Conclusion Questions 1. Explain, using your observations: a) Did heat cause the egg albumin and/or casein to denature? b) Did lead nitrate cause the egg albumin and/or casein to denature? c) Did tannic acid cause the egg albumin and/or casein to denature? What are you looking for as the positive result? 2. Explain, using your observations, if the egg albumin and casein tested positive for the presence of an amine bond. What are you looking for as the positive result? 3. Explain, using your observations and information provided in the lab manual if the egg albumin reached its isoelectric point when acetic acid was added. 4. In testing the pH of the amino acids, did you get the correct pH values? How do you know?

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A:

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Q: How Steric Effects arise ?

A:

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A: Amylose is a part carbohydrate can form a stiff gel.

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A: Major protein component of milk

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A:

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A:

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