Analysis

The experiment seeks to qualitatively analyze the basic properties and characteristics of
the elementary composition of proteins namely: Carbon, Hydrogen, Oxygen, Nitrogen,
Phosphorous and Sulfur.
Proteins are polymers of amino acids. Twenty different types of amino acids occur
naturally in proteins. Proteins differ from each other according to the type, number and sequence
of amino acids that make up the polypeptide backbone. As a result they have different molecular
structures, nutritional attributes and physiochemical properties. Proteins are important
constituents of foods for a number of different reasons. They are a major source of energy, as
well as containing essential amino-acids, such as lysine, tryptophan, methionine, leucine,
isoleucine and valine, which are essential to human health, but which the body cannot synthesize.
Proteins are also the major structural components of many natural foods, often determining their
overall texture, e.g., tenderness of meat or fish products. Isolated proteins are often used in foods
as ingredients because of their unique functional properties, i.e.,their ability to provide desirable
appearance, texture or stability. Typically, proteins are used as gelling agents, emulsifiers,
foaming agents and thickeners. Many food proteins are enzymes which are capable of enhancing
the rate of certain biochemical reactions. These reactions can have either a favorable or
detrimental effect on the overall properties of foods. Food analysts are interested in knowing the
total concentration, type, molecular structure and functional properties of the proteins in foods

ELEMENT DESCRIPTION OF RESULT CHEMICAL EQUATION

Carbon, Hydrogen & Oxygen Black precipitate
Nitrogen Red to blue lp – basic
There was gas
Sulfur White ppt , acidic
Phosphorus Yellow ppt , acidic
Casein + O2 → C + H2O
NH3 + OH2 → NH4 + OH
Ba2+ + SO42- → BaSO4
PO43- + 3NH4 + 12MoO42- +
24H+ → (NH4)3PO4(MoO3)12 +
12H2O

Carbon, Hydrogen and Oxygen

Casein + O2 → C + H2 O
The presence of carbon, oxygen and hydrogen was tested by heating casein, a protein
found mostly in milk products. The casein was heated for three minutes. While heating, you can
see the charring of casein, creating a black precipitate, this means that carbon is present. There
was also moisture in the test tube, this means that hydrogen and oxygen is present.

Nitrogen
NH3 + OH2 → NH4 + OH
The presence of nitrogen was tested in casein through mixture with soda lime. It was then
heated. A red litmus paper was placed on the mouth of the test tube while heating. There was
also gas inside the test tube while heating. The red litmus paper turned to blue, this is due to NH3
gas. The bad odor indicates the presence of nitrogen.

Fusion was used to oxidize sulfur to sulfate and phosphorus to phosphate. Casein was mixed
with the fusion mixture and was heated in a porcelain crucible. The substance first turned black
and then to white. It was dissolved in a hot water and filtered. This was then used in the test for
sulfur and phosphorus.

Sulphur

Ba2+ + SO42- → BaSO4

The presence of sulfur was tested by using the filtrate from the fusion method and HCl. It
took several drops of HCl until it was made acidic. It heated to boiling. BaCl2 was the added. A
white precipitate was then formed. This is the BaSO4 or barium sulfate.

Phosphorous

PO43- + 3NH4 + 12MoO42- + 24H+ →

(NH4)3PO4(MoO3)12 + 12H2O
The presence of phosphorus was tested by using the filtrate from the fusion method and
nitric acid. Nitric acid was added until acidic. After that, ammonium molybdate was added then
heated. A yellow precipitate was formed. This is the ammonium phospho-molybdate.

Conclusion

The experiment confirmed that carbon, hydrogen, oxygen, nitrogen, sulfur and
phosphorUs is present in proteins. The charring of the casein indicates that carbon is present.
Moisture or droplets in the test tube indicates that hydrogen and oxygen is present. The bad odor
indicates that nitrogen is present. Formation of white precipitate indicates that sulfur is present.
Formation of yellow precipitate indicates that phosphorus is present
References:

Aucker, F. (2018). ‘Qualitative Analysis on the Elementary Composition of Simple Proteins.’

Retrieved from: https://socratic.org/questions/what-is-the-chemical-composition-of-proteins.

Brand, E. (2003). Amino acid composition of simple proteins. Annals of the New York Academy
of Sciences, 47(2), 187-228.

Gordon, A. H., Martin, A. J. P., & Synge, R. L. M. (2014). The amino-acid composition of
Casein. Biochemical Journal, 37(1), 86.

Keskin, O., Gursoy, A., Ma, B., & Nussinov, R. (2008). Principles of protein− protein interactions:
What are the preferred ways for proteins to interact?. Chemical reviews, 108(4), 1225-1244.

Ramsdell, G. A., & Whittier, E. O. (2019). Composition of casein in milk. J. Biol. Chem., 154, 413.