but gives Galactose and a yellow coloured compound‚ 0-Nitrophenol (ONP) Galactose-ONP (colourless) Galactose + ONP (yellow) Image: Formation of ONPG (Paul.H.‚2012) Experiment 5: Quantitative Analysis of protein using a spectrophotometer Using the biuret test‚ we can quantify the concentration of proteins in fluid. And by adopting a spectrophotometer that measures the intensity of light absorbed after it passes through a protein solution‚ we can then determine the absorbance of the protein solution
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CHEMISTRY PRACTICALS CLASS-XII EXPERIMENT No. 1 AIM – (a) To prepare 100ml of M/20 solution of oxalic acid. (b)Using this calculate the molarity and strength of the given KMnO4 solution. APPARATUS AND CHEMICALS REQUIRED- Oxalic acid‚ weighing bottle‚ weight box‚ volumetric flask‚ funnel‚ distilled water‚ chemical balance‚ beakers‚ conical flask‚ funnel‚ burette‚ pipette‚ clamp stand‚ tile‚ dilute H2SO4‚ KMnO4 solution. THEORY- (a) Oxalic
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Full Report on Exercise 4.2 ESTIMATION OF PROTEIN CONCENTRATION BY SPECTROPHOTOMETRY And Exercise 4.3 GEL FILTRATION CHROMATOGRAPHY Joel Don M. Untalan CHEM 160.1 – 1L AY 2013 – 2014 Groupmates: Sonette Yao Kristopher Quilan Laboratory Instructor Carmelo C. Briones I. Introduction Analyzing proteins in determination of protein concentration by spectrophotometry is important. It determines to what concentration of a certain protein is in a crude sample. In this technique‚ a wide
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Project 3.2.2: Digestive System Design Introduction During his or her lifetime‚ the average person eats his/her way through at least 20 tons of food. Meats‚ vegetables or sweets - whatever your diet‚ that’s 40‚000 pounds! Our digestive system works to turn this enormous amount of food into substances that the body can use for energy and for growth and repair. But what actually happens to these foods once they enter our bodies? How does the body process each tasty bite and harness the power locked
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Determination of the presence of carbohydrates and protein in aqueous solution samples Objectives To determine the presence of starch‚ glycogen‚ reducing sugar‚ peptide‚ and proteins by utilizing Iodine test‚ Benedict test‚ and Biuret test. Introduction The purpose of this experiment was to identify the presence of macromolecules by using various positive and negative controls. The principle building blocks of living organisms are essentially constructed by carbon-containing
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Who Took Jerell’s iPod? Lab Purpose: Standardized Tests The purpose of testing the organic nutrients (vegetable oil‚ glucose‚ starch‚ powdered egg white) with each of the different indicators (brown paper towel‚ benedicts‚ iodine‚ biurets) was to determine the color it would turn with positive traces of the nutrient. The purpose of testing just the Distilled H2O was to determine the color it would turn with negative traces. Nutrient in the Different Foods The purpose of testing each of the
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poured into the flask. Also way the flask and the unknown. Add distilled water and phenol saline to the flask. Set that aside to prepare the biuret. Choose the substance that will be used as the titrant which will be put into the biuret. Clean out the bureau with the titrant by draining it through the biuret and discarding it. Then‚ but the titrant in the biuret and drain some of it to make sure there are no air bubbles in the stopcock.
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found?” The organic molecules being sugar‚ starch‚ and protein. The chemicals that are used in this experiment are Iodine‚ Biuret solution‚ and Benedict’s solution. Iodine is an element on the periodic table. It has an atomic number of 53. Iodine is used very often in natural history and is used to find starch‚ which will be needed in order to conduct this experiment. Biuret Solution is a mixture of copper sulfate and potassium hydroxide. It is used to find out how much protein if any is in something
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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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Name: ______________________________________ Date: ________________________ Student Exploration: Identifying Nutrients Vocabulary: carbohydrate‚ disaccharide‚ lipid‚ monosaccharide‚ polysaccharide‚ protein‚ starch Prior Knowledge Questions (Do these BEFORE using the Gizmo.) 1. What are the major types of nutrients you can get from food? Proteins‚ lipids‚ carbohydrates‚ minerals and vitamins 2. How are these nutrients used by your body? Nutrients are used by your body for
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