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ÇÜKUROVA ÜNİVERSİTESİ.
FEN EDEBİYAT FAKULTESI
KIMYA BOLUMU
BİYOKİMYA LAB.I
7 1 mL su 4 mL NO CHANGE
Structural Stability:
o Folding: Proteins undergo a process called folding, where they adopt a specific
three-dimensional structure. This folding is essential for their proper function.
o Denaturation: Proteins can lose their structure and function when exposed to
extreme conditions such as high temperatures or extreme pH levels. This process
is called denaturation
o During this experiment nittric acid will be added, afterwards, the solution will be
neutralized with sodum hidroxide
Protein strcuture HNO3 NaOH
Milk The solution became No change
white
Eggs white The solution became No change
white
Sources
Amino acids commonly found in proteins. Amino acids. (n.d.).
https://www.biotopics.co.uk/jsmol/jsAmino_acids.html Elgubbi, H. S., &
Mlitan, A. M. (2015). Colorimetric Method for Determination of Amino
Reagent . Journal of Agricultural Science and Technology A 5 (2015) 190-
193.https://doi.org/10.17265/2161-6256/2015.03.005
https://www.biotopics.co.uk/as/amino_acid_chromatography.htmlSteane, R. (n.d.-
b). Water - in a class of its own. Water - its biological significance
https://www.biotopics.co.uk/A15/water.html