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    Lab Denaturing Albumin

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    Minh Hoang
    This experiment investigated how changes in temperature, pH, ethanol, and lead nitrate affect the solubility of albumin from egg whites. The student hypothesized that altering any of these variables would cause the albumin to become insoluble in water. The results supported this, as raising the temperature slightly, changing the pH, adding ethanol or lead nitrate all caused the albumin solution to become cloudy or form a precipitate, indicating it had denatured and lost solubility. The controlled test tube showed no effect, demonstrating the variables were successfully isolated.

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    Lab Denaturing Albumin

    Uploaded by

    Minh Hoang
    404 views3 pages
    This experiment investigated how changes in temperature, pH, ethanol, and lead nitrate affect the solubility of albumin from egg whites. The student hypothesized that altering any of these variables would cause the albumin to become insoluble in water. The results supported this, as raising the temperature slightly, changing the pH, adding ethanol or lead nitrate all caused the albumin solution to become cloudy or form a precipitate, indicating it had denatured and lost solubility. The controlled test tube showed no effect, demonstrating the variables were successfully isolated.

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    Biology lab

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    This experiment investigated how changes in temperature, pH, ethanol, and lead nitrate affect the solubility of albumin from egg whites. The student hypothesized that altering any of these variables would cause the albumin to become insoluble in water. The results supported this, as raising the temperature slightly, changing the pH, adding ethanol or lead nitrate all caused the albumin solution to become cloudy or form a precipitate, indicating it had denatured and lost solubility. The controlled test tube showed no effect, demonstrating the variables were successfully isolated.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    404 views3 pages

    Lab Denaturing Albumin

    Uploaded by

    Minh Hoang
    This experiment investigated how changes in temperature, pH, ethanol, and lead nitrate affect the solubility of albumin from egg whites. The student hypothesized that altering any of these variables would cause the albumin to become insoluble in water. The results supported this, as raising the temperature slightly, changing the pH, adding ethanol or lead nitrate all caused the albumin solution to become cloudy or form a precipitate, indicating it had denatured and lost solubility. The controlled test tube showed no effect, demonstrating the variables were successfully isolated.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Name: Hoang Le Minh 12MRLV

    Topic: Protein denaturation

    Date: 4th March 2014


    Time: 1 hour

    Denaturing albumin

    I. Introduction
    Research question
    How does a change in heat, pH, the addition of 95% ethanol, and the addition of lead (II) nitrate/silver
    nitrate affect the solubility of albumin in eggs?
    Hypothesis
    I postulate that:

    In test tube 1 (investigating temperature), the albumin would undergo a colour change from

    clear to white and become water-insoluble.


    In test tube 2a (investigating acidic pH), the albumin would become water-insoluble.
    In test tube 2b (investigating alkaline pH), the albumin would become water-insoluble.
    In test tube 3 (investigating the effect of ethanol), the albumin would become water-insoluble
    In test tube 4 (investigating the effect of lead (II) nitrate), the albumin would become waterinsoluble.

    Variables
    Controlled variables: Same starting concentration of albumin stock solution

    Test tube 1: Variables kept the same: pH, absence of ethanol, absence of lead (II) nitrate/silver

    nitrate
    Test tube 2: Variables kept the same: temperature, absence of ethanol, absence of lead (II)

    nitrate/silver nitrate
    Test tube 3: Variables kept the same: pH, temperature, absence of lead (II) nitrate/silver nitrate
    Test tube 4: Variables kept the same: pH, temperature, absence of ethanol

    Dependent variable: Solubility of albumin


    Independent variable:

    Test tube 1: Temperature


    Test tube 2: pH
    Test tube 3: Presence of ethanol
    Test tube 4: Presence of lead (II) nitrate or silver nitrate

    II. Procedures and materials


    Apparatus

    6 test tubes
    Test tube rack
    Pipettes
    Measuring cylinders
    Beaker

    Safety precautions

    Eye protection

    Procedures
    1. Prepare a stock albumen solution by adding the white of one egg to 100 ml of distilled water in a
    beaker. Stir until the albumin is in solution.
    2. Place 5 ml of albumen solution into each of six test tubes. Label the tubes Control, A, B1, B2, C, and
    D.
    3. Treat the four solutions as follows:

    Control: Let stand in room temperature. Measure the temperature and pH with pH paper.
    A: Heat in a hot water bath for a few minutes.
    B1: Add 2 ml of 1M HCl. Record the pH using pH paper.
    B2: Add 2ml of 10% NaOH. Record the pH using pH paper.
    C: Add 1 ml of 95% ethanol solution.
    D: Add 5 10 drops of 2% lead (II) nitrate.

    4. Record observations.

    III. Data collection and presentation


    Results

    Denaturing agents

    Observation

    Control test tube (pH 8,

    No change

    240C)
    A Heat, 650C

    Turns slightly cloudy.

    B1 1M HCl, pH 1
    B2 1M NaOH, pH 11

    Viscosity increases. Solution becomes thicker and runnier.


    However, no perceptible colour change is observed.

    C 95% Ethanol

    Turns cloudy, but not to the extent of test tube D.


    Turns cloudy at the top of the solution first, then eventually permeates to the
    entire body of the solution.

    D Lead (II) nitrate

    Coagulates into a white solid immediately when coming into contact with
    lead (II) nitrate.
    Produces a white precipitate, soft when touched.

    IV. Data processing


    No quantitative data available.

    V. Conclusion and evaluation

    1) What was the purpose of the controlled test tube?


    2) What common result occurred in all experimental tubes? Why?

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