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Separation and Detection of Proteins Pre-Work

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BIOL3111L;Separation and Detection of Proteins Pre-Work;1. The clear protein of an egg white becomes opaque and firm when cooked.;Using your knowledge of macromolecules explain what happened at a molecular level.;2. Proteins have various functions within a cell. Describe the characteristics of protein structures that result in this diversity. Be specific.;3. Explain the purpose of the following materials for the protein separation lab;a. SDS;b. DTT;c. heat;4. What is ?osmotic shock? and why it is used in this lab?;5. Which arrow points to a peptide bond?;(fromhttp://www.biology.arizona.edu/biochemistry/problem_sets/large_molecules/01Q.html as of 11/17/08);A. 1;B. 2;C. 2 and 3;D. 3;E. 4 and 5;Attachment Preview;Proteins_prework LAB 5.docx Download Attachment;BIOL3111L;Separation and Detection of Proteins Pre-Work;1. The clear protein of an egg white becomes opaque and firm when cooked.;Using your knowledge of macromolecules explain what happened at a;molecular level.;2. Proteins have various functions within a cell. Describe the characteristics of;protein structures that result in this diversity. Be specific.;3. Explain the purpose of the following materials for the protein separation lab;a. SDS;b. DTT;c. heat;4. What is osmotic shock and why it is used in this lab?;5. Which arrow points to a peptide bond?;(fromhttp://www.biology.arizona.edu/biochemistry/problem_sets/large_molecules/01Q.html as of 11/17/08);A.;B.;C.;D.;E.;1;2;2 and 3;3;4 and 5

 

Paper#15167 | Written in 18-Jul-2015

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