Main aim of experiment 5 is to use the biuret test to quantify the concentration of the Bovine Serum Albumin (BSA) then constructing a standard curve graph and to use the spectrophotometer to perform an enzyme assay using different concentration of the BSA. Experiment 5 also verifies the Beer-Lambert Law‚ which is the linear relationship between absorbance and concentration of an absorbing species. Absorbance formula is shown in fig. 1.1. However‚ the Beer-Lambert Law is not obeyed at high concentration
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The objective of this macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda
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Experiment 1: Study of Solubility Equilibrium Data Treatment and Analysis Section 1: Solubility Product Constant Temperature (˚C) | Volume of NaOH used (mL) | | | | Titration 1 | Titration 2 | Average | 28 | 12.7 | 12.8 | 12.75 | 9 | 10.5 | 10.5 | 10.5 | 19 | 11.3 | 11.2 | 11.25 | 40 | 16.2 | 16.2 | 16.2 | 50 | 22.8 | 22.9 | 22.85 | Table 1: The volume of NaOH used in the titration at various temperatures. No. of moles of KHC4H4O6 = 1.45 g ÷ 188.177g/mol = 7.71 x 10-3mol
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3.7.2.1.5 Urea test PRINCIPLE Urea is hydrolyzed in the presence of urease to produce ammonia and CO2. The ammonia produced combines with 2 – oxoglutarate and NADH in the presence of GLDH to yield glutamate and NAD. Urea + H2O + 2H+ 2NH4+ + CO2 NH4+ + 2-Oxoglutarate +NADH H2O +NAD+ + Glutamate The decrease in absorbance due to the decrease of NADH concentration in unit time is proportional to the urea concentration. Ammonia
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Abstract The experiment‚ entitled Extraction and Characterization of Proteins‚ aims to isolate casein from milk and albumin from egg; to explain the methods employed for protein extraction; to apply spectrophotometric methods in characterizing and quantifying extracted casein and albumin. The experiment was divided into 2 parts; the extraction of Albumin from egg and the determination of protein concentration via the Warburg-Christian method and Bradford Assay method. In the first part‚ egg
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a table for the outcomes of these tests Substance | Test | Outcome | Starch | Iodine solution | If starch is present it will go Black/Blue | Sugar | Benedict’s Solution | when added to glucose and heated‚ turns brownish-orange | Protein | Biuret Test | The intensity of the colour is directly proportional to the concentration of a substance in a solution. Therefore if the colour was red there would be more protein. | Fats | Ethanol | If fats are present the paper it has been placed on will
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Title: Purification of Egg white protein Name: Michael Johnson Partner: David Logad & Nandita Date: 2nd 9th September 2004 Group: Thursday 11:30am - 3:30pm Introduction Salting Out In 1888 Hofmeister that it can be possible to dehydrate a protein by adding salt to the solution‚ salting out. When a protein in a aqueous solution it is surrounded by water‚ in fact there can be up to 0.35g of water tightly bound to 1g of protein (Simpson 2004). Also the effectiveness of the salting out
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oil (O) (1 point) butter (B) (1 point) flour (F) (1 point) unknown 1 (1 point) unknown 2 (1 point) unknown 3 (1 point) unknown 4 (1 point) List whether each of the following substances was positive or negative for protein‚ as indicated by the Biuret test. (7 points) chicken soup (1 point) water (1 point) gelatin (1 point) unknown 1 (1 point) unknown 2 (1 point) unknown 3 (1 point) unknown 4 (1 point) Report the results from the catalase test. (3 points) Liver Catalase present? Yes/No
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ESTIMATION OF MAJOR TISSUE CATALASE ACTIVITY OF DDVP-TREATED PALM WEEVIL (RYNCHOPHORUS PHOENICIS) LARVA BY ADEWUMI‚ SEGUN JOHN BCH/07/1313 IN PARTIAL FULFILMENT FOR THE AWARD OF BACHELORS IN TECHNOLOGY (B. TECH.) IN APPLIED BIOCHEMISTRY IN THE DEPARTMENT OF BIOCHEMSISTRY‚ FEDERAL UNIVERISTY OF TECHNOLOGY‚ AKURE‚ ONDO STATE OCTOBER‚ 2012 CERTIFICATION This is to certify that this project work was carried out by Adewumi Segun John‚ with matriculation number BCH/07/1313‚ student of the Department
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purpose of testing the four test tubes was to ensure that the colour change that occurred in the substance was due to a chemical change and not the substance being added to it. 3. The student saw a colour change happen because the heat causes the biuret to chemically react with the protein. The reaction should change the colour of the mixture from blue to purple in appositive test for protein. 4. Potatoes’ chips are predicted to have starch‚ lipid‚ sugar and protein in it. Potato chips main ingredients
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