Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Hybridoma Technology

Hybridoma Technology

Hybridoma technology is used for the large-scale production of monoclonal antibodies. Monoclonal antibodies bind to only a single antigenic determinant or epitope. Such antibodies are used in research, diagnostics, and disease therapy. The hybridoma technology established in 1975 by Georges Köhler and Cesar Milstein was awarded the Nobel Prize in Medicine in 1984 for revolutionizing research and therapy.
Hybridoma Selection
Commonly used fusion techniques — electroporation,...

Health Information Technology and Healthcare Information System

Health Information Technology and Healthcare Information System

Health Information Technology (HIT)
Health Information Technology, commonly called HIT, integrates advanced information systems and technology in healthcare settings. Its primary functions include:

SN1 Reaction: Stereochemistry

S_N1 Reaction: Stereochemistry

This lesson provides an in-depth discussion of the stereochemical outcomes in an SN1 reaction.
In the first step of an SN1 reaction, the bond between the electrophilic carbon and the leaving group ionizes to generate the carbocation intermediate. The second step of the mechanism is the nucleophilic attack.
In the formed carbocation, the positively charged carbon is sp2 hybridized with a trigonal planar geometry. As all the three substituents lie on the same plane, a plane of symmetry for the...

SN1 Reaction: Kinetics

S_N1 Reaction: Kinetics

In an SN2 reaction, the reaction rate depends on both the type of nucleophile and the substrate. A hindered tertiary alkyl halide is practically inert to the SN2 mechanism despite using a strong nucleophile.
However, Sir Christopher Ingold and Edward D. Hughes, who studied the kinetics of various nucleophilic substitution reactions, noticed that a tertiary alkyl halide does undergo a nucleophilic substitution reaction in the presence of a weak nucleophile. While studying the substitution...

SN1 Reaction: Mechanism

S_N1 Reaction: Mechanism

Kinetic studies of ionization of a tertiary halide in a protic solvent suggest that only the substrate participates in the rate-determining step (slow step). The nucleophile is involved only after the slowest step. The SN1 reaction takes place in a multiple-step mechanism.
Firstly, the haloalkane ionizes to generate a carbocation intermediate and a halide ion. This heterolytic cleavage is highly endothermic with large activation energy. The ionization of the substrate, facilitated by a...

Acidity of 1-Alkynes

Acidity of 1-Alkynes

The acidic strength of hydrocarbons follows the order: Alkynes > Alkenes > Alkanes. The strength of an acid is commonly expressed in units of pKa — the lower the pKa, the stronger the acid. Among the hydrocarbons, terminal alkynes have lower pKa values and are, therefore, more acidic. For example, the pKa values for ethane, ethene, and acetylene are 51, 44, and 25, respectively, as shown here.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Comparative Studies of Casein Breakdown in Cheddar Cheese Manufactured from Lactose-Hydrolysed Milk.

Journal of food protection·2019

Same author

Yogurt: Nutritive and Therapeutic Aspects.

Journal of food protection·2019

Same author

Calcium-induced skim milk gels using different calcium salts.

Food chemistry·2017

Same author

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.

Journal of dairy science·2011

Same author

The composition of interfacial material from skim milk foams.

Journal of dairy science·2011

Same author

Investigation of the microstructure of milk protein concentrate powders during rehydration: alterations during storage.

Journal of dairy science·2010

Search research articles

Related Experiment Video

Updated: Jan 28, 2026

Identifying PD-1/PD-L1 Inhibitors with Surface Plasmon Resonance Technology

Identifying PD-1/PD-L1 Inhibitors with Surface Plasmon Resonance Technology

Published on: May 2, 2025

Yogurt: Technology and Biochemistry ¹.

A Y Tamime¹, H C Deeth¹

¹Department of Dairy Technology, West of Scotland Agricultural College, Auchincruive, Ayr, KA6 5HW, Scotland and Otto Madsen Dairy Research Laboratory, Queensland Department of Primary Industries, Hamilton, Queensland 4007, Australia.

Journal of Food Protection

|March 7, 2019

Summary

This summary is machine-generated.

This review details the physical and chemical transformations in yogurt production, covering processing effects and microbial fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus.

More Related Videos

Author Spotlight: A Cost-Effective Genomic Workflow for Advancing Rabies Control in Resource-Limited Settings

Author Spotlight: A Cost-Effective Genomic Workflow for Advancing Rabies Control in Resource-Limited Settings

Published on: August 18, 2023

Microwave-Assisted Preparation of 1-Aryl-1H-pyrazole-5-amines

Microwave-Assisted Preparation of 1-Aryl-1H-pyrazole-5-amines

Published on: June 23, 2019

Related Experiment Videos

Last Updated: Jan 28, 2026

Identifying PD-1/PD-L1 Inhibitors with Surface Plasmon Resonance Technology

Identifying PD-1/PD-L1 Inhibitors with Surface Plasmon Resonance Technology

Published on: May 2, 2025

Author Spotlight: A Cost-Effective Genomic Workflow for Advancing Rabies Control in Resource-Limited Settings

Author Spotlight: A Cost-Effective Genomic Workflow for Advancing Rabies Control in Resource-Limited Settings

Published on: August 18, 2023

Microwave-Assisted Preparation of 1-Aryl-1H-pyrazole-5-amines

Microwave-Assisted Preparation of 1-Aryl-1H-pyrazole-5-amines

Published on: June 23, 2019

Area of Science:

Food Science
Microbiology
Biochemistry

Background:

Yogurt production involves complex physical, chemical, and microbial processes.
Understanding these changes is crucial for optimizing yogurt quality and characteristics.

Purpose of the Study:

To review the physical and chemical alterations during yogurt manufacturing.
To elucidate the roles of processing and microbial fermentation in yogurt production.

Main Methods:

Literature review of physical and chemical changes during yogurt processing.
Analysis of microbial fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus.
Examination of biochemical reactions including carbohydrate metabolism, proteolysis, and lipolysis.

Main Results:

Processing steps like heat treatment induce significant physical and chemical modifications.
Microbial fermentation by L. bulgaricus and S. thermophilus drives key biochemical changes.
Fermentation influences carbohydrate metabolism, flavor development, proteolysis, and lipolysis.

Conclusions:

Both processing and microbial fermentation are critical determinants of yogurt's final properties.
Detailed understanding of these processes aids in controlling and enhancing yogurt quality.