6 times larger than the (100) face in the presence of 5% [beta]-lactose. Increase of [beta]-lactose content from 5% to 10 % decreases the edge free energy of the growth unit on a step parallel to the (011) face by 10 %. Tomahawk-shaped [alpha]-lactose monohydrate crystals produced from aqueous solutions where the [beta]-lactose content of the growth solution is about 60 % have shown clockwise double spirals as the source of unit cell high steps on the (010) face of the crystal. However , the spirals are more circular than polygonised, unlike the prism shaped crystals and the mean step spacing of the (011) face is less than the steps parallel to the (110) face, indicating the growth rate reducing effect of [beta]-lactose on the (011) face. The (100) face of the [alpha]-lactose monohydrate crystal grows by step advancement in relative supersaturations of up to 3.1. Steps are 0.8 nm high and parallel to the c rection. Above this supersaturation, rectangular shaped two-dimensional nuclei, 10 nm high, were observed. The (011) face of the crystal grown at low supersaturations (s= 2.1) displayed a very rough surface with no steps, covered by 4-10nm high and 100-200[micro]m wide formations. Triangular shaped macrosteps were observed when the crystal was grown in solutions with s=3.1. In situ AFM investigation of the (010) face (T = 20[degree]C and s = 1.18) has shown that growth occurs by lateral addition of growth units into steps emanated by double spirals.
The growth rate of the (010) face from in situ AFM growth experiments was calculated to be 1.25 gm/min. The growth rate of crystals grown in the in situ optical growth cell under identical conditions was 0.69 pm/min. The difference in growth rates can be attributed to the size difference of seed c stals used. The (010) face of a [alpha]-lactosemonohydrate crystal grown at 22.4 C and s=1.31 displayed triangular-shaped growth fronts parallel to the (011) face. The steps parallel to the (O11) face grow in a triangular shape, and spaces between triangles are filled by growth units until the end of the macrosteps is reached. No such formations were observed on steps parallel to the (110) face. Formation of macrosteps, 4-6 nm high, emanating from another spiral present on the surface was also observed on the (010) face of a crystal grown under these conditions.
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Listiohadi, Yuanita D. "The caking of lactose /." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.

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Carmichael, C. S. J. "Decomposition of the lactose operon." Thesis, University of Edinburgh, 1992. http://hdl.handle.net/1842/13315.

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The immediate aims of the project, as set out in the introduction, were 1) to separate the lacZ and lacY genes of the lactose operon such that they could be controlled/induced independently 2) to maintain the expression construct in the E.coli chromosome. The lacY gene was subcloned into plasmid PBN372 downstream of the S.marsescens trp promoter. The flanking E.coli trp genes were exploited to integrate the construct into the E.coli chromosome at the trpB locus via homologous recombination. Homologous recombinants should be trp{-}. Two approaches were employed to achieve integration: 1) transformation of a recD strain (which was also a lacY deletion) 2) transduction with phage lambda. The first method was unsuccessful, only spontaneous trp- mutations were isolated. The second method yielded several integrants, one of which was used in subsequent growth experiments. Since the constructed strain was rendered trp-, the internal tryptophan concentration could be influenced by the concentration of tryptophan in the medium and the level of induction could be set by the addition of differing amounts of the antirepressor, IAA. The growth rate of the constructed strain in minimal lactose media was comparable with that of wild type E.coli. The permease activity of the constructed strain was seen to vary when assayed in the presence of varying amounts of IAA. The expression of permease was also demonstrated to be independent of galactosidase activity. The constructed strain therefore met all the initial requirements for the experimental system set out in this thesis. Difficulties were encountered during the analysis of permease induction in batch culture. This was due to the competition between antirepressor (IAA) and corepressor (tryptophan). These difficulties would have been minimal had the analysis been carried out in chemostat experiments. It would then have been possible to maintain a constant, low level of tryptophan throughout the experiment. In batch culture, the tryptophan level is constantly changing, initially being relatively high and becoming depleted as the experiment progresses.
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Souza, Ugo Araújo. "Resíduos de lactonas macrocíclicas no leite bovino." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/79478.

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O controle de resíduos químicos em produtos de origem animal no Brasil é regulamentado por órgãos fiscalizadores através de programas como o Plano Nacional de Controle de Resíduos (PNCR) e o Programa de Análise de Resíduos de Medicamentos Veterinários (PAMVet), visando a garantia de segurança alimentar ao consumidor. As práticas adotadas na produção agropecuária, entretanto, envolvem o uso de fármacos para o controle de doenças infecciosas e parasitárias nos animais. As lactonas macrocíclicas (LMs) são drogas veterinárias eficazes no controle de endo e ectoparasitas, sendo amplamente utilizadas na bovinocultura leiteira. Assim, o objetivo do presente estudo foi determinar a presença de resíduos de LMs no leite de rebanhos bovinos e identificar possíveis fatores de risco associados em propriedades leiteiras das regiões Noroeste e Sul do Estado do Rio Grande do Sul – Brasil. Foram coletados 72 amostras de leite de tanques resfriadores de propriedades de agricultura familiar das regiões Noroeste (55) e Sul (17) do Estado do Rio Grande do Sul. Foram adquiridas 60 amostras de leite ultra-high temperature (UHT) em estabelecimentos comerciais para análise de resíduos de LMs. Os resíduos das LMs foram extraídos do leite bovino pela adição de acetonitrila e foram purificados pelo congelamento dos co-extratos da matriz com temperatura de aproximadamente -20 ºC. O extrato purificado foi analisado por LC-MS/MS. Entre as 72 amostras, 18 (25 %) apresentaram resíduos de LMs, cujos ingredientes ativos identificados foram: ivermectina (n=15), ivermectina e moxidectina (n=1), moxidectina (n=1) e abamectina (n=1). A região Sul do Estado apresentou 35,3 % (6/17) das amostras com resíduos de LMs enquanto que a região Noroeste 21,8 % (12/55), as maiores concentrações encontradas foram de 2,48 μg.mL-1 para ivermectina, 2,73 μg.mL-1 e 1,69 μg.mL-1 para moxidectina. Os resíduos encontrados nas amostras de leite estavam abaixo do limite estabelecido pelo Codex Alimentarius (<10 μg.mL-1), porém esses medicamentos não devem ser utilizados em animais lactantes cujo leite seja destinado ao consumo humano. Os resultados indicam a utilização inadequada de antiparasitários nos rebanhos leiteiros estudados. Conclui-se que o leite das propriedades leiteiras das regiões Noroeste e Sul do Estado do Rio Grande do Sul estudadas apresentam resíduos de LMs. Nas amostras de leite UHT não foram detectados resíduos de LMs.
The control of chemical residues in animal products in Brazil is regulated by regulatory agencies through programs such as the National Residue Control (PNCR) and the Program for Residue Analysis of Veterinary Drugs (PAMVet), aimed at ensuring food security to consumer. The practices adopted in agricultural production, however, involve the use of drugs to control infectious and parasitic diseases in farm animals. The macrocyclic lactones (ML) are effective in controlling endo and ectoparasites, being widely used in dairy cattle. The objective of this study was to determine the presence of ML residues in milk from cattle and identify possible risk factors associated of Northwest and South regions of Rio Grande do Sul state,Brazil. Were acquired 60 samples of milk in shops for residue analysis LMs. We collected 72 samples of milk cooling tanks from smallholder properties located in Northwest (55) and South (17) regions of Rio Grande do Sul state. Samples were processed to investigate residues of ML, and they were extracted from bovine milk by addition of acetonitrile and purified by freezing of the matrix co-extracts at -20 ° C. The purified extract was analyzed by LC-MS/MS. Among the 72 samples, 18 (25 %) had ML residues whose active ingredients identified were: ivermectin (n = 15), moxidectin and ivermectin (n = 1), moxidectin (n = 1) and abamectin (n = 1).The Southern part of state presented (35,3 %; 6/17) and Northwest region presented (21,8 %; 12/55) occurrence of ML residues in milk. the highest concentrations found were 2.48 μg.mL-1 for ivermectin 2.73 μg.mL-1 and 1.69 μg.mL-1 for moxidectin. The residue found in milk samples were below the limit established by Codex Alimentarius (<10 microg.mL-1). However, these drugs cannot be used in lactating animals which milk will be destined to human consumption. The results indicate a improper use of antiparasitic drugs in dairy herds studied. We can concluded that milk from dairy farms from Northwest and South regions of Rio Grande do Sul state have ML residues. In the samples of milk UHT were not detected residues LMs.
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Peuhkuri, Katri. "Lactose, lactase, and bowel disorders : reducing hypolactasia-related gastrointestinal symptoms by improving the digetibility og lactose." Helsinki : University of Helsinki, 2000. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/peuhkuri/.

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Books on the topic "Lactosan A"

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Johansen, Hans Chr. En dansk nicheproduktion: Historien om Lactosan-Sanovo Holding A/S. Odense: Odense universitetsforlag, 1998.

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Lactose intolerance. [Chicago, Ill.]: The American Dietetic Association, 1991.

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Updike, Sheri. The Lactose-Free Cookbook. New York: Grand Central Publishing, 2009.

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Center, Minnesota Evidence-based Practice, and United States. Agency for Healthcare Research and Quality, eds. Lactose intolerance and health. Rockville, MD: Agency for Health Care Policy and Research, U.S.Dept. of Health and Human Services, 2010.

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Updike, Sheri. The lactose-free cookbook. New York: Warner Books, 1998.

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Zadow, J. G., ed. Whey and Lactose Processing. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0.

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Secrets of lactose-free cooking. New York: Avery Pub, 1996.

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Marsha, Rosen, ed. The lactose-free family cookbook. Toronto, Canada: Robert Rose, 1996.

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The lactose-free family cookbook. Toronto: Macmillan Canada, 1996.

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auteur, Vissani Rita, ed. Sans lactose: 21 jours de menus. Montréal (Québec) Canada: Modus Vivendi, 2015.

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Book chapters on the topic "Lactosan A"

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Harper, W. James. "Lactose and Lactose Derivatives." In Whey and Lactose Processing, 317–60. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_9.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Lactose." In The Technology of Cake Making, 81–83. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_6.

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Bährle-Rapp, Marina. "Lactose." In Springer Lexikon Kosmetik und Körperpflege, 309. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5775.

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Holsinger, Virginia H. "Lactose." In Fundamentals of Dairy Chemistry, 279–342. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_6.

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Fox, P. F., T. Uniacke-Lowe, P. L. H. McSweeney, and J. A. O’Mahony. "Lactose." In Dairy Chemistry and Biochemistry, 21–68. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14892-2_2.

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Seth, John. "Placental Lactogen." In The Immunoassay Kit Directory, 310–16. Dordrecht: Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-1414-1_50.

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Ingram, C. J. E., and D. M. Swallow. "Lactose Malabsorption." In Advanced Dairy Chemistry, 203–29. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84865-5_6.

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Campbell, Anthony K., and Stephanie B. Matthews. "Lactose Intolerance." In Metabolism of Human Diseases, 143–48. Vienna: Springer Vienna, 2014. http://dx.doi.org/10.1007/978-3-7091-0715-7_23.

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Ibrahim, Salam A., and Rabin Gyawali. "Lactose Intolerance." In Milk and Dairy Products in Human Nutrition, 246–60. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch12.

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Leung, Alexander K. C., William Lane M. Robson, Carsten Büning, Johann Ockenga, Janine Büttner, Hartmut Schmidt, Antonio V. Delgado-Escueta, et al. "Lactose Intolerance." In Encyclopedia of Molecular Mechanisms of Disease, 1132–33. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-29676-8_1011.

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Conference papers on the topic "Lactosan A"

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Olvera-Bautista, I., S. Toxqui López, A. Olivares-Pérez, G. Páez-Trujillo, I. Fuentes-Tapia, E. L. Ponce-Lee, B. Ruiz-Limón, and M. P. Garay-Hernández. "Lactose holograms." In Integrated Optoelectronic Devices 2006, edited by Hans I. Bjelkhagen and Roger A. Lessard. SPIE, 2006. http://dx.doi.org/10.1117/12.647155.

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Homma, Veronika, Viviane de Paula Acosta Iglesia, and Rejane Abreu. "Lactose é Açúcar?" In XXI I Congresso Brasileiro de Nutrologia. Thieme Revinter Publicações Ltda, 2018. http://dx.doi.org/10.1055/s-0038-1674810.

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Lillian, Todd D., N. C. Perkins, and S. Goyal. "Computational Elastic Rod Model Applied to DNA Looping." In ASME 2007 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/detc2007-34956.

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DNA is a long flexible biopolymer containing genetic information. Proteins often take advantage of DNA’s inherent flexibility to perform their cellular functions. Here we present selected results from our computational studies of the mechanical looping of DNA by the Lactose repressor protein. The Lactose repressor resides in the bacterium E. coli and deforms DNA into a loop as a means of controlling the production of enzymes necessary for digesting lactose. We examine this looping process using a computational rod model [1–3] to understand the strain energy and geometry for the resultant DNA loops. Our model captures the multiple looped conformations of the molecule arising from both multiple boundary conditions and geometric nonlinearities. In addition, the model captures the periodic variation of strain energy with base-pair length as suggested by repression experiments (see, for example, [4, 5]).
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LIMA, Adriene Ribeiro, Karina Caldas VASCONCELOS, Maiara Kátia PEREIRA, Paola Martins da Costa MOURTHÉ, Regina Perez Bovolenta SANTOS, Thais Morato LAMEIRA, and Nayara Mussi MONTEZE. "Análise residual de lactose em leites rotulados como “zero lactose” comercializados em Belo Horizonte - MG." In Anais da IV jornada regional sudeste de engenharia de alimentos. Recife, Brasil: Even3, 2019. http://dx.doi.org/10.29327/18085.4-1.

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Murphy, Eoin G., Nicolas E. Regost, Yrjo H. Roos, and Mark A. Fenelon. "Physical properties of commercial infant milk formula products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7413.

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The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - homogenous mixtures of milk powder particles and Type II – heterogeneous mixtures of milk powder particles and tomahawk-shaped a-lactose monohydrate crystals. Conventionally employed correlations between particle size, flowability and compressibility were found to be highly dependent on the presence of crystalline lactose in powders. Overall, results showed the importance of micro-structural evaluation during analysis of physical properties of dairy powders and, in particular, IMF/FO powders. Keywords: max. Infant formula; microstructure; physical properties
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Lifran, E., L. Vu, R. Durham, J. Hourigan, and R. Sleigh. "Crystallisation Kinetics of Ultra Pure Lactose." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060034.

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Borges Barreto, Juliane, Willian Ramos da Silveira, Leandra Zafalon Jaekel, and Sarah Cogo. "Bolos sem glúten e sem lactose." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.278781.

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P. S. D. C., M., M. G. C., K. S. N., K. E. F. S., and E. S. S. "ANÁLISE SENSORIAL DE BOLO DE BANANA COM GLÚTEN E LACTOSE E ISENTO DE GLÚTEN E LACTOSE." In IV ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2018. http://dx.doi.org/10.17648/enag-2018-91655.

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Verlhac, Pierre, Séverine Vessot-Crastes, Ghania Degobert, Claudia Cogné, Julien Andrieu, Laurent Beney, and Patrick Gervais. "Study and optimization of freeze-drying cycles of a model probiotic strain." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7400.

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This work is based on the experimental study of the freeze-drying process to understand the impact of numerous factors on the survival rates of a model probiotic strain of Lactobacillus casei type. With the aim to find out if cell density in the matrix and survival rates are linked, we have studied the location of the cells after freeze drying inside a porous matrix composed of a lactose basis with a polymer, the polyvinylpyrrolidone (PVP) in various amounts. The best survival rate were obtained at slow freezing rate for a formulation containing 5% (m/V) of lactose and 5% (m/V) of PVP. Keywords: Freeze-Drying; Freezing; Probiotics; L. Casei ATCC 393
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Asembayeva, E. K. "DEVELOPMENT OF CAMEL MILK LACTOSE ZYMOHYDROLYSIS PROCESS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-23-26.

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