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If I am given an unknown protein shake in an unlabeled bottle what could i do to determine the percentage of protein in the shake?
Add vinegar and measure the protein precipitate. Mass of precipitate/mass of shake x100= % protein
What is the affect of vinegar on salivary amylase?
All enzymes have an optimal pH in which they can function, the addition of vinegar (an acid) will denature the protein in the enzyme, and it will be unable to catalyze a reaction.
What new substance is formed if vinegar is added to milk?
The product of this chemical reaction is casein, a protein.
Why doesn't the membranenof an egg get dissolved when soaked in vinegar?
Because when it is soaked in vinegar,the shell is making direct contact with the vinegar;the shell is made from carbonate and will be dissolved by the acid in the vinegar, whereas, the membrane is protein so it takes a lot longer to be affected by the vinegar. The reaction is different so the membrane appears not to be affected.
Why do eggs dissolve in vinegar?
Because when the chemicals in the egg emerge with the vinegar acids it dissolves.
What will happen if the milk spilled in the vinegar?
Curdled milk.
Is vinegar a protein carbohydrate or fat?
Well, first of all, vinegar is an acid, which is used from medicinal purposes to used in salads. It is produced from the fermentation of ethanol and has a PH level rounding from 2 to 3.5, depending on the actual kind of the vinegar. Now your question, is vinegar a protein carbohydrate or fat. Well, by the process of fermentation, is that yeast and a bacteria called Acetobater, which turn sugar, a carbohydrate, into acetic acid. In all honesty, I think it would be a carbohydrate.
What is the outcome of protein and vinegar?
Protein will be denaturated by low acidic pH of acetic acid in vinegar. It can not longer dissolve, hold water, or stabilize a oil-to-water emulsion (milk, mayonnaise) due to changed (3D-) structural properties and form of the molecule. It is not chemically changed by (doesn't react with) acetic acid.
Why does the milk curdle when you add lemon juice to it?
Vinegar is an acid with a low pH. Milk is a complex mixture that has specific protein. When pH of milk drops too low, the casein protein denatures (breaks down) and binds differently to other proteins. The vinegar dropped the pH of the milk too low and this caused the curdling.
If you double the pysanka dye do you double the vinegar?
Not really. The purpose of putting vinegar into the dye is to acidify the solution and allow the dye to bind more strongly with the protein portion of the eggshell. Aniline dyes are acid dyes and need an acidic environment to work well and quickly.An eggshell is composed of protein and calcium carbonate; if there is too much acidity, the calcium can begin to dissolve. If you have to much vinegar in the dye, then dye solution might begin to actually etch surface of the egg and possibly damage it.However, if you double the dye and also increase the volume of the water then you will need more vinegar. What is important is not so much the amount of vinegar, but the concentration of the vinegar in solution.
How many calories fat and protein in mozzarella cheese?
There are 5g of protein per 1 slice of provolone cheese.
Does vinegar make your hair straight?
It untangles hair. Vinegar is meant to keep protein follicles separate. I tried it my hair is only straight in the center of my head ... wavy edges. Coconut is a better hair straightener, especially if you use a straightener.
