Test Biuret Test Reagents CuSO4 sol’n‚ diluted NaOH Test for Intact proteins and protein hydrlysates (at least tripeptide‚ 2 peptide bonds Result Pink to violet blue color Ninhyrin Test 1‚2‚3-indanetrione monohydrate or triketohydintene hydrate‚ ethanol Alpha- amino group (usually a general test for amino acids) Xanthoproteic Test Conc. HNO3‚ conc. NaOH For W‚F‚Y (aromatic except for H) Blue to blue-violet Oxidative decarboxylation color & deamination
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BIOL 2365 Comparative Biochemistry TITLE: Proteins and Amino Acids RESULTS: Table 1: The results of experiment 1; the Lowry Test Volume of Standard Protein/ Unknown (mL) Absorbance at 750 nm 0 0.000 0.1 0.017 0.3 0.135 0.3 0.155 0.5 0.230 0.7 0.323 0.7 0.310 1.0 0.457 1.0 Unknown 1a 0.463 1.0 Unknown 1b 0.433 1.0 Unknown 2a 0.237 1.0 Unknown 2b 0.159 Table 2: The results of Experiment 2; Ninhydrin Test Amino acid Color X Bright yellow Y Dark yellow
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Lab Report: Acid and Base Indicator Lab The title of my lab report is “Acid and Base Indicator Lab” this lab is testing what household solutions area bases depending on what color they changed. You have to use the pH balance scale to determine Acid‚ Base‚ and Neutral. On this lab we used 7 different solutions to determine if it’s either base‚ acid‚ and neutral. These are ammonia‚ vinegar; drain cleaner‚ soft drink‚ baking soda‚ detergent‚ and lemon juice are the solutions that are going to be
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see looking at the Total Protein column on Table 3‚ the most effective step with regard to the percent of remaining protein removed was affinity chromatography because it was able to remove 98.6% of the remaining proteins. In comparison to 81.93% removed during the 65% ammonium sulfate precipitation and 81.3% during the size exclusion. This means that the affinity chromatography removed a big percentage of contaminating proteins. However‚ removing this huge amount of protein left us with a small amount
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Protein in the Digestive System Taylor Adams Biol 112- 501 18 April 2016 Introduction Proteins are found in nearly all foods that we eat. Once the food we eat makes its way to our stomachs‚ pepsinogen is released from chief cells. This enzyme mixes with hydrochloric acid in the stomach and begins to break down the proteins. Along with the stomach‚ the small intestine is also an important location for protein breakdown. The proteins from both locations are broken down into amino
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Acid Rain Lab Report Introduction: The problem was to see how crushed chalk and whole chalk weather differently. The independent variables are The temperature of the liquids The surface area of the chalk‚ crushed vs whole The dependant variable was the weathering of the chalk; this was calculated by measuring the foam reactant. Procedure: Part B- For the two partners recording data with the room temperature liquids‚ the materials where collected first. Two of the graduated
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Lab Report Acids and Alkalis: Chemistry of Neutralization and Salt Formation Introduction: An acid is a group of chemicals. Acids are positively charged ions‚ they are liquid and are solutions of pure compounds in water. If you want to know if something is an acid‚ you can test it by using litmus paper. Acids will turn litmus paper red‚ whilst alkalis will turn it blue. Alkalis are negatively charged ions and are usually solid. Aim: To find out how much of different acids is needed to neutralize
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Nucleic Acid Structure & Function Charlotte V. Bañes‚ MD Department of Biochemistry Introduction ORGANISM Store and preserve information Pass information to future generations Express information during life’s processes GENETIC INFORMATION Coded along a polymeric molecule (DNA) the chemical basis of heredity Organized into genes units of DNA that encodes a protein or DNA Central Dogma of Molecular Biology Gene Expression & DNA Replication “The genetic information
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Acid Rain Lab #1 Chem. 1 20 February 2016 Concordia University Texas Angelina Luna angelinaluna97@yahoo.com Chem 1- Sect C Acid Rain Lab #1 Professor Koeck Abstract In this experiment our main objective was to create three gaseous oxides CO₂‚ SO₂ and NO₂ by using data that was collected using a pH sensor which was connected to a laptop with LoggerPro and Vernier. We created the gases by bubbling each gas into the water to create the three acidic solutions we were looking for. Once that
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Analysis: Lab 1 Identifying Carbohydrates There were many ranges of color changes in the Benedicts test and Iodine stain. For the Benedicts test‚ this oxidation/reduction response changes the arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to the first concentration of the reducing sugar. For the iodine test‚ the three dimensional structure of various polysaccharides permits them to react with the iodine stain to produce a certain color. As far
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