Amino acids are the organic compounds that serve as the building blocks of proteins, which are crucial to virtually all biological processes. Each amino acid consists of a basic amino group (NH2), an acidic carboxyl group (COOH), and a unique side chain, making them distinct. Proteins are formed through the polymerization of amino acids, which involves linking their molecules in a specific and defined order as dictated by the genetic code. This process occurs through dehydration synthesis, where a peptide bond is formed between the amino group of one amino acid and the carboxyl group of another, releasing a molecule of water and forming a polypeptide chain. These polypeptide chains fold into specific three-dimensional structures, determining the protein's function in the body ranging from catalyzing metabolic reactions (enzymes), to providing structure and support (collagen), and responding to stimuli (antibodies). Thus, the role of amino acids as subunits of proteins is fundamental to the structure and function of all living organisms.

Storing screen print ink properly is crucial to maintain its viscosity, color fidelity, and overall print quality. Firstly, ensure inks are tightly sealed when not in use to prevent them from drying out. Store them in a cool, dry place away from direct sunlight and extreme temperatures, as heat can cause the ink to thin and cold can thicken it, affecting its performance. Keep them in their original containers to avoid contamination and label them with the date of purchase to use older inks first and monitor shelf life. If using water-based inks, consider stirring them occasionally to prevent pigment settling. For solvent-based inks, a tighter seal is necessary to prevent evaporation. For both types, mindful storage practices can significantly extend the life and quality of the screen print inks.

Yes, gelatin forms polymers. Gelatin is derived from collagen, a principal protein found in animal connective tissues. When collagen is processed, it breaks down into smaller peptides and forms gelatin. In the presence of water, these gelatin molecules undergo partial ordering and cross-linking, leading to the formation of a network of polymers. This network is responsible for gelatin's unique gelling properties, widely utilized in food, pharmaceuticals, and photography. The polymer-like behavior of gelatin is crucial for its ability to form gels at low concentrations and its thermoreversible gelation process, meaning it can transition between liquid and gel states with temperature changes. This characteristic is especially valued in the culinary world for making desserts and in pharmaceuticals for encapsulating active ingredients.