Orap (Pimozide)

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PROTEINS AND AMINO ACIDS: NATURE AND PROPERTIES
Like carbohydrates and fats, proteins contain carbon, hydrogen, and oxygen. In addition, proteins contain about 16 per cent nitrogen. Sulfur, phosphorus, iron, and sometimes other elements such as iodine are found in small amounts. Proteins are built from 20 or so simpler building stones called amino acids. Just as the 26 letters of the alphabet can be combined in an amazing number of words, so the different amino acids can be joined to give an almost infinite variety of proteins. For example, the proteins found in bones, or teeth, or fingernails are quite different from those in hair, or muscle, or liver. The proteins in egg are different from those in milk, or wheat, or rice, and so on.
The amount of protein present in a food or in a tissue can be determined in the laboratory by an analysis for the nitrogen content. Each gram of nitrogen found in a food sample is equal to 6.25 gm protein.
Proteins coagulate when they are exposed to heat or to acid. Thus egg white and meat coagulate when they are cooked; if too high heat is used, or if the food is cooked too long, the protein becomes dried out and tough. Perhaps at some time you have added a little vinegar to milk when you did not have the sour milk called for in a recipe. The milk thickens or curdles with the addition of the acid; in other words, the milk protein has been coagulated.
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