This is a working overview of batch consistency, written for readers who want more than a one-paragraph summary but less than a textbook.
This page was last updated on 2026-08-01 and is reviewed periodically as new material appears.
Whey protein hydrolysate is a dairy ingredient made by breaking peptide bonds in whey proteins. Enzymes such as proteases, or in some processes acid or heat, cleave the protein chains into shorter peptides and free amino acids. The starting material may be sweet whey, acid whey, whey protein concentrate, or whey protein isolate. Because raw materials and reaction conditions differ, the final mixture is not a single uniform substance. Its peptide profile, mineral content, and residual lactose depend on the source and the processing steps used.
Production typically begins with pasteurization and concentration of whey. A protease is added under controlled temperature and pH, and the reaction is stopped by heat or pH change when the target extent of cleavage is reached. Ultrafiltration or diafiltration may remove enzymes, salts, and small molecules. The liquid is then spray dried into a powder. Process parameters shape bitterness, solubility, and peptide size. Established control points include enzyme type, reaction time, and inactivation conditions. How these variables interact across large-scale batches remains an area of active process development.
Hydrolysates usually contain 70% to 90% protein on a dry basis, with variable ash, fat, and carbohydrate. Solubility in water is generally high over a broad pH range, though bitter notes can appear from exposed hydrophobic peptides. The powder tends to absorb moisture and may brown during prolonged warm storage. Applications span sports nutrition, clinical nutrition, infant formulas, and flavor systems. Regulatory status and labeling rules differ by country. A key open question is whether a given peptide profile reliably predicts functional or sensory behavior across different food matrices.
Dry hydrolysate powders are generally stable when kept cool, dry, and sealed, while moisture uptake can cause caking, Maillard browning, and loss of solubility. Higher temperatures accelerate these changes and may alter flavor. Recommended storage conditions often fall between 15 and 25 degrees Celsius with relative humidity below 60 percent. Once reconstituted, liquid hydrolysate solutions support microbial growth and may develop bitterness or haze over time. Packaging in moisture-barrier containers with desiccants helps maintain quality during transport and warehouse storage.
Quality control for hydrolysate ingredients focuses on identity, purity, and consistency, with specifications that may include total protein, hydrolysis level, molecular weight distribution, microbiological limits, heavy metals, and allergen labeling. In some jurisdictions, partially and extensively hydrolyzed formulas are regulated as foods for special dietary uses or as infant formula ingredients. Regulatory status varies by country and intended use. Documentation such as certificates of analysis, safety data sheets, and method validation records supports traceability. Open questions remain about standardizing hydrolysis measurements across suppliers and laboratories.
| Property | Value | Notes |
|---|---|---|
| Appearance | Off-white to pale yellow powder | Color varies with whey source and drying. |
| Protein content | 75–90% of dry matter | Depends on raw material and filtration. |
| Hydrolysis extent | 5–35% cleaved bonds | Ranges overlap product types; assay-dependent. |
| Water solubility | High across pH 3–7 | Hydrolysis raises solubility versus intact protein. |
| Typical storage | 15–25 °C, dry | Keep sealed; limit moisture and heat. |
Whey protein hydrolysate appears in foods and supplements where rapid digestion, low viscosity, or reduced intact-protein content is desired. It is distinct from whey protein isolate and concentrate, which contain largely intact proteins, though hydrolysates can be made from either. In infant formula, extensively hydrolyzed whey is used in some specialty products, while partially hydrolyzed forms appear in other formulations. Human health effects depend on the specific peptide mixture and are not uniform across all hydrolysates.
Whey protein hydrolysate is a dairy ingredient produced when whey proteins are treated with proteolytic enzymes or, less commonly, acid or heat under controlled conditions. The treatment cleaves peptide bonds and yields shorter peptide chains than those found in intact whey protein. The starting material is usually sweet whey or acid whey from cheese manufacture, concentrated by membrane filtration before hydrolysis. The resulting ingredient retains many amino acids from the original protein but differs in molecular size, solubility, and taste profile.
The parent whey proteins include beta-lactoglobulin, alpha-lactalbumin, serum albumin, immunoglobulins, and glycomacropeptide, depending on the whey source. Hydrolysis does not remove these sequences; it fragments them into peptides of varying length. The peptide distribution depends on the enzyme specificity, reaction time, temperature, pH, and enzyme-to-substrate ratio. Because the mixture is heterogeneous, a single molecular weight cannot describe the product. Instead, laboratories report a distribution, often spanning from a few hundred to several thousand daltons.
Regulatory and labeling frameworks vary by country. In the United States, whey protein hydrolysate may be regulated as a food ingredient or a dietary supplement ingredient depending on intended use. In the European Union, it falls under general food law, with additional rules for infant formula and foods for special medical purposes. A claim of hypoallergenicity is not established by hydrolysis alone and generally requires clinical evidence. Open questions remain about how degree of hydrolysis relates to bitterness, nitrogen absorption, and residual allergenicity across different products and processing methods.
Quality control for whey protein hydrolysate combines compositional and molecular tests. Protein content is measured by Kjeldahl or Dumas nitrogen determination. Moisture, ash, fat, and lactose are checked with standard food methods. The degree of hydrolysis is estimated by TNBS, OPA, or pH-stat procedures that quantify free amino groups or released protons. Molecular weight distribution is examined by size-exclusion chromatography or SDS-PAGE. These tests describe average peptide size rather than exact peptide sequences, and results depend on standards and calibration.
The peptide profile affects functional behavior more than the total protein content alone. Short peptides can be more soluble across a range of pH values and may form clearer solutions than intact whey proteins. Bitterness often rises with higher degrees of hydrolysis because certain hydrophobic peptides are exposed. Foaming, gelation, and heat stability also change as molecular size decreases. These functional shifts make hydrolysates useful in beverages, clinical nutrition, and specialty foods, though the exact relationship between peptide sequence and sensory or physical properties remains an active area of study.
Whey protein hydrolysate is a dairy ingredient made by treating whey protein concentrate or isolate with proteases that cleave peptide bonds. The resulting mixture contains shorter peptides and free amino acids than intact whey protein. Commercial products vary widely in average peptide length, residual intact protein, lactose, fat, and minerals. The term hydrolysate does not imply a single fixed composition, because enzyme choice, reaction time, pH, and temperature all shape the final peptide distribution. Products are often described by degree of hydrolysis, a percentage estimate of cleaved peptide bonds.
Production begins with pasteurized whey, which is concentrated and sometimes defatted or demineralized before hydrolysis. Food-grade proteases, such as trypsin, chymotrypsin, pepsin, or microbial enzymes, are added under controlled conditions. After a target degree of hydrolysis is reached, the enzymes are inactivated by heat or pH adjustment. The liquor is then clarified, concentrated, and dried, usually by spray drying. Ultrafiltration or diafiltration may remove residual enzymes, salts, or very small peptides, depending on the intended specification.
Keyhole limpet hemocyanin (KLH) is a large, multisubunit, oxygen-carrying, metalloprotein that is found in the hemolymph of the giant keyhole limpet, Megathura crenulata, a species of keyhole limpet that lives off the coast of California, from Monterey Bay to Isla Asuncion off Baja California.
A Pew Research Center post-election analysis of voters who are listed as having voted in their state's voter turnout records who have also reported voting in a survey after the election similarly found a "more racially and ethnically diverse" electorate, one that was less engaged politically than in the four previous federal elections. More 2020 Trump voters (89%) than 2020 Biden voters (85%) also voted in 2024. 15% of those who voted for Biden in 2020 did not vote in the 2024 election. 78% of White voters supported Trump in 2024, a lower level of support for him among this group than in 2020 and 2016. Fewer Black voters supported Harris in 2024 than they did the Democratic candidates in the 2020 and 2016 elections.
=== EC 1.14.13 With NADH or NADPH as one donor, and incorporation of one atom of oxygen into the other donor === EC 1.14.13.1: salicylate 1-monooxygenase EC 1.14.13.2: 4-hydroxybenzoate 3-monooxygenase EC 1.14.13.3: Now EC 1.14.14.9, 4-hydroxyphenylacetate 3-monooxygenase EC 1.14.13.4: melilotate 3-monooxygenase EC 1.14.13.5: imidazoleacetate 4-monooxygenase EC 1.14.13.6: orcinol 2-monooxygenase EC 1.14.13.7: phenol 2-monooxygenase EC 1.14.13.8: flavin-containing monooxygenase EC 1.14.13.9: kynurenine 3-monooxygenase EC 1.14.13.10: 2,6-dihydroxypyridine 3-monooxygenase EC 1.14.13.11: Now EC 1.14.14.91, trans-cinnamate 4-monooxygenase EC 1.14.13.12: Now EC 1.14.14.92, benzoate 4-monooxygenase EC 1.14.13.13: Now classified as EC 1.14.15.18, calcidiol 1-monooxygenase EC 1.14.13.14: trans-cinnamate 2-monooxygenase EC 1.14.13.15: Now EC 1.14.15.15, cholestanetriol 26-monooxygenase EC 1.14.13.16: cyclopentanone monooxygenase EC 1.14.13.17: Now EC 1.14.14.23, cholesterol 7α-monooxygenase EC 1.14.13.18: 4-hydroxyphenylacetate 1-monooxygenase EC 1.14.13.19: taxifolin 8-monooxygenase EC 1.14.13.20: 2,4-dichlorophenol 6-monooxygenase EC 1.14.13.21: Now EC 1.14.14.82, flavonoid 3′-monooxygenase EC 1.14.13.22: cyclohexanone monooxygenase EC 1.14.13.23: 3-hydroxybenzoate 4-monooxygenase EC 1.14.13.24: 3-hydroxybenzoate 6-monooxygenase EC 1.14.13.25: methane monooxygenase (soluble) EC 1.14.13.26: Now classified as EC 1.14.18.4, phosphatidylcholine 12-monooxygenase EC 1.14.13.27: 4-aminobenzoate 1-monooxygenase EC 1.14.13.28: Now EC 1.14.14.93, 3,9-dihydroxypterocarpan 6a-monooxygenase EC 1.14.13.29: 4-nitrophenol 2-monooxygenase EC 1.14.13.30: Now EC 1.14.14.94, leukotriene-B4 20-monooxygenase EC 1.14.13.31: 2-nitrophenol 2-monooxygenase EC 1.14.13.32: albendazole monooxygenase EC 1.14.13.33: 4-hydroxybenzoate 3-monooxygenase (NAD(P)H) EC 1.14.13.34: leukotriene-E4 20-monooxygenase EC 1.14.13.35: anthranilate 3-monooxygenase (deaminating) EC 1.14.13.36: Now EC 1.14.14.96, 5-O-(4-coumaroyl)-D-quinate 3′-monooxygenase EC 1.14.13.37: Now EC 1.14.14.97, methyltetrahydroprotoberberine 14-monooxygenase EC 1.14.13.38: anhydrotetracycline monooxygenase EC 1.14.13.39: nitric-oxide synthase EC 1.14.13.40: anthraniloyl-CoA monooxygenase EC 1.14.13.41: Now EC 1.14.14.36, tyrosine N-monooxygenase EC 1.14.13.42: The activity is covered by EC 1.14.13.68, 4-hydroxyphenylacetaldehyde oxime monooxygenase EC 1.14.13.43: questin monooxygenase EC 1.14.13.44: 2-hydroxybiphenyl 3-monooxygenase EC 1.14.13.45: Now EC 1.14.18.2, CMP-N-acetylneuraminate monooxygenase EC 1.14.13.46: (-)-menthol monooxygenase EC 1.14.13.47: Now EC 1.14.14.99, (S)-limonene 3-monooxygenase EC 1.14.13.48: Now classified as EC 1.14.14.51, (S)-limonene 6-monooxygenase EC 1.14.13.49: Now classified as EC 1.14.14.52, (S)-limonene 7-monooxygenase EC 1.14.13.50: pentachlorophenol monooxygenase EC 1.14.13.51: 6-oxocineole dehydrogenase EC 1.14.13.52: Now EC 1.14.14.88, isoflavone 3′-hydroxylase EC 1.14.13.53: Now EC 1.14.14.89, 4′-methoxyisoflavone 2′-hydroxylase EC 1.14.13.54: ketosteroid monooxygenase EC 1.14.13.55: Now EC 1.14.14.98, protopine 6-monooxygenase EC 1.14.13.56: Now EC 1.14.14.100, dihydrosanguinarine 10-monooxygenase EC 1.14.13.57: Now EC 1.14.14.101, dihydrochelirubine 12-monooxygenase EC 1.14.13.58: benzoyl-CoA 3-monooxygenase EC 1.14.13.59: L-lysine N6-monooxygenase (NADPH) EC 1.14.13.60: Now included with EC 1.14.13.100, 25-hydroxycholesterol 7α-hydroxylase EC 1.14.13.61: 2-hydroxyquinoline 8-monooxygenase EC 1.14.13.62: 4-hydroxyquinoline 3-monooxygenase EC 1.14.13.63: 3-hydroxyphenylacetate 6-hydroxylase EC 1.14.13.64: 4-hydroxybenzoate 1-hydroxylase EC 1.14.13.65: deleted EC 1.14.13.66: 2-hydroxycyclohexanone 2-monooxygenase EC 1.14.13.67: Now EC 1.14.14.55, quinine 3-monooxygenase EC 1.14.13.68: Now EC 1.14.14.37, 4-hydroxyphenylacetaldehyde oxime monooxygenase EC 1.14.13.69: alkene monooxygenase EC 1.14.13.70: Now EC 1.14.14.154, sterol 14α-demethylase EC 1.14.13.71: Now EC 1.14.14.102, N-methylcoclaurine 3′-monooxygenase EC 1.14.13.72: Now classified as EC 1.14.18.9, methylsterol monooxygenase EC 1.14.13.73: Now EC 1.14.14.103, tabersonine 16-hydroxylase EC 1.14.13.74: Now EC 1.14.14.85, 7-deoxyloganin 7-hydroxylase EC 1.14.13.75: Now EC 1.14.14.104, vinorine hydroxylase EC 1.14.13.76: Now EC 1.14.14.105, taxane 10β-hydroxylase EC 1.14.13.77: Now EC 1.14.14.106, taxane 13α-hydroxylase EC 1.14.13.78: Now EC 1.14.14.86, ent-kaurene monooxygenase EC 1.14.13.79: Now EC 1.14.14.107, ent-kaurenoic acid oxidase EC 1.14.13.80: Now classified as EC 1.14.14.53, (R)-limonene 6-monooxygenase EC 1.14.13.81: magnesium-protoporphyrin IX monomethyl ester (oxidative) cyclase EC 1.14.13.82: vanillate monooxygenase EC 1.14.13.83: precorrin-3B synthase EC 1.14.13.84: 4-hydroxyacetophenone monooxygenase EC 1.14.13.85: Now EC 1.14.14.135, glyceollin synthase EC 1.14.13.86: The activity is covered by EC 1.14.14.87, 2-hydroxyisoflavanone synthase EC 1.14.13.87: Now EC 1.14.14.140, licodione synthase] EC 1.14.13.88: Now EC 1.14.14.81, flavanoid 3,5-hydroxylase EC 1.14.13.89: Now EC 1.14.14.90, isoflavone 2-hydroxylase EC 1.14.13.90: Now EC 1.14.15.21, zeaxanthin epoxidase EC 1.14.13.91: Now EC 1.14.14.136, deoxysarpagine hydroxylase EC 1.14.13.92: phenylacetone monooxygenase EC 1.14.13.93: Now EC 1.14.14.137, (+)-abscisic acid 8-hydroxylase EC 1.14.13.94: Now EC 1.14.14.138, lithocholate 6β-hydroxylase EC 1.14.13.95: Now included with EC 1.14.14.139, 5β-cholestane-3α,7α-diol 12α-hydroxylase EC 1.14.13.96: Now EC 1.14.14.139, 5β-cholestane-3α,7α-diol 12α-hydroxylase EC 1.14.13.97: Now EC 1.14.14.57, taurochenodeoxycholate 6α-hydroxylase EC 1.14.13.98: Now EC 1.14.14.25, cholesterol 24-hydroxylase EC 1.14.13.99: Now EC 1.14.14.26, 24-hydroxycholesterol 7α-hydroxylase EC 1.14.13.100: Now classified as EC 1.14.14.29, 25/26-hydroxycholesterol 7α-hydroxylase EC 1.14.13.101: senecionine N-oxygenase EC 1.14.13.102: Now EC 1.14.14.141, psoralen synthase EC 1.14.13.103: Now EC 1.14.14.142, 8-dimethylallylnaringenin 2-hydroxylase EC 1.14.13.104: Now EC 1.14.14.143, (+)-menthofuran synthase EC 1.14.13.105: monocyclic monoterpene ketone monooxygenase EC 1.14.13.106: now classified as EC 1.14.15.39, epi-isozizaene 5-monooxygenase. EC 1.14.13.107: limonene 1,2-monooxygenase EC 1.14.13.108: Now EC 1.14.14.144, abieta-7,13-diene hydroxylase EC 1.14.13.109: Now EC 1.14.14.145, abieta-7,13-dien-18-ol hydroxylase EC 1.14.13.110: Now EC 1.14.14.146, geranylgeraniol 18-hydroxylase EC 1.14.13.111: methanesulfonate monooxygenase EC 1.14.13.112: Now EC 1.14.14.147, 3-epi-6-deoxocathasterone 23-monooxygenase EC 1.14.13.113: FAD-dependent urate hydroxylase EC 1.14.13.114: 6-hydroxynicotinate 3-monooxygenase EC 1.14.13.115: Now EC 1.14.14.148, angelicin synthase EC 1.14.13.116: Now EC 1.14.14.174, geranylhydroquinone 3-hydroxylase EC 1.14.13.117: Now EC 1.14.14.39, isoleucine N-monooxygenase EC 1.14.13.118: Now EC 1.14.14.38, valine N-monooxygenase EC 1.14.13.119: Now EC 1.14.14.149, 5-epiaristolochene 1,3-dihydroxylase EC 1.14.13.120: Now EC 1.14.14.150, costunolide synthase EC 1.14.13.121: Now EC 1.14.14.151, premnaspirodiene oxygenase EC 1.14.13.122: chlorophyllide-a oxygenase EC 1.14.13.123: Now EC 1.14.14.95, germacrene A hydroxylase EC 1.14.13.124: now classified as EC 1.14.14.40, phenylalanine N-monooxygenase EC 1.14.13.125: Now EC 1.14.14.156, tryptophan N-monooxygenase EC 1.14.13.126: Now EC 1.14.15.16, vitamin D3 24-hydroxylase EC 1.14.13.127: 3-(3-hydroxyphenyl)propanoate hydroxylase EC 1.14.13.128: 7-methylxanthine demethylase EC 1.14.13.129: Now EC 1.14.15.24, β-carotene 3-hydroxylase EC 1.14.13.130: pyrrole-2-carboxylate monooxygenase EC 1.14.13.131: dimethyl-sulfide monooxygenase EC 1.14.13.132: Now EC 1.14.14.17, squalene monooxygenase EC 1.14.13.133: Now EC 1.14.15.32, pentalenene oxygenase EC 1.14.13.134: Now EC 1.14.14.152, β-amyrin 11-oxidase EC 1.14.13.135: 1-hydroxy-2-naphthoate hydroxylase EC 1.14.13.136: Now EC 1.14.14.87, 2-hydroxyisoflavanone synthase EC 1.14.13.137: Now EC 1.14.14.153, indole-2-monooxygenase EC 1.14.13.138: Now EC 1.14.14.157, indolin-2-one monooxygenase EC 1.14.13.139: Now EC 1.14.14.109, 3-hydroxyindolin-2-one monooxygenase EC 1.14.13.140: Now EC 1.14.14.110, 2-hydroxy-1,4-benzoxazin-3-one monooxygenase. EC 1.14.13.141: Now EC 1.14.15.29, cholest-4-en-3-one 26-monooxygenase [(25S)-3-oxocholest-4-en-26-oate forming] EC 1.14.13.142: Now EC 1.14.15.30, 3-ketosteroid 9α-monooxygenase EC 1.14.13.143: Now EC 1.14.14.76 ent-isokaurene C2/C3-hydroxylase EC 1.14.13.144: Now EC 1.14.14.111, 9β-pimara-7,15-diene oxidase EC 1.14.13.145: Now EC 1.14.14.112, ent-cassa-12,15-diene 11-hydroxylase EC 1.14.13.146: taxoid 14β-hydroxylase EC 1.14.13.147: Now EC 1.14.14.182, taxoid 7β-hydroxylase EC 1.14.13.148: trimethylamine monooxygenase EC 1.14.13.149: phenylacetyl-CoA 1,2-epoxidase EC 1.14.13.150: Now EC 1.14.14.113, α-humulene 10-hydroxylase EC 1.14.13.151: Now EC 1.14.14.84, linalool 8-monooxygenase EC 1.14.13.152: Now EC 1.14.14.83, geraniol 8-hydroxylase EC 1.14.13.153: (+)-sabinene 3-hydroxylase EC 1.14.13.154: erythromycin 12-hydroxylase EC 1.14.13.155: α-pinene monooxygenase EC 1.14.13.156: Now EC 1.14.14.133, 1,8-cineole 2-endo-monooxygenase EC 1.14.13.157: Now EC 1.14.14.56, 1,8-cineole 2-exo-monooxygenase EC 1.14.13.158: Now EC 1.14.14.114, amorpha-4,11-diene 12-monooxygenase EC 1.14.13.159: Now EC 1.14.14.24, vitamin D 25-hydroxylase EC 1.14.13.160: (2,2,3-trimethyl-5-oxocyclopent-3-enyl)acetyl-CoA 1,5-monooxygenase EC 1.14.13.161: (+)-camphor 6-exo-hydroxylase EC 1.14.13.162: Now EC 1.14.14.108, 2,5-diketocamphane 1,2-monooxygenase EC 1.14.13.163: 6-hydroxy-3-succinoylpyridine 3-monooxygenase EC 1.14.13.164: withdrawn: see EC 1.13.11.65, carotenoid isomerooxygenase EC 1.14.13.165: Now classified as EC 1.14.14.47, nitric-oxide synthase (flavodoxin) EC 1.14.13.166: 4-nitrocatechol 4-monooxygenase EC 1.14.13.167: 4-nitrophenol 4-monooxygenase EC 1.14.13.168: indole-3-pyruvate monooxygenase EC 1.14.13.169: Now EC 1.14.18.5, sphingolipid C4-monooxygenase EC 1.14.13.170: pentalenolactone D synthase EC 1.14.13.171: neopentalenolactone D synthase EC 1.14.13.172: salicylate 5-hydroxylase EC 1.14.13.173: Now EC 1.14.14.115, 11-oxo-β-amyrin 30-oxidase EC 1.14.13.174: Now EC 1.14.14.116, averantin hydroxylase EC 1.14.13.175: Now EC 1.14.14.117, aflatoxin B synthase EC 1.14.13.176: Now EC 1.14.14.118, tryprostatin B 6-hydroxylase EC 1.14.13.177: Now EC 1.14.14.119, fumitremorgin C monooxygenase EC 1.14.13.178: methylxanthine N1-demethylase EC 1.14.13.179: methylxanthine N3-demethylase EC 1.14.13.180: aklavinone 12-hydroxylase EC 1.14.13.181: 13-deoxydaunorubicin hydroxylase EC 1.14.13.182: 2-heptyl-3-hydroxy-4(1H)-quinolone synthase EC 1.14.13.183: Now EC 1.14.14.120, dammarenediol 12-hydroxylase EC 1.14.13.184: Now EC 1.14.14.121, protopanaxadiol 6-hydroxylase EC 1.14.13.185: Now EC 1.14.15.33, pikromycin synthase EC 1.14.13.186: Now EC 1.14.15.34, 20-oxo-5-O-mycaminosyltylactone 23-monooxygenase EC 1.14.13.187: L-evernosamine nitrososynthase EC 1.14.13.188: Now EC 1.14.15.35, 6-deoxyerythronolide B hydroxylase EC 1.14.13.189: 5-methyl-1-naphthoate 3-hydroxylase EC 1.14.13.190: Now EC 1.14.14.175, ferruginol synthase EC 1.14.13.191: Now EC 1.14.14.70, ent-sandaracopimaradiene 3-hydroxylase EC 1.14.13.192: Now EC 1.14.14.122, oryzalexin E synthase EC 1.14.13.193: Now EC 1.14.14.123, oryzalexin D synthase EC 1.14.13.194: Now EC 1.14.14.78, phylloquinone ω-hydroxylase EC 1.14.13.195: L-ornithine N5-monooxygenase (NADPH) EC 1.14.13.196: L-ornithine N5-monooxygenase [NAD(P)H] EC 1.14.13.197: Now EC 1.14.14.124, dihydromonacolin L hydroxylase EC 1.14.13.198: Now EC 1.14.14.125, monacolin L hydroxylase EC 1.14.13.199: Now EC 1.14.14.79, docosahexaenoic acid ω-hydroxylase EC 1.14.13.200: tetracenomycin A2 monooxygenase-dioxygenase EC 1.14.13.201: Now EC 1.14.14.126, β-amyrin 28-monooxygenase EC 1.14.13.202: Now EC 1.14.14.127, methyl farnesoate epoxidase EC 1.14.13.203: Now EC 1.14.14.128, farnesoate epoxidase EC 1.14.13.204: Now EC 1.14.14.129, long-chain acyl-CoA ω-monooxygenase EC 1.14.13.205: Now EC 1.14.14.80, long-chain fatty acid ω-monooxygenase EC 1.14.13.206: Now EC 1.14.14.130, laurate 7-monooxygenase EC 1.14.13.207: Now EC 1.14.14.31, ipsdienol synthase EC 1.14.13.208: benzoyl-CoA 2,3-epoxidase EC 1.14.13.209: salicyloyl-CoA 5-hydroxylase EC 1.14.13.210: 4-methyl-5-nitrocatechol 5-monooxygenase EC 1.14.13.211: rifampicin monooxygenase EC 1.14.13.212: 1,3,7-trimethyluric acid 5-monooxygenase EC 1.14.13.213: Now EC 1.14.14.131, bursehernin 5-monooxygenase EC 1.14.13.214: Now EC 1.14.14.132, (–)-4′-demethyl-deoxypodophyllotoxin 4-hydroxylase EC 1.14.13.215: protoasukamycin 4-monooxygenase EC 1.14.13.216: asperlicin C monooxygenase EC 1.14.13.217: protodeoxyviolaceinate monooxygenase EC 1.14.13.218: 5-methylphenazine-1-carboxylate 1-monooxygenase EC 1.14.13.219: resorcinol 4-hydroxylase (NADPH) EC 1.14.13.220: resorcinol 4-hydroxylase (NADH) EC 1.14.13.221: Now EC 1.14.15.28, cholest-4-en-3-one 26-monooxygenase [(25R)-3-oxocholest-4-en-26-oate forming] EC 1.14.13.222: aurachin C monooxygenase/isomerase EC 1.14.13.223: 3-hydroxy-4-methylanthranilyl-[aryl-carrier protein] 5-monooxygenase EC 1.14.13.224: violacein synthase EC 1.14.13.225: F-actin monooxygenase EC 1.14.13.226: acetone monooxygenase (methyl acetate-forming) EC 1.14.13.227: propane 2-monooxygenase EC 1.14.13.228: jasmonic acid 12-hydroxylase EC 1.14.13.229: tert-butyl alcohol monooxygenase EC 1.14.13.230: butane monooxygenase (soluble) EC 1.14.13.231: tetracycline 11a-monooxygenase EC 1.14.13.232: 6-methylpretetramide 4-monooxygenase EC 1.14.13.233: 4-hydroxy-6-methylpretetramide 12a-monooxygenase EC 1.14.13.234: 5a,11a-dehydrotetracycline 5-monooxygenase EC 1.14.13.235: indole-3-acetate monooxygenase EC 1.14.13.236: toluene 4-monooxygenase EC 1.14.13.237: aliphatic glucosinolate S-oxygenase EC 1.14.13.238: dimethylamine monooxygenase EC 1.14.13.239: carnitine monooxygenase EC 1.14.13.240: 2-polyprenylphenol 6-hydroxylase EC 1.14.13.241: 5-pyridoxate monooxygenase EC 1.14.13.242: 3-hydroxy-2-methylpyridine-5-carboxylate monooxygenase EC 1.14.13.243: toluene 2-monooxygenase EC 1.14.13.244: phenol 2-monooxygenase (NADH) EC 1.14.13.245: assimilatory dimethylsulfide S-monooxygenase EC 1.14.13.246: 4β-methylsterol monooxygenase EC 1.14.13.247: stachydrine N-demethylase
== Further reading == Valera, Maria José; Torija, Maria Jesús; Mas, Albert; Mateo, Estibaliz (2013). "Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes". Food Microbiology. 36 (1): 30–39. doi:10.1016/j.fm.2013.03.008. ISSN 0740-0020. PMID 23764217. Sagarzazu, Noelia Isabel, et al. "Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production." Acetic Acid Bacteria 2.1s (2013): e5. Ogawa S, Tachimoto H, Kaga T (January 2010). "Elevation of ceramide in Acetobacter malorum S24 by low pH stress and high temperature stress". Journal of Bioscience and Bioengineering. 109 (1): 32–6. doi:10.1016/j.jbiosc.2009.07.007. PMID 20129078.
Sources: en.wikipedia.org
=== Brand names === Estradiol cypionate has been marketed under the brand names Cicloestradiolo, D-Est, depGynogen, Depo-Estradiol, Depoestra, Depofemin, Depogen, Dura-Estrin, E-Cypionate, E-Ionate, Estradep, Estro-Cyp, Estrofem, Estroject, Estromed-PA, Estronol, Femovirin, Neoginon Depositum, Oestradiol-Retard, Pertradiol, Spendepiol, and T-E Cypionate, among others.
On 1 March, the Department of Food and Veterinary of Lithuania announced that horse meat was found in three canned beef brands sold by Latvian company Kuršu Zeme. Canned beef made by the Latvian company was removed from sale in Lithuania. === Wiljo Import en Export B.V. and Vleesgroothandel Willy Selten B.V. === On 10 April 2013, it was reported that two Dutch trading companies, owned by the same person whom food safety officials had previously investigated, may have supplied 50,000 metric tonnes of adulterated beef containing horse meat since January 2011. On 7 February 2013, it was revealed by the Food Standards Agency that the Findus beef lasagne range in the UK, France, Norway, and Sweden, and the shepherd's pie and moussaka ranges in France, contained horse meat without proper declaration or official scrutiny. The contamination may have gone on since summer 2012 according to a leaked document.
2 UO2 + O2 + 6 CO2−3 → 2 [UO2(CO3)3]4− This equation suggests that the best solvent for the uranyl carbonate processing is a mixture of carbonate with bicarbonate. At high pH, this results in precipitation of diuranate, which is treated with hydrogen in the presence of nickel yielding an insoluble uranium tetracarbonate. Another separation method uses polymeric resins as a polyelectrolyte. Ion exchange processes in the resins result in separation of uranium. Uranium from resins is washed with a solution of ammonium nitrate or nitric acid that yields uranyl nitrate, UO2(NO3)2·6H2O. When heated, it turns into UO3, which is converted to UO2 with hydrogen:
=== Other in utero === It has been hypothesized that folic acid taken during pregnancy could play a role in reducing cases of autism by modulating gene expression through an epigenetic mechanism. This hypothesis is supported by multiple studies. Prenatal stress, consisting of exposure to life events or environmental factors that distress an expectant mother, has been hypothesized to contribute to autism, possibly as part of a gene-environment interaction. Autism has been reported to be associated with prenatal stress both with retrospective studies that examined stressors such as job loss and family discord, and with natural experiments involving prenatal exposure to storms; animal studies have reported that prenatal stress can disrupt brain development and produce behaviors resembling symptoms of autism. Other studies cast doubt on this association, notably population based studies in England and Sweden finding no link between stressful life events and autism. The fetal testosterone theory hypothesizes that higher levels of testosterone in the amniotic fluid of mothers pushes brain development towards improved ability to see patterns and analyze complex systems while diminishing communication and empathy, emphasizing "male" traits over "female", or in E-S theory terminology, emphasizing "systemizing" over "empathizing". One project has published several reports suggesting that high levels of fetal testosterone could produce behaviors relevant to those seen in autism.
His funeral in Medellín drew crowds of mourners and prompted national reflection on the violence surrounding the game. Humberto Muñoz Castro, a bodyguard employed by the alleged drug trafficker Santiago Gallón, confessed to the shooting and was sentenced to 43 years' imprisonment, of which he served eleven; investigators discounted early suggestions that gambling syndicates had ordered the killing, though the theory persisted.
Sources: en.wikipedia.org
== Expression == In vertebrates, the olfactory receptors are located in both the cilia and synapses of the olfactory sensory neurons and in the epithelium of the human airway. Sperm cells also express odorant receptors, which are thought to be involved in chemotaxis to find the egg cell.
=== Prehistory === The site of modern-day Moscow has been inhabited since prehistoric times. Among the earliest archaeological discoveries were relics of the Lyalovo culture, which experts assign to the Neolithic period. These relics confirm that the area's first inhabitants were hunters and gatherers. Around 950 AD, two Slavic tribes—Vyatichi and Krivichi—settled in the area. The Vyatichi may have formed the majority of Moscow's indigenous population.
Most such reports originate from Asia, which may reflect the large number of treatments performed there or a relatively higher number of poorly trained Asian acupuncturists. Many serious adverse events were reported from developed countries. These included Australia, Austria, Canada, Croatia, France, Germany, Ireland, the Netherlands, New Zealand, Spain, Sweden, Switzerland, the UK, and the US. The number of adverse effects reported from the UK appears particularly unusual, which may indicate less under-reporting in the UK than other countries. Reports included 38 cases of infections and 42 cases of organ trauma. The most frequent adverse events included pneumothorax, and bacterial and viral infections. A 2013 review found (without restrictions regarding publication date, study type or language) 295 cases of infections; mycobacterium was the pathogen in at least 96%. Likely sources of infection include towels, hot packs or boiling tank water, and reusing reprocessed needles. Possible sources of infection include contaminated needles, reusing personal needles, a person's skin containing mycobacterium, and reusing needles at various sites in the same person. Although acupuncture is generally considered a safe procedure, a 2013 review stated that the reports of infection transmission increased significantly in the prior decade, including those of mycobacterium. Although it is recommended that practitioners of acupuncture use disposable needles, the reuse of sterilized needles is still permitted.
Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of the man, a martyr of the woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.
=== Desiccation === Desiccation is also known as dehydration. It is the state of extreme dryness or the process of extreme drying. Some microorganisms like bacteria, yeasts and molds require water for their growth. Desiccation dries up the water content thus inhibiting microbial growth. On the availability of water, the bacteria resume their growth, thus desiccation does not completely inhibit bacterial growth. The instrument used to carry out this process is called a desiccator. This process is widely used in the food industry and is an efficient method for food preservation. Desiccation is also largely used in the pharmaceutical industry to store vaccines and other products.
Sources: en.wikipedia.org
Hydrolysis extent indicates the share of peptide bonds that have been cleaved. It is often estimated from free amino groups and is reported as a percentage. A higher value means smaller peptides and more free amino acids, but it does not by itself define product quality.
No. Whey protein isolate is a filtered protein ingredient with most lactose and fat removed. Hydrolysate refers to protein that has been treated to break peptide bonds, and it can be made from isolate, concentrate, or whey itself.
Not directly. Lactose content depends mainly on the starting material and filtration steps. A hydrolysate made from isolate is typically lower in lactose than one made from sweet whey.
Keep the powder sealed in a cool, dry place away from direct sunlight and strong odors. Typical targets are 15 to 25 degrees Celsius and low relative humidity. After opening, use within the manufacturer's recommended period.