Podcast
Questions and Answers
Which method is commonly used to extract free amino acids from solid samples like cheese?
Which method is commonly used to extract free amino acids from solid samples like cheese?
- Stomacher™ blender (correct)
- Polytron™ blender
- Ultra-Turrax™ blender
- Centrifuge
What is the main reason why the nutritive value of free amino acids is highly appreciated, especially in the neonatal stage?
What is the main reason why the nutritive value of free amino acids is highly appreciated, especially in the neonatal stage?
- They are less expensive to produce than protein-derived amino acids
- They are more abundant in milk and yogurt than in solid samples
- They have a longer shelf life than protein-derived amino acids
- They are more easily absorbed by the organism than protein-derived amino acids (correct)
Which of the following is NOT a method commonly used for deproteinization?
Which of the following is NOT a method commonly used for deproteinization?
- Protein precipitation with bulky anions (correct)
- Ultrafiltration
- Protein precipitation with strong acids
- Protein precipitation with organic solvents
What is the purpose of deproteinization in the extraction of free amino acids?
What is the purpose of deproteinization in the extraction of free amino acids?
Which type of samples require a previous extraction stage before deproteinization?
Which type of samples require a previous extraction stage before deproteinization?
Which of the following is NOT a limitation of the gel-based approach in proteomics?
Which of the following is NOT a limitation of the gel-based approach in proteomics?
Which technique is used for protein digestion in the gel-based approach in proteomics?
Which technique is used for protein digestion in the gel-based approach in proteomics?
What are the two complementary analytical strategies used in proteomics?
What are the two complementary analytical strategies used in proteomics?
Which technique is NOT commonly used for the separation of protein mixtures in proteomics?
Which technique is NOT commonly used for the separation of protein mixtures in proteomics?
What is the main limitation of the gel-free approach in proteomics?
What is the main limitation of the gel-free approach in proteomics?
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