To measure cross-linking amino acids in a collagen hydrolyzate using a conventional amino acid analyzer with ninhydrin detection, the bulk amino acids must be largely removed to avoid plugging the reaction coil. Tissue is thoroughly reacted with sodium borohydride to convert all intermediate cross-linking residues to their reduced, acid-stable forms. More vigorous reduction conditions may be used than when preparing profiles of tritium-labeled cross-links using NaB3H4<span> and direct amino acid analysis. </span>
Answer:
<u>No, there is no control group.</u>
Explanation:
To test various theories, experiments are usually conducted under a number of different conditions. Several considerations must be established when planning studies to ensure reproducibility, accuracy, and validity of findings.
For example, while controls are kept constant, or unmanipulated. Also, separate independent variables are strictly altered and analyzed - this guarantees validity and may show whether external influences affected the experiment. Here the variable being altered or measured is the food, and the resultant weight is the factor being observed.
Answer:
cold with high salt content
Answer:
160°
Explanation:
Ground pork should be cooked to an internal temperature of 160° to destroy the parasite Trichinella spiralis. 160°F (71°C) 89. All of the following are good instructions for preventing foodborne illness except when shopping, select meat, poultry, or fish first.
