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Protein Analysis

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Give two reasons why protein analysis is important in nutrition labeling.   show
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show Nitrogen content, peptide bonds, aromatic amino acids, dye binding capacity, ultraviolet absorptivity  
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show Kjeldahl  
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T or F: The Kjeldahl methods measures inorganic nitrogen.   show
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____ methods utilizes combustion and gas chromatography to measure nitrogen.   show
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show True  
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show IR  
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In the BCA method, proteins reduce _____ ions to _____ ions under alkaline conditions and these ions react with BCA to give a purple color.   show
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What four amino acids does BCA depend on?   show
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What three amino acids absorb UV light at 280 nm?   show
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show True  
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show True  
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show Extraction under alkaline conditions and then precipitation.  
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T or F: Nonprotein nitrogen can cause overestimation of protein efficiency ratio.   show
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show Biochemical characteristics, nutritional quality, functional properties  
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show Solubility, thermal stability, adsorption characteristics, charge, size  
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Describe salting out.   show
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show Proteins precipitate at their isoelectric point because there is no electrostatic repulsion.  
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Describe solvent fractionation.   show
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show Heat or extremes in pH cause precipitation.  
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What are the four methods of differential solubility?   show
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In ____ chromatography, adsorption occurs between charged solid molecules in solution and the charged matrix.   show
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In ____ chromatography, ligands bind to the support so that proteins can bind to the ligands; changing the pH allows for elution.   show
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show Dialysis  
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Name three types of membrane processes which separate based on size under pressure.   show
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show True  
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show SDS-PAGE, isoelectric focusing, 2D electrophoresis  
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Describe SDS-PAGE.   show
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show SDS-PAGE  
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Describe isoelectric focusing.   show
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Describe 2D electrophoresis.   show
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show Amino acid analysis  
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Describe amino acid analysis.   show
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T or F: Chromatography does not require the use of an internal standard or standard curves.   show
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show Amino acid composition, digestability, anti-nutritional factors (eg. enzyme inhibitors/tannins)  
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How is protein efficiency ratio determined?   show
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show Essential amino acid index, in vitro protein digestability, lysine availability  
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show Solubility, emulsification, foaming, gelation, dough formation  
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Created by: goberoi
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