III. ISOLATION OF EGG ALBUMIN Carefully separate the yolk from a fresh egg and get half of the egg white. 2. Measure the volume of the egg white, stir, and add 1/10 from its volume of 1N acetic acid and stir. Filter through cheese cloth to break up the membranes. Stir vigorously with a glass rod to speed up the passage through cheese cloth. Prepare 100 mL of 0.M NH4OH/ NH4Cl buffer solution, pH= 4.5. You will use this in step no.6 Add an equal volume of the buffered saturated ammonium sulfate solution to the filtrate in no. 4. After 30 minutes, centrifuge off the precipitate of ovoglobulin. Ovomucin, a glycoprotein responsible for most of the viscosity of egg white, will also be removed in these two steps. Note: Buffered ammonium sulfate solution is prepared by mixing an equal volume of NH4OH/ NH4Cl buffer solution (0.1M, pH= 4.5) and ammonium sulfate solution. 8.To clear (yellow) centrifugate or supernatant liquid, add buffered ammonium sulfate slowly with stirring until the precipitate (turbidity) definitely ceases to dissolve. 9.Stir the resulting opalescent solution occasionally. 10. Refrigerate the mixture for 2-5 days. Centrifuge and discard the supernatant liquid. Table Test Albumin from Eggwhite ( Ovoglobulin) Biuret test Ninhydrin test Xanthoprotheic test what will be the reaction?

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

III. ISOLATION OF EGG ALBUMIN

Carefully separate the yolk from a fresh egg and get half of the egg white. 2. Measure the volume of the egg white, stir, and add 1/10 from its volume of 1N acetic acid and stir.
Filter through cheese cloth to break up the membranes.
Stir vigorously with a glass rod to speed up the passage through cheese cloth.
Prepare 100 mL of 0.M NH4OH/ NH4Cl buffer solution, pH= 4.5. You will use this in step no.6
Add an equal volume of the buffered saturated ammonium sulfate solution to the filtrate in no. 4.
After 30 minutes, centrifuge off the precipitate of ovoglobulin. Ovomucin, a glycoprotein responsible for most of the viscosity of egg white, will also be removed in these two steps.

Note: Buffered ammonium sulfate solution is prepared by mixing an equal volume of NH4OH/ NH4Cl buffer solution (0.1M, pH= 4.5) and ammonium sulfate solution.

8.To clear (yellow) centrifugate or supernatant liquid, add buffered ammonium sulfate slowly with stirring until the precipitate (turbidity) definitely ceases to dissolve.

9.Stir the resulting opalescent solution occasionally.

10. Refrigerate the mixture for 2-5 days. Centrifuge and discard the supernatant liquid.

Table

Test Albumin from Eggwhite ( Ovoglobulin)

Biuret test

Ninhydrin test

Xanthoprotheic test

what will be the reaction?

Expert Solution