1. Doesn't non-fat milk protein contain casein which interacts with the Bradford reagent. why would this react with the Bradford or Bruiet reagent? 2. Tryptophan is an amino acid and there should not be a reaction with the reagent. Why would there be a reaction with the Bradford or Biuret reagent?
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1. Doesn't non-fat milk protein contain casein which interacts with the Bradford reagent. why would this react with the Bradford or Bruiet reagent?
2. Tryptophan is an amino acid and there should not be a reaction with the reagent. Why would there be a reaction with the Bradford or Biuret reagent?
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- What will happen to the color of the Coomassie reagent as more protein is added? Group of answer choices A) It will turn more Blue B) It will turn more Green C) It will turn more Redi) Describe the proteins in terms of their size and abundance in the whey and deproteinated whey samples. ii) Provide a conclusion about how boiling affected the whey proteins. Must answer both and explained properly6. Hey please write a paragraph or 2 paragraphs about this topic below including the introduction and conclusion. F) Using the School Feeding System as a Vehicle for Micronutrient Fortification: Experience from South Africa?
- If a experiment took place with culture of Ecoli What happens to the ampicillin flask when added to the e coli? b) How can this effect be explained 11.a) What happens in the flask with chloramphenicol? b) How can this effect be explained 12.a) What happens in the flask with streptomycin? b) How can this effect be explainedExplain the changes that milk undergoes when suitable starter / inoculum is added to it . How does the end product formed prove to be beneficial for human health ?This bottle of whey protein powder: a. can be stored at room temperature b. was prepared by spray-drying liquid whey c. is a balanced source of all 20 amino acids necessary for human cells to make proteins d. is a by-product of the cheese-making process e. is a prebiotic food rich in cellulose (dietary fiber)
- Fill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?In Northern Europe and in some parts of Africa adults couldn’t digest milk (lactose). This is known a Lactose Intolerance”. Can you please explain why does it happenHow to explain that milk protein casein curdles (precipitates) during boiling if the milk is sour?
- 1. How does kefir whey work so that it can improve the quality of the paper soap produced?2. Does the addition and subtraction of kefir whey affect the quality of the paper soap produced?1. Which of the following statement/s is/are TRUE for the protein sample?* The sample will give a positive result to Biuret test. All of A, B and C The sample will give a positive result to Ninhydrin test. The sample will give a positive result to Xanthoproteic test. 2. Extremely high pH causes folding of the protein molecules. * The statement is CORRECT. The statement is INCORRECT. 3.Negative with Biuret Test but positive with Ninhydrin Test, Xanthoproteic Test and Millon’s Test Glycine Tryptophan Tyrosine Methionine AlbuminResearchers have discovered that washing spinach with water several times does not prevent foodborne diseases due to E. coli. How can you explain this fact?