Want Want Children's milk by Penny Peng https://padlet.com/2890843736/Penny chemistry at work en-us 2019-05-08 06:49:58 UTC 2026-03-08 21:47:23 UTC hello@padlet.com https://padlet.net/icons/png/1f98c.png 2890843736 https://padlet.com/2890843736/Penny/wish/357931677 Pretein]]> 2019-05-08 07:10:00 UTC https://padlet.com/2890843736/Penny/wish/357931677 2890843736 https://padlet.com/2890843736/Penny/wish/357931775 General Formula ：R-CH-COOH]]> 2019-05-08 07:10:35 UTC https://padlet.com/2890843736/Penny/wish/357931775 Health Effect 2890843736 https://padlet.com/2890843736/Penny/wish/357932415 Protein is one of the three big capacity nutrients in the body, it has a very important physiological role, on our body protein is one of the important material constitutes the body's tissues, and also can promote the physical development, in many important material transportation, energy for your body, still can adjust the osmotic pressure of the body, regulate the body's immune function, make certain hormones, regulate muscle contraction, synthesis of collagen, etc]]> 2019-05-08 07:14:24 UTC https://padlet.com/2890843736/Penny/wish/357932415 How it is made and/or what it is derived from in nature. 2890843736 https://padlet.com/2890843736/Penny/wish/357933176 Protein synthesis refers to the process by which an organism synthesizes proteins according to the genetic information on messenger RNA (mRNA) transcribed from DNA. Protein biosynthesis is also called Translation, that is, the sequence of bases in the mRNA molecule is transformed into the sequence of amino acids in the protein or polypeptide chain.
This is the second stage of gene expression, the final stage of production of the gene product protein. Different tissue cells have different physiological functions, because they express different genes and produce proteins with special functions. There are at least 200 kinds of components involved in protein biosynthesis, and the main body is composed of mRNA, tRNA, ribosome and related enzymes and protein factors
]]> 2019-05-08 07:19:10 UTC https://padlet.com/2890843736/Penny/wish/357933176 Physical and chemical properties 2890843736 https://padlet.com/2890843736/Penny/wish/357935382 Solubility: some proteins and egg whites dissolve in water to form a solution. The diameter of the protein molecule is large enough to be the size of a colloid particle, so the protein solution has the properties of a colloid.

Salting out: a small amount of salt (such as ammonium sulfate, sodium sulfate, etc.) can promote the dissolution of protein, but such as adding concentrated salt solution to the protein solution, the solubility of protein can be reduced and precipitation from theD solution. This action is called salting out. In this way, the precipitated protein can still be dissolved when water is added, without affecting the properties of the original protein. Protein can be separated and purified by repeated salting.

Protein burn: protein was burning, with the smell of burnt feathers.

Denaturation: protein will coagulate under the action of heat. Such coagulation is irreversible, that is, it cannot be redissolved in water after coagulation. This change is called denaturation.
After denaturation, protein not only loses its original solubility, but also loses its physiological activity. Denaturalization can be used for disinfection, but it can also cause poisoning.
]]> 2019-05-08 07:33:14 UTC https://padlet.com/2890843736/Penny/wish/357935382 Purpose of including the ingredient in the product. 2890843736 https://padlet.com/2890843736/Penny/wish/357936177 Milk contains its own protein, which is about 3.2 percent. The content of whey protein was 14% ~ 24% and casein was 76% ~ 86%. Whey protein is the most important protein in milk because it contains essential branched chain amino acids and polypeptides with physiological activities.t]]> 2019-05-08 07:37:24 UTC https://padlet.com/2890843736/Penny/wish/357936177 2890843736 https://padlet.com/2890843736/Penny/wish/357985204 2019-05-08 11:14:39 UTC https://padlet.com/2890843736/Penny/wish/357985204 2890843736 https://padlet.com/2890843736/Penny/wish/357985416 2019-05-08 11:15:27 UTC https://padlet.com/2890843736/Penny/wish/357985416 Saccharose 2890843736 https://padlet.com/2890843736/Penny/wish/357986819 2019-05-08 11:23:22 UTC https://padlet.com/2890843736/Penny/wish/357986819 Formula ：12H22O11 2890843736 https://padlet.com/2890843736/Penny/wish/357987792 2019-05-08 11:28:11 UTC https://padlet.com/2890843736/Penny/wish/357987792 Health Effect 2890843736 https://padlet.com/2890843736/Penny/wish/357989233 The sweetness of sucrose gives a pleasant feeling, and its sweetness is pure, stable and has a good aftertaste. Sucrose is a natural organic substance, and the final products of decomposition after human consumption are carbon dioxide and water. Sugar has been shown to be a safe food by hundreds of years of human consumption. Effects on human physiological functions, and sucrose were after eating, the invertase in gastrointestinal into glucose and fructose, glucose as part of the circulation of the blood to the body, everywhere in the cell oxidation decomposition, finally produce carbon dioxide and water and energy, for brain function, the muscle activities provide energy and maintain the temperature of the human body. Glucose in the blood -- blood sugar -- is stored as glycogen by tissues such as the liver and muscles, in addition to being used by cells. When the blood sugar content is gradually reduced due to consumption, liver glycogen in the liver can be decomposed into glucose and gradually released into the blood. The principle of muscle sugar in the muscle is to supply the energy needed for muscle activities as an energy substance.]]> 2019-05-08 11:33:07 UTC https://padlet.com/2890843736/Penny/wish/357989233 How it is made and/or what it is derived from in nature. 2890843736 https://padlet.com/2890843736/Penny/wish/357989756 Sucrose is mainly made from sugar cane (Saccharum SPP.) and sugar beet (Beta vulgaris). Crush sugarcane or beet with machine, collect sugar juice, filter and treat with lime, remove impurities, then bleach with sulfur dioxide; The treated syrup is boiled, the bottom impurities are removed, the foam is scraped off the surface, and the syrup is turned off until it crystallizes into sucrose.]]> 2019-05-08 11:35:39 UTC https://padlet.com/2890843736/Penny/wish/357989756 Physical and chemical properties 2890843736 https://padlet.com/2890843736/Penny/wish/357991069 Sucrose is easily soluble in water and its solubility increases with the increase of temperature. Sucrose is a crystalline substance. The specific gravity of pure sucrose crystal was 1.5879, and the specific gravity of sucrose solution varied according to the concentration and temperature. Sucrose than curl is + 66.3 ° to + 67.0 °.

Crystal sugar heated to 160 ℃, thermal decomposition melted into thick transparent liquid, when cooling crystallization is back. When the heating time was prolonged, sucrose was decomposed into glucose and dehydrated fructose. In 190-220 ℃ high temperature, dehydration condensation become caramelized sugar. Caramel is further heated to produce carbon dioxide, carbon monoxide, acetic acid and acetone products.

Under the condition of damp, sucrose decomposition at 100 ℃, release the moisture, color black. Under normal pressure, sucrose solution will be heated and boiled for a long time, and the dissolved sucrose will slowly decompose into equal amounts of glucose and fructose, that is, transformation will occur. Sucrose solution if heated to above 108 ℃, then hydrolyze rapidly, the greater the concentration of sugar solution, the more significant hydrolysis.

Non-toxic, can be used as food additives, eyes should be immediately cleaned]]> 2019-05-08 11:41:05 UTC https://padlet.com/2890843736/Penny/wish/357991069 Purpose of including the ingredient in the product. 2890843736 https://padlet.com/2890843736/Penny/wish/357992176 The application of sucrose in food and industry, sucrose is a nutritious sweetener in food, which not only becomes an important additive in food due to the characteristics not possessed by the chemical synthetic sweetener, but also is conducive to the processing and quality improvement of food due to its unique functions. Sucrose has a good water solubility, different concentration of sucrose solution produces different viscosity, can provide satisfactory flavor for drinks, canned food and so on, and can maintain the stability of its flavor.]]> 2019-05-08 11:45:28 UTC https://padlet.com/2890843736/Penny/wish/357992176 2890843736 https://padlet.com/2890843736/Penny/wish/357995869 2019-05-08 11:59:39 UTC https://padlet.com/2890843736/Penny/wish/357995869 2890843736 https://padlet.com/2890843736/Penny/wish/357996507 2019-05-08 12:02:21 UTC https://padlet.com/2890843736/Penny/wish/357996507 Sucrose esters of fatty acids 2890843736 https://padlet.com/2890843736/Penny/wish/357998802 2019-05-08 12:11:08 UTC https://padlet.com/2890843736/Penny/wish/357998802 Formula 2890843736 https://padlet.com/2890843736/Penny/wish/357999720 C30H56O12]]> 2019-05-08 12:14:05 UTC https://padlet.com/2890843736/Penny/wish/357999720 Health Effect 2890843736 https://padlet.com/2890843736/Penny/wish/358000440 Sucrose fatty acid ester has the residue of sugar, which can be hydrolyzed to monosaccharide. High quality sucrose ester is a kind of good food emulsifier.

Sucrose fatty acid esters are non-toxic to human body and are mainly used in food, cosmetics and tableware detergents. Sucrose esters can be made into HLB value of 3-15 and can be used to make oil-in-water emulsifier. Sucrose ester can also complex starch. Wrap the cholesterol in blood and its eduction body, it is one of food reducing weight. No irritation to skin, can be used for washing vegetables, fruits, remove pesticide residue.
]]> 2019-05-08 12:16:48 UTC https://padlet.com/2890843736/Penny/wish/358000440 How it is made and/or what it is derived from in nature. 2890843736 https://padlet.com/2890843736/Penny/wish/358001389 The common methods of sucrose ester synthesis are solvent method, solvent-free method and microorganism method. In addition to DMF(dimethyl formamide), DMSO(dimethyl sulfoxide), xylene, propylene glycol and water are commonly used as solvents for the synthesis of sucrose esters. The solvent-free method involves the direct transesterification of sucrose, fatty acid methyl ester and sodium soap without any solvent. Solvent-free method is divided into melting method, phase solution method and heterogeneous method. With the development of bioengineering technology, it has been found that lipases of microorganisms such as rhizopus, enterobacter, aspergillus, pseudomonas, chromobacter, candida, myxobacteria and penicillium can catalyze the reaction of sucrose and fatty acid to form sucrose ester.]]> 2019-05-08 12:20:05 UTC https://padlet.com/2890843736/Penny/wish/358001389 2890843736 https://padlet.com/2890843736/Penny/wish/358002255 2019-05-08 12:22:43 UTC https://padlet.com/2890843736/Penny/wish/358002255 Physical and chemical properties 2890843736 https://padlet.com/2890843736/Penny/wish/358003917 White to yellow powder, or colorless to yellowish viscous liquid or soft solid, odorless or slightly peculiar odor. Soluble in ethanol and acetone. Monoesters are soluble in hot water, but diesters or triesters are insoluble in water.

It usually has no obvious melting point and stable below 120 ℃, the decomposition on the heated to 145 ℃

With surface activity, can reduce the surface tension, at the same time has good emulsification, dispersion solubilization, lubrication, penetration, foaming, viscosity regulation, aging prevention, antibacterial and other properties. Softening point is 50 ~ 70 ℃ and decomposition temperature of 233 ~ 238 ℃. It has optical rotation. Saponification occurs when heated in an acid or alkaline state.]]> 2019-05-08 12:27:25 UTC https://padlet.com/2890843736/Penny/wish/358003917 2890843736 https://padlet.com/2890843736/Penny/wish/358004653 2019-05-08 12:29:31 UTC https://padlet.com/2890843736/Penny/wish/358004653 Purpose of including the ingredient in the product. 2890843736 https://padlet.com/2890843736/Penny/wish/358005655 Emulsifier can also be used as a preservative. High quality sucrose fatty acid ester is a kind of good food emulsifier. Used for meat products, emulsifying essence, fruit and egg preservation, candy and so on.]]> 2019-05-08 12:32:10 UTC https://padlet.com/2890843736/Penny/wish/358005655