### protein:

Ferritin
* are proteins.
* cheap and readily available material that, in nature is used to store iron.
* is found in most cells in the body and in the serum
  - low with combined iron deficiency and thalassemia
  - made of different ratios of two subunits and the subunits are functionally distinct
  - storage iron and in the brain can impair function
* is the major iron storage protein
  - protein for iron storage and iron detoxification
  - storage protein under normal conditions
  - substance that recycles iron within the body
  - water soluble and a very small amount is dissolved in the plasma
* protein that acts like a large holding vessel
  - carries iron in the bloodstream
  - combines with iron to store it in the liver

### protein | ferritin:

Serum ferritin
* can be very useful in diagnosing iron deficiency anaemia in the elderly.
* is also a good indicator of the amount of storage iron in the body.
* marker of body iron stores and increases with age.
* provides an estimate of iron reserves.
* sensitive test for both iron deficiency and excess.

Fibrous protein
* are long and narrow, and generally water insoluble
  - well suited to their task of support and connection
* assume elongated forms and tend to exist as ribbons or filaments.

Fish protein
* breakdown more rapidly than mammals.
* complete protein that contains all the essential amino acids.
* contains high levels of the sulfur-containing amino acids methionine and taurine.
* is considered high quality for cats.

Fluorescent protein
* Most fluorescent proteins find in tissue.
* visualize the cell cycle progression.

### protein:

Gelatin
* All gelatin is collagen, whether it is extracted from the shin, bone or connective tissue.
* Most gelatin contains acid
  - has sugar
* Some gelatin derives from seaweed
  - has proteins
  - helps food
* are modified beef collagens.
* behaves like collagen.
* capsules in various colors, taken by mouth.
* floats water droplets in a protein.
* includes atoms.
* includes chemical chain
  - groups
* is polymers
* sets more quickly when a dash of salt is added.
* setting power has to do with the density of the liquid being set.

### protein:

Globular protein
* Every globular protein folds to a specific conformation.
* are compact, vaguely spherical-shaped proteins
  - less regular with an overall roughly spherical shape
  - long strands of amino acids connected like beads on a string
  - round
  - soluble and are thus less obvious
  - water soluble and have spheroid, compact structures
* consist of both polar and non-polar side chains.
* have a spherical shape
  - compact rounded molecules and are usually water-soluble
  - extensive tertiary structure
  - many foldings and are, therefore, rounded
* owe their importance to their unique tertiary structure.

Gluten protein
* are rather insoluble in water
  - readily soluble only in alcohol or acidic or basic solutions
* can vary in quality.

### protein | gluten:

Gluten intolerance
* can affect many other systems of the body and result in a wide range of symptoms.
* is the cause of coeliac disease
  - thought to be a genetic disorder

Wheat gluten
* is another one which frequently causes some itching
  - available as a prepared product, which is usually frozen
  - particularly prone to stickiness in the gut
  - the concentrated form of the protein contained in wheat flour
* protein-rich ingredient used in baking.