The enzyme from the previous problem was further purified from the supernatant, after which a (Bradford) protein assay using coomassie blue was performed. The following standard curve was established using known concentrations of the enzyme. 0.9 0.8 0.7 0.6 0.5 804 0.3 0.2 y=0.5617x+0.0119 R2=0.9878 0.1 0 0 0.5 1 1.5 Protein Concentration (mg/mL) A. At what wavelength is the sample measured at? B. Write out the equation relating OD595 and protein concentration. 4 C. After purification, the protein sample was diluted 10-fold and then reacted with Coomassie Blue that resulted in an OD595 of 0.7. What was the concentration of protein in the supernatant?

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The enzyme from the previous problem was further purified from the supernatant, after which a (Bradford) protein assay using coomassie blue
was performed. The following standard curve was established using known concentrations of the enzyme.
595
0.8
0.7
0.6
0.5
80.4
0.3
0.2
0.1
y=0.5617x+0.0119
R²=0.9878
0
0.5
Protein Concentration (mg/mL)
A. At what wavelength is the sample measured at?
1.5
B. Write out the equation relating OD595 and protein concentration.
C. After purification, the protein sample was diluted 10-fold and then reacted with Coomassie Blue that resulted in an OD595 of 0.7. What was
the concentration of protein in the supernatant?
D. The purified protein was concentrated to a final volume of 1 L. What was the final amount of purified protein recovered?
200 g of the hulls initially at 25°C was placed into a perfectly insulated calorimeter with 500 g of isopropyl alcohol (IPA) at 5°C without stirring.
At equilibrium, the temperature of the IPA was found to be 13.7°C.
=
A. Ignoring heat contributions from the calorimeter itself, calculate the specific heat capacity of the almond hulls. (Cp.IPA 2.68 kJ/kg/K).
B. If the calorimeter container, initially at 25°C, had contributed 1.2 kJ of heat in the process, what is the actual specific heat of the almond
hulls?
A peeled cucumber is vacuum cooled. The amount of moisture removed was 2.3 g and the temperature change of the cucumber was 15° C. How
much heat was removed from the cucumber?
Transcribed Image Text:0.9 The enzyme from the previous problem was further purified from the supernatant, after which a (Bradford) protein assay using coomassie blue was performed. The following standard curve was established using known concentrations of the enzyme. 595 0.8 0.7 0.6 0.5 80.4 0.3 0.2 0.1 y=0.5617x+0.0119 R²=0.9878 0 0.5 Protein Concentration (mg/mL) A. At what wavelength is the sample measured at? 1.5 B. Write out the equation relating OD595 and protein concentration. C. After purification, the protein sample was diluted 10-fold and then reacted with Coomassie Blue that resulted in an OD595 of 0.7. What was the concentration of protein in the supernatant? D. The purified protein was concentrated to a final volume of 1 L. What was the final amount of purified protein recovered? 200 g of the hulls initially at 25°C was placed into a perfectly insulated calorimeter with 500 g of isopropyl alcohol (IPA) at 5°C without stirring. At equilibrium, the temperature of the IPA was found to be 13.7°C. = A. Ignoring heat contributions from the calorimeter itself, calculate the specific heat capacity of the almond hulls. (Cp.IPA 2.68 kJ/kg/K). B. If the calorimeter container, initially at 25°C, had contributed 1.2 kJ of heat in the process, what is the actual specific heat of the almond hulls? A peeled cucumber is vacuum cooled. The amount of moisture removed was 2.3 g and the temperature change of the cucumber was 15° C. How much heat was removed from the cucumber?
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