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Are people or plants or livestock the most efficient protein converters?
Livestock are the least efficient protein converters, as they require large amounts of feed to produce protein. Plants are more efficient at converting protein, as they directly convert sunlight and nutrients into protein. People are the most efficient protein converters, as they can obtain protein directly from plants without the additional energy cost of raising livestock.
Is there protein in pineapples?
No. Carbohydrates are in foods like bread, pasta and potatoes. In fruit, you get nutrients like vitamins and minerals. Pineapple does contain protein, in fact it contains a special enzyme (protein) called bromelain which breaks down proteins and is hence used with papain (another enzyme) to tenderize meats. Pineapple isn't a great source of protein like say soybeans, egg, or meat, but it does contain protein.
Why does fresh pineapple keep gelatin from gelling?
Pineapples contain an enzyme called bromelain. THis enzyme stops the Jello from jelling because it breaks dowm the strands of protein that form Jello. Cooking the pineapple denatures this enzyme therefore preventing it from stopping the Jello.
Why does pineapple not work in gelatin?
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
What is responsible for breaking protein into amino acids?
enzymes
Which source of protein is most efficient in amount of land used per kg of protein?
Vegetable protein, like soy beans, or lentils.
Breaking the weak bonds of a protein causes it to become?
Denatured and ineffective.
Why does bromelin in uncooked pineapple juice keep gelatin from solidifying?
Bromelain is an enzyme found in uncooked pineapple juice that breaks down proteins. When gelatin is mixed with pineapple juice, bromelain digests the proteins in the gelatin, preventing it from forming the gel structure necessary for solidification. This interference with the protein bonding process is why gelatin fails to set when combined with fresh pineapple juice. Cooking the pineapple destroys the bromelain, allowing gelatin to solidify properly.
Why won't fresh pineapples solidify?
Pineapples are actually reasonably solid. The question may mean, "Why can't you make fresh pineapple jello?" Enzymes in the pineapple prevent protein molecules from "setting up" into the (semi)solid gelatin.
Will protein cause hair breakage?
go to : http://ezinearticles.com/?Protein-Conditioner-For-Breaking-Hair&id=2006087 it is all about hair breakage and how protein affects it. your welcome !
What is the role of the Keratin?
prevent breaking in the hair and is used as a strong protein in the skin
Can you use generic pineapple juice as a tenderizer?
you can stuff them inside the meat and it enhances the meat's flavor too!AnswerYou don't use pineapple itself -- you use the juice. The acidity of the juice breaks down the fibers of the meat.... This is only recommended, by the way, for meats that will be in sauces that are relatively sweek.Fresh pineapple juice also contains the enzyme Bromelain this enzyme breaks down some of the connective tissue (collagen) as well as the acid breaking down the myofibril which is the motor unit in the muscle itself.
