Answer the following:

1. What is protein & their functions?

 Amino acids are the building blocks that make up proteins. Dietary protein is
required by our bodies to provide amino acids for the growth and
maintenance of our cells and tissues. Protein intake is especially crucial
during periods of rapid growth or increased demand, such as childhood,
adolescence, pregnancy, and lactation, because protein is required for cell
and tissue growth. They are responsible for many enzymes, hormones, and
active proteins produced by immune cells, as well as the structural
components of our cells and tissues.

2. How do you test the presence of proteins?

 A biuret test is a chemical assay that can be used to determine whether or not
a material contains protein. Changes in color will be used to establish the
presence of protein. When the hue turns to violet, it indicates the presence of
protein. Despite the name, the test does not use the chemical biuret, which is
generated from urea. Biuret isn't a protein at all. It does, however, have the
possibility to provide a positive biuret test result.

3. What are amino acids? Compare & contrast the essential and non-essential amino acids

 Amino acids are chemical molecules that combine to form proteins and are
thus referred to as protein building blocks. The most important distinction
between essential and non-essential amino acids is that essential amino acids
cannot be produced by the body, whereas non-essential amino acids can.

4. What are the general test for amino acids? Discuss each

 Ninhydrin Test: it is used to check for the presence of amino acids and
amines, and it produces a purple hue when it's positive. Only one amino acid,
proline, is known to cause the development of a yellow hue.
  Xanthoproteic Test: is a biochemical test for detecting amino acids like
phenylalanine, tyrosine, and tryptophan that contain phenolic or indolic
groups (aromatic amino acids).
 Millon’s Test: is a technique for detecting tyrosine-containing proteins in a
sample.The test can also assist distinguish tyrosine from other amino
acids.The test may be used to detect casein protein as well as the protein
present in raw meat.
 Hopkins-Cole Test: A tryptophan test is a specialized test for detecting the
amino acid tryptophan. A reddish violet ring appears when tryptophan is
present in a solution.
 Nitroprusside Test: is a biochemical test for detecting free –SH groups in
amino acids or cysteine as an amino acid in a protein. Because cysteine is the
only amino acid having a free –SH group in its structure, the test is specific
for it.

5. What is Protein Denaturation, coagulation, flocculation & precipitation?

 DENATURATION: it refers to the loss of a protein's natural structure. It
also refers to the loss of nucleic acid's natural structure. Protein denaturation
is an important biochemical process. It usually happens when strong acids or
bases, organic solvents, concentrated inorganic solvents, heat, and other
factors are present. Furthermore, structural alterations and the lack of
solubility are two of the most prominent features of a denatured protein.
Proteins, on the other hand, play an important part in the structure and
function of a cell. As a result, the loss of the native structure of proteins
inside a cell impairs the cell's biological functions while also causing cell
death.
 COAGULATION: is described as the transformation of a protein's structure
(from a liquid to a solid or a thicker liquid) caused by heat, mechanical
action, or acids. Protein coagulation can also be caused by enzymes, as in the
case of cheese production.
 FLOCCULATION: is a procedure that can be reversed. As a result, the
proteins that flocculate can easily be redissolved.
 PRECIPITATION: is frequently employed to concentrate proteins and
purify them from different impurities in the downstream processing of
biological products. Protein precipitation, for example, is utilized in the
biotechnology sector to remove impurities found in blood. The fundamental
process of precipitation is to change the solvent's solvation potential, more
particularly, to reduce the solute's solubility by adding a reagent.
 6. Classification of amino acids based on.
 STRUCTURE: An amino acid is made up of an amino group, a carboxylate group,
a R group that distinguishes one amino acid from another, and an alpha carbon,
which is linked to a hydrogen and the R group. Amino acids are classified into two
categories. They might be polar or non-polar. Non-polar amino acids are
hydrophobic (afraid of water), which means they won't dissolve in it. Because polar
amino acids are hydrophilic (love water), they may dissolve in it. Polar amino acids
can be classified as basic, acidic, or neutral.
 SIDE CHAIN: The sole component of the amino acid that distinguishes the
different kinds of amino acids is the side chain. They can be aliphatic or aromatic,
branched or unbranched, polar or non-polar, charged or uncharged, and branched
or unbranched. In essence, the amino acid's distinctive feature is determined by its
side chains.
 METABOLISM:
Glucogenic amino acids: These amino acids serve as precursors gluconeogenesis
for glucose formation. Glycine, alanine, serine, aspartic acid, asparagine, glutamic
acid, glutamine, proline, valine, methionine, cysteine, histidine, and arginine.
Ketogenic amino acids: These amino acids breakdown to form ketone bodies.
Leucine and Lysine.
Both glucogenic and ketogenic amino acids: These amino acids breakdown to
form precursors for both ketone bodies and glucose. Isoleucine, Phenylalanine,
Tryptophan, and tyrosine.

REFERENCES:
 https://laboratoryinfo.com/biuret-test/
 https://www.healthcheckup.com/tests/amino-acids-test/
 https://study.com/learn/lesson/essential-nonessential-amino-acids-differences.html
 https://byjus.com/biology/amino-acids/
 https://www.verywellfit.com/what-are-amino-acids-224202
 https://bitesizebio.com/5924/the-in%E2%80%99s-and-out%E2%80%99s-of-
protein-concentration-%E2%80%93-protein-precipitation/#:~:text=The%20Ins
%20and%20Outs%20of%20Protein%20Concentration
%20%E2%80%93,...%203%20Trichloroacetic%20acid.%20How%20it%20works.
 https://www.sciencedirect.com/topics/chemistry/protein-precipitation
 https://microbenotes.com/amino-acids-properties-structure-classification-and-
functions/#:~:text=Classification%20of%20amino%20acids%20on%20the
%20basis%20of,glutamine%2C%20proline%2C%20valine%2C%20methionine
%2C%20cysteine%2C%20histidine%2C%20and%20arginine.