Protein Concentration Comparison in Chobani Greek Yogurt and Yoplait Yogurt
Sarah Jones, Graham Taylor, Katie Pelley, Taylorann Smith
Abstract
The purpose of this experiment was to find and compare the amount of protein in Chobani Greek yogurt and Yoplait yogurt, to the standards given by the lab instructor. The two samples were diluted and added to the Bradford Reagent, which allowed for the absorbance of each sample to be found. The hypothesis was that, because Chobani Greek yogurt is thicker than Yoplait yogurt, it would have much more protein in it. The results showed that there wasn’t a big difference in the amount of protein between the two samples. The Chobani Greek yogurt did have more protein with .16 mg/mL, but not a huge difference …show more content…
25 mL of each sample of yogurt measured in separate glass beakers. To dilute the yogurt, there were 50 mL of water added to each sample and mixed until homogeneous. Next, 2 µL of each yogurt samples were pipetted into 198 µL of a PBS solution. The mixtures were vortexed on a cuvette to make sure they were completely mixed. Then, 20 µL of each mixture were pipetted out and added to 1 mL of Bradford dye reagent (at room temperature). Lastly, a Bio-Rad SmartSpec Plus spectrophotometer was used to find the absorbance of the standards that were made prior. After the absorption of all the standards were measured, the sample mixtures were also put in the Bio-Rad SmartSpec Plus spectrophotometer to find their absorbance. They were then compared to the absorbance and color of the standards and used to make a standard curve to find unknown concentrations.
Results
The Chobani Greek yogurt had more protein than the Yoplait yogurt. The Chobani Greek had an absorbance of .160 nm, and the Yoplait had an absorbance of .118 nm. The data for the standards created a standard curve, which was used to determine the concentrations. Interpolations were taken to determine the concentrations of the samples. The concentration of the Chobani Greek was about .16 mg/mL, and was about .05 mg/mL for the Yoplait sample (Figure
Sarah Jones, Graham Taylor, Katie Pelley, Taylorann Smith
Abstract
The purpose of this experiment was to find and compare the amount of protein in Chobani Greek yogurt and Yoplait yogurt, to the standards given by the lab instructor. The two samples were diluted and added to the Bradford Reagent, which allowed for the absorbance of each sample to be found. The hypothesis was that, because Chobani Greek yogurt is thicker than Yoplait yogurt, it would have much more protein in it. The results showed that there wasn’t a big difference in the amount of protein between the two samples. The Chobani Greek yogurt did have more protein with .16 mg/mL, but not a huge difference …show more content…
25 mL of each sample of yogurt measured in separate glass beakers. To dilute the yogurt, there were 50 mL of water added to each sample and mixed until homogeneous. Next, 2 µL of each yogurt samples were pipetted into 198 µL of a PBS solution. The mixtures were vortexed on a cuvette to make sure they were completely mixed. Then, 20 µL of each mixture were pipetted out and added to 1 mL of Bradford dye reagent (at room temperature). Lastly, a Bio-Rad SmartSpec Plus spectrophotometer was used to find the absorbance of the standards that were made prior. After the absorption of all the standards were measured, the sample mixtures were also put in the Bio-Rad SmartSpec Plus spectrophotometer to find their absorbance. They were then compared to the absorbance and color of the standards and used to make a standard curve to find unknown concentrations.
Results
The Chobani Greek yogurt had more protein than the Yoplait yogurt. The Chobani Greek had an absorbance of .160 nm, and the Yoplait had an absorbance of .118 nm. The data for the standards created a standard curve, which was used to determine the concentrations. Interpolations were taken to determine the concentrations of the samples. The concentration of the Chobani Greek was about .16 mg/mL, and was about .05 mg/mL for the Yoplait sample (Figure