13. Linear regression analysis was performed for the calibration standard data set based on this experiment. The analysisyielded the following results: m = 59.8805, b = -0.0042. What is the concentration of protein (mg/mL) in the originalunknown protein solution if the measured absorbance is 0.736? The absorbance of a blank solution is 0.232. Assume adilution factor of 40 for the analyzed unknown solution.0.3340.32250.3390.3395

Concentration of any unknown sample can be found out from a standard curve. The standard curve is…

Answered: 13. Linear regression analysis was…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

See similar textbooks

Similar questions

Solve the following and explain the complete process.
1- Describe any errors in your technique. How could you improve upon your technique in order to get a better and more accurate standard curve graph? 2-Estimate (from your data) the [Protein] of your unknown (0.103) based on comparing to the standards. Include the correct unit. This estimate should be an integer (no decimals).
Match the types of data to the example. Precise measurements Assay standard Positive control Quantitative results Negative control Qualitative results Standard curve…
what is the most efficient way to solve this dilution word problem?
Consider the fluorescence spectra for bovine serum albumin (BSA) below. One solution contains phosphate buffered saline (PBS), while the other contains 1M HCL. Why does the fluorescence change the way it does? I.e., why do we observe a higher peak and a shift to the left under the presence of acid?
I need to prepare a standard calibration curve for gamma globulin. absorbances on Y and mg of standard protein per assay on X. used 0.1mg/ml gamma stock for tubes 2-6. (Water (ml), gamma (ml), Abosrbance)--> (.036, .004, .290) (.036, .008, .358) (.024, .016, .341) (.016, .024, .520) (.008, .032, .597) - What is the math and how do you get the standard curve?
The concentration of protein in a solution can be determined via UV spectroscopy and colorimetry* techniques. Explain further on the statement, give examples of the techniques (please provide three examples for the colorimetry), general principles/mechanism, and general procedures of the techniques. You may use a Table to present the answer. If you need to choose a technique to measure your protein sample, what would be your choice? Justify your answer.
you are ready to elute your MBP-BAP protein from the column using 1.5mL of TBS + 10mM maltose. Create a buffer from the provided 1x TBS and 500mM maltose stock solution.
Calculate the amount of protein (in mg) in Sample 1 if the measurement at A280 = 0.636, taking into account the dilution factor as per question 6 (100ul) and the total volume of extract as per question 4 (140ml). Give your answer as a number with no decimal places.
Sucrose + H2O(negative control): Colorless to brown solution: Blue solution Conclusion for Iodine test A. amylose present B. amylose not present Conclusion for Benedict's test A. reducing sugars not present B. reducing sugars present Sucrose + HCl(potential hydrolysis): unchanged compared to sucrose+water: Conclusion for Iodine test A. more amylose present B. LESS amylose present C. NO change Conclusion for Benedict's test a. more reducing sugar present b. less reducing sugar present c. no change Did hydrolysis of sucrose occur in the presence of acid? A. Yes B. no
V2
What is the chemistry principle behind when (treatment: heavy cream, evaporated milk, and NFDM) is subjected to different types of temperature such as room tempt and chilled. Why does beating time, stability (%drain) and volume foam (specific gravity) is important? see the data below Treatment (Heavy Cream) Beating Time (min) Stability (%drain) Volume of Foam (Specific Gravity) (Room Temperature) 20 No drain 0.94 Heavy Cream (chilled) 20 No drain 0.76 Heavy Cream with sugar and vanilla 20 No drain 0.88 Heavy Cream (over-whipped) 25 No drain 0.83 Treatment (Evaporated Milk) Beating Time (min) Stability (%drain) Volume of Foam (Specific Gravity) (Room Temperature) 8 No drain 0.33 Evaporated milk (chilled) 11 No drain 0.86 Evaporated milk with lemon and sugar 12 No drain 0.87 Evaporated milk with gelatine and water 10 4.57% 0.50 Treatment (NFDM) Beating Time (min) Stability…

SEE MORE QUESTIONS

Recommended textbooks for you

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781305961135

Author:

Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Publisher:

Cengage Learning

Biochemistry

ISBN:

9781305577206

Author:

Reginald H. Garrett, Charles M. Grisham

Publisher:

Cengage Learning

Fundamentals of General, Organic, and Biological …

Biochemistry

ISBN:

9780134015187

Author:

John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson

Publisher:

PEARSON

SEE MORE TEXTBOOKS