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.
Well, both raw cacao (available as powder, butter or nibs) and cocoa are made from the cacao bean, but are the result of very different routes to the grocery store shelfâ¦ and have very different nutritional values!I present Cocoa vs. Cacao: a Nutritional Smackdown.ell, both raw cacao (available as powder, butter or nibs) and cocoa are made from the cacao bean, but are the result of very different routes to the grocery store shelfâ¦ and have very different nutritional values!