Papers by nabila beestari
Therefore we need to know the physical and chemical properties of proteins so as not to make mist... more Therefore we need to know the physical and chemical properties of proteins so as not to make mistakes in processing which results in missing protein content in food. One of the causes of protein denaturation is changes in temperature, changes in pH, and addition of acids or bases. In this lab, several samples are used including eggs, fish skin, fish meat, and fish bones. The samples were given several treatments to find out and understand the changes that occur in proteins. The treatments given included adding aquades, strong acids, weak acids, strong bases, weak bases, heating processes and ninhydrin tests.
Uploads
Papers by nabila beestari