Tag: Biochemical assay

In nutritional science, protein concentration is vital for evaluating the quality and benefits of food products. This critical measurement reflects the amount of protein present in a given volume or mass, is essential across biochemistry, nutrition, and food science to ensure quality, guide research, and assess health.

In many biological and chemical labs, a blue dye named DCPIP is a common fixture, primarily because of its distinctive color-changing ability. The purpose of DCPIP is to act as a redox indicator, signifying the presence of a reducing agent through a visible shift from blue to colorless. This makes it a crucial tool for quantitative analysis in several fields, including photosynthesis research and determining vitamin C content.