Sour milk contains less lactose than the fresh milk, as the sour milk gets converted to lactic acid and bacteria which enhances the digestion process. One important reason is that proteins take more time in getting digest than other nutrients. We know that fresh milk has a large amount of lactose.
Explanation:
The lactic acid bacteria have many benefits. They improve lactose digestion in the stomach. The lactase activity of the bacteria performs the task of digesting lactose in the product once it reaches the intestine thus fuelling the process of digestion in case of sour milk.
In fresh milk, the casein protein in contact with milk forms curdles which are difficult to digest.
Answer:
4 ul Loading Buffer + 19.70 ul dH2O + 0.30 ul DNA Ladder
Load 12 ul on the gel.
Explanation:
DNA Ladder concentration = 1000 ug/ml
1000 ug DNA in 1 ml DNA Ladder solution → 150 ng DNA = 0.15 ug DNA in..... 0.00015 ml = 0.15 ul DNA Ladder solution
6x DNA Loading Buffer → it has to be diluted by an equal volume 6 times (1 ul LB + 1 ul distilled H2O)
An appropriate volume to load on an average agarose gel is 12 ul, so:
2 ul Loading Buffer + 9.85 ul dH2O + 0.15 ul DNA Ladder = 12 ul
But since 0.15 ul is a very small volume and mistakes could be made while measuring it, let's make double:
4 ul Loading Buffer + 19.70 ul dH2O + 0.30 ul DNA Ladder = 24 ul
And load half of that solution (12 ul) on the gel.
Answer:
A. To identity high- and low-pressure systems
Explanation:
Isobars are similar to the level lines on a topographic map, showing areas of similar pressure, they are also drawn in circles to represent the areas of similar air pressure over a geographical map.
Isotherms are usually displayed in color showing areas over a map that have the same temperature or are covered by a similar temperature system (heat or cold front for example).
Both are used in electronic media mostly (although in print in newspapers too), over a geographic map to position the systems.
