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From Keri Colabroy A year ago
| 34 34 viewspH, acidity/alkalinity, protein secondary structure (alpha helices and beta strands), effects of acid on protein (denaturation, coagulation), esp milk -
From Keri Colabroy 2 Years ago
| 8 8 viewsThis 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking -
From Keri Colabroy 2 Years ago
| 3 3 viewsA video answer for #5 on Maillard browning in meat -
From Keri Colabroy 2 Years ago
| 2 2 viewsMaking of egg white foams and ovotransferrin -
From Keri Colabroy 2 Years ago
| 10 10 viewsthe generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed. -
From Keri Colabroy 2 Years ago
| 12 12 viewsMaking of egg white foams and ovotransferrin -
From Keri Colabroy 2 Years ago
| 8 8 viewsThis is a video showing how to solve question 10 of Activity 8 -
From Keri Colabroy 2 Years ago
| 15 15 viewsThis video goes with Activity 6 on Higher Order Protein Structure -
From Keri Colabroy 2 Years ago
| 27 27 viewsThis video goes with Activty 25 on Eggs -
From Keri Colabroy 2 Years ago
| 52 52 viewsThis videos goes with Activity 25 on Eggs -
From Keri Colabroy 2 Years ago
| 39 39 viewsThis screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten. -
From Keri Colabroy 2 Years ago
| 33 33 viewsThis screencast discusses the differences between enzymes and cofactors, the redox reaction of NAD+/NADH and how ethanol fermentation replaces the NAD+ -
From Keri Colabroy 2 Years ago
| 33 33 viewsThis video discusses yeast metabolism - why yeast make ethanol and carbon dioxide. -
From Keri Colabroy 2 Years ago
| 26 26 viewsGoes along with Activity 3 -
From Keri Colabroy 2 Years ago
| 5 5 viewsYolk membranes and egg aging