The chemical make up of vitamin B6 has been studied for many years. The isolation of pure crystalline vitamin B6 was first reported in 1935, four years after acknowledgment of this particular member of the vitamin B, complex. Separately, but somewhat later, several other people also accounted for the isolation of vitamin B6. Within a year many experts demonstrated that vitamin B6 was a pyridine derivative, distinctively 3-hydroxyl-4, 5- dihydroxymethyl-

Poultry Milk from the cow is one of the most versatile and important substances in the human diet as well as in the diets of many animals and in particular in the diet of poultry that are being raised as layers, broilers or for other purposes. The fact that this milk can be processed into many different forms adds to its versatility and provides a wide array of by-products from which

Chemical Compound: Sucrose Sugar (Sucrose) -- C12H22O11 The compound chosen for discussion in the paper is- sucrose. The reason behind choosing this compound is that it is a substance of everyday use, consumed worldwide. Its commonness has led people to consider sucrose as an ingredient whose solitary purpose is what it is commonly used for- as sugar- and not in the form of a chemical compound. Therefore, sucrose is chosen for study

Rennet on Cheese Production and Ripening Rennet was supposedly accidentally discovered centuries ago. Since that time, humans have used rennet to create a "version" of milk that is more easily preserved in many varieties, flavors and textures. Though natural rennet was chiefly used throughout History, vegetable rennet was also prepared and used for centuries. More recently, due to the steadily increasing popularity of cheese and the inability of natural rennet

Acid Denaturation of Catalase The enzyme catalase is an integral component of endogenous antioxidant defenses in both plants (Blokhina, Virolainen, and Fagerstedt, 2003) and animals (Hermes-Lima and Zeneno-Savin, 2002). These defenses are required to keep reactive oxygen species (ROS) in check, otherwise accumulation would result in harm to cells and tissue. ROS species include the superoxide radical (O2), hydrogen peroxide (H2O2), hydroxyl radical (HO), singlet oxygen, ozone, lipid peroxides, and nitric

Beer is as synonymous with German culture as watches are to Switzerland. The centrality of beer to German culture is owing to centuries of tradition, long before the unification of Germany in 1871. Although beer consumption in Germany has declined over the last several decades, beer continues to be a defining feature of modern German economic, social, and even political life. Background and Pre-Modern German Beer According to the German Beer Institute,