A comparative study on the total level of cholesterol in the serum and liver of mice fed with wheat bread, white bread, and 50:50 white-wheat bread
Date of Publication
2002
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Thesis Adviser
Dr. Nancy Lazaro-Llanos
Defense Panel Chair
Dr. Wyona C. Patalinghug
Abstract/Summary
The effect of white bread (tasty bread), wheat bread and a 50:50 mixture of both on the level of total cholesterol in the serum and liver of white mice were compared and after three weeks of feeding. Four groups of mice were fed with the following diet: 1. Normal group (plain food pellet only) 2. Wheat bread group 3. White bread group 5. 50:50 White-wheat bread group
The level of cholesterol was measured after eight weeks with the aid of Lieberman-Burchard reaction with the aid of the UV-VIS spectrometer.
Based on the results gathered the 50:50 white-wheat bread and white bread exhibited an increase in the weight gain so as the cholesterol level found in the liver and the serum compared to the results gathered in the wheat bread group.
Abstract Format
html
Language
English
Format
Accession Number
TU17450
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
ii, 38 leaves: illustrations (some colored); 28 cm.
Keywords
Cholesterol; Food -- Cholesterol content; Serum; Blood cholesterol
Recommended Citation
Buning, M. B., & Wong, J. W. (2002). A comparative study on the total level of cholesterol in the serum and liver of mice fed with wheat bread, white bread, and 50:50 white-wheat bread. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/5874
