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Lactase (EC 3.2.1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk.It breaks down the sugar lactose into its component parts, galactose and glucose.
Reference ranges (reference intervals) for blood tests are sets of values used by a health professional to interpret a set of medical test results from blood samples. Reference ranges for blood tests are studied within the field of clinical chemistry (also known as "clinical biochemistry", "chemical pathology" or "pure blood chemistry"), the ...
The Sub-Saharan West African Fulani, the North African Tuareg, and European agriculturalists, who are descendants of these Neolithic agriculturalists, share the lactase persistence variant –13910*T. [70] While shared by Fulani and Tuareg herders, compared to the Tuareg variant, the Fulani variant of –13910*T has undergone a longer period of ...
Gram-negative bacteremia occurs more frequently in elderly populations (65 years or older) and is associated with higher morbidity and mortality in this population. [23] E.coli is the most common cause of community-acquired bacteremia accounting for approximately 75% of cases. [24] E.coli bacteremia is usually the result of a urinary tract ...
The lactose operon (lac operon) is an operon required for the transport and metabolism of lactose in E. coli and many other enteric bacteria.Although glucose is the preferred carbon source for most enteric bacteria, the lac operon allows for the effective digestion of lactose when glucose is not available through the activity of β-galactosidase. [1]
Lactic acidosis refers to the process leading to the production of lactate by anaerobic metabolism. It increases hydrogen ion concentration tending to the state of acidemia or low pH. The result can be detected with high levels of lactate and low levels of bicarbonate. This is usually considered the result of illness but also results from ...
1993 Jack in the Box E. coli outbreak: E. coli O157:H7: undercooked hamburgers: Jack in the Box >700 [19] 4 [19] First deadly foodborne E. coli O157:H7 outbreak. 2003: 2003 United States hepatitis A outbreak: hepatitis A virus: green onions: 555 [22] 3 [22] Largest foodborne hepatitis outbreak. 2006: 2006 North American E. coli O157:H7 outbreak ...
The standards for E. coli levels that declare contact recreation unsafe are a geometric mean of over 126 cfu/100mL or over a fourth of the samples measuring levels greater than 394cfu/100mL. [10] Various sites were tested, some found to exceed acceptable levels of E. coli and therefore did not support recreational use. [ 9 ]