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We always hear people talking about milk and how good it is for our bodies The components of milk though are what make this protein source so important to our health In order to LACTOSE AND LACTASE Milk is an excellent source of protein which is a nearly complete food and can be stored very easily Lactose is the only carbohydrate and 1 of 3 components which make up milk The other two are protein and fat It is a disaccharide composed of glucose and galactose It is synthesized only by cells in the mammary gland through the reaction of glucose with galactose Alpha lactabumin is required for synthesis of lactose protein found in milk The concentration of milk is as follows Humans sweetest with 75 grams per ml Cows milk 45 grams per 100 ml The only mammal which cannot digest are seals sea lions and walruses of the Pacific If they have lactose they become intolerant due to the lack of lactase to break down the lactose Therefore no alpha lactalbumin is synthesized by the mammary gland in these animals Researchers have found that low concentrations of lactose are associated with high concentrations of milk fat which is useful to marine animals The pacific pinnipeds have more than 35 grams of fat per 100 ml compared with 4 grams in a cow Lactase is the enzyme which breaks down lactose It acts only on lactose in the jejunum the second of the small intestines three main segments The functional units of the wall is the villus non dividing cells and the crypt dividing cells which the villus are derived from Lactase splits lactose into the 2 monosachrides glucose and galactose Some of the released glucose can be used directly by the cells of villus and the remainder with galactose enters the blood stream and both sugars are metabolized in the
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