AS Biology CourseworkWatch
use 10ml Copper sulphate and 0ml distilled water for the first tests
use 9ml copper sulphate and 1ml distilled water for the second lot of tests
use 8ml copper sulphate and 2ml distilled water......
u get the idea
as to the reason why the albumen goes opaque when the protein in it is denatured, tis because the insoluble R-groups, previously kept on the inside on the structure of the protein so that the protein was soluble, is exposed because the disulphide bonds and salt bridges are disrupted. this makes the molecule precipitate out of solution
love and jellytots...trixabell (better get bak to my cwk...)
I need to know what egg albumen actually is, and what its function is whilst in the egg!!!!!......i mean i know its a protein, but i need more detail!!! HELP!
if anyone can tell me the jist of the experiment it would be great
this has to be handed in on friday...ive got 477 words and if what people are saying about ph is true, then its messed up anyway. i dont understand any of this, can someone please help without posting some strange reply on it instead
good luck with your practical!
2. Controlling the temperature is also important, because this too affects the tertiary structure of a protein. Monitoring the temperature with a thermometer placed near to where the reaction is taking place would be convenient. Making sure that the temperature remains the same throughout the investigation.
[B]so which methods hav been used?
Use serial dilution and a colourimeter! god im not gonna get this done
coz i doubt it is acidic and varies the ph????
can anyone answer
The copper ions in solution bind with some of the polar R groups and change the tertiary structure of the protein, causing denaturation.
Best of luck to everyone, you can email me at [email protected].......cause i'd better go hand in this coursework now
apparently it counts for a rediculously small percentage of our overall grade, but we all seem to be stressin bout it!
just a couple of things that i fink mite help ppl (coz they helped me)
u need to work out a method for deciding when the albumen has FULLY denatured, whether it be qualitative or quantitative. unfortunately in our prelim, testin wit a colourometer (or however u spell it!) was urm, 'interestin'. the egg varied within one test tube so that the dam light readings were awful. neways...
secondly to get into the higher mark boundaries u need to hav achieved the easier ones. so don't be afraid to write basic stuff like equipment lists and all that caboodle...
anyone wants anymore help gimme a shout on [email protected] n i will try to help! (ps if ur cute send me a pic too...lol teasin!)
big love to all my fellow biology geeks
x x M x x
your answers to the practical regarding the albumen are all incorrect im afraid. ph is irrelevant in this experiment as copper sulphate itself does not even contain any hydrogen ions.
also, if anyone could help with this question -
i know that cuso4 causes the denaturation of albumen, BUT:
why is it that it takes so little cuso4 to fully denature the albumen? please help as quickly as possible, my coursework is due up tomorrow!
Every mark counts! That's what I learned now I'm having to resit the bloody thing.
The Copper (II) Sulphate contains a hazardous chemical called Sash-3, this when applied to the egg albumen hydrolyses the glycosidic bonds within the albumen’s sub-structure rupturing ionic bonds between the 5th and 6th hydrogen bonding site, this changes the shape, obstructs the visible light and as such changes the egg albumen to an opaque hue.
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