chicken serum along with cow transferrin and cow gamma globulins. In this lab we successfully prepared the gel electrophoresis bed and successfully separated the proteins. The western blot along with the nitrocellulose blot was successful but produced no visible results. Introduction: Amino acids are basic units and building blocks of proteins. They consist of an amine group‚ a carboxylic group and side chain. Usually referred to as an R group‚ amino acids are distinguished and differentiated by their
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matched._ 3. Describe the results of the attempts to diffuse glucose and albumin through the 200 MWCO membrane. How well did the results compare with your prediction? __The albumin was not able to go through and the glucose did. I predicted that neither of them will diffuse‚ however the glucose was able to go through._ ___ 4. Put the following in order from smallest to largest molecular weight: glucose‚ sodium chloride‚ albumin‚ and urea. _sodium chloride‚ urea‚ glucose and albumin__ ___ ACTIVITY
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4-17g/L 3g/L WBC Negative Moderate Nitrate Negative Negative Protein (albumin) Negative Trace Glucose Negative Negative Ketone Negative Negative Bilirubin Negative Negative RBC Negative Negative pH 5.5-7.5 6.5 Control Group Sports Drink Water Soda Salty Chips Discussion All Chemstick values were within normal range with the exception of Transparency‚ NaCl‚ White Blood Cells‚ and Protein. During the Transparency examination‚ the presence of white
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Chapter 18 The Circulatory System: Blood True / False Questions 1. Hemostasis is the production of formed elements of blood. Difficulty Level: Remember/Understand Section: 18.1 Introduction Topic: Cardiovascular System 2. Blood viscosity stems mainly from electrolytes and monomers dissolved in plasma. Difficulty Level: Remember/Understand Section: 18.1 Introduction Topic: Cardiovascular System 3. Lymphoid hemopoiesis occurs mainly in the bone marrow.
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3.1 Proteins Table 3.2 Biuret Test Tube Contents Final Color Conclusions 1 Distilled water Transparent‚ light blue‚ navy Possibly little protein with clear peptide or no protein at all 2 Albumin Dark Purple Proteins are present with purple peptides 3 Pepsin Purplish blue‚ darkish blue Proteins are present with purple or black colored peptides 4 Starch Light blue‚ really clear Possible little protein with clear peptide or no protein at all Our results are correct because water
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ganiceWorksheet 3: Organic molecules This section will dealt with the main organic molecules in living things: carbohydrates‚ fats ( lipids )‚ proteins and nucleic acids. A) Web site name: Florida State College Jacksonville Web URL: http://web.fscj.edu/David.Byres/foodfiles.htm Read “Carbohydrates” 1) What does the body use carbohydrates for? One of the main jobs of carbohydrates is to provide fuel for the body to do its job. So if we want to run or walk somewhere or play sports or even
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phospholipid Possible Essay Questions ½ to ¾ of a page 1. What is protein folding? How does it contribute to protein’s functionality? Explain: What proteins are made of The four levels of protein folding The motifs found at each level (if any) The intermolecular forces that influence folding at each level The lock and key model of protein interaction 2. How does the information for manufacturing proteins move through the cell? Include the following:
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Basic chemistry of a cell Properties of water – – – Life on Earth began in water and evolved there for 3 billion years before spreading onto land. Modern life‚ even terrestrial life‚ remains tied to water. All living organisms require water more than any other substance. Human beings for example‚ can survive for quite for a few weeks without food‚ but only a week or so without water. – – – Water is deceptively simple. It is shaped something like a wide V‚ with its two hydrogen atoms joined
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How to Quickly and Easily Understand Your Blood Tests Without A Medical Degree The Simplified Patient Reference Guide By Ronald J. Grisanti D.C. Limits of Liability/Disclaimer of Warranty The author‚ Ronald Grisanti and publisher‚ Busatti Corporation have made their best effort to produce a high quality‚ informative and helpful book. The author and Publisher make no representation or warranties with respect to the accuracy‚ applicability‚ fitness or completeness of the contents of this program
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Baking - biscuits (bake at different levels in oven - compare heat zones) 1 PROTEINS Reactions in food during preparation and cooking - State the elements of proteins - List the sources of proteins - Explain the functions of proteins in the diet - Differentiate between; Indispensable and dispensable amino acids and give examples High and low biological value proteins and give examples - Define denaturation‚ coagulation‚ gelatinisation and maillard browning - Explain the advantages
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