Egg Albumen
Egg albumen refers to the clear, viscous substance found within an egg's shell, commonly known as egg white. It's composed mainly of water and proteins, including albumin, globulins, and mucoproteins. Egg albumen serves various purposes in cooking and baking, providing structure, leavening, moisture, and binding properties to a wide range of dishes, from meringues to soufflés. Additionally, it's a good source of protein and is often used as a dietary supplement or in various skincare products due to its purported benefits for skin health.
Sucrose 500g
Analytical Reagents, Biochemicals Reagents, Excipients, Flavor Enhancers, Plant Growth Regulators, Sweeteners
Sucrose is a type of sugar commonly found in many plants, including sugarcane and sugar beets. It's a disaccharide, meaning it's composed of two simpler sugars, glucose and fructose, linked together. Sucrose is often used as a sweetener in food and drinks, and it's what we typically refer to as "table sugar." When we consume sucrose, enzymes in our digestive system break it down into glucose and fructose, which our bodies can then use for energy.
Trypsin 100gm
Trypsin is an enzyme that plays a crucial role in digestion. It belongs to a class of enzymes called proteases, which break down proteins into smaller peptides and amino acids. Trypsin is produced in the pancreas as an inactive precursor called trypsinogen, which is then activated in the small intestine by another enzyme called enterokinase.
Once activated, trypsin catalyzes the hydrolysis of peptide bonds in proteins, specifically targeting the carboxyl side of the amino acids lysine and arginine. This process is essential for the digestion of proteins into smaller peptides and amino acids, which can be absorbed by the intestines for nutrient uptake.
Trypsin is also used widely in biochemical research and biotechnology, particularly in protein analysis and manipulation. Its ability to selectively cleave peptide bonds makes it a valuable tool for studying protein structure and function.
