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I.Precipitation of Proteins
A. Action of Heat
Protein Observation
D. Action of Ethanol
1 95% coagulated
Observation
Glycine After 10 drops of 1% CuSO4, it changed to light blue, bubbles, precipitate & layer
was formed
gelatine Thin layer, white Yellow, a thin Turned yellow 3 layers: yellow, light brown,
precipitate layer clear
trytophan Light brown Light brown Turned dark 3 layers: yellow, dark brown
precipitate precipitate yellow/ residue & light brown w/ brown
formed particles at the middle
(ITO DIN PO)
Discussion of Results
A. Action of Heat
The results of the group experiment regarding the action of heat was that the egg albumin was
coagulated while the gelatin was not coagulated. Coagulated is referred to the process of coagulation
that pertains to the formation of solid particles that floats on the substance. Heat disrupts the hydrogen
bonds and non-polar hydrophobic interaction whereas heat increases the kinetic energy and causes the
molecules to vibrate so rapidly and violently that the bonds are disrupted. In lined with coagulation is
denaturation that defines as protein loses it shape caused by factors such as heat. In which if a protein is
heated gently it causes reversible denaturation of protein but vigorously heating causes irreversible
denaturation. As a result, egg whites are rich in protein and heated vigorously that is why it coagulates on
heating.
CITE
Contributors:Felix Haurowitz and Daniel E. Koshland
Article Title:Protein
Website Name:Encyclopædia Britannica
Publisher:Encyclopædia Britannica, inc.
Date Published:August 08, 2019
URL:https://www.britannica.com/science/protein
The egg albumin has a coagulation reaction to 2% HgCl2 & 1% AgNO3 and no coagulation to 0.1M
NaCl. However, the gelatin solution has no coagulation in any of the reagents. The reason behind these
was that the heavy metals denatures proteins because salts are ionic that disrupt its salt bridges also, it
may also disrupt disulfide bonds because of their high affinity and attraction for sulfur and will also lead
to the denaturation of proteins. Gelatin has no coagulation since its chemical bonds are weaker and no
attraction of molecules for the heavy salts to react with.
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