The reason that amixture of water and protein (gelatin) becomessolid. Introduction: Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Question

Want to see the full answer?

Answer 1

Question

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

A fully folded, functional single polypeptide is in ____________________ structure.

Multisubunit proteins in which some or all of the subunitsare identical are referred to as _______________________.

Three proteins that facilitate the movement of phospholipidmolecules across a membrane are flippase, floppase, and_________________________.

Answer 2

Question

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Answer 6

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Answer 7

Chapter 3, Problem 60TQ

Summary Introduction

To review:

The reason that amixture of water and protein (gelatin) becomessolid.

Introduction:

Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 3 - Prob. 1Q Ch. 3 - Prob. 2Q Ch. 3 - Prob. 3Q Ch. 3 - Prob. 4Q Ch. 3 - Prob. 1RQ Ch. 3 - Prob. 2RQ Ch. 3 - Prob. 3RQ Ch. 3 - Prob. 4RQ Ch. 3 - Prob. 5RQ Ch. 3 - Prob. 6RQ

Solution Summary: The author explains that gelatin is a colorless, translucent food ingredient derived from the collagen of the body parts of various animals.

Concept explainers

Want to see the full answer?

Chapter 3 Solutions