Viscosity measurements were done on native form of Protein XYZ and on 4 denaturants. The crude Protein XYZ was diluted to produce 5% w/v. Using the Ostwald viscometer, the following data were obtained: time, sec time, sec time, sec time, sec Denaturant Blank (Native) Native Blank (Denaturant) Denatured pH= 2.00 70 95 70 101 Temp (90 °C) 70 98 70 150 0.1M Urea 72 97 88 110 DTT 71 96 90 170 a. Calculate and tabulate the reduced viscosities (in mL/g) of the native and denatured Protein XYZ. b. Determine two most effective denaturants. c. What can be inferred with the two most effective denaturants?
Viscosity measurements were done on native form of Protein XYZ and on 4 denaturants. The crude Protein XYZ was diluted to produce 5% w/v. Using the Ostwald viscometer, the following data were obtained: time, sec time, sec time, sec time, sec Denaturant Blank (Native) Native Blank (Denaturant) Denatured pH= 2.00 70 95 70 101 Temp (90 °C) 70 98 70 150 0.1M Urea 72 97 88 110 DTT 71 96 90 170 a. Calculate and tabulate the reduced viscosities (in mL/g) of the native and denatured Protein XYZ. b. Determine two most effective denaturants. c. What can be inferred with the two most effective denaturants?
Chapter1: Relative Value, Addition, And Subtraction Of Decimals
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Viscosity measurements were done on native form of Protein XYZ and on 4
denaturants. The crude Protein XYZ was diluted to produce 5% w/v. Using the
Ostwald viscometer, the following data were obtained:
time, sec | time, sec | time, sec | time, sec | |
Denaturant | Blank (Native) |
Native | Blank (Denaturant) |
Denatured |
pH= 2.00 | 70 | 95 | 70 | 101 |
Temp (90 °C) | 70 | 98 | 70 | 150 |
0.1M Urea | 72 | 97 | 88 | 110 |
DTT | 71 | 96 | 90 | 170 |
a. Calculate and tabulate the reduced viscosities (in mL/g) of the native and
denatured Protein XYZ.
b. Determine two most effective denaturants.
c. What can be inferred with the two most effective denaturants?
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