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
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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.
B.
C.
D.
E.
1
2
2 and 3
3
4 and 5

 

Solution ID:350880 | This paper was updated on 26-Nov-2015

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