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.
Keri Glassman. A byproduct of cocoa beans, cocoa powder is what is left over after cocoa butter is extracted from the bean. While cocoa butter is high in fat and calories, the powder is low in calories, loaded with fiber and nutrients, and provides a host of health benefits. Studies have shown that cocoa powder is associated with decreased blood pressure and improved cholesterol levels. These heart-healthy benefits can be attributed to the flavonoids found in cocoa.