Abstract The activity of invertase and the quantification of albumin and casein were performed and analyzed after extraction of the said proteins from their respective sources. Isolation of proteins was initiated by the breakage of the cell wall / membranes in three different ways. Homogenization of invertase‚ albumin and casein were achieved via grinding process‚ addition of 1M acetic acid and acidification by 0.1M hydrochloric acid correspondingly. Extraction of invertase and casein involved
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Protein Article Research Christopher SCI 241 August 2‚ 2013 Protein Article Research Proteins are molecules that consist of amino acids. Our skin‚ muscles‚ bones and other parts of the body depend on these amino acids to help our bodies function properly. Enzymes‚ hormones and antibodies are proteins. Proteins work as neurotransmitters‚ and protein carries oxygen in the blood and throughout the rest of
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Laboratory Exercise #3 Measuring Protein in Solution Abstract The purpose of this lab was to learn about the Biuret assay reaction to determine if it can detect proteins and amino acids; also‚ to understand the process of “salting out” proteins and how to determine the amount of protein in a solution. In order to do so‚ egg white and ammonium sulfate were mixed on ice and then put into the centrifuge. After PBS was added‚ the amount of protein could then be determined. After that‚ 14 test tubes
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EXTRACTION AND ISOLATION OF PROTEINS Background of the experiment Pure proteins are not readily available for study or use. There are certain methods that should be done in order to obtain proteins from its sources. The objective of this experiment is to isolate casein from milk and albumin from egg and to identify and explain the principles behind the methods employed for protein extraction. Results and Discussion There are many possible sources where we could get proteins. It can be from plants
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white. It is because the protein in egg white undergoes denaturation‚ the cross linkage(the hydrogen bonds‚ ionic bonds and disulphride bonds) which maintain the protein shape destructed‚ so protein lose its tertiary conformation. This denaturing process is very important‚ because before protein can be used in digestion they must be unfolded. Part A: denaturation of egg white Aim: To examine the factors on the effect of denaturation of egg white. Principle: As protein denaturation can be cause
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During protein digestion‚ a water molecule is added which breaks down the carbonyl-carbon-nitrogen sin the peptide bonds of proteins causing the liberation of amino acids. This process is referred to as proteolysis. Water molecules break down the carbonyl-carbon-nitrogen single bond (peptide bond) that holds single amino acid molecules together (Caroline Ritchie‚ 2013. This process is called hydrolysis and is catalysed by protease. The three main protease enzymes produced during digestion are pepsin
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The Protein Data Bank Assignment: Glucansucrase After I came to America‚ I have already met my dentist many times. Although I brush my teeth three times a day‚ use floss correctly and meet dentist every year‚ I don’t know why my teeth keep in trouble and get cavities again and again. I really want to figure out why the bacteria from my mouth cannot be removed. When I am finding some protein‚ I found that Glucansucrase which is related on the issue of tooth decay. I think Glucansucrase
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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 methods
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of Muscle Proteins to Infer Evolutionary Relationships of Mammals‚ Fish and Birds Abstract This experiment used electrophoresis to examine the makeup of muscle proteins from two mammals (cow‚ Bos taurus; bear‚ Ursus americanus)‚ two aves (chicken‚ Gallus gallus; turkey‚ Meleagris gallopavo)‚ and two fish (King Salmon‚ Oncorhynchus tshawytscha; Albacore Tuna‚ Scombridae unclassified). The hypothesis was that as species have diverged evolutionarily‚ the makeup of their muscle proteins has also
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AP Bio Ras Protein Paper The Ras proteins are a family of proteins that belong to a class of proteins called the small GTPase’s. They belong to a large super-family of proteins known as "low-molecular weight G-proteins". They are used to transmit signals throughout a cell using transduction. They strengthen the signals conveyed by linking them to a chemically irreversible process such as the cleavage of GTP. Ras proteins are usually in the “off” state where the GDP is bound to the site. However
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