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.
Dutch process cocoa powder has a darker color, a higher (more alkaline) pH, and is easier to blend into liquids than non-Dutch process (often called ânaturalâ or ânonalkalizedâ) cocoa. Dutch process cocoa powder also has a milder chocolate flavor. Substituting one type of cocoa powder for the other in recipes can be tricky, because their acidity levels vary enough to cause them to react differently to some chemical leavenings, such as baking soda.