Reducing Proteins or Peptides with Dithiothreitol (DTT) 1. Make a 1M diothreitol DTT stock solution in water, best to make fresh. (Try not to inhale the DTT.) 2. Add DTT to the protein or peptide solution (which is in a buffer) to a final concentration of 1mM to 10 mM DTT. Incubate for 10 min. to 30 min. The reduction may work slightly better if incubating at higher temperature, such as at 37 degrees C or at 56 degrees C. However, room temperature or ice should work too.
All chocolate is made from the cacao (cocoa) bean, and cacao beans in their natural, unprocessed, unadulterated state are rich in nutrients and beneficial to health. Cacao powder is simply the cacao bean, that through a cold-pressing process, has had the fat (cacao butter) removed.
Answer: Although the two are often pronounced as though they are the same thing, they are not. Chocolate liquor and chocolate liqueur are very different products. Chocolate liquor, which contains no alcohol, is made by grinding the nib, or meat, of the cocoa bean. Itâs a thick, gritty, dark brown paste that liquefies when heated. Chocolate liquor is comprised of about half cocoa butter and half cocoa solids (cocoa solids are what remains when the bean is ground and the cocoa butter is removed). Chocolate liquor is also called unsweetened baking chocolate. Chocolate liqueur, on the other hand, does contain alcohol.