How can we check the sweetness of recombinant sweet proteins?
111453
Thanks for the two points!
1147606
http://biotech.icmb.utexas.edu/search/dict-search.html
566643
it's like plain sugar but it's brown & it tastes different & it packs 2gether.\n\nYAY!!
741861
Hypothesis - The saliva in a person's mouth will convert starch to sugar.\nExperiment - Chew an unsalted soda cracker in your mouth.  Do not swallow for 10 minutes.  Record changes of flavor and sweetness.\n\nYou will observe that it becomes sweeter.\n\nAnother experiment is to apply iodine to various mixtures.  Add iodine to salt, flour, & potato.  When added to salt, it stays the color of iodine.  But added to flour or potato, the iodine turns a blue-black because it reacts with the starch.
90587
our saliva has an enzyme that reacts with the starch and makes it taste sweet
31491
I am a diabetic.  I have tried all of the most common sweetners.  \n\nSplenda is definitly my choice.  It is the only one I have found that does not have a nasty after taste.\n\nAs another Answerer stated, it is also great for cooking and baking.
534998
sugar.. and sweet stuff.. mainly saccharides...
382107
Circular dichroism spectroscopy is particularly good for:\n\n1. determining whether a protein is folded, and if so characterizing its secondary structure, tertiary structure, and the structural family to which it belongs \n2. comparing the structures of a protein obtained from different sources (e.g. species or expression systems) or comparing structures for different mutants of the same protein \n3. demonstrating comparability of solution conformation after changes in manufacturing processes or formulation [see presentations in Further Reading] \n4. studying the conformational stability of a protein under stress -- thermal stability, pH stability, and stability to denaturants -- and how this stability is altered by buffer composition or addition of stabilizers and excipients  CD is excellent for finding solvent conditions that increase the melting temperature and/or the reversibility of thermal unfolding, conditions which generally enhance shelf life  \n \n5. determining whether protein-protein interactions alter the conformation of protein.   If there are any conformational changes, this will result in a spectrum which will differ from the sum of the individual components. Small conformational changes have been seen, for example, upon formation of several different receptor/ligand complexes.
472133
I dont know if this will help but here is a web site I found!\n\nhttp://www.biochemj.org/bj/119/0017/1190017.pdf
170996
No, flavoring  is just artificial junk to obviously give it taste. A taste could be cinnemon, but if you but the spice without sugar it tastes bad. Same with chocolate. It does not have to do with the sweetness.\n\n\nIt does have some sweetner but for the life of me I cant find out why it tastes sweet.
483492
Of the three answers given go with the second one.  Sugar is made through a process of washing, cooking, and crystallization into its final, refined form.  Any residual pesticide can be detected by standard testing techniques like gas chromatography.\n\nIs it possible that some miniscule amount of pesticide does get into the sugar?  Yes, but it is probably so low in concentration that it is way below government standards.  As for the drek about "invisible forces" keeping chemists from doing their jobs, take all such answers for the nonsense that they are.
932310
Check the carb content on the label...you'll be surprised how much sugar is in it!
544389
isoelectric point of hen egg white lysozyme: 10.7
976762
The alternatives that I can think of at the moment are.\n\n1. Stevia, a totally natural sweetener that is an extract from the leaves of a plant native of Paraguay.\n\n2. Honey, we all know where that's from :) BEES :D
1078424
If you have the box with a list of ingredients take it to a chemist and see if there is a 'matching product'. If not it may mean it's not\nup to our 'standards', contains some banned ingredient!
131060
http://ca.expasy.org/tools/\nhttp://www.biochem.ucl.ac.uk/bsm/biocomp/
583606
maltose it is glucose+glucose