Essays about: "Recombinant DNA Technology"
Showing result 1 - 5 of 10 essays containing the words Recombinant DNA Technology.
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1. Recombinant Expression of Novel Wild Type Oat Hemoglobins in Escherichia Coli
University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiAbstract : Hemoglobin is a protein transporting oxygen through our bloodstreams and is as such essential for aerobic life. Hemoglobins also exist in plants, with a wide variety of functions other than oxygen transport. READ MORE
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2. Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Increased awareness regarding nutrition, environmental sustainability, and animal welfare has sparked a trend to shift away from animal proteins. The phenomenon is referred to as the protein shift and has resulted in a higher demand for alternative protein sources. READ MORE
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3. Development and validation of a novel quantitative PCR analysis method for HIV-1
University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiAbstract : The major problem when developing primers and probe sets for detection of HIV-1 is its high genetic variability and strong ability to mutate. HIV-1 is divided into four groups, M, N, O, P based on genetic similarities, and there are more than 70 different circulating recombinant forms. READ MORE
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4. Methods for production of recombinant enzymes for collagen degradation
University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiAbstract : In this thesis eight enzymes have been identified with documented ability to degrade collagen or its hydrolyzed products. Collagen can be found in skin, bones, and connective tissue. Hydrolyzed collagen peptides are utilized in food, disease treatment, skincare and training supplements. READ MORE
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5. Milk coagulation : impact on cheese
University essay from SLU/Department of Molecular SciencesAbstract : Cheesemaking origins from “The fertile crescent”, nowadays southern Turkey, some 8000 years ago. Curd was found in young, still suckling, ruminants’ stomachs after slaughter. READ MORE