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ABSTRACT
Invertase, Albumin and Casein were extracted By using the Warburg-Christian method, the
from yeast, egg and milk respectively using concentration of casein is 0.3329 mg/mL.
solvent extraction, salting out and isoelectric Different concentrations for different absorbance
precipitation. Benedict’ test was performed to was computed using Beer’s law for the Bradford
determine the presence of reducing sugars in the assay method, a linear plot was calibrated.
prepared solution. Concentrations of albumin
and casein were determined by two methods – Keywords: extraction, assay, isoelectric,
Warburg-Christian method and Bradford Assay. calibrated.
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CONCLUSION
LITERATURE CITED
3. http://tecn.rutgers.edu/bio301s/Lab%203-
%20protein%20diagram.htm
4.http://jchemed.chem.wisc.edu/JCESoft/cca/cca
5/MAIN/1ORGANIC/ORG18/TRAM18/B/MEN
U.HTM
5.http://www.essaysample.com/essay/001114.ht
ml
6.http://www.lsbu.ac.uk/biology/enzyme/practica
l1.html