IdentificationWhat is the isoelectric pH of casein?What is blue-black colored product called when iodine reacts with starch?What is the main reagent used to isolate myoglobin?What type of hydrolysis will cleave a protein at a peptide bond?What are the building blocks of proteins?What qualitative test is used to detect peptide bonds?What is the positive result for the answer in no. 6?Proline will produce what result in the ninhydrin test?Which component of the Hopkins-Cole reagent will react with tryptophan?The reaction in Fohl’s test will cause the formation of what compound?What type of reaction happens in Pauly’s test?12-15. What are the principles involved in the isolation of proteins in the experiment?ProteinPrincipleAlbumin in milk Casein in milk Myoglobin in ground beef Gluten in wheat flour

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Biochemistry

9th Edition

ISBN:9781305961135

Author:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Publisher:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Chapter4: The Three-dimensional Structure Of Proteins

Section: Chapter Questions

Problem 1RE: RECALL Match the following statements about protein structure with the proper levels of...

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Question

Identification

What is the isoelectric pH of casein?
What is blue-black colored product called when iodine reacts with starch?
What is the main reagent used to isolate myoglobin?
What type of hydrolysis will cleave a protein at a peptide bond?
What are the building blocks of proteins?
What qualitative test is used to detect peptide bonds?
What is the positive result for the answer in no. 6?
Proline will produce what result in the ninhydrin test?
Which component of the Hopkins-Cole reagent will react with tryptophan?
The reaction in Fohl’s test will cause the formation of what compound?
What type of reaction happens in Pauly’s test?

12-15. What are the principles involved in the isolation of proteins in the experiment?

Protein	Principle
Albumin in milk
Casein in milk
Myoglobin in ground beef
Gluten in wheat flour

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