4.4. Direct determination of saliva proteins Protein contaminated with nucleic acids absorbed the light at wavelength 280 nm and it absorbs much strongly at wavelength 205 nm when it is free from nucleic acids. The UV-visible spectrophotometer was used in determination of saliva proteins (Figure 2.2). Cold trichloroacetic acid (10 % w/v ) was added to the sample‚ centrifuged for 10 minutes to precipitate protein. The absorbance of a known volume
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goddess of agriculture‚ Ceres‚ and refers to the edible grains produced by annual grasses. A grain is a 1-seeded fruit in which the fruit and seed wall are fused together. (The term grain is also used to refer to similar 1-seeded fruits of a few other food plants‚ such as grain amaranths and buckwheat‚ but these are not grasses.) 2 Poaceae (Gramineae) – Grass Family Agrostology – Study of Grasses Gramineae – traditional name for family Ranks: 4th (number of species) 1st (Number of individuals)
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Full Report on Exercise 4.2 ESTIMATION OF PROTEIN CONCENTRATION BY SPECTROPHOTOMETRY And Exercise 4.3 GEL FILTRATION CHROMATOGRAPHY Joel Don M. Untalan CHEM 160.1 – 1L AY 2013 – 2014 Groupmates: Sonette Yao Kristopher Quilan Laboratory Instructor Carmelo C. Briones I. Introduction Analyzing proteins in determination of protein concentration by spectrophotometry is important. It determines to what concentration of a certain protein is in a crude sample. In this technique‚ a wide
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2. Do you believe that people should already know that the food is unhealthy and beautiful people won’t eat that type of food? How many of you people know that the food is unhealthy but still eat this type of food? Do you think that beautiful people like model and actress eat unhealthy food? Advertisements usually state that how tasty and nutrition junk foods are‚ and never mention the value of sugars or fats contained in junk foods. I am here to ask all of you that advertisements should be charged
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Food additives are substances that are added to the food. They serve as different functions such as preservation‚ flavorings and colorings‚ antioxidants‚ and stabilisers. They are added in the manufacture process intentionally or unintentionally. There are many different food additives‚ and they can be classified as natural or artificial. Most food additives are naturally occurring‚ and some may even be beneficial. The common natural food additives such as citrus acid and ascorbic acid‚ for example
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Fast Food and Healthy Food Life today is not like how it was before. Along time ago‚ people ate foods that were field with balanced amount of nutrients value. Not with chemicals‚ preservatives‚ artificial colors and flavors which are known as Fast Foods. Long days of working and training effects our choices for food‚ a meal from nearest fast food restaurant becomes most appealing idea. Most of people who eat junk food more frequent don’t know its bad effect on their body which can be
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Food additives: - A substance added to food during processing to improve colour‚ texture‚ flavour or keeping qualities. The E stands for European which means it is approved by Europe. Digestion and Absorption: - Digestion is the breakdown of food into smaller particles or individual nutrients. It is accomplished through six basic processes‚ with the help of several body fluids—particularly digestive juices that are made up of compounds such as saliva‚ mucus‚ enzymes ‚ hydrochloric acid‚ bicarbonate
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Food Irradiation Food irradiation has the longest history‚ more than 40 years‚ of scientific research and testing of any food technology before approval. Research has been comprehensive‚ and has included wholesomeness‚ toxicological‚ and microbiological evaluation. Worldwide‚ 38 countries permit irradiation of food‚ and more than 28 billion lb of food is irradiated annually in Europe. It is important to note that food irradiation has a pretty remarkable list of national and international
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FUNCTIONAL FOODS BY SHALU SINGH ABSTRACT Functional foods prevent many chronic diseases like Cardio- Vascular Diseases (CVD)‚ Cancer‚ Obesity‚ Alzheimer’s disease‚ etc. Dairy products‚ such as milk‚ cheese & yoghurt are among the best sources of several important vitamins like vitamin D & riboflavin and minerals specially calcium & phosphorus. Calcium‚ for example‚ prevents possible
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