Isolation of Casein and Separation of Amino Acids Using Paper Chromatography Flashcards
are essential constituents of all living cells and are vital for proper cellular structure and function
proteins
are polymers composed of amino acid units joined by amide linkages
proteins
proteins are polymers composed of amino acid units joined by
amide linkages
are not only the building blocks of proteins but also occur in an uncombined form in numerous foods
amino acids
are colorless, and their migration on paper cannot be followed visually
amino acids
appear as white crystalline solids soluble in cold water except cystine and tyrosine which are soluble in hot water
amino acids
amino acids appear as white crystalline solids soluble in cold water except _____________________ which are soluble in __________________
cystine and tyrosine; hot water
Amino acids are insoloble in alcohol except
proline and hydroxyproline
most of amino acids are
sweet
is tasteless
leucine
is bitter
arginine
the separation and the isolation of various amino acids in the mixture after hydrolysis of a protein involves a complicated chemical procedure. The briefest outline usually involves an attept to first separate into groups such as the
- monoamino acids
- the basic acids (two amino groups)
- dicarboxylic acids (two carboxy)
will extract many of the monoamino acids
butyl alcohol
the basic amino acids are precipitated with
phosphotungstuc acid
amino acids may be determined quantitatively by:
- Colorimetric Methods
- Microbiological Methods
- Isotope dilution methods
- Chromatographic analysis