Explain the importance of isoelectric point in proteins in the given data below 4A.5 Effect of pH on Hydration of Meat ProteinsTable 1. Weight of sedimented myofibrils at pH 4.5 measured using analytical balanceWt. of empty centrifugetubes (grams)Trial 19.8770Wt. of sedimented myofibrilsin centrifuge tubes (grams)Trial 2pH levelTrial 2 Trial 3Trial 1Trial 34.510.0087 9.8130 10.885211.175410.7447Computation:Wt of sedimented myofibrils= wt of tube containing sedimented myofibrils - wt ofempty tubesT1 wtsedimented myofibrils- 10.8852-9.8770 1.0082T2 wtsedimented myofibrils= 11.1754 – 10.0087- 1.1667T3 wtsedimented myofibrils = 10.7447 - 9.8130- 0.9317Avewtsedimented myofibrils = (1.0082 + 1.1667 + 0.9317y3 = 1.04 Figure 2. Effect of pH on hydration of myofibrils1.61.41.20.80.60.40.24.55.5pHAverage weight (g)

pH is the scale which measures the acidity and basic nature of an aqueous solution. pH in chemistry…

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Biochemistry

Explain the importance of isoelectric point in proteins in the given data below

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

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Question

Explain the importance of isoelectric point in proteins in the given data below

4A.5 Effect of pH on Hydration of Meat Proteins
Table 1. Weight of sedimented myofibrils at pH 4.5 measured using analytical balance
Wt. of empty centrifuge
tubes (grams)
Trial 1
9.8770
Wt. of sedimented myofibrils
in centrifuge tubes (grams)
Trial 2
pH level
Trial 2 Trial 3
Trial 1
Trial 3
4.5
10.0087 9.8130 10.8852
11.1754
10.7447
Computation:
Wt of sedimented myofibrils= wt of tube containing sedimented myofibrils - wt of
empty tubes
T1 wtsedimented myofibrils- 10.8852-9.8770 1.0082
T2 wtsedimented myofibrils= 11.1754 – 10.0087- 1.1667
T3 wtsedimented myofibrils = 10.7447 - 9.8130- 0.9317
Avewtsedimented myofibrils = (1.0082 + 1.1667 + 0.9317y3 = 1.04

Figure 2. Effect of pH on hydration of myofibrils
1.6
1.4
1.2
0.8
0.6
0.4
0.2
4.5
5.5
pH
Average weight (g)

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