AN SC311 Lecture Notes - Lecture 16: Lyase, Citric Acid, Nipple
13 Apr 2018
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Document Summary
Lactose is the main determinants of amount of milk being produced. Chelating is helping pulling it out and making it accessible to the cell. Ruminants don"t have extra glucose because they make it they don"t really absorb it from the diet. From body stores it comes as palmitic acid (c16) *the mammary will make fa that goes into the milk like: Bacteria will make branched and odd numbered fa that mammary will put in milk. C18:0 is the most common thing a cow will absorb. Sometimes you can have c18:2 but in a trans form because of biohydrogenation but haven"t completed the process. Contraction of smooth muscle at tip of teat. Changes to meet priorities of a physical state. Mammary glands pull the volume from the blood. Increase plasma volume because there"s a huge pull on blood. Gets bigger during lactation b/c increase in demand. Propionate is prioritized to change it to glucose.
