Electrophoreses: Using Electricity to Separate Molecules
Lab Report #6
Electrophoresis: Using Electricity to Separate Molecules
Answer the following questions about the results of the virtual lab activity. Record your answers in the boxes.
Activity 1 – Calibration
Record your data from Activity 1 in the boxes below. Enter the data (number of bands, description of the band patterns) you collected for the protein ladder in the appropriate columns for the gel concentrations (8%, 10%, 12%)
Gel
8%
10%
12%
Number of Bands
4
5
6
Description of Band Patterns
(weights , relative sizes, and spacing)
Orange
Yellow
Purple red Orange
Yellow
Purple
Red
green
Orange
Yellow
Purple
Red
Blue
purple
1. Which percent thickness gel shows the most ladder bands?
2. Describe the relationship between the thickness of the gel and the distribution of the ladder bands.
Activity 2
Record your data from Activity 2 in the boxes below. Enter the data (number of bands, approximate weight of band, spacing pattern of bands) you collected for the samples (fish, crab, food, protein ladder) in the appropriate columns. The approximate molecular weight of a band is determined by comparing the band of the food sample to the protein ladder bands.
Sample
Fish (1)
Crab
(2)
Food
(3)
Protein Ladder (M)
Number of Bands
5
2
2
6
Approximate
Molecular
Weight of the Bands
Spacing Pattern of Bands
1 separated from 2 pair of bands spaced apart
2 bands at 45 and 29 kd
2 bands at 45 and 29 kd
Dark bands spread out along each kd measurement
3. Explain if the food claim on the Crab Meat is true or not.
4. How does the ladder assist with distinguishing between the fish muscle protein and the crab muscle protein?
5. What is the approximate weight in kD of the band that is unique to crab muscle protein and is not found in abundance in fish?
Electrophoresis: Using Electricity to Separate Molecules
Answer the following questions about the results of the virtual lab activity. Record your answers in the boxes.
Activity 1 – Calibration
Record your data from Activity 1 in the boxes below. Enter the data (number of bands, description of the band patterns) you collected for the protein ladder in the appropriate columns for the gel concentrations (8%, 10%, 12%)
Gel
8%
10%
12%
Number of Bands
4
5
6
Description of Band Patterns
(weights , relative sizes, and spacing)
Orange
Yellow
Purple red Orange
Yellow
Purple
Red
green
Orange
Yellow
Purple
Red
Blue
purple
1. Which percent thickness gel shows the most ladder bands?
2. Describe the relationship between the thickness of the gel and the distribution of the ladder bands.
Activity 2
Record your data from Activity 2 in the boxes below. Enter the data (number of bands, approximate weight of band, spacing pattern of bands) you collected for the samples (fish, crab, food, protein ladder) in the appropriate columns. The approximate molecular weight of a band is determined by comparing the band of the food sample to the protein ladder bands.
Sample
Fish (1)
Crab
(2)
Food
(3)
Protein Ladder (M)
Number of Bands
5
2
2
6
Approximate
Molecular
Weight of the Bands
Spacing Pattern of Bands
1 separated from 2 pair of bands spaced apart
2 bands at 45 and 29 kd
2 bands at 45 and 29 kd
Dark bands spread out along each kd measurement
3. Explain if the food claim on the Crab Meat is true or not.
4. How does the ladder assist with distinguishing between the fish muscle protein and the crab muscle protein?
5. What is the approximate weight in kD of the band that is unique to crab muscle protein and is not found in abundance in fish?