Conservation and restoration of fur objects made from keratin, which is also the protein that makes up skin, feathers, nails, hooves, claws, and horns. "The way I think a lot of people understand fur versus hair is in the density of follicles," says Ross McPhee, Curator of the Department of Mammalogy at the American Museum of Natural History. "So for fur-bearing animals—which were converted into coats and so-forth—people always wanted it to be something that was very dense, so there’s the idea therefore that fur is dense, and it certainly is in [the] kinds of fur-bearers that we use for this purpose. Whereas hair is not
Protein adsorption in the food industry in fining of wines. Protein adsorption and protein fouling can cause major problems in the food industry (particularly the dairy industry) when proteins from food adsorb to processing surfaces, such as stainless steel or plastic (e.g. polypropylene). Protein fouling is the gathering of protein aggregates on a surface. This is most common in heating processes that create a temperature gradient between the equipment and the bulk substance being heated. In protein-fouled heating equipment, adsorbed proteins can create an insulating layer between the heater and the bulk material, reducing heating efficiency. This leads to inefficient sterilization and pasteurization. Also, proteins stuck