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    Samples Reagent Observation Inference Egg White Hydrochloric Acid

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    Norris Tade
    The document describes experiments testing the effects of concentrated mineral acids (hydrochloric acid, sulfuric acid, and nitric acid) on various proteins (egg white, egg albumin, casein, and gelatin). Observations of each protein sample are recorded after treatment with each acid in three tables. The principle explained is that concentrated acids disrupt salt linkages and hydrogen bonds in proteins by altering the ionization of carboxyl and amino groups, changing the isoelectric point and potentially causing hydrolysis and degradation of the protein.

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    Samples Reagent Observation Inference Egg White Hydrochloric Acid

    Uploaded by

    Norris Tade
    164 views4 pages
    The document describes experiments testing the effects of concentrated mineral acids (hydrochloric acid, sulfuric acid, and nitric acid) on various proteins (egg white, egg albumin, casein, and gelatin). Observations of each protein sample are recorded after treatment with each acid in three tables. The principle explained is that concentrated acids disrupt salt linkages and hydrogen bonds in proteins by altering the ionization of carboxyl and amino groups, changing the isoelectric point and potentially causing hydrolysis and degradation of the protein.

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    proteins

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    proteins

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    The document describes experiments testing the effects of concentrated mineral acids (hydrochloric acid, sulfuric acid, and nitric acid) on various proteins (egg white, egg albumin, casein, and gelatin). Observations of each protein sample are recorded after treatment with each acid in three tables. The principle explained is that concentrated acids disrupt salt linkages and hydrogen bonds in proteins by altering the ionization of carboxyl and amino groups, changing the isoelectric point and potentially causing hydrolysis and degradation of the protein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    164 views4 pages

    Samples Reagent Observation Inference Egg White Hydrochloric Acid

    Uploaded by

    Norris Tade
    The document describes experiments testing the effects of concentrated mineral acids (hydrochloric acid, sulfuric acid, and nitric acid) on various proteins (egg white, egg albumin, casein, and gelatin). Observations of each protein sample are recorded after treatment with each acid in three tables. The principle explained is that concentrated acids disrupt salt linkages and hydrogen bonds in proteins by altering the ionization of carboxyl and amino groups, changing the isoelectric point and potentially causing hydrolysis and degradation of the protein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    3.

    Concentrated Mineral Acids


    Samples Reagent Observation INFERENCE
    Egg White Hydrochloric
    acid

    Egg
    Albumin

    Casein

    Gelatin

    Table 3.1. Results of the Concentrated Mineral Acid; HCl to Egg white, Egg albumin, Casein,
    and Gelatin.
    Samples Reagent Observation INFERENCE
    Egg White Sulfuric
    acid

    Egg
    Albumin

    Casein

    Gelatin

    Table 3.2. Results of the Concentrated Mineral Acid; Sulfuric acid to Egg white, Egg albumin,
    Casein, and Gelatin.
    Samples Reagent Observation INFERENCE
    Egg White Nitric acid

    Egg
    Albumin

    Casein

    Gelatin

    Table 3.3. Results of the Concentrated Mineral Acid; Nitric acid to Egg white, Egg albumin,
    Casein, and Gelatin.
    Principle: Concentrated acid like concentrated HCl, H2SO4, HNO3 and alkali alter the ionization
    of the carboxyl and amino groups, disrupting the salt linkages and hydrogen bonds. Altered
    ionization leads to a change in the isoelectric point of the protein.
    Precipitation occurs after addition but redissolves upon shaking. Hydrolysis may occur which
    could further degrade the protein.

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