Biuret is named after the compound from which it is derived, biuret (also known as carbamyl urea). Biuret reagent reacts with proteins to form a complex that has a distinctive purple color, making it a useful tool for detecting the presence of proteins.
It will become watery because of the salt or sugar you put on it....
They last longer.
Turns into toast! When bread is heated, the warmth causes moisture inside the bread to turn to steam. If the bread is covered with a damp cloth, the steam will warm and soften stale bread, making it more appetizing. Uncovered bread will lose moisture as steam, resulting in dryer bread.
Ammonia causes a color change in the biuret reaction because it reacts with the copper ions in the biuret reagent, forming complex compounds that have a distinct color. This color change is used to detect the presence of proteins, as the complex formed only happens when peptide bonds are present in the sample.
Biuret reagent detect peptide bonds.
onion and biuret turns violet?
You can put on when bread was first discovered or how to make bread. Maybe even all the different kinds of bread.
The Greeks put milk in bread
The biuret solution used in the biuret test for peptide bonds is blue in the absence of peptide bonds or biuret which also results in a positive result. A positive result for peptide bonds or biuret is apparent as the biuret solution turns purple/violet in color.
It eats the bread, it farts, and it makes the bread rise
There is no bread without flour.