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Proteins and Amino Acids A. Acid-base properties of proteins: 1. Data a. Color phenolphthalein-NaOH solution -before adding casein : colorless - after adding casein :colorless cloudy b. Color of methyl orange-HCl solution - before adding casein :Blue - after adding casein : Pink 2. Why did the solutions change color? 3. Which property of proteins is illustrated by the above? 4. Why as methyl orange used in place of phenolphthalein in the second part of this procedure? B. Isoelectric point of casein: 1. Data Initial pH of milk Final pH of milk 2. What is the isoelectric point of casein? C. Denaturation of proteins: A. pH 1. Observations: a. Tube no. 1: concentrated HCI b. Tube No. 2: concentrated HNO, c. Tube No. 2: concentrated H,SO, 2. Which structure(s) of the protein were disrupted in this procedure?

Proteins and Amino Acids A. Acid-base properties of proteins: 1. Data a. Color phenolphthalein-NaOH solution -before adding casein : colorless - after adding casein :colorless cloudy b. Color of methyl orange-HCl solution - before adding casein :Blue - after adding casein : Pink 2. Why did the solutions change color? 3. Which property of proteins is illustrated by the above? 4. Why as methyl orange used in place of phenolphthalein in the second part of this procedure? B. Isoelectric point of casein: 1. Data Initial pH of milk Final pH of milk 2. What is the isoelectric point of casein? C. Denaturation of proteins: A. pH 1. Observations: a. Tube no. 1: concentrated HCI b. Tube No. 2: concentrated HNO, c. Tube No. 2: concentrated H,SO, 2. Which structure(s) of the protein were disrupted in this procedure?

Biochemistry
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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Proteins and Amino Acids A. Acid-base properties of proteins: 1. Data a. Color phenolphthalein-NaOH solution -before adding casein : colorless - after adding casein :colorless cloudy b. Color of methyl orange-HCl solution - before adding casein :Blue - after adding casein : Pink 2. Why did the solutions change color? 3. Which property of proteins is illustrated by the above? 4. Why as methyl orange used in place of phenolphthalein in the second part of this procedure? B. Isoelectric point of casein: 1. Data Initial pH of milk Final pH of milk 2. What is the isoelectric point of casein? C. Denaturation of proteins: A. pH 1. Observations: a. Tube no. 1: concentrated HCI b. Tube No. 2: concentrated HNO, c. Tube No. 2: concentrated H,SO, 2. Which structure(s) of the protein were disrupted in this procedure?
Transcribed Image Text:Proteins and Amino Acids A. Acid-base properties of proteins: 1. Data a. Color phenolphthalein-NaOH solution -before adding casein : colorless - after adding casein :colorless cloudy b. Color of methyl orange-HCl solution - before adding casein :Blue - after adding casein : Pink 2. Why did the solutions change color? 3. Which property of proteins is illustrated by the above? 4. Why as methyl orange used in place of phenolphthalein in the second part of this procedure? B. Isoelectric point of casein: 1. Data Initial pH of milk Final pH of milk 2. What is the isoelectric point of casein? C. Denaturation of proteins: A. pH 1. Observations: a. Tube no. 1: concentrated HCI b. Tube No. 2: concentrated HNO, c. Tube No. 2: concentrated H,SO, 2. Which structure(s) of the protein were disrupted in this procedure?
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