Protein purification From Wikipedia‚ the free encyclopedia Jump to: navigation‚ search Protein purification is a series of processes intended to isolate a single type of protein from a complex mixture. Protein purification is vital for the characterization of the function‚ structure and interactions of the protein of interest. The starting material is usually a biological tissue or a microbial culture. The various steps in the purification process may free the protein from a matrix that confines
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celery‚ Gala apple‚ Navel orange‚ and Imperator carrot). The fruit or vegetable will be placed in six 56.7 gram cups‚ ranging with sucrose molarities of 0 (distilled water)‚ 0.2‚ 0.4‚ 0.6‚ 0.8‚ 1.0‚ with 5 trials‚ leading to 30 cups for each produce variable. Dependent variable: The water potential of the produce‚ found by placing the produce in different molarities of sucrose and finding the isotonic state of the produce with a plotted line graph. Controlled variables: The controlled variables include:
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__________________ Materials Aprons/Goggles Potato Slice (2-3cm thick) Potato Borer Triple beam balance 6 x 100mL beakers plastic wrap Paper towel 50mL Distilled Water 50mL 0.2M Sucrose solution 50mL 0.4M Sucrose solution 50mL 0.6M Sucrose solution 50mL 0.8M Sucrose solution 50mL 1.0M Sucrose solution Procedure 1. Label each beaker with the assigned solution. 2. Pour 50mL of the assigned solution into each beaker. 3. Use a Potato Borer and cut out 6 potato cylinders. (Do
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[pic] Kinetic Company Limited Head Office Bashundhara City Complex Panthapath‚ Dhaka Web: Kinetic6@yahoo.com Factory Kinetic Company Limited Ashulia‚ Savar‚ Dhaka Name of the Directors Mohammad Saoban Ismat Jerin Chetona Managing Director Director Finance Quazi Tamim Ahmad Kazi Razzak Hossain Director Marketing Director Mahadi Hossain Vincent Mabi D Costa Director Administators Director
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isThe effect of sucrose concentration on the rate of osmosis across a potato’s cell membrane submerged for 94 hours in the solutation. Background Information: Osmosis is the movement of solvent molecules across a partially permeable membrane. They move from a region of low concentration (hypotonic) to a region of high concentration (hypertonic). The rate of osmosis across a eukaryotic cell membrane can be affected by different factors; including temperature‚ concentration gradient‚ water potential
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Osmosis Lab Research Question: In this lab‚ our goal was to look at the effects of different sucrose concentrations on osmosis in potatoes. Our research question was “How do the sugar levels affect the rate of osmosis in potatoes?”. Background Information: Solutions consist of solutes dissolved in a solvent. In all living organisms there are many different types of solutes including salts and sugars. The major solvent is water. There are different concentrations of solutes in various regions
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Osmosis of Sucrose Solutions of Different Molarities Through Dialysis Tubing (a Semi-Permeable Membrane) I. DESIGN A. PROBLEM/RESEARCH QUESTION 1. How does increasing molarity of sucrose affect osmosis through dialysis tubing? B. VARIABLES 1. The independent variable in this lab is the molarity of sucrose each dialysis bag is filled with. The time (30 minutes)‚ the temperature (23C) and the type of dialysis tubing used are all constants. 2. The dependent
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NAME: Donna Ha TITLE: Measuring the Rate of Osmosis Using “De-shelled” Chicken Eggs INTRODUCTION: In order to fully understand the concept of this experiment‚ one must first be introduced to diffusion. Diffusion is a spontaneous process by which molecule particles move from one area that is highly concentrated to another area in which its concentration is lower. Cells contain fluids and are surrounded by fluids; in order for a cell to function it is required to be in a balanced state. The
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disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may have a caramel-like odor) solid with a crystalline/powdery texture. In addition‚ sucrose also has many compelling chemical properties. Sucrose is a polar molecule‚ which can be identified by observing its asymmetrical shape. In addition‚ this substance
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in a test tube with a low potential of sucrose solution would become turgid because the water molecules that are present in the swede will move away from an area of higher potential of water molecules to an area that has a lower potential of water molecules‚ this means that the swede sample will gain mass and become full almost to an extent where it is ready to burst. The swede samples that are going to be put in a test tube with a high potential of sucrose solution will become flaccid because the
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