Title: How Temperature Affects Protein Detection In Eggs Whites
Introduction: Research Objective and Hypothesis The objective of this experiment is to gain a better understanding on how temperature affects how much protein is detected. Understanding how temperature affects the detection of protein can be used to more accurately measure the amount of protein in foods and supplements needed for life. This knowledge can benefit nutritionists and the general population.
Hypothesis: If the egg whites are subjected to different temperatures, then the amount of protein detected in the egg whites will be the most consistent at room temperature because this temperature will not affect the egg white’s natural state.
Background and Significance/Previous …show more content…
The subject is interesting because it allows scientists to see how large or how little temperature can affect protein detection, if it affects protein detection at all. It will be interesting to see if the same food at different states has different amounts of protein …show more content…
We will separate the egg whites from the yolk, discard the yolk, and place each type of egg white in a different labeled 150 mL beaker. The egg whites will then be transported to their designated test tubes using an eyedropper. There will be three test tubes for type AA, three for type A, three for type B and all will contain 2 mL of solution. We will also designate three test tubes for our positive control, containing Bovine Serum Albumin (BSA), and three test tubes for our negative control, containing distilled water and both will contain 2 mL of solution. Next, we will add 2 mL of sodium hydroxide to each test tube. This will raise the pH of the solution to alkaline levels. Next, we will place one of each test tube in the three different temperature water baths for 30 minutes. After 30 minutes, we will remove the test tubes from the water baths and add six drops of Biuret reagent to each tube and mix thoroughly. The Biuret reagent will test for the amount of peptide bonds present in the egg whites. Then we will take a picture of the results and record the color of each tube. A dark purple color indicates a positive test for proteins and a light blue color indicates a negative test for
Introduction: Research Objective and Hypothesis The objective of this experiment is to gain a better understanding on how temperature affects how much protein is detected. Understanding how temperature affects the detection of protein can be used to more accurately measure the amount of protein in foods and supplements needed for life. This knowledge can benefit nutritionists and the general population.
Hypothesis: If the egg whites are subjected to different temperatures, then the amount of protein detected in the egg whites will be the most consistent at room temperature because this temperature will not affect the egg white’s natural state.
Background and Significance/Previous …show more content…
The subject is interesting because it allows scientists to see how large or how little temperature can affect protein detection, if it affects protein detection at all. It will be interesting to see if the same food at different states has different amounts of protein …show more content…
We will separate the egg whites from the yolk, discard the yolk, and place each type of egg white in a different labeled 150 mL beaker. The egg whites will then be transported to their designated test tubes using an eyedropper. There will be three test tubes for type AA, three for type A, three for type B and all will contain 2 mL of solution. We will also designate three test tubes for our positive control, containing Bovine Serum Albumin (BSA), and three test tubes for our negative control, containing distilled water and both will contain 2 mL of solution. Next, we will add 2 mL of sodium hydroxide to each test tube. This will raise the pH of the solution to alkaline levels. Next, we will place one of each test tube in the three different temperature water baths for 30 minutes. After 30 minutes, we will remove the test tubes from the water baths and add six drops of Biuret reagent to each tube and mix thoroughly. The Biuret reagent will test for the amount of peptide bonds present in the egg whites. Then we will take a picture of the results and record the color of each tube. A dark purple color indicates a positive test for proteins and a light blue color indicates a negative test for