Kıraç, Zeynep (2012) INVESTIGATING THE DIGESTIVE ACTIVITY OF TWO YOGHURT BRANDS, BY MEASURING THE PRODUCED GLUCOSE MASS FROM MALTOSE, WHEN PROBIOTICS WORK ALONE OR COOPERATE WITH PREBIOTICS. Other thesis, TED Ankara College Foundation High School.
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Abstract
“The human digestive system is a complex series of organs and glands that processes food. In order to use the food we eat, our body has to break the food down into smaller molecules that it can process; it also has to excrete waste.”[1] The objective of the study was to investigate whether the probiotics were enough for digestion (as in Activia) or should the prebiotics have cooperated with the probiotics in the yoghurts (as in Yovita). Every food type is known to be digested by specific enzymes present in human body, or by the bacteria provided from other nutrients that live in digestive tract of human. These enzymes are produced by salivary glands in mouth, stomach, small intestine and pancreas. The two mentioned different yoghurts; Activia and Yovita were placed into beakers and maltose monohydrate was added into them. The rate of glucose (monosaccharide) formation from the maltose disaccharide was measured by glucose measurer strips and the results were compared. By doing these processes, it was aimed to compare the effectiveness of these two brands in terms of their maltose digestion rates.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | SUPERVISOR: Hasan Altınışık, IB Notu: B |
| Uncontrolled Keywords: | probiotics, digestion, yoghurts, Activia, Yovita |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 10 Jul 2012 07:12 |
| Last Modified: | 12 Apr 2019 09:42 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/240 |
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