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CHEM 40.1 POST LAB BILE > Bile > Flashcards

Bile Flashcards

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1
Q

It is golden greenish yellow colored viscous liquid

Daily ranges from 700-1200 ml

A

Bile

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2
Q

It is converted into bile acids for billary
That transported by ABCG5/G8 into the bile

A

Cholesterol

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3
Q

Its the third major lipid constituent in bile, It is the major endogenous source of choline

A

Lecithin

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4
Q

Give the organic constituents of bile

A

Bile salt
Cholesterol
Lecithin
Bile pigment

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5
Q

They are the coloured compounds. the breakdown product of the haemoglobin.

A

Bile Pigments (Bilirubin and Biliverdin)

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6
Q

Inorganic Constituents of Bile

A

Sodium lons
Chloride lons
Potassium lons
Bicarbonate lons

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7
Q

POSITIVE REACTION

It is red color indicates the presence of bile salt

A

Pettenkofer’s

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8
Q

POSITIVE REACTION

It is a green ring is formed at the junction of two layers indicating the presence of bile salt

A

Smith’s test

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9
Q

Activity of bile acid can help human body to transfer and absoro tat from food,

A

Hay’s test

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10
Q

POSITIVE REACTION

present lower the surface tension of urine.

powder is added to the urine, sulfur particles sink to the bottom. normal urine, it Wil Hodt on the surface.

A

Hays test

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11
Q

When barium chloride is added to urine it combines with sulfate radicals in urine and precipitate of barium phosphate is formed.

A

Fouchet’s test

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12
Q

POSITIVE REACTION

Oxidation of yellow bilirubin to green bilverdin.

A

Fouchet’s test

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13
Q

Enumerate the test for bile salts and pigments

A

Pettenkofer’s test
Smltth’s test
Hay’s test
Fouchet’s test

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14
Q

They are polymers of amino acids joined together by peptide bonds.

A

Proteins

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15
Q

When proteins are hydrolyzed, ________ are produced.

A

amino acids

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16
Q

Bilirubin is?

A

Orange yellow in color

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17
Q

Biliverdin is?

A

Green in color

18
Q

Color Reactions for Proteins & Amino Acids

A

Ninhydrin Reaction
Biuret Test
Xanthoproteic Test
Millon-Nasse Test
Hopkins-Cole
Bromine Water Test
Pauly Reaction
Lead Acetate
Sakaguchi Reaction

19
Q

widely used reaction of the alpha amino group. Its purple colored products

A

Ninhydrin Reaction

20
Q

Compounds containing peptide bonds react with alkaline copper sulfate to give violet color complex producis.

A

Biuret Test

21
Q

the aromatic rings on the side chains of proteins become substituted with nitro groups.

The nitrated products are yellow, so the solutions becomes yellow

A

Xanthoproteic Test

22
Q

Xantho means.

A

yellow

23
Q

reaction of the hydroxyphenyl group with the Millon-Nasse reagent (HgSO4)
forming colored (old rose)

Tyrosine, phenol and thymol will
give positive test.

A

Millon-Nasse Test

24
Q

The indole group such as is presentin the tryptophan

forming a violet ring appearing in the junction of 2 liquids

A

Hopkins-Cole

25
Q

containing free tryptophan results in the formation of a pinkish lavender or violet color in the alcohol layer.

A

Bromine Water Test

26
Q

This test is positive if histidine or tyrosine is present. making alkaline with NH4OH a red or orange results.

A

Pauly Reaction

27
Q

If protein is boiled solution, a black precipitate is formed containing amino acid such as cysteine

A

Lead Acetate

28
Q

Contain guanidido group. an oxidizing agent such as sodium hypobromite to give a red or orange color.

A

Sakaguchi Reaction

29
Q

It is biopolymers in which the repeating unit is mononucleotide.

A

Nucleic acid

30
Q

two structural classes of nucleic acids that occur in living cells.

A

DNA (deoxyribonucleic acid)

RNA (ribonucleic acid)

31
Q

It contains 4% RNA by weight Nucleic

A

Saccharomytes cerevisiae (yeast)

32
Q

It causes the apple to look brown

A

Melanin

33
Q

This process is called _________.
It creates a compound called melanin,

A

polymerization

34
Q

When polyphenols mix with PPO and oxygen, they create a compound called 1,2- Benzoquinone. This can also be called _________

A

ortho-quinone or o-quinone.

35
Q

This activity causes the rapid darkening (usually browning) of fruits and vegetables after they have been peeled, cut and sliced.

A

Enzymatic

36
Q

mechanism of brown color development involves

A

oxygen

37
Q

Steps of isolation of nucleic acids

A

Disruption
Treatment
Purification

38
Q

Isolation od RNA from yeast

A

heating with alkali
Acid extraction at ph4-5
Precipitation

39
Q

Inactivation of enzyme

A

Blanching
Use of inhabitats
Lowering of PH

40
Q

Minimize contact with oxygen

A

Use of syrup solution
Use od antioxidant

CHEM 40.1 POST LAB BILE (1 decks)

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