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.
What is Cocoa processed with alkali? Cocoa powder is processed when chocolate is made into a liquid and is pressed to remove 3/4's of the cocoa butter it contains. The remaining cocoa solids left from being pressed are processed to make unsweetened cocoa powder. The two types of cocoa powder are natural (not processing) and a Dutch processed version. Dutch-Processed cocoa powder is put in with an alkali to neutralize its acids also known as Alkalized Unsweetened Cocoa Powder.