The first step of analyzing blood via a western blot is to separate out the proteins in the blood. Western blots work by detecting the presence of proteins. The blood is filled with proteins, but they differ in size. As a result they can be...
Nitrocellulose is a crucial component of the western blot procedure, also known as protein immunblot. It is used to analyze the molecular weight of a particular protein in a given tissue sample, or to measure the amounts of protein it contains,...
Sodium lauryl sulfate, or SLS, is a strong detergent and surfactant, an agent that lowers the surface tension of a liquid. As such, it is a common addition to compounds that require the ability to bind hydrophobic materials such as grease or oil,...
Fermentation is a process in which food is pre-digested by bacteria or fungi to create a product that may be tastier in some ways, or have other culinary or medicinal value lacking in the original food. Fermented foods are often good sources of...
Kefir grains aren't grains at all. The World Health Organization explains that they're actually clusters of microbes held together by polysaccharide binders. When you add these microbes to milk, they cause fermentation. The end product is the...
All proteins are made up of a specific structure of amino acids, and the arrangement of these amino acids can greatly affect the biological properties of the protein. One family of proteins is caseins, which are present in the milk of all mammals....
