[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Biochemistry: Protein structure. Drawing protein chains. Peptide bonds. How to determine the net charge of a peptide chain at different pH’s. Primary structure. Weak interactions; electrostatic interactions, hydrogen bonds, Van der Waals interactions. Hydrophobic effect. Disulfide bonds. Secondary structure; the alpha helix, beta-pleated sheets. Alpha-keratin. Collagen. Tertiary structure. Quaternary structure

This is a recording of a tutoring session, posted with the student’s permission.

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For a list of all the available video series, arranged in suggested viewing order, go to my website.

For the “Acids and bases” handout discussed in these videos, click here:

https://www.freelance-teacher.com/acid_base_reactions.pdf

For the “Amino acids” handout discussed in these videos, click here:

https://www.freelance-teacher.com/amino_acids.pdf

For a document containing the video (1) homework problems, click here:

https://freelance-teacher.com/protein_structure_homework1.pdf

TABLE OF CONTENTS
VIDEO (1)
0:00 Drawing protein chains. Peptide bonds
23:40 How to determine the net charge of a peptide chain at different pH’s
40:10 Characteristics of peptide bonds

VIDEO (2)
Homework
φ and ψ
Primary structure
Secondary structure. The alpha helix
Weak interactions. Electrostatic interactions
Hydrogen bonds

VIDEO (3)
Homework
Functions of proteins
Van der Waals interactions
Hydrophobic effect
The alpha helix, continued
Alpha-keratin
Collagen

VIDEO (4)
Homework
Disulfide bonds
Disulfide bonds in alpha-keratin
Homework, continued. More about collagen
Beta-pleated sheets

VIDEO (5)
Homework
Tertiary structure
Quaternary structure

VIDEO (6)
Homework

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Here is all you’ll need:

Recipe on how to make delicious vegetable Sambar

TIME TAKEN:
————————————————–
45 mins

SERVES:
————————————————–
4

INGREDIENTS:
————————————————–
Set (1)
1 onion medium size
4 cloves garlic
1 tomato medium size
Few pieces of okra
Few pieces of pole beans
1 pumpkin small size
1 sweet potato medium size
* Add drumstick vegetable (moringa) if available

Set (2)
1½ toor dal
4 cups of water

Set (3)
3 tbsp oil
2 pinches of asafoetida
½ tsp mustard seeds
½ tsp cumin seeds
10 pcs curry leaves
2 dried red chilies

Set (4)
½ tsp turmeric powder
½ tsp red chilli powder
2 tbsp sambar powder

Set (5)
2 tbsp salt
2 tbsp tamarind pulp
Few pieces of dried mango (optional)
Handful of coriander leaves

PREPARATION:
————————————————–
1. Soak tamarind pulp in warm water.
2. On a medium flame, pressure cook Set (2) ingredients until 4-5 whistles
3. In a large pan heat oil add mustard and fry until it crackles, add remaining of Set (3) ingredients.
4. On a medium flame add onion fry until golden brown, add tomatoes and Set (4) ingredients and remaining vegetables from Set (1), fry them for few minutes.
5. Add cooked dal into the pan add Set (5) ingredients and let it cook until boil.
6. Serve with warm rice and Enjoy !

Music By:
DJ Quads https://soundcloud.com/aka-dj-quads

Other Credits:
Spice Up: https://www.spiceup.eu
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