Project is about CAN program in LA mental health department and my part is methodolgy and how to find a practical ways to fund the program or if different group of people can be funded under different program to make the program sustainable
Research institutions with similar mandates (we should specify which institutions this might be. why do we need this list of institutions)
Implement original research via conducting a series of interviews (we should state with whom we should talk and about what. Also perhaps mention what this possible gives us, what we can find out)
Conduct a peer analysis to study the experience of other jurisdictions. if it is covered by any federal or state law or agencies
Review federal and state acts to find possible alignments in funding activities.
Electrophoretic profile indicated that β-casein was hydrolyzed in fortified samples, more than control sample and γ-caseins accumulated as its main degradation products (Fig 1). β-casein was hydrolyzed faster than αs1-casein and intense bands of γ-casein were accumulated (Fig 1). These results were similar to results of Mulvihil and McCarthy32. According to their findings, there was no evidence of accumulation of degradation products of αs1-casein. Since processed cheeses are produced from a high solids molten mass of casein, proteolysis that occured during storage of these cheeses would be primarily due to residual proteolytic activity arising from the casein. Rennet caseins being used in the manufacture of processed cheese, contain a substantial quantity of plasmin which is the main proteolytic agent in processed cheeses made from rennet casein. SN values and electrophoretic profile of samples showed that asparagus and tomato powders, increased the proteolysis of processed cheese. This could be due to thermoduric micro flora or native vegetable proteolytic enzymes of these plant powders. Dynamic rheological behavior of processed cheeses: The textural and rheological properties of processed cheese are important determinants of its quality. Factors that are reported to influence these properties including composition, fat, moisture, protein contact, pH, type and level of emulsifying salts and maturity of the natural cheese, in addition to a number of processing parameters, such as time, temperature, and shear rate34. Cheese is viscoelastic in nature and exhibits both solid (elast>GET ANSWER