Biochem Lab Finals Reviewer

Proteins - A chain of amino acid
Functions:
● Catalyze biochemical reactions
● Regulate body organs activity
● Counteract the adverse effects of antigens
● Transport molecular oxygen
● Structural materials of muscle, skin, and hair
Casein - most important protein in milk; contains all essential amino acids
Biuret Test - Is used to detect the presence of proteins in a sample. The test is founded on the
idea that copper ions in an alkaline solution can form a complex with the peptide bonds in
proteins, resulting in a change in color, from blue to violet.
Ninhydrin Test - a chemical test useful to identify ammonia, primary/secondary amines, or
amino acids. In this test, ninhydrin reagent is added to the test material, resulting in the
production of deep blue color, also known as Ruhemann’s purple, in the presence of an amino
group.
Xanthoproteic Test - uses a nitration reaction to determine the presence of proteins in a
solution. When the sample is treated with a hot, concentrated nitric acid it reacts with aromatic
amino acids (phenylalanine, tyrosine and tryptophan) and forms a yellow colored product known
as Xanthoprotein.
Millon’s Test - used for the detection of the amino acid tyrosine, which is the only amino acid
containing the phenol group. (residue turns red in color)
Hopkins-Cole Test - It is also known as the glyoxylic acid reaction. This test is used for
detecting the presence of tryptophan in proteins. (results in purple color)
Lead-Acetate - detection of sulphur containing amino acids (Cysteine, Cystine, and Methionine)
that forms a brownish-black precipitate.
Enzymes - protein that help speed up chemical reactions in our bodies; catalyst
Special terms:
● Apoenzyme - protein portion of the enzyme molecule
● Cofactor - additional chemical groups required for enzyme activity
● Coenzyme - non-protein organic group
● Holoenzyme - entire active enzymes
● Substrate - chemical substance which the enzymes act
● Active site - specific area of the enzyme where substrate attaches
Factors that affect the activity of enzymes:

● pH
● Temperature (have highest activity at 35℃ to 45℃)
● Substrate concentration
● Enzyme concentration
● Presence of activators/inhibitors
Hydrogen peroxide test - Detection of catalase. A catalase reaction is conducted in a test-tube
where the oxygen gas bubbles, which indicates the presence of amylase.
Benzidine test - detects iron-porphyrin systems of the aerobic respiration in catalase- and
cytochrome-containing bacteria. In the presence of iron-porphyrin compounds and hydrogen
peroxide, benzidine forms quinoidic bonds giving a blue color to the reaction mixture.
Nucleic acid - naturally occurring chemical compounds that serve as the primary
information-carrying molecules in cells.
Purine test - Detection of purines (Adenine and Guanine) in nucleic acid. A white precipitate
indicates the presence of purines.
Bial’s orcinol test - to detect the presence of pentose (a type of sugar). Blue-green complex
Blood
Hemin Test - To detect the presence of blood. Is indicated by the presence of crystals
Benedict’s Test - to check for the presence of reducing sugars in a given analyte. The reducing
sugar is converted into eneidol that will then react with cuprous ions to form a brick red color
Test for phosphate - is used to measure how much phosphate is present in a blood. Must have
a yellow precipitate for a positive result.
Test for Chloride - measures the amount of chloride in your blood or urine. White precipitation
Urine
Sodium Hypobromite Test - to determine the presence of urea in the given urine sample. Is
indicated by the presence of brisk effervescence of nitrogen around the test tube
Urease Test - to identify bacteria capable of hydrolyzing urea using the enzyme urease. Pink
coloration
Sulphosalicylic Test - detects albumin, globulins and Bence-Jones proteins at low
concentrations. The sulfosalicylic acid test is the differential screening urine protein test for
monoclonal light chain diseases. White precipitation
Heller’s Test - to detect proteins by the denaturation of those proteins by the addition of strong
acids. white coagulated ring is formed

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Proteins - A chain of amino acid

Factors that affect the activity of enzymes:

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