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.
In the Netherlands, in 1828, Coenraad Johannes van Houten came up with a process to separate cocoa butter from cocoa powder. The cocoa powder is much easier to stir with water and milk, and by mixing back in a small amount of cocoa butter, it is easier to press it into bars.Chocolate bars!Now there is a distinction between chocolate â the candy and the hot chocolate.he traditional North American drink is instant, made from cocoa powder, sugar, and dry milk. Remember, hot chocolate was brought to America by the Dutch, who invented cocoa powder. Add some mini marshmallows and whipped cream, and you have the makings of a wonderful afternoon.