Practical 12: Digestion in Humans Aim: To distinguish between 5 liquids to come to a conclusion from which region of the alimentary canal it was extracted from. Hypothesis In this practical‚ we have been given 5 unknown solutions hence it is not possible for us without any logical analysis to come up with a conclusion regarding the positioning along the alimentary canal. We cannot come up with a proper answer or predict results without running through the tests. I though can base my
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The Bradford protein assay is a spectroscopic analytical procedure used to measure the concentration of protein in a solution [1]. There are several reagents that can be used to determine the concentration of protein in solution which are Bradford reagent‚ Biuret reagent‚ Lowry protein assay and many more. In this experiment‚ the Bradford Reagent is used to measure the protein concentration. Marion M. Bradford had developed the Bradford protein assay. The Bradford assay is a colorimetric assay based
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Bio 6 (Mon. Lab) 5/6/13 The Effects of Pepsin VS. Trypsin in The Digestion of Protein Introduction As food is mechanically and chemically digested through our oral cavity then passes through our pharynx and down our esophagus‚ our food then enters the stomach. The stomach‚ being the main organ for storage‚ also helps with breaking down our food‚ but in order to accomplish that our pancreas helps by excreting an inactive digestive enzyme called pepsinogen. Pepsinogen is the inactive form
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the previous procedure was boiled until it coagulates. It was filtered and reserved for part B. The coagulum was divided into two portions and the Biuret test and heating was performed. B. The filtrate from III.A was used for the other tests. a.> Test for lactose. 5 drops of the filtrate was added with 3 ml Benedicts’ reagent. It was heated in a water bath. The results were noted. b.> Test for calcium ions. 1ml of the filtrate was added with 1 ml of (NH4)2C2O4 solution.
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water in another‚ and you add oil to each‚ then the oil will be solvent in the ethanol but not in the water. Hypothesis E: If you have three test tubes with gelatin in one‚ glucose solution in another‚ and water in the third‚ and you add Bieuret reagent into each‚ then the gelatin will change color. Hypothesis F1: If you add Benedict’s solution to the urine sample and boil it‚ then it will change color‚ indicating that glucose is present. Hypothesis F2: If you add iodine to the urine sample‚ then
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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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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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” in Matyas‚ M.L. & Haley-Oliphant‚ A.E. (Editors). (1997). Women Life Scientists: Past‚ Present‚ and Future – Connceting Role Models to the Classroom Curriculum. Bethseda‚ MD: American Physiological Society‚ p.291-306 Gurien‚ M. (09 August 2008) “Biuret Test” Ohio University. 29 September 2010. Karp‚ G. E. (2008). Cell and Molecular Biology. 5th Ed. John Wiley & Sons‚ Inc. New Jersey. pp. 40-50; 74-75. Lea‚ C. (2002) “Biological Macromolecules” University of New Mexico. 29 September 2010. Ophardt
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Milk is the probably the most nutritionally complete food found in nature. Whole milk contains vitamins (principally thiamine‚ riboflavin‚ panthothenic acid and vitamins A‚ B12 and D)‚ minerals (calcium‚ sodium‚ phosphorus‚ potassium‚ and trace minerals)‚ proteins (which include all the essential amino acids)‚ carbohydrates (mostly lactose)‚ and lipids (fats). Whole milk is an oil in water emulsion‚ containing approximately 4% fat dispersed as very small (micron sized) globules. The fat emulsion
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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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