The purpose of this experiment was to isolate and purify cholesterol from egg yolks. Two hard boiled egg yolks were twice extracted with diethyl ether and methanol‚ with the filtrate collected via vacuum filtration. Potassium hydroxide pellets were added to the filtrate‚ the ether was distilled off‚ and the mixture was saponified by reflux. The crude cholesterol was isolated through a series of ether extractions and aqueous washes; then the ether was dried with MgSO4 and removed by rotary evaporation
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The degradation of cholesterol by Pseudomonas sp. NCIB 10590 under aerobic conditions. 1. R W Owen‚ 2. A N Mason and 3. R F Bilton ABSTRACT The metabolic pathway of cholesterol degradation by bacteria has not been completely established. Several possible intermediates have not been identified and many pathway delineations have not involved the use of the cholesterol molecule per se and just one bacterial species. The bacterial degradation of cholesterol by Pseudomonas sp. NCIB
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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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The Isolation‚ purification and identification of Proteins assayed From Bovine Liver Using SDS Gel Electrophoresis‚ Mass Spectroscopy and Western Blotting Abstract The purpose of the experiment was to isolate and recognize varying protein solubilization and assaying methods by using bovine liver protein. The experiment implicated the impact of different types of solvents like ethanol‚ water‚ PBS‚ PBS+1% Triton x-100‚ and PBS+2% SDS on protein solubilization. Bradford and Ghosh/Dumbroff
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but isn’t cholesterol a vital cellular component?” Nowadays‚ many people associate cholesterol with diseases and refer it to something harmful to human body; however‚ cholesterol is not all bad. In fact‚ it is one of the essential cellular components in animal cells. Figure 1 (NIGMS‚ 2011) Figure 2. (Medex UK‚ 2009) Cholesterol is a waxy
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Cholesterol is a soft‚ fat-like‚ waxy substance found in the bloodstream and in all your body’s cells. It’s normal to have cholesterol. It’s an important part of a healthy body because it’s used for producing cell membranes and some hormones‚ and serves other needed bodily functions. But too high a level of cholesterol in the blood is a major risk for coronary heart disease‚ which leads to heart attack. It’s also a risk factor for stroke. Hypercholesterolemia is the term for high levels of blood
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by one name‚ cholesterol. Cholesterol is commonly misunderstood in our society today. In order to better understand cholesterol‚ a simplified‚ applicable approach should be made. This essay will explore the definition and function of cholesterol‚ the difference between good and bad cholesterol‚ and the risk factors associated with cholesterol levels. Cholesterol is a type of lipid‚ or fat‚ that is produced by our liver and also found in certain types of food we eat. Cholesterol is also a sterol
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Thin Layer and Column Chromatography of Extracted Total Lipids of Chicken Egg Yolk Aegan Matthew V. Amican‚ Karen Gem B. Ares‚ Ruvie Ann A. Ballester‚ Mark Joseph S. Barcelona‚* Katherine Carmen Isabel G. Calleja‚ Christelle Venus F. Capuno‚ Group 1‚ 2DPH‚ University of Santo Tomas Abstract Lipids are one of the major constituents of foods‚ and are important in our diet for a number of reasons. They are a major source of energy and provide essential lipid nutrients. This experiment determined
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EGGS Eggs are laid by females of many different species‚ including birds‚ reptiles‚ amphibians‚ and fish‚ and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell‚ albumen (egg white)‚ and vitellus (egg yolk)‚ contained within various thin membranes. Popular choices for egg consumption are chicken‚ duck‚ quail‚ roe‚ and caviar‚ but the egg most often consumed by humans is the chicken egg‚ by a wide margin. Egg yolks and whole eggs store
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Introduction Protein purification is the series of processes to isolate a single type of protein from a complex mixture. This is vital to extract and characterize the protein of interest. However‚ before doing so‚ it is important to release the protein from the subcellular organelles. This step is also known as homogenization. This step can be done with the use of blender. As the solution was homogenized‚ it may undergo saltation or acidation to remove impurities such as calcium anions. Hexane
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