Proteins are large, complex molecules that play many critical roles in the body, and they are composed of smaller units known as amino acids. There are 20 different amino acids that can be combined to form proteins. The sequence and number of amino acids in a protein determine its unique shape and function. Typically, a functional protein can consist of anywhere from 50 to thousands of amino acids. For example, insulin, a hormone that regulates blood sugar levels, is relatively small and consists of 51 amino acids. On the other hand, titin, a large protein that gives elasticity to muscles, can comprise over 34,000 amino acids. The exact number of amino acids in a protein varies widely depending on the protein's specific role in the body.

Gelatin works as a thickener in cooking due to its ability to form gel-like structures when dissolved in water and cooled. Derived from collagen obtained from animal bones, skin, and connective tissues, gelatin is a mixture of peptides and proteins. When gelatin granules are sprinkled over cold water, they absorb the water and swell, a process known as blooming. This step is crucial for evenly dispersing gelatin throughout the mixture. Upon heating, the bloomed gelatin dissolves, creating a solution. As this solution cools, the gelatin molecules form a three-dimensional network, trapping water molecules and causing the liquid to gel. This gelling action thickens soups, sauces, and desserts. The concentration of gelatin and the cooling time both influence the final texture, ranging from a soft jelly to a firm gel. Using gelatin in cooking not only thickens mixtures but also adds a smooth, creamy texture without altering flavor, making it a versatile ingredient in culinary applications.

The creation of artificial amino acids is attributed to the collective advancements in biochemistry and organic chemistry over the years rather than a single individual. Scientists have been able to synthesize various non-natural amino acids since the early 20th century. These efforts were part of a broader endeavor to understand protein structure and function, which led to innovations in peptide synthesis techniques. Arthur C. Cope is notably credited for significant advances in amide synthesis, which paved the way for creating artificial amino acids. Meanwhile, pioneers like Emil Fischer and Ernst Otto Fischer (no relation) contributed critical methodologies for peptide bond formation, crucial for synthesizing artificial amino acids. Today, artificial amino acids are utilized in drug development, biotechnology, and materials science, showcasing their importance across multiple scientific disciplines.