Team discovers E. Coli is more resilient than previously known

A team of Russian scientists led by Skoltech Professor Mikhail Gelfand has discovered a new process by which the bacteria E. Coli (Escherichia Coli) processes lactose, thus enabling its survival. Most bacteria are able to ...

All tied up: Tethered protein provides long-sought answer

The tools of biochemistry have finally caught up with lactose repressor protein. Biologists from Rice University in Houston and the University of Florence in Italy this week published new results about "lac repressor," which ...

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Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11.

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