User:Bcmonigold/sandbox

Article Evaluation
I am choosing the article of Chlorophyll for evaluation.

The history of chlorophyll seems to be lacking in content, narrowing down its history into brief sentences in a chronological order. The information is correct, but it could be expanded upon with more information and the inclusion of figures such as the NMR and mass spectra of chlorophyll.

Extensive information on chlorophyll's function in photosynthesis is available, including figures related to its general chemical structure, and absorbance spectra. Chlorophyll's function as a part of an electron transport chain is explained in depth with references to both photosystem I and II.

The chemical structure of chlorophyll has many depictions of the different types of chlorophyll, as well as a table outlining the different groups on a corresponding carbon.

There are 29 references listed in the chlorophyll wiki page, which with a topic like chlorophyll seems like it could be more extensive. In the areas of its biosynthesis and measurement of chlorophyll content, and in history, more work could be done.

The talk page addresses several concerns within the article, such as the authenticity of the fluorescent wavelength, as well as the validity of chemical structures within the article. The talk page also addresses a lack of information in the article pertaining to chlorophyll and a human diet.

Article Selection
Abductin

Biotin carboxyl carrier protein

Calcium caseinate

Coagulin

https://en.wikipedia.org/w/index.php?title=1-Pentanol

https://en.wikipedia.org/w/index.php?title=2-Heptanone

https://en.wikipedia.org/w/index.php?title=Adipamide

https://en.wikipedia.org/w/index.php?title=Allose

https://en.wikipedia.org/w/index.php?title=Citronellol

https://en.wikipedia.org/w/index.php?title=Grandisol

https://en.wikipedia.org/w/index.php?title=Limonin

Buffering agent

https://en.wikipedia.org/w/index.php?title=Cycloalkene

Deuterium NMR

Unpaired electron

Water-reactive substances

https://en.wikipedia.org/w/index.php?title=Lactose

https://en.wikipedia.org/w/index.php?title=Ribose

Radical ion

Calcium Caseinate Wiki Article
Calcium caseinate is a protein produced from casein in skim and sometimes 1% milk. At neutral or acid pH, casein is relatively insoluble in water, and is easily separated from other milk proteins, sugars and minerals. After their removal, the casein is solubilized at a high pH with calcium hydroxide; the solution is then dried (usually spray dried). Calcium caseinate contains about 17% glutamic acid.

Its main food uses are for powders requiring rapid dispersion into water, such as coffee creamers & instant cream soups. It is also used as a dietary supplement by bodybuilders and other athletes who ingest it before bed, with breakfast, or as a meal after working out as it breaks down at a slower rate than whey protein, thus supplying the body with a sustained amino acid release. Mead Johnson introduced a product in the early 1920s named Casec to ease gastrointestinal disorders and infant digestive problems which were a common cause of death in children at that time. Calcium caseinate is soluble and does not clot in the stomach. It is believed to neutralize capsaicin, the active (hot) ingredient of peppers, jalapeños, habaneros, and other chili peppers.

Categories:


 * Mammalian proteins
 * Dairy products
 * Protein stubs

Overview
Calcium caseinate is one of several milk proteins derived from casein. Calcium caseinate is primarily used in meal preparation and fat breakdown. Caseinates are produced by adding an alkali to another derivative of casein, acid casein. The type of caseinate is determined by the cation added alongside the acid casein. Other cations used to form caseinates besides calcium include ammonium, potassium, and sodium. Calcium caseinate contains about 17% glutamic acid. Calcium caseinate is also soluble and does not clot in the stomach.

Physical Properties
Calcium caseinate is generally stable at a pH above 5.7, and appears as a milky liquid. This is unlike ammonium, potassium, and sodium caseinates, which are practically clear. Most caseinates are capable of withstanding temperatures of 140°C (284°F), however calcium caseinate is influenced by heat with temperatures as low as 50°C (122°F). Calcium is a divalent cation, allowing it to form bonds with several caseinate anions. This leads to the formation of several covalent bonds between caseinate anions, which can ultimately cause the cross-linked caseinate to form pockets of hydrophobic regions.

Food Content and Uses of Casein
Several foods, creamers, and toppings all contain a variety of caseinates. Sodium caseinate acts as a greater food additive for stabilizing processed foods, however companies could opt to use calcium caseinate to increase calcium content and decrease sodium levels in their products. The main food uses of casein are for powders requiring rapid dispersion into water, ranging from coffee creamers to instant cream soups. Casein is also used as a dietary supplement by bodybuilders and other athletes who as it breaks down at a slower rate than whey protein, supplying the body with a sustained amino acid release. Mead Johnson introduced a product in the early 1920s named Casec to ease gastrointestinal disorders and infant digestive problems which were a common cause of death in children at that time. It is believed to neutralize capsaicin, the active (hot) ingredient of peppers, jalapeños, habaneros, and other chili peppers.