• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Egg albumen experiment.

Extracts from this document...

Introduction

contents page INTRODUCTION 3 APPARATUS LIST 3 METHOD 4 fig 1: serial dilution table 4 RESULTS 5 Fig 2: results table 5 Fig 3: table of averages 5 Fig 4: graphical representation of the data. 6 DISCUSSION 7 EVALUATION 7 APPENDIX 8 Albumen information 8 The peptide bond 8 Introduction The purpose of this investigation is to establish which is the lowest concentration of Copper (II) Sulphate solution that will denature a sample of egg albumen (egg white) at room temperature. The base of the reaction is the globular protein (albumen) being denatured by a heavy metal (Copper (II)), the copper (II) reacts with the NH3 group causing it to denature, this means the proteins' secondary and tertiary structures are being altered and refolding into different shapes, this resulting in a change from the substance being clear to turning opaque.1 As the concentration of the denaturants increases more folding and changing of shape will occur and therefore more denaturing will occur and at a faster rate. From this I can predict that that lowest concentration of the solution is approximately at 0.03m solution. The reason this is not lower, is that a lower concentration will have little effect on the protein. To conduct this experiment I will dilute the 0.1mol dm -3 using distilled water. The reason for choosing so is that I have found from previous experiments I have conducted during the year (namely food tests- protein with biuretts reagent) ...read more.

Middle

6. Add exactly 2cm3 of the egg albumen from the same into each test tube using a syringe. 7. Evenly mix the solution for 3 minutes and leave to rest for another 6 minutes, after this mix again for 1 minute. Mix each test tube with the same force. 8. Place the solution into the colorimeter and record the result on table 2 9. Repeat procedures 6-9 for each of the concentrations and then repeat each procedure 1-9 three times to obtain more accurate results and place results on table 2. Results Fig 2: results table Concentration of copper (II) sulphate solution, (molar) Initial Transmission of light using colorimeter (%) Final transmission of light using colorimeter (%) % difference of colour i.e., final -initial (%) 0.00 0.10 0.20 0.30 0.40 0.50 0.60 0.70 0.80 0.90 1.00 Once all the data has been collected it can be analysed. I make the information more easily readable with the use of a table of averages. Fig 3: table of averages Concentration of copper (II) sulphate solution, (molar) Average % difference of colour i.e., final -initial (%) 0.00 0.10 0.20 0.30 0.40 0.50 0.60 0.70 0.80 0.90 1.00 From this information I will make a graph, I have incorporated my prediction on the graph. Fig 4: graphical representation of the data. From the graph the lowest concentration of the copper (II) ...read more.

Conclusion

It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulphur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs. This is very important for this experiment as it shows the need for the experiment to be conducted several time and averages obtained. This reduces the effect of the eggs age and character of the albumen.3 The peptide bond The illustration below is of example of the peptide bond present within the albumen. The NH3 group is the group which is effected by the heavy metal copper. The copper (II) ions are highly electropositive. They combine with COO- groups and disrupt ionic bonds. This also denatures the protein. 4 Sources 1: biology text book: 'Biology' -Martin Rowland 2: class notes: food test experiments: biurett test 3: internet : http://faculty.clintoncc.suny.edu/faculty/Michael.Gregory/ http://www.georgiaeggs.org/pages/albumen.html' 1 Information obtained from biology rowland book, ref source 1. 2 The prepaority test was obtained from previous class work 'food tests.' 3 Information obtained from 'http://www.georgiaeggs.org/pages/albumen.html' 4 diagram taken from http://faculty.clintoncc.suny.edu/faculty/Michael.Gregory/ Centre number: 12290 Candidate number: 5402 Rizwan Saraf 1 1 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Aqueous Chemistry section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Aqueous Chemistry essays

  1. Antacid Experiment.

    When we first put the antacid and distilled water into the conical flask, we saw that the Bromophenol blue indicator turned purple, to show that the solution was a strong alkali. As we dripped the hydrochloric acid, you could see that where the acid had dropped into the solution that

  2. How much Iron (II) in 100 grams of Spinach Oleracea?

    Risk control strategy (precautions) Lab coat and goggles essential at all times. Keep the room well ventilated at all times. Keep the lid on the bottle unless in immediate use. Spillage If in crystalline form, transfer the spillage to a container of water, stir to dissolve and run to waste with plenty of water.

  1. Investigation to determine the lowest concentration of copper (II) sulphate solution that brings full ...

    4. Extract the egg white from one egg and place it into a beaker. 5. Then syringe 1cm3 of the egg white into each test tube, using a 1cm3 syringe. 6. Weigh all the test tubes again and record the results.

  2. Denaturation of Egg Albumen.

    When copper sulphate is added to a protein in the strong alkaline solution it makes a purple colour because of the complex formation of the peptide bonds and the cupric ions. The reason that the albumen then turns opaque when denatured is simple.

  1. Find the lowest concentration of Copper (II) Sulphate needed to bring about full denaturation ...

    Labcoats and goggles should be worn to protect eyes and clothes. Considerations: Variables - * Independent - concentration of Copper (II) Sulphate solution * Dependent - % transmission through egg albumen and varying Copper (II) Sulphate solution * Control - The same amount of egg albumen will be used every time.

  2. An Experiment to determine the lowest concentration of copper (2) sulphate that brings about ...

    albumin Measure out volumes carefully with a syringe Temperature Conduct at room temperature, not in the presence of anything that could provide a lot of heat Preliminary Work Using egg albumin as sample and no filter (white light) with a 1to 1 ratio for copper sulphate solution to egg albumin

  1. Investigating the Effects of Increasing Copper Sulphate Solution Concentrations on the Germination of Cress ...

    For the fifth solution I will add 24ml of the 0.06 mg/l solution with a micropipette to a beaker with 216ml of distilled water and mix. This creates a solution of 0.006mg/l This gives me a 0.006mg/l solution which I will use as one of my 7 investigation solutions.

  2. An Investigation to Determine the Lowest Concentration of Copper Sulphate that Brings Full Denaturation ...

    So I then decided to use 2ml of egg albumen and 1ml of copper (II) sulphate. After then repeating the experiment at these amounts I then was able to get some consistent results. Also I decided that the experiment would be done over 1min so giving time for the reaction to occur.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work