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King and Milk snakes are a sensible choice as a first snake pet. These breeds are often terribly docile extremely hardy and awfully simple to take care of. There are some species possessing a bit of an inclination to be nippy so it is always best to be aware particularly when you re setting up your king and milk snake care program. Adult snakes will change in size according to the species and sub-species. However most appear to range between twenty inches to over eight feet or more. From memory the longest recorded as at 2005 was 82 inches and it (the record) was held by an Eastern Chain King Snake. These snakes can live for anywhere between ten to fifteen years typically and up to a record twenty-three years in captivity. Naturally this relies on the level of king and milk snake care that you administer.
Casein May be defined as the major protein which is precipitated at pH 4.6 and is exclusive to milk. It is present in spherical bodies as micelles which vary in size with negative surface charge. The caseins of milk may be sub-divided into five main classes αs1 αs2 β gamma and k-caseins. In milk casein is present in combination with calcium in the form of calcium caseinate or more precisely calcium hyhdrogen caseinate. Whey proteins Are those in the whey fraction after the precipitation of casein at pH 4.6. These are the alpha-lactalbumin beta-lactoglobulin immunoglobulins lactoferrin transferrin proteose-peptone fractions etc. Most of these are globular proteins subject to heat denaturation. α-lactalbumin exists in variants A and B forms and is susceptible to denaturation by unfolding of the tertiary structure. β-lactoglobulin is identical to blood globulin and insoluble in water and is responsible for the transfer of antibodies.
Short and medium chain fatty acids with 4-12 carbon atoms which occur at comparatively higher concentration in milk fat reported to have antibacterial and fungistatic activity. Milk fat plays another important role in preventing tooth decay by forming a protective coat over the surface of enamel. It is composed of triglycerides of fatty acids. A fatty acid molecule is composed of hydrocarbon chain and carboxyl group. Triglycerides are of two types simple and complex. In simple all the three fatty acids are of same nature whereas complex triglycerides on hydrolysis give glycerol and different fatty acids. The milk fat exists in the form of small globules of sizes ranging from 2 to 10 microns with different glycerides of low melting points in suspension.