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When you consume whey, its smaller, more water-soluble protein structures (like beta-lactoglobulin and alpha-lactalbumin) are rapidly absorbed into the bloodstream. This quick surge of amino acids can help trigger muscle repair and growth right after exercise.

Casein, however, is primarily made up of larger protein structures called casein micelles. These micelles form a gel-like substance in the stomach, which leads to a slow and steady release of amino acids into the bloodstream over several hours.

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UV spectroscopy (Ultraviolet Spectroscopy) is a technique used to analyze the absorption of ultraviolet light by a substance, usually in the range of 200 to 400 nm. This type of spectroscopy is commonly employed in chemistry and biochemistry to study molecules, especially organic compounds, because many molecules absorb UV light due to electronic transitions.

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