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Who is trying to precipitate poly-anions like melanins by poly-cations electrolytes?
The process of precipitating poly-anions like melanins using poly-cation electrolytes is often explored in the context of materials science and biochemistry. Researchers in these fields, particularly those studying biomaterials, drug delivery systems, or nanocomposites, may attempt this to create novel materials with specific properties. By utilizing poly-cations to interact with negatively charged poly-anions, they aim to engineer structures that exhibit enhanced stability, conductivity, or biocompatibility.
What else can I help you with?
What has the author Giuseppe Prota written?
Giuseppe Prota has written: 'Melanins and melanogenesis' -- subject(s): Melanins, Melanism, Melanocytes, Metabolism
What chemical get skin color?
These compounds are melanins.
Why is my skin coloured?
Because it contains colour pigments called melanin. The more your skin is tanned, the more melanins you have. Melanins help protect your skin from harmful rays, reducing the risk for skin cancer the darker someone is.
What are the products and reactants in an browning apple?
Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins
What is the fallacy of a person's hair turning white overnight?
Gray and white hair result from a scarcity or absence of melanins in the cortex and the presence of air in the medulla.
What layer consists of melanin granules and dendritic cells?
These are found in the basal layer of the dermis. There are two types of the pigment melanin: eumelanin, a group of dark brown (almost black) melanins and peomelanin, a group of reddish and orange melanins.
Is digesting a banana a chemical change?
I suppose so, it would be more correct to say it was due to a cellular change. Enzymes present in fruits, mainly polyphenol oxidase cause the browning in damaged fruit. Normally polyphenol oxidase works in plants as a defense against insects. When activated this enzyme turns phenols in the plant into quinones, these quinones then turn into melanins which have beneficial properties to the plant as an antibacterial, anti-fungal, and UV protection. Melanins are dark in color and so make the areas where they are present appear brown.In healthy plant tissue the phenolic compounds are stored in the vacuole of the cell, well separated from the polyphenol oxidase enzyme so no activity happens. However, when a banana is bruised by dropping onto a hard surface or simply overripening, the cells become damaged, the separating membranes are ruptured and polyphenol oxidase can access the phenolic compounds and start the process of turning them into quinones and then into melanins, making brown and black spots in the damaged areas.
What does melanin consist of?
The most common form of biological melanin is eumelanin, a brown-black polymer of dihydroxyindole carboxylic acids, and their reduced forms. All melanins are derivatives of polyacetylene. Most are derived from the amino acid tyrosine. Another common form of melanin is pheomelanin, a cysteine-containing red-brown polymer of benzothiazine units largely responsible for red hair and freckles.
Why would your face become darker than your body?
when you go outside in a sunny day, your skin absorbs ultraviolet waves from the sun. this waves damage your skin and makes it release more pigments called "melanin". when this pigment is in your skin, your skin becomes darker. this happens only at the damaged area. your skin that is covered by your cloth is protected from the ultraviolet waves and by that, do not release any melanins and your skin stays light
What effect does oxygen have on the darkening of fruit and how does vitamin C affect the rate of discoloration?
Oxygen promotes the darkening of fruit by initiating a chemical reaction that produces compounds called melanins. Vitamin C can slow down the rate of discoloration by acting as an antioxidant, which helps to prevent the oxidation of certain compounds in the fruit that lead to darkening.
What are the effects of ascorbic acid and citric acid in browning food?
Covering the food with citric acid prevents browning because the acid reduced the pH below the optimum level for the enzyme (polyphenoloxidase) to catalyze the oxidative enzymatic browning reaction. Covering the food in ascorbic acid also prevents browning because ascorbic acid is an antioxidant which interferes with the browning reaction by preventing the intermediate products from being converted into melanins (the brown pigment).
What are some eight letter words with 1st letter M and 5th letter N and 7th letter N and 8th letter S?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 2 words with the pattern M---N-NS. That is, eight letter words with 1st letter M and 5th letter N and 7th letter N and 8th letter S. In alphabetical order, they are: meconins melanins
