EXPERIMENT NO.

4
PROTEINS AND AMINO ACID

I. DATA TABLE
II. QUESTIONS FOR RESEARCH
1. Egg white and milk are often used as an antidote for poisons taken
internally. Explain
 The explanation for the fact that egg white can serve as an
emergency antidote for heavy metal poisoning is to be stated.
The heavy metals like arsenic, cadmium lead, mercury & zinc
come under category of poisonous metals. The individuals that
works in the factory using heavy metals, take breath in the
surrounding of lead paint or eat the living organism containing
the heavy metals gets easily poisoned. The egg white possesses
those proteins whose structures are consists of sulfhydrl groups
that is - SH groups. This sulfhydrl group has the ability to links itself
with the ions of heavy metals.
2. Why is picric acid often used in the treatment of burns
 Prior to wider-scale martial uses, picric acid’s medicinal
properties were described in 19th and 20th century medical
literature. An 1896 article published in the British Medical
Journal describes the soaking of sterilized gauze in a picric acid
solution to relieve patients’ burns in both inpatient and
outpatient settings. A similar technique was also described in a
1920 article to treat pedal epidermophyton infection. The
mechanisms that lent to benefits in burn relief are 2-fold: the
numbing of pain and albumin coagulation that decreased pus
formation.
3. Give the reason why tannic acid is used to treat diarrhea.
 Its ability to improve the epithelial barrier properties, to inhibit
intestinal fluid secretion, and the high antioxidant property.
4. Explain how proteins become denatured.
 Protein denaturation occurs when a protein loses its quaternary,
tertiary, and secondary structure. Essentially, the protein
becomes unfolded and ceases to function. ... Proteins become
denatured due to some sort of external stress, such as exposure
to acids, bases, inorganic salts, solvents, or heat.
5. What is the protein in milk? Why is this protein precipitated as milk
sours?
 Protein in milk is 304g. Once galactose has been formed,
lactobacilli, a strain of bacteria present in milk, convert it to the
sour-tasting lactic acid. Since the production of the lactic acid
also lowers the pH of the milk, the milk clots when it sours due to
the precipitation of casein.
III. REFERENCES
https://www.businesswire.com/news/home/20170804005402/en/Barn
es-Noble-Education-Acquires-Student-Brands

Picric acid canister blown up by bomb squad in Bradford. BBC News.

bbc.co.uk/news/uk-england-leeds-30040074. Published November 14,
2014. Accessed March 29, 2018.

Aixia Ren, Department of Physiology, University of Tennessee Health

Science Center, 894 Union Avenue, 415 Nash Research Building,
Memphis, TN 38163, U.S.A. Tel.: (901) 448-3507, Fax: (901) 448-7126,
ude.cshtu@nera.

https://study.com/academy/lesson/denaturation-of-protein-definitio
n-causes-quiz.html#:~:text=Protein%20denaturation%20occurs%20wh
en%20a,unfolded%20and%20ceases%20to%20function.&text=Proteins
%20become%20denatured%20due%20to,salts%2C%20solvents%2C%2
0or%20heat.

https://www.chemistry.mcmaster.ca/~chem2ob3/nhw_temp/old_old
_labmanual/print.html