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What else can I help you with?
What is the scientific name of milk sugar?
The sugar in milk is lactose.
What name is given to lactose plus water?
dehydration synthesis
What is the name of lactose intolerant people?
They are known as people with lactose intolerance - and that's about it.
What is the name for the substrate?
Lactose (a carbohydrate)
What is the latin name for simple sugar?
Sucrose. Other types of sugars include Fructose from fruits and Lactose from milk.
What is Lactose?
Well 'lactose' is the name of the sugar found in milk.The other names are: milk sugarand officially (IUPAC): β-D-galactopyranosyl-(1->4)-D-glucose
What are the name of the principle carbs in milk?
The principal carbohydrates in milk are lactose, which is a disaccharide composed of glucose and galactose. Lactose is the primary sugar found in milk and is responsible for its sweet taste. In addition to lactose, milk may contain small amounts of other carbohydrates, such as oligosaccharides, which can have prebiotic effects.
What is another name for lactose?
milk sugar
Is any Salmonella specie lactose fermenter?
No, Salmonella species are generally not lactose fermenters. They typically do not ferment lactose, which is a characteristic used to differentiate them from other bacteria, such as Escherichia coli, that do ferment lactose. Instead, Salmonella primarily utilizes other sugars for energy, and their inability to ferment lactose is a key feature in microbiological identification.
What are common name for galactose?
Sucrose is table sugar while lactose is dairy.
What is the natural sugar found in milk?
the name for milk sugar is lactose. The ose ending indicates that it is a sugar, like fructose (fruit sugar) or glucose (blood sugar).
What is transacetylation of lactose?
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.
