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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separated by a procedure called chromatography. The procedure uses a special paper and solvent. The chlorophyll molecules adhere to the paper. The solvent molecules move up the paper by capillary action. Each chlorophyll molecule will travel up the paper at different rates. Hypothesis: If chlorophyll is removed from the plant‚ then the different pigments in the plant can be visible. Materials: -Spinach -Coin -Chromatography paper -Ruler
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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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Analysis of Food Colorings by Paper Chromatography Introduction Paper Chromatography one method for testing the purity of compounds and identifying substances. This is a useful technique because it is relatively quick and requires small quantities of material. Separations in paper chromatography involve the same principles as those in thin layer chromatography. The substances are distributed between a stationary phase and a mobile phase. The stationary phase is usually
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Candy Chromatography Background info: Paper chromatography is a logical technique used to separate works of a solution. Three examples of how we apply this technique to real-life would be: contaneminants in water‚ separation of plant pigmentation‚ and analysis of narcotics. Source: http://www.discoveriesinmedicine.com/Bar-Cod/Chromatography.html#b Purpose: To find out why candies are different colors. * Materials: Candy with a colored coating‚ like Skittles® or M&Ms® (4 different
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Gas Chromatography Purpose: The purpose of the gas chromatography lab is to find out how different substances interact with the surface of a solid. Chromatography is a separation technique that depends on the relative distribution of the components of a mixture between a mobile phase and a solid stationary phase. Chromatography measures the tendency of a substance to interact with the surface of a solid or to remain in a mobile phase. When doing a chromatography lab the mobile phase has to
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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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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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