11 comments

  1. According to the Journal of Agricultural and Food Chemistry the rate of hydrolysis in UHT Milk is significantly higher than in room temperature water because of a higher level of free amino-acids.

  2. One of my challenges in biochemistry is to have an intuitive understanding of the speed of movement at the molecular level. Thank you so much Dr. Kern for giving a new perspective on what is truly happening in our bodies! Inspiring!

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