Pure lactic acid is a colorless liquid, is a colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25/4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ??1.4392. With water, ethanol, glycerin, insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, part of the anhydride into milk, thus products often contain 10% -15% of the milk anhydride.
2013年8月27日星期二
lactoferrin Sequence Analysis
Gene can produce human milk proteins and their location . Task Force made the first human milk lactoferrin gene including the entire sequence analysis , to find and get the gene to be transferred to the bovine cells, and then get human milk protein gene cloned bovine cells to do so get the gene carrying human
milk cow . Zinc lactate adult cows after the transformation , the output of milk , some people milk protein components, namely "human emulsification " Milk .
Now , the research group a total of 600 of these transgenic cows
, of which more than 100 head is a clone produced , others are through artificial insemination, natural mating and other ways to get two , magnessium lactate of cows, they produce "human emulsification " Milk has remained quality products, and due to production farming techniques and improved varieties of cattle ,
milk quality slightly.
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