Bradford Protein Assay Practical Report 1. Present your data (including raw data and calculated concentrations) for the protein standards in the form of a clear table. Give one example of how you calculated protein concentration. Do not forget a descriptive title and units (4marks) Title either too long or not descriptive or absent Your results are in duplicate & shouldn’t be referred to as ‘set1 & set2’ or ‘original’ and ‘duplicate’ Many of you think units of absorbance are nm but A has arbitrary
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lab was to learn about the Biuret assay reaction to determine if it can detect proteins and amino acids; also‚ to understand the process of “salting out” proteins and how to determine the amount of protein in a solution. In order to do so‚ egg white and ammonium sulfate were mixed on ice and then put into the centrifuge. After PBS was added‚ the amount of protein could then be determined. After that‚ 14 test tubes were used to create a set of protein standards. Biuret solution was added to all 22
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a severe metabolic disorder due to defective carbohydrate utilization. Protein 1. Using a 10 ml graduated cylinder‚ add 1 ml urine to a clean glass vial. 2. Rinse the graduated cylinder and measure 2 ml biuret reagent. Note the pale blue color of the biuret reagent. 3. Add the biuret reagent to the urine
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The quantitative and qualitative analytical techniques used‚ suggesting improvements for Future investigations D1 Titration: positive aspects of experiment in terms of accuracy -Checking to see if any air bubbles were present and if the burette was leaking before doing the titration. If I did not do this‚ it would alter the end point and hence the titre results. -Recording the volume reading before doing the titration. -Making sure I was
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Evaporated milk 1% sucrose solution 1% starch solution 50% egg white solution Onion juice Biuret reagent Iodine Methods: Protien test: 1. Set up four test tubes in the test tube rack. 2. Label each test tube by the tested material (deionized water‚ evaporated milk‚ 50% egg white‚ 1% sucrose) 3. Fill each test tube with 3ml of the testing solutions‚ respectively 4. Add five drops of biuret reagent to each test tube 5. Swirl each test tube until fully mixed 6. Record the color of each
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in Food Lab Stefanie Bogaert Observations Part 1: Test for Proteins Biuret Test for Protein Test Tube Contents Colour Change Conclusions 1 Distilled water Clear to Blue tint There are no proteins present because there was no significant colour change 2 Albumin White translucent to Purple/violet Therefore there are proteins present because of the significant purple colour exposed from the reaction of the Biuret solution 3 Pepsin Brown to Pink/brown There is a little to none trace of proteins
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proportional to the urea concentration. Ammonia which is produced by different decomposition processes is also determined by this method. REAGENTS COMPOSITION 5 volume of Reagent 1 contains buffer and was mixed with 1volume of enzyme reagent (R2). Working reagent were prepared fresh prior to use.
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a test tube rack and 9 test tubes. We had three unknown solutions‚ A‚ B‚ and C. We filled 3 test tubes with the solution A‚ the next 3 with solution B‚ and the last 3 with solution C. The first set of three test tubes A B C we drops few biuret reagent into it‚ then we gently shake the test tubes‚ and observed the test tubes for color change. In the next set of 3 test tubes A B C we put a few drops of Benedict solution into it and we gently shake the test tubes back and forth and then we put
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Separate preparations were made in each part. In analysis of peptide digestion‚ determination of the presence of polypeptide chains and the extent of digestion through the hard-boiled egg white was performed. All of the test tubes were positive for Biuret test which indicates presence of polypeptide chains while for the rennin test‚ curd formations were observed in test tubes 3 and 4 only. In gastric analysis‚ the values for free acidity and total acidity were computed. The free acidity is 20.83 N
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starch protein d. Biuret test - glucose tap water oil (lipid)) starch protein 7. All proteins contain carbon‚ hydrogen‚ oxygen and what other element? Nitrogen 8. When one glycerol molecule covalently bonds via dehydration synthesis with three fatty acid molecules the resulting macromolecule is called a __lipid_________. 9. What are the two general categories of carbohydrates? Starch and cellulose ID the test: Sudan IV‚ Benedict’s‚ Biuret‚ Starch 10. The
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