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Protein precipitation is widely used in downstream processing of biological products in order to concentrate proteins and purify them from various contaminants. For example, in the biotechnology industry protein precipitation is used to eliminate contaminants commonly contained in blood. [1]
The method combines the reactions of copper ions with the peptide bonds under alkaline conditions (the Biuret test) with the oxidation of aromatic protein residues. The Lowry method is based on the reaction of Cu +, produced by the oxidation of peptide bonds, with Folin–Ciocalteu reagent (a mixture of phosphotungstic acid and phosphomolybdic acid in the Folin–Ciocalteu reaction).
The increase of absorbance at 595 nm is proportional to the amount of bound dye, and thus to the amount (concentration) of protein present in the sample. [ 6 ] Unlike other protein assays, the Bradford protein assay is less susceptible to interference by various chemical compounds such as sodium, potassium or even carbohydrates like sucrose ...
Generally, the cell sample is stored in a suspension which is: Buffered—neutral pH, preventing damage to the structure of proteins including enzymes (which could affect ionic bonds) Isotonic (of equal water potential)—this prevents water gain or loss by the organelles; Cool—reducing the overall activity of enzyme released later in the ...
An example would be the synthesis of Cr 3+ tetraphenylporphyrin chloride: water is added to the dimethylformamide (DMF) solution in which the reaction occurred, and the product precipitates. [10] Precipitation is useful in purifying many other products: e.g. , crude bmim -Cl is taken up in acetonitrile , and dropped into ethyl acetate , where ...
The test is based on the observation that a suitable amount of sulfuric acid added to the milk will dissolve proteins and other components, except the fat. Heating and centrifuging cause the fat to separate and float to the top, in a layer free of bubbles. The amount of fat in the milk can then be estimated from the volume of that layer.
Benedict's reagent (often called Benedict's qualitative solution or Benedict's solution) is a chemical reagent and complex mixture of sodium carbonate, sodium citrate, and copper(II) sulfate pentahydrate. [1] It is often used in place of Fehling's solution to detect the presence of reducing sugars and other reducing substances. [2]
Milk fat is separated from proteins by adding sulfuric acid. The separation is facilitated by using amyl alcohol and centrifugation. The fat content is read directly via a special calibrated butyrometer. Gerber developed specialized butyrometers (tubes), pipettes, and centrifuges. Water baths built specifically for the Gerber tubes are often used.