Assays For Free Amino Groups
Assays for free amino groups (–NH₂) are used to quantify amino acids, peptides, proteins, or other molecules containing primary or secondary amines. Here’s a post […]
Articles by smitsa
The Great Thing About Microalgae
Microalgae, a diverse group of microscopic photosynthetic organisms, offer a wide range of benefits across various fields, from nutrition and sustainable agriculture to environmental conservation […]
How To Make Bearnaise Sauce
Bearnaise sauce is one of the classics. It is a sauce prepared from clarified butter emulsified in egg yolks and white wine vinegar and flavored […]
The Value of Entrez in Bioinformatics
Entrez is a powerful search and retrieval system provided by the National Center for Biotechnology Information (NCBI), which is part of the United States National […]
Amino-phenylboronate Activated Supports for Reversible Enzyme Immobilization
Amino-phenylboronate activated supports are a valuable tool in the field of enzyme immobilization, offering a reversible and versatile method for binding enzymes to solid matrices. […]
The Ti Plasmid
The Ti plasmid, short for “Tumor-inducing plasmid,” is a remarkable genetic element that plays a significant role in the study of plant-microbe interactions, genetic engineering, […]
Brewing Series: Making Sense Of Acronyms In Brewing Like ABV, OG and IBU
Brewing does have its own language and you may wonder what many of the acronyms mean on a beer label. We’ve come up with some […]
The Cold Break In The Brewing Process
The cold break is an important process in beer brewing. Here we discuss its role. It could be good, bad or indifferent for the brewer […]
Soup Recipes With Pumpkins
From September and right through to mid-winter pumpkins make for a wonderful alternative to potato. This is where I look for recipes with pumpkins because […]
Exendin-4: Overview
Exendin-4 is a 39-amino acid peptide originally derived from the saliva of the Gila monster (Heloderma suspectum). It is an incretin mimetic that acts as […]
How to make Smoked Mackerel Paté
Nothing better than some homemade mackerel paté on a piece of sourdough. I like it on toasted and fried bread as well but its optional […]
Membrane Processing in the Dairy Industry
Milk is a complex material which can be separated into a number of important components. To help with this had led to great strides with […]
Lemon Posset
Some desserts just smack of utter class and the lemon posset fits rights in there. It is a good old fashioned pudding and one which […]
How To Make Artichoke Pasta (Pasta With Artichoke, Garlic and Cream)
Artichoke pasta is one of the classic pasta dishes of Italy. The combination of artichoke with its unique flavours combined with those herbs of thyme, […]
Preparing a Lemon Meringue Pie
Lemon meringue pie is a truly American dessert but it’s become associated with a number of chefs around the world. One of the most popular […]
Benzalkonium As A Preservative In Cosmetics
Benzalkonium chloride (BAC) is an organic salt composed of a number of compounds. They are classified as quarternary ammonium compounds. It is used as a […]
Wettability: Physics and Importance
Introduction Wettability refers to the ability of a liquid to maintain contact with a solid surface, which is influenced by the intermolecular interactions between the […]
How to Make a Victoria Sponge
A dictionary would describe a Victoria sponge as a cake consisting of two layers of sponge with a thin layer of jam. What could be […]
How To Make Foccacia Bread
Foccacia is a particular favourite of mine. It tastes as if the Italian sun has entered the kitchen and is blazing away in all its […]
How to Make a Shepherd’s Pie
If there us one dish that England is known for then it’s shepherd’s pie. It is very traditional and made with lamb but in […]