Inoculated the Lactococcus lactis ssp. lactis C2 culture onto the petri dish with bottom agar by using inoculation loop for streaking. The streaking was used to isolate the pure strain of Lactococcus lactis ssp. lactis C2 from the stock culture. The inoculation loop was sterilized in a fire for 5-7 seconds and then cooled to dip into the starting culture for microbes inoculation on the plate.
Annatto is the seed that orginated from the achiote tree it has came all the way from Latin America and South America. It is used commonly used in Central and South America as a food coloring dye and it also is used in many medicine such as cough syrup and many more commonly used medicine . Annatto color comes naturally and can dye foods yellow,red and orange. Many food products that sell in large quantities use annatto to give their product a boost in color . Many popular dishes in Central and South America, use annatto to dye their meat yellow .
Company Introduction King Chemicals Corporation is one of the oldest and leading household Insecticide brands manufacturing company of Pakistan. In addition to this they also manufacture premium quality Fabric, Surface, Personal and Air care products in Pakistan. These products are distributed all over Pakistan through our effective supply chain system to fulfill the everyday needs of people. Kings Chemical believes in innovating quality products, highly effective and easy to use in order to serve our customers better. Our Household Insecticide category is dominated by our flagship insecticides range to cater and respond the needs of our customers and consumers.
Microorganisms are considered as miniatures of chemical factories. Until Pasteur showed that fermentation is initiated by living organisms and showed that lactic acid fermentation is caused by living organisms that people seriously began to investigate microbes as a source for bioactive natural products. Then, scientific serendipity and the power of observation provided the impetus to Fleming to usher in the antibiotic era via the discovery of penicillin from the fungus Penicillium notatum. After which, array of bioactive metabolites was isolated from microorganisms including fungi, bacteria and actinomycetes. Fleming in 1929 discovered the serendipitous penicillin from the filamentous fungus, Penicillium notatum, and he discovered the broad therapeutic use of this agent in the 1940s (Demain and Fang, 2000).
In 30 AD Roman and Greek physicians discovered that the willow leaf could cure and help inflammation. There was one problem, the taste of the salicylic acid had a horrible taste causing vomiting and stomach pains, and so in 1853 a scientist called Charles Gerhardt found a solution. Dr. Gerhardt was the first man to prepare ASA by adding acetyl chemical to the salicylic acid but it was still an unstable form. In 1897 Felix Hoffmann made ASA
Antoine Villiers in late 19th century discovered the CDs and reported about these crystalline substances in his research article (Figure 2A). In the primary state of development, CDs obtained from digestion of starch by Bacillus amylobacter. The material is resembled with cellulose and did not show reducing properties, so he named this product as “cellulosine” . After 12 later Franz Schardinger a bacteriologist, who described the fundamental properties of this dextrin and also report about the basic chemistry and complex formation properties of these molecules (Figure 2B). Later, he became a “Founding Father” of cyclodextrin chemistry [2-4].
Brand Revival for Kool-Aid A Brand Revival To be presented to Ms. Anna Corina Kagaoan In Partial Fulfillment of the requirements for the course Advertising (MKTN10B) by: Jeric M. Bautista Angela Rose N. Castro John Barry M. Elona Kenneth A. Nalidan Frances Nicole G. Nevalga Pamela M. Oca October 2015 Executive Summary Kool-Aid is loved by many people because it's fun to drink and tastes delicious, while moms like serving Kool-Aid because it's a great value that brings fun to the whole family and has less sugar than soda. It has been one of the most iconic brands because it offers broad variety of flavors. The purpose of this study is to revive a brand that has declined. We will create promotions on how to retaliate
The first book devoted to bioluminescence and chemiluminescence was published by Conrad Gesner in 1555. Bioluminescence was first studied by French physiologist, Raphael Dubois in the 19th century. He recognized the chemical nature of the components involved in the bioluminescence. He generated light by mixing hot & cold water extracts from luminous species of West indies beetle Pyrophorus. He later extracted the two key components of a bioluminescent reaction; he coined the terms “luciferine” and “luciferase”.
He also presented a scientific analysis of coffee’s active constituents before the discovery of caffeine by Runge less than 35 years later. Friedlieb Ferdinand Runge (1794-1867) A young German physician who first isolated caffeine from arabian mocha coffee beans. In addition, he also discovered quinine an alkaloid obtained from the bark of several species of the cinchona
Tea was popularized as a beverage by the Tang dynasty, and the Europeans including the Portuguese and the Britons who brought the tea to the west. Due to the globalization of tea, its remarkable value in the European and Asian markets, as well as the deep interconnection of tea in the Chinese lifestyle, tea quickly became an intrinsic part of Chinese culture. The history behinf the gōng fu chá however is not very clear, as some historians and scholars argue its origin in the Chaoshan area in Guangdong, while others believing it was originated in Wuyi in the Fujian