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Explain the Basic Concept of Proteins?
Proteins, as we already knows by now are products of amino acids. Each molecule of protein is composed of many molecules of amino acids joined by peptide bond as can be seen in Figure.
Figure: Peptide bond formation
Proteins contain nitrogen in addition to carbon, hydrogen, oxygen and some other elements like sulphur. Thus determination of nitrogen is commonly used to determine the protein content of a sample. Proteins contain about 16% nitrogen and multiplying the nitrogen content by a factor of 6.25 gives us the amount of crude protein present in the given sample.
Define Limitations for Standard or Total Plate Counts Method? This method has certain limitations - 1. Microbial count depends on the type of media, incubation temperature,
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Emulsifying properties of proteins Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as d
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