Experiment 1: Isolation of Casein from Milk * pH of milk – 6.6 * milk = 87.1% water‚ 4.9 % CHO 3.9 %‚ fats‚ 0.7% minerals Experiment 2: Protein Hydrolysis and Characterization | Reagents | Principle | Test for | Positive Result | Negative Result | Biuret | CuSO4‚ NaOH | Complexation of Cu+2 with amide N atoms | Polypeptide bonds | Violet/purple solution | Blue color solution | Sakaguchi | 10% NaOH‚ 0.02% α-naphtol solution‚ 2% NaOBr | arginine condenses with α-naphtol and NaOH
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“Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that
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CHAPTER 2 REVIEW OF RELATED LITERATURE This chapter presents the written and published local and foreign materials used by the researcher in gathering information about the Durio zibethinus Linn. and hepatoprotective property determination. Family Name: Malvaceae Scientific Name: Durio zibethinus Linn. Common Name: Durian (Eng.) Duryan (Tag.) Botanical Description: Durian is considered as “King of Tropical Fruit” due to its high nutritional status and with its appearance that resembles
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ABSTRACT ------------------------------------------------- Food contains nutrients that are very significant to the body. The basic essential nutrients‚ vitamins‚ and minerals play very significant functions in the different metabolic processes. In order for the nutrients to be known‚ several tests were performed to qualitatively analyze nutrients for the different food samples. Reagents were used as indicators to test common food substances for the presence of specific nutrients. Fruit juice
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Title : Properties of hydrocarbon Objective : 1) To study the properties of hydrocarbons. 2) To determine the unknown samples. Results : Part A : Combustion Compounds Observations Hexane There was orange flame and burned mildly during the burning process. No soots and smoke were produced. C6H14 + 19/2 O2 6CO2 + 7H2O Cyclohexene Orange flame burned vigorously. A small amount of black soot and smoke were produced during the burning process.
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1. Impact of Environmental Tobacco Smoke (ETS) on non-smokers 2. Introduction During teenage years‚ most people find tobacco smoking “cool” and trendy; this could be attributed to the characteristic chemistry of some compounds found in the tobacco plant‚ which enhance moods and increase energy levels by stimulating the release of endorphins which reduce pain perception and trigger positive feelings (Jenkins & Guerin 2000); and peer pressure. As “cool “and trendy as tobacco smoking may
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Comparison of Three Isomers of Butanol SCH 4UI Abstract The Hydroxyl group on alcohols relates to their reactivity. This concept was explored by answering the question “Does each alcohol undergo halogenation and controlled oxidation?” . Using three isomers of butanol; the primary 1-butanol‚ the secondary 2-butanol and the tertiary 2-methyl-2-propanol‚ also referred to as T-butanol‚ two experiments were performed to test the capabilities of the alcohols. When mixed with hydrochloric acid in
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with chromatography paper. Beta carotene is non-polar‚ chlorophyll b is the most polar‚ chlorophyll a is more polar than beta carotene‚ but less polar than chlorophyll b. Chlorophyll a has a methyl group in its structure where chlorophyll b has an aldehyde; this difference results in different polarities (Lampman). Chromatography
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BIO 219 Group 1 Section 66 October 19‚ 2012 The extraction of purified DNA from A. fischeri by restriction digestion using Sal I enzyme and pGEM for shotgun cloning Introduction: The ultimate goal of this experiment is to isolate the lux operon‚ a targeted piece of DNA that causes bioluminescence‚ from Aliivibrio fischeri and insert it into the DNA of Escherichia coli in order to make it glow. A. fischeri is a gram-negative bacteria which participates in a symbiotic relationship with
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Contents PART XV ANALYTICAL CHEMISTRY Chapter 63 Detecting the presence of chemical species Action of heating solid sample strongly 1 Chapter 64 Separation and purification methods Centrifugation Sublimation Partition equilibrium of a solute between two immiscible solvents Two-dimensional thin-layer chromatography 2 2 3 6 Chapter 65 Quantitative methods of analysis Detection of end point in acid-alkali titration 8 Chapter 66 Instrumental analytical methods More
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