An overloading of the gel with a soluble protein creates a semicircular band of this protein (e. g. in the marker lane of the image at 66 KDa), allowing other proteins with similar molecular weights to be covered.
Like arrowroot, tapioca also comes from the root of a plant, however, in this case it is the root of the Cassava plant. It is ground into powdered form and is often referred to as tapioca flour.
Flour can be either glutinous or gluten-free. â¢ Tapioca is devoid of fibre and is consisted mostly of carbohydrates. Flour can contain fibre and can constitute of various nutrients. â¢ However, tapioca flour and tapioca starch both refer to the same powder-like substance obtained from the root of the manioc flour.