Aerobic celluar Respiration vs Fermentation
Biggest difference between them: aerobic respiration uses electron transfer, proton gradient and ATPase to extract 40% energy from organic matter; alcoholic fermentation and lactic acid fermentation have no respiratory chain and can only extract 2% of energy.
Anaerobic celluar respiration vs fermentation
The biggest difference between them is that anaerobic respiration relies on ATPase and respiratory chain to produce ATP. The products of anaerobic respiration are toxic and have greenhouse effect. Substrate level phosphate produces very little ATP in fermentation.
Aerobic Cellular Respiration vs Combustion
Combustion releases all energy (light and heat) of organic matter in a short time. Cellular aerobic respiration is a slow biochemical reaction regulated by enzymes. It makes ATP via electron transport chain, proton gradient, and ATPase.
Salt & Fresh Water On Earth: Ocean, River, Lake, Glacier
Most of the water in the Earth's hydrosphere is in the salty oceans. Glaciers and snow contain 70% of freshwater, with the rest in rivers, lakes and groundwater. Snowmelt and rain are main water source of rivers. Sometimes freshwater lakes gradually become salty.
Rabbit Starvation: Protein Poisoning: Carnivore Diet with only Lean Meat
Rabbit starvation, protein poisoning. Vilhjamur Stefansson did not suffer from malnutrition after 18 months of eating an carnivore Inuit diet. However, he almost died after eating rabbit meat with American Indians. Rabbit meat has too much protein and too little fat, which causes protein poisoning because amino group will be metabolized into toxic ammonia.
Artificial Starch: make Starch from Air by Cell Free Method, ASAP
Native starch vs. artificial starch: We describe how scientists design artificial starch synthesis pathway (ASAP). Significance: Artificial starch turns air into food, saves resources, protects the environment, and changes the world.
Difference between Starch (Amylopectin) and Glycogen?
Highly branched glycogen and starch (amylopectin) are very different. We compare the structure, function, biosynthesis and degradation of amylopectin and glycogen granule in detail.
Starch Granule 3D Structure: Lamella, Blocklets, Growth Rings
Starch granule internal 5 level structure is almost similar in all plants:double helices, lamella, blocklets and growth rings. Amylopectin constitutes the crystalline region while amylose is distributed in the amorphous region.
Starch Physical Properties: Gelatinization, Retrogradation
We introduced two important physical properties of starch: gelatinization and retrogradation which are different in amylopectin and amylose. We detail the three stages of starch gelatinization. Starch retrogradation is the recrystallization of molecules.
What is the 3D Structure of Glycogen? Whelan Model
3 level structure of glycogen granule is given in whelan model. Straight and branched chains,and left-handed helices are primary structures. Glycogen β particles and α particles are secondary and tertiary structures. We mathematically explain how glycogen granule structure evolves to accommodate rapid glucose mobilization.
Biological Function, Advantages, Distribution of Glycogen in animals
Glycogen stores and releases energy more quickly. It does not alter cell osmolality. Glycogen is mainly distributed in skeletal muscle and liver. It maintains blood sugar stability and provides short-term energy.
Fructose Powder, High Fructose Corn Syrup in Confection, Beverage
Fructose is found in natural fruits and can also be made from cornstarch. High ructose syrup is widely used in candy, candied fruit, cake and beverage: sweetener, water absorption and inhibits bacteria. We also explain why fruit becomes sweeter when refrigerated.
Glucose vs Fructose, Metabolism, too Much Fructose is Harmful
Glucose vs Fructose. We contrast fructose with glucose and describe the intake, absorption, metabolism and health impacts of fructose: uncontrolled reaction rates (reactive oxygen), easy accumulation of fat in liver, high lipid in blood and insulin resistance.
Bio wax: Beeswax, Application, Physical and Chemical Property
Beeswax is one of common bio wax and it is categoried into european and oriental beeswax. It is a mixture of esters, long chain alcohols and acids. It is solid at room temperature. Beeswax is used in food, pharmaceuticals and cosmetics.
Brief Biography of Frederick Griffith, experiment
This biographical article of Frederick Griffith contains a brief introduction to the Griffith transformation experiment, with more content focusing on his education and career.
What is Gelatin: Composition & Physical Property, Thermal History
This article introduce to chemical composition of gelatin, physical properties, thermal history, gel strength (Bloom value), viscosity and gelation process.
How is gelatin made: 4 Processes for Gelatin Production
There are 4 method to produce gelatin: the acid process, the liming process, the enzymatic process and the heated in high pressure. Enzymes are used to produce gelatin faster and with better quality. The molecular weight distribution of enzyme pretreated gelatin is 10KDa, so Bloom value is higher.
Edible gelatin for Gummy Candy, Jelly Candy
Why is food grade gelatin widely used in soft jelly candy or gummy sweets? Gelatin increases its elasticity and provides a good texture.
Edible Gelatin for Aerated Candy, Marshmallow, Nougat
The addition of gelatin to marshmallows, nougat allows more air to get inside, increasing the volume and providing a fluffy texture.
Collagen Peptide for Dietary Supplement
Collagen peptides in nutritional supplement can be absorbed directly, increasing food biological value and promoting growth of bones and skin.
Collagen Peptide for Cosmetic, Skin Care Product
Collagen peptides or hydrolyzed gelatin are added to cosmetics and skin care products for water retention, skin lightening, and anti-aging skin.
Edible Gelatin for Ice Cream, Frozen Dairy Dessert
Why is gelatin used in ice cream? Food-grade gelatin acts as a foaming agent and emulsifier to give ice cream more bubbles, heat stability and fluffy texture.
Edible gelatin for yogurt, curd or curdled milk
Food grade gelatin prevents the separation of whey and casein in yogurt, giving it an intact shape, silky and smooth texture.
Leaf Gelatin Sheet and Domestic Recipe
Edible gelatin is used to make gelatin sheet. They are also added to desserts, puddings, mousses and creams as a foaming and thickening agent.
Gelatin as Finings, Clarifying agent for Beverage, Wine
Fruit beverage and wine may be cloudy after long-term storage. Food grade gelatin as clarifying agent can absorb tannin, metal ions, and proteins from beverages or juices to clarify them.
Edible Gelatin for Meat Can or Ham Sausage
Why is gelatin added to canned meat? Food grade gelatin increases the slicability of meat, emulsifies fat and reduces calories.
Pharmaceutical Gelatin for Hard Capsule & Soft Capsule
90% pharmaceutical gelatin is used in the manufacture of soft capsules, softgel or hard capsules. The capsules protect the drug and mask the bitter taste.
Pharmaceutical Gelatin for Microcapsule
Since 1954, when the first product (carbonless copy paper) was developed, microencapsulation has been widely in medicine, pesticides, food, dyes, and textiles.
Pharmaceutical Gelatin: Tissue Engineering, Regenerative Medicine
Pharmaceutical, Medical gelatin is used to make scaffolds for tissue engineering. Cells can attach to the gelatin scaffold to grow and degrade it.
Pharmaceutical gelatin for Stopping Bleeding, Hemostasis
The pharmaceutical gelatin sponge absorbs blood and expands to stop bleeding. It is compatible with the body, can be degraded to amino acids
Pharmaceutical Gelatin for Blood Plasma Substitute
Gelatin blood plasma substitutes are more compatible with the body than polysaccharide blood plasma substitutes. It is used to expand blood volume.
Difference between Type A Gelatin and Type B Gelatin
Gelatin A has an isoelectric point of PH 7-9 and gelatin B has an isoelectric point of PH 4.7-5.2. Gelatin A is light in color and gelatin B is more yellow in color.
4 Level Structure of Collagen: Triple Strand Helix
Collagen has a primary structure, a secondary structure, a tertiary structure and a quaternary structure. The three helical peptide chains are twisted together to form a three-stranded helical structure.
Difference of Collagen, Gelatin, Collagen Peptide
Collagen is widely present in skin, bones and tendons. Collagen is hydrolyzed into gelatin, and then gelatin is hydrolyzed into collagen peptides.
Gelatin, Collagen Peptide Relieves Joint Pain (Arthritis)
Gelatin, Collagen Peptide promotes the growth of joint cartilage and more joint fluid. Ingestion of gelatin or collagen peptides can relieve joint pain.
Gelatin or Collagen Peptide Relieve Osteoporosis
Gelatin or collagen peptide promotes the growth of bone cells. They will synthesize more collagen and absorb more minerals to increase bone density and elasticity.
Type Ⅰ Collagen in Animal Skin, Bone & Tendon
Collagen is the most abundant and widely distributed protein in living organisms. It is mainly found in bone, skin, fascia and tendons.
How type A Skin Gelatin or Acid Pretreated Gelatin Produced
Type A edible bovine or pig skin gelatin: The skin of cattle or pig is soaked in acid and heated to hydrolyze collagen to extract gelatin with an isoelectric point of PH 7-9.
How type B Skin Gelatin or Alkali Pretreated Gelatin Produced
Type B edible skin gelatin: bovine skin or porcine skin is soaked in alkali and heated to hydrolyze collagen to extract gelatin with an isoelectric point of PH 4.7-5.2.
Difference between Leaf (sheet) Gelatin and Powder Gelatin
Gelatin sheet is a standardized product made by dissolving gelatin granules and drying them in a flat mold. It is divided into 5 different grades according to gel strength or Bloom value: platinum, gold, silver, bronze, and titanium.
Tips & Hints for using Leaf Gelatin, powder & Granule Gelatin
Gelatin should be softened in water and then heated and dissolved to make an aqueous solution. Gelatin is easily decomposed by acid and heat. The gel strength of gelatin is related to its thermal history.
Application of Edible Gelatin in Food Industry
Edible gelatin is used in the food industry as an additive: emulsifier, clarifier, jelly, stabilizer, thickener and foaming agent.
Gelatin in Pharmaceutical & Medical Application
Gelatin has been used to make single-piece and double-piece capsules, gelatin hemostatic sponges, gelatin blood plasma and scaffolding in regenerative medicine.
Story and history of gelatin, gelatine
From ancient glue, aristocratic food to a modern additive, gelatin has been widely used in confectionery, medicine, photography and other industries after a long development.
History of Soft and Hard Gelatin Capsule
The single-piece gelatin soft capsule and hard gelatin capsules (two-piece capsule) was invented in 19 century. Capsules were continuously improved and produced automatically in the early 20th century.
Gelatin Recipes in Ancient China
In ancient China, the cooled broth from stewed pork skin would form a meat jelly, which was cut into strips and served with soy sauce and vinegar.
The Earliest Gelatin for Adhesion in China
The earliest gelatin in China was found on a scepter in the Xiaohe cemetery in Xinjiang. The gelatin was not decomposed by bacteria because of the dry climate.
Global Distribution of Gelatin Industry
Europe and the United States dominate the edible gelatin and pharmaceutical gelatin market, while Asian gelatin grow rapidly.
Gelatin Market Share & Raw Material
63% gelatin is used in food and 31% gelatin is in pharmacy. Mad cow disease led to the abandonment of bovine gelatin and the use of porcine gelatin is more popular.
Global Gelatin Associations
Gelatin associations were established in every continent to avoid price war among peers. They ensured the acquisition of quality and sufficient raw materials.