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It was initially identified as a gelling agent to replace agar at significantly lower concentrations in solid culture media for the growth of various microorganisms. [2] Its initial commercial product with the trademark as Gelrite gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical ...
After the electrophoresis is complete, the molecules in the gel can be stained to make them visible. DNA may be visualized using ethidium bromide which, when intercalated into DNA, fluoresce under ultraviolet light, while protein may be visualised using silver stain or Coomassie brilliant blue dye. Other methods may also be used to visualize ...
Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [ 14 ] as opposed to 15 °C (59 ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
To set the record straight, a pickle sandwich is when you replace the bread of a sub-style sandwich with two halves of a large, whole pickle. The pickle is sliced lengthwise, with your deli meats ...
Agarose is available as a white powder which dissolves in near-boiling water, and forms a gel when it cools. Agarose exhibits the phenomenon of thermal hysteresis in its liquid-to-gel transition, i.e. it gels and melts at different temperatures. The gelling and melting temperatures vary depending on the type of agarose.
Researchers in South Korea say they’ve developed a new way to make lab-grown meat taste like the real deal. It may look like a transparent, bubble gum pink-colored disc, but scientists hope it ...