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You should get as far away from rapeseed oil (Canola Oil) as you can. The FDA refused to allow rapeseed oil for 50 years because it was harmful to the human body. Suddenly and without explanation the FDA lifted its ban. The scientific reasoning for not allowing rape seed oil is still there and people do get sick from it. Google "aniline-denatured rapeseed oil."
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How would you identify if there is an aniline derivative tint in the hair?
Aniline derivatives typically produce a reddish tint in hair. To identify if a hair dye contains an aniline derivative, you can check the ingredient list for common derivatives like p-phenylenediamine (PPD) or related compounds. A patch test can also help determine if the hair dye contains an aniline derivative and if it may cause a reaction.
What happens when albumin is shaken?
Not much happens when albumin is shaken. It may cause the protein to denature, or warm a bit when shaking.
Does boiling an egg cause it to lose protein?
Boiling an egg doesn't cause loss of protein, it does denature the protein and changes its form (changes from clear and runny to hard and white).
What in the process can cause leather to fade in color?
When leather is produced it is dyed with aniline dyes before any other surface finishes are added. Aniline style leathers (those that have no pigment coating added) are more prone to fading from sunlight and in some cases this can happen quite quickly and quite dramatically. It is an easy problem to fix as Aniline dyes can be used to restore the colour Using a quality leather protector that contains UV protection can help to slow this process down.
Why are aniline derivatives used in haircoloring and what are they?
Aniline derivatives, such as p-phenylenediamine, are used in hair coloring due to their ability to provide permanent color results by penetrating the hair shaft and reacting with the natural melanin. These derivatives can produce a wide range of shades, offer good color longevity, and are cost-effective compared to alternative coloring agents. However, they can cause skin irritation and allergic reactions in some individuals.
What two factors can cause denaturing of an enzyme?
Temperature and enzymes. A good temperature example is the proteins in egg whites denaturing when exposed to heat. Specific enzymes denature specific proteins: lactase (an enzyme) denatures lactose (protein present in dairy products). Protein denaturation can be caused by a number of different factors. These include heat exposure, introduction to acidic surroundings, and exposure to high energy electromagnetic radiation.
Why does isopropyl alcohol react to milk?
Isopropyl alcohol can react with milk because of its hydrophobic properties that can disrupt the structure of proteins in milk. This can cause proteins to denature and lead to the formation of curds or clumps when mixed together.
What is acid coagulation?
Acid coagulation is using acid to coagulate proteins. For most proteins, adding acid will cause the proteins to denature and stick to each other. This happens when making cottage cheese.
Can you tamper with DNA?
Not directly. Radiation can cause mutations in DNA. Excess heat (as in the case of a fever) can denature (destroy) the DNA sequence as well as other proteins which will usually result in cell death.
How an increase in body temperature will affect the functioning of the body?
If the body temperature increases too much it can cause proteins within the body to denature and fall part. This disrupts physiological functioning which is bad
Which Enzyme function is true Enzymes cannot function at a pH lower than 6.Most coenzymes are inorganic substances such as ions of iron or potassium.Excessive salt ions can cause an enzyme to denature?
Excessive salt ions can indeed cause an enzyme to denature. However, enzymes can function effectively at a wide range of pH values, not just above 6. Additionally, coenzymes are typically organic molecules, not inorganic substances.
What is pH level of boiled milk?
The pH level of boiled milk typically ranges from 6.6 to 6.8. Heating milk can cause some proteins to denature, which may lead to a slight decrease in pH.
