tailieunhanh - Maltose and maltotriose transport into ale and lager brewer´s yeast strains

In the past it has been postulated that the metabolism of hump fat could supply water to the fluid compartments when the camel is water deprived. While water is a by-product of carbohydrate and fat metabolism, it is now known that the act of gaining the oxygen required would cause the loss of more water than would be gained. Also, cellular metabolism creates heat and the camel’s survival strategy, especially during periods of water deprivation, is to reduce metabolic rate and hence heat production and water loss. Experimentally, camels have been water deprived until 30% of body weight has. | VTT PUBLICATIONS 748 Dissertation Virve Vidgren Maltose and maltotriose transport into ale and lager brewer s yeast strains VTT VTT PUBLICATIONS 748 Maltose and maltotriose transport into ale and lager brewer s yeast strains Virve Vidgren Division of Genetics Department of Biosciences Faculty of Biological and Environmental Sciences University of Helsinki Finland A dissertation for the degree of Doctor of Philosophy to be presented by permission of the Faculty of Biological and Environmental Sciences the University of Helsinki for public examination and debate in Auditorium XV at the University of Helsinki Main Building Unioninkatu 34 on the 10th of December 2010 at 12 o clock noon. .