Provide an explanation for what HCl and NaOH would do to the structure and how that could cause the protein to fold and unfold in a spirulina isolation experiment.
Added by Timothy C.
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This folding is crucial for their function and is influenced by various factors, including pH, temperature, and the presence of other chemicals. Show more…
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Adi S.
1) Explain what protein primary, secondary, tertiary, and quaternary structures are and the important interactions that stabilize them. Which of these changes when a protein is denatured? Which are pertinent to ovalbumin? 2) Proteins are least soluble at their isoelectric point, their pl, the pH where they have no net charge. The pl of albumin is 5.2, The pH of vinegar is about 2.5, and diluting it by a factor of 2 would increase the pH to about 3. The pH of bicarbonate solutions is about 8.5. 3) Is precipitation the same as denaturation? Proteins may denature when exposed to certain challenges, but they also might just come out of solution unharmed. Reversing the change in conditions may or may not put proteins back into solution. 4) Foaming could be considered a little like the shaking you did, no? Consider whether the foaming you saw in two of your steps might have had an effect. What did your observations indicate? 5) In the chemistry lab, we would have used HCl and NaOH solutions for our acid and base. How might these have made a difference?
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