Many advertisements sometimes mislead its consumers when selling out protein powder products. One particular manufacturer is claiming that when testing 1 gram of Tough Guy protein powder in 100 ml of H2O, the final concentration would measure between 0.40 mg/ml protein. To determine if the manufacturer is claiming to be true or not an experiment was conducted. By determining the amount of protein that is presented when Tough Guy protein powder is diluted in water by adding Bio-Rad assay (measuring the concentration of protein within a known and unknown samples). Measurement of color change will be needed by placing the solution into a spectrophotometer at 595 nm. Thus, determining its results. In preparing for the quantitative test for the Bio-Rad protein assay, a spectrophotometer was switched on. Ten test tubes were used and that the known and unknown protein samples were tested duplicate. Tubes one and two were the 0.2 mg/ml protein, three and four 0.3 mg/ml protein, five and six 0.6 mg/ml protein, seven and eight 0.9 mg/ml protein, and lastly nine and ten …show more content…
The results revealed a significant difference in the final concentration of the known and unknown protein samples. The calculated mean concentration of Tough Guy protein powder was 0.527 mg/ml (OD readings of 0.3605 followed by the trendline equation). In addition, an exact measurement of 0.40 mg/ml protein was not found (shown in Figure 1) of the eight test tubes. These results clearly show that the manufacturer is claiming to be wrong and false measurements of Tough Guy protein powder had not gladly affected it. Since it had to be tested four times to ensure that the measurements were accurate as possible. It should be noted, however, that the manufacturer may possibly have used different measurements of protein samples to get a final concentration of 0.40 mg/ml
Living organisms undergo chemical reactions with the help of unique proteins known as enzymes. Enzymes significantly assist in these processes by accelerating the rate of reaction in order to maintain life in the organism. Without enzymes, an organism would not be able to survive as long, because its chemical reactions would be too slow to prolong life. The properties and functions of enzymes during chemical reactions can help analyze the activity of the specific enzyme catalase, which can be found in bovine liver and yeast. Our hypothesis regarding enzyme activity is that the aspects of biology and environmental factors contribute to the different enzyme activities between bovine liver and yeast.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
From the moment of its creation, protein powder has been engulfed in a tornado of controversy. Doctors, scientists, and athletes have debated on whether or not it should be used for years. Protein provides the building blocks for all cells and membranes, hormones and various growth factors. Elena Voropay, a writer for Iron Man Magazine, says “Protein is found literally everywhere in your system: there is protein in your muscle tissues, your heart, in the enzymes that digest your food, in your skin cells and even within your blood” (Voropay 1).
According to the graph on amylase activity at various enzyme concentration (graph 1), the increase of enzyme dilution results in a slower decrease of amylose percentage. Looking at the graph, the amylose percentage decreases at a fast rate with the undiluted enzyme. However, the enzyme dilution with a concentration of 1:3 decreased at a slow rate over time. Additionally, the higher the enzyme dilution, the higher the amylose percentage. For example, in the graph it can be seen that the enzyme dilution with a 1:9 concentration increased over time. However, there is a drastic increase after four minutes, but this is most likely a result of the error that was encountered during the experiment. The undiluted enzyme and the enzyme dilution had a low amylose percentage because there was high enzyme activity. Also, there was an increase in amylose percentage with the enzyme dilution with a 1: 9 concentrations because there was low enzyme activity.
The third test carried out was Barfoed’s test. Approximately 3ml of each carbohydrate solution was inserted into a test tube using a dropper pipette. 4 drops of Barfoed’s solution was added to each test tube and mixed well. Then each test tube was placed in a beaker containing boiling water. Any colour changes observed were noted in the results
Due to the nature of amino acids, a titration curve can be employed to identify
Extra credit 1). Propose an experiment to test the importance of this property for transmembrane protein insertion and orientation. Up to 2.5 pts¬¬
In this lab, it was determined how the rate of an enzyme-catalyzed reaction is affected by physical factors such as enzyme concentration, temperature, and substrate concentration affect. The question of what factors influence enzyme activity can be answered by the results of peroxidase activity and its relation to temperature and whether or not hydroxylamine causes a reaction change with enzyme activity. An enzyme is a protein produced by a living organism that serves as a biological catalyst. A catalyst is a substance that speeds up the rate of a chemical reaction and does so by lowering the activation energy of a reaction. With that energy reactants are brought together so that products can be formed.
LAB REPORT 1st Experiment done in class Introduction: Agarose gel electrophoresis separates molecules by their size, shape, and charge. Biomolecules such as DNA, RNA and proteins, are some examples. Buffered samples such as glycerol and glucose are loaded into a gel. An electrical current is placed across the gel.
there are 2 types of proteins. Lean meats, eggs and dairy products are considered complete high quality sources...
= Before conducting the experiment I would conduct a simple test for the protein by placing a sample of the albumen into a test tube and add biurett reagent. This contains copper (II) sulphate and sodium hydroxide.
Cream: The two tests we conducted on Sample B, showed that it was cream. The first test we conducted on it was for protein, which came out negative. The second test was for starch, which also proved negative. The cream’s nutrition label shows that the cream does not contain protein or any sugars. Since starch is a type of sugar, and starch and protein are not in the cream, we can deduce that Sample B was the cream.
Skim milk is obtained as a by-product of cream separation from whole milk. Due to its negligible fat content (0.02%, compared to 4.0% in whole milk) and hence unpalatability, skim milk was previously considered unsuitable for human consumption and hence used as an animal feed, the advent of spray drying led to its wide utilization as skim milk powder; the process allows for shelf life extension and economical transportation due to the reduction in weight and volume. Skim milk powder has been incorporated into many processed food products such as soups, sauces, bakery and confectionery products, and recombined evaporated milk. A wide range of milk protein products can also be produced from skim milk by varying the processing conditio...
The next step is to purify the protein Ara h1 using DEAE Fast Flow and high performance liquid chromatography. The purity of Ara h1 was measured by SDS-PAGE gel stained with Coomassie Brilliant Blue.
Protein is in the form of zwitterion in aqueous solution which means it has both negative and positive charge at each end in which the negative charge allocated at the -COOH group while positive charge at the -NH2 group. Ionic interactions occur between both charged amino and carboxyl groups in the side chains of some amino acids in the folded protein. This both group take up the ions produce by the acid and base which then causes them to lose their charge. This disrupts some or perhaps many of the ionic interactions in the protein structure. Therefore, protein is denatured. However, the degree of denaturation by using lemon juice is not obvious compared to other test tube since there is no or only a small amount of white precipitate formed. This may due to the losing of ascorbic acid which is also known as vitamin C as a result of occurring oxidation reaction when it had been exposed to the environment for a long time. Therefore, the acidity of lemon juice is greatly reduced and almost reaches