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In the first part, egg white underwent the addition of a weak acid, disruption of cell membrane, addition of ammonium sulfate and centrifugation. The product obtained was not weighed because of its relatively small amount and was considered a failure by the experimenters. In the second part of the experiment, the protein concentration of the product acquired from the first part was calculated to be 5.1 mg/mL using the Warburg-Christian method. In the Bradford assay method, however, a negative value for the concentration was derived (-0.116) which led to the use of another solution provided by the instructor...
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Common topics in this essay:
- EXTRACTION AND CHARACTERIZATION OF PROTEINS
- Extraction And Characterization Of Proteins
- Amino Acids
- Amino acids and how they relate to athletics
- Amino Acids and how they relate to athletics.
- proteins
- Proteins
- Proteins
- Proteins
- Carbs and Proteins
- Structures of Proteins
- Denaturation of Proteins
- from genes to proteins
- PROTEINS,CARBOHYDRATES,LIPIDS
- syntheic group of proteins
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