DENATURATION OF PROTEINS Abstract The experiment was done to be able to understand how various denaturants such as HCl and NaOH affects proteins. It was observed that different denaturants act upon or denature protein differently. This was determined using the principle of viscometry. An Ostwald viscometer was used to measure the viscosity of the prepared native‚ blank‚ denatured native and blank with denaturant solutions. The time required for the said solutions to pass through the viscometer
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techniques associated with thin layer and column chromatography. • Determine the effects of the stationary phase in separating a mixture by chromatography. • Determine the effects of the mobile phase in separating a mixture by chromatography. • Conduct a separation using column chromatography. In the first week‚ the students will determine the best solvent system for separating a methylene blue/sodium fluorescein mixture by thin layer chromatography using silica gel and alumina as the stationary
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EXPERIMENT 5: CHROMATOGRAPHY Abstract Paper Chromatography uses a chromatogram paper as its stationary phase and the solvent as the mobile phase. Retention factor is the ratio of the distance travelled by the sample to the distance travelled by the solvent. This experiment aims to separate organic compounds‚ to compute Rf values and to identify unknown compounds using Rf values. The ten samples underwent paper chromatography to determine the components of the unknown sample. The mobile phase allowed
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CHARACTERIZATION OF PROTEINS Abstract Different techniques and principles for protein extraction and characterization were demonstrated in this experiment. Various proteins were extracted from different sources: 1.67 g yeast invertase‚ 1.03 g egg white albumin‚ and 5.15 g of milk casein. Activity assay for invertase was performed using Benedict’s test and the enzymes inverting action on sucrose was confirmed. Warburg-Christian Method and Bradford Assay were also employed to determine the protein concentration
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Column Chromatography of Plant Pigments Jaybee Balilea‚ Sharmaine Baysic‚ Maria Anjelette Patricia Belen 3Bio-7‚ Department of Biological Sciences‚ University of Santo Tomas‚ Manila‚ Philippines Abstract Column Chromatography is a form of solid-liquid adsorption chromatography and depends on the essential principles as does in thin layer chromatography. It was used in this experiment in separating and analyzing the different components of Capsicum frutescens (siling labuyo) with the use
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Chromatography Abstract Paper chromatography is one of the methods under chromatography‚ it can use in identifying unknown compounds using known compound and it can also use as a separation technique based on the differences in affinities of components of the mixture to a stationary phase and a mobile phase. In the experiment‚ the stationary phase was the filter paper onto which the dye samples were dropped onto while the mobile phase was the solvent mixture containing ethanol and water which
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Reactivity of Halide Ions Michelle Faktor and Kelly Freas Date of Experiment: October 28‚ 2012 Period 2 Honors Chem Purpose: The purpose of this lab is to observe the reactions of halide ions with different reagents by mixing them together. Analyze data to determine characteristic reactions of each halide ion. Infer the identity of unknown solutions. Materials: * 0.1 M AgNo3 * 0.1 M NaCl * 0.1 M NaF * 0.2 M KBr * 0.2M Kl * 0.2 M Na2S2)3 * 0.5 M Ca(NO3)2
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concentration of ions of a sparingly soluble salt in water OTHER than at equilibrium is called the IONIC PRODUCT Example 1. AgCl [pic] Ag+ + Cl- Ksp = [Ag+][Cl-] Example 2 Cu(OH)2 [pic] Cu2+ + 2OH- Ksp = [Cu2+][OH-]2 Checkpoint A Write the Ksp expressions for the sparingly soluble salts below a. AgF b. HgCl2 c. Cu(OH)2 Common ion effect The solubility of one salt is reduced by the presence of another salt having a common ion. For example
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juice‚ paste‚ ketchup‚ sauce‚ soup and powder. According to latest studies in nutritional chemistry red tomatoes raw nutritional value per 100 gm (3.5 oz) contains 20 kcal‚ carbohydrate - 4 gm‚ sugar – 2.6 gm‚ dietary fibre – 1 gm‚ fat – 0.2 gm‚ protein – 1 gm‚ water – 95 gm‚ vitamin C – 13 gm. It also contains minerals like calcium – 48 gm‚ phosphorous 20 –gm‚ iron – 0.4 gm‚ small amount of vitamin B complex. The tomato is essentially an alkaline vegetable‚ its acid taste is due to malic acid which
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Receptor Protein Protein that binds to a specific single molecule‚ enabling the cell to respond to the signal molecule. i.e. The muscles of a person exercising can not contract without receptor proteins and signal molecules that tell the muscles when to contract and when to relax. Second Messenger Signal molecule produced in response to the binding of a chemical signal. Acts as a signal molecule in the cytoplasm. Signal Molecule Carries information throughout the body and to other
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