what is the chemical assay for the digestion of proteins?
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259972
DNA->RNA->Polypeptide->Protein
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You need do work on your digestive system. There is supplements that will help you with protein digestion that works great. I would look under digestive Health at the site below.
502057
"C" proteins is the correct answer.
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Digestion is the biochemical breakdown of food into constituents units with the help of hydrdolytic(digestive) enzymes.While chewing, the taste buds send stimulation and the outcome is the secretion of saliva by the parotid, submaxillary and sublingual glands. Saliva contains ptyalin which breaks down polysaccharides into disaccharides.Mucus of the saliva helps degglution( swallowing). In the stomach, gastric glands secrete propepsin which works in the acidic medium. It breaks proteins into dipeptides or peptides.So, in the mouth there is a  partial carbohydrate digestion and in the stomach there is a partial protein digestion. Mastication and churning are mechanical processes.
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Saliva in the mouth digests carbohydrates (starch). Pepsin (in stomach) digest proteins and convert them into peptides (amino acids).
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The enzymes in the stomach require a certain pH for the amino acids in them to work properly. So, when the pH is optimum, the amino acids are in their correct ionic state. This enables the enzymes to function properly in digestion.
71889
Protein with proper nutrition.
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Splitting any peptide into individual amino acids is called hydrolysis - literally 'splitting with water'. The amide bond is cleaved by addition of water : R-CO-NH-R' + H20 -> R-COOH + H2N-R'\nIn the body, reactions like this are catalysed by enzymes - usually peptidases. In the lab, you can do it easily by boiling the peptide in concentrated HCl overnight.
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Chemical Formula: \nCasein proteins are composed of the following amino acids: \n20.2% Glutamic Acid \n10.2% Proline \n 8.3% Leucine* \n 7.4% Lysine* \n 6.5% Valine* \n 6.4% Aspartic Acid \n 5.7% Serine \n 5.7% Tyrosine \n 5.5% Isoleucine* \n 4.5% Phenylalanine* \n 4.4% Threonine* \n 3.7% Arginine \n 2.8% Histidine \n 2.7% Alanine \n 2.5% Methionine* \n 2.4% Glycine \n 1.1% Tryptophan* \n 0.3% Cystine
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Starches that are digested into sugars.
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The activity of an enzyme is tested by measuring how quickly it degrades the substrate or how quickly product is formed in an enzyme-catalyzed reaction.  This can be measured using spectrophotometry.\n\nHowever, you cannot compare these activities in samples with different protein concetrations because the increased enzyme activity may only be due to the fact that there are more enzymes contained in the sample.  Therefore, you divide the activity by the total amount of protein in the sample.  This way you can compare the activities of different samples and get an idea of how well the enzyme is functioning in different environments.\n\nAs for the calculations, just asking me to do them is giving me nightmares about my biochemsitry course I just completed.  If you already have the activity, you divide it by the total mass of protein present in the sample to get the specific activity.  If you are doing a purification procedure, the more you purify the sample, the less protein will be present and as long as the enzyme of interest remains in the assay samples the specific activity should go up.
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You can measure it in a number of ways depending on the protein.\n\n-- pH may vary directly with concentration\n-- optical rotation measurements may work for some\n-- adding a dye to the protein and reading on a colorimeter\n-- Another way would be to degrade or react the protein in solution and then to measure the byproducts of the degradation/reaction by something as simple as a titration
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endocrine and digestive
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In simple terms it is function. A protein is a polypeptide, but it is a polypeptide that does something. It has a purpose.\n\nYou can of course also have polypeptides that are just junk. They don’t do anything. Chemically they belong to the same class as proteins but they lack a function.\n\nJazzSinger said  “A polypeptide is a protein in the making”. That isn’t true, In fact most polypeptides are exactly the opposite: they are proteins in the process of being destroyed.  Food is loaded with non-protein polypeptides, not because proteins are being made in food but because the cooking process destroys proteins.
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they are a protein that speed up chemical reactions.
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Go to "protein" on wikipedia ( put, protein, in address bar ) then scroll down to "synthesis", for the process. It is too  long a story for my typing skills. The wiki article is not too technical.