Related Experiment Video

Updated: Dec 13, 2025

Bovine Mammary Gland Biopsy Techniques
14:53

Bovine Mammary Gland Biopsy Techniques

Published on: December 23, 2018

14.9K

Total conjugated linoleic acid content of ruminant milk: The world status insights

Koka Zongo1, Srinivasan Krishnamoorthy2, Jeyan A Moses2

  • 1Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey.

Food Chemistry
|July 26, 2020
PubMed

Keywords:
Conjugated linoleic acid contentFatty acidsGlobal statusMilk compositionRuminant milk

More Related Videos

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

12.9K
Author Spotlight: Evaluation of Lipid Droplet Size and Fusion in Bovine Hepatic Cells08:37

Author Spotlight: Evaluation of Lipid Droplet Size and Fusion in Bovine Hepatic Cells

Published on: March 10, 2023

3.2K

Related Concept Videos

Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
35.7K
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
1.6K
Protein Modifications in the RER01:26

Protein Modifications in the RER

Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal...
6.5K