To measure cross-linking amino acids in a collagen hydrolyzate using a conventional amino acid analyzer with ninhydrin detection, the bulk amino acids must be largely removed to avoid plugging the reaction coil. Tissue is thoroughly reacted with sodium borohydride to convert all intermediate cross-linking residues to their reduced, acid-stable forms. More vigorous reduction conditions may be used than when preparing profiles of tritium-labeled cross-links using NaB3H4<span> and direct amino acid analysis. </span>
Answer:
they can conclude that they was not as extinct as you think they was.
Explanation:
in my opinion if im wrong tell me.
The answer is D, photosynthesis and respiration.
—Evidence—
Oxygen is a byproduct of photosynthesis and, correspondingly, carbon dioxide the byproduct of respiration.
Oxygen gives our cells the ability to break down food in order to get the energy we need to survive. Although other animals may use different organs to breathe with, they all get oxygen into their bodies through respiration.
Answer:
Explanation:
Trisodium citrate has the chemical formula of Na3C6H5O7. It is sometimes referred to simply as "sodium citrate", though sodium citrate can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart flavor. It is mildly basic and can be used along with citric acid to make biologically compatible buffers
Sodium citrate is chiefly used as a food additive, usually for flavor or as a preservative. Its E number is E331. Sodium citrate is employed as a flavoring agent in certain varieties of club soda. It is common as an ingredient in bratwurst, and is also used in commercial ready-to-drink beverages and drink mixes, contributing a tart flavor. It is found in gelatin mix[clarification needed], ice cream, yogurt, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine[citation needed], amongst others.
