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  2. Denaturation (food) - Wikipedia

    en.wikipedia.org/wiki/Denaturation_(food)

    For example, the bitterant denatonium might be added to food used in a laboratory, where such food is not intended for human consumption. [1] A poisonous substance may be added as an even more powerful deterrent. For example, methanol is blended with ethanol to produce denatured alcohol.

  3. Denaturation (biochemistry) - Wikipedia

    en.wikipedia.org/wiki/Denaturation_(biochemistry)

    Protein denaturation is also a consequence of cell death. [4] [5] Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility or dissociation of cofactors to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called coagulation. [6]

  4. Meiocyte - Wikipedia

    en.wikipedia.org/wiki/Meiocyte

    Researching meiosis in mammals plays a crucial role in understanding human infertility. Meiosis research within mammal populations is restricted due to the fundamental nature of meiosis. [ 2 ] In order to study mammalian meiosis, a culture technique that would allow for this process to be observed live under a microscope would need to be ...

  5. Equilibrium unfolding - Wikipedia

    en.wikipedia.org/wiki/Equilibrium_unfolding

    In the less extensive technique of equilibrium unfolding, the fractions of folded and unfolded molecules (denoted as and , respectively) are measured as the solution conditions are gradually changed from those favoring the native state to those favoring the unfolded state, e.g., by adding a denaturant such as guanidinium hydrochloride or urea.

  6. Denaturation - Wikipedia

    en.wikipedia.org/wiki/Denaturation

    Denaturation (biochemistry), a structural change in macromolecules caused by extreme conditions; Denaturation (fissile materials), transforming fissile materials so that they cannot be used in nuclear weapons; Denaturation (food), intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses

  7. Maillard reaction - Wikipedia

    en.wikipedia.org/wiki/Maillard_reaction

    The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction. The Maillard reaction ( / m aɪ ˈ j ɑːr / my- YAR ; French: [majaʁ] ) is a chemical reaction between amino acids and reducing sugars to create melanoidins , the compounds that give browned food its distinctive flavor.

  8. Nutritionists react to the red food dye ban: 'Took far too long'

    www.aol.com/nutritionists-react-red-food-dye...

    The U.S. Food and Drug Administration (FDA) announced a ban this week on red dye No. 3, or erythrosine, from foods and oral medications due to a potential cancer risk.. Food manufacturers have ...

  9. Meiotic recombination checkpoint - Wikipedia

    en.wikipedia.org/wiki/Meiotic_recombination...

    Ndt80 is a meiosis-specific transcription factor required for successful completion of meiosis and spore formation. [17] The protein recognizes and binds to the middle sporulation element (MSE) 5'-C[AG]CAAA[AT]-3' in the promoter region of stage-specific genes that are required for progression through meiosis and sporulation.