Data & Results

I.Precipitation of Proteins
A. Action of Heat
Protein Observation

Egg Albumin coagulated

Gelatine Not coagulated

B. Action of heavy metal salts

Reagent Egg Albumin Gelatin

2% HgCl2 coagulation No coagulation

0.1 M NaCl No coagulation No coagulation

1% AgNO3 coagulation No coagulation

C. Action of tannic and pitric acids

Reagent Egg Albumin Gelatin

Tannic Acid No coagulation/ precipitation No coagulation/

precipitation

D. Action of Ethanol

Test tube No.1 Concentration of Ethanol Reaction

1 95% coagulated

2 48% Slightly coagulated

3 19% Weakly coagulated

E. Action of strong acids

Reagent Egg Albumin Gelatin

Conc HCL coagulaton No coagulation

Conc HNO3 coagulation No coagulation

 Conc H2SO4 coagulation No coagulation
F. Action of Ammonium Sulfate

Observation

Egg Albumin Coagulated & precipitated

II. Buffering Action

Test tube No. Color without albumin Color with Albumin

1 Dark violet Light violet

2 Red with precipitate Light reddish-orange with precipitate

III. Reactions of proteins Used in Analysis and Identification

A. Biuret Test
Test Observation
Solutions

Egg Albumin After 5 drops of 1% CuSO4, it changed to light violet, precipitate

Glycine After 10 drops of 1% CuSO4, it changed to light blue, bubbles, precipitate & layer
was formed

B. Various Test for Proteins

Protein Ninhydrin Xantoproteic Millon’s Hopkins-Cole

albumin clear yellow Precipitate, 3 layers: clear yellow, white

pinkish precipitate

gelatine Thin layer, white Yellow, a thin Turned yellow 3 layers: yellow, light brown,
precipitate layer clear

tyrosine Precipitate Light yellow, Turned white 2 layers: yellow, brown w/

formed big chunk precipitation yellow/residue particles
(MALI PO ITO (MALI DIN PO)
NEED PO YUNG
COLOR)

trytophan Light brown Light brown Turned dark 3 layers: yellow, dark brown
precipitate precipitate yellow/ residue & light brown w/ brown
formed particles at the middle
(ITO DIN PO)
 Discussion of Results

A. Action of Heat

The results of the group experiment regarding the action of heat was that the egg albumin was
coagulated while the gelatin was not coagulated. Coagulated is referred to the process of coagulation
that pertains to the formation of solid particles that floats on the substance. Heat disrupts the hydrogen
bonds and non-polar hydrophobic interaction whereas heat increases the kinetic energy and causes the
molecules to vibrate so rapidly and violently that the bonds are disrupted. In lined with coagulation is
denaturation that defines as protein loses it shape caused by factors such as heat. In which if a protein is
heated gently it causes reversible denaturation of protein but vigorously heating causes irreversible
denaturation. As a result, egg whites are rich in protein and heated vigorously that is why it coagulates on
heating.

CITE
 Contributors:Felix Haurowitz and Daniel E. Koshland

 Article Title:Protein
 Website Name:Encyclopædia Britannica
 Publisher:Encyclopædia Britannica, inc.
 Date Published:August 08, 2019
 URL:https://www.britannica.com/science/protein

 Access Date:October 01, 2019

B. Action of heavy metal salts

The egg albumin has a coagulation reaction to 2% HgCl2 & 1% AgNO3 and no coagulation to 0.1M
NaCl. However, the gelatin solution has no coagulation in any of the reagents. The reason behind these
was that the heavy metals denatures proteins because salts are ionic that disrupt its salt bridges also, it
may also disrupt disulfide bonds because of their high affinity and attraction for sulfur and will also lead
to the denaturation of proteins. Gelatin has no coagulation since its chemical bonds are weaker and no
attraction of molecules for the heavy salts to react with.

https://science.jrank.org/pages/2944/Gelatin.html

II. Buffering action