Review on the protein structure

Proteins are chains of amino acids that fold into three-dimensional shapes. The shape of the protein is very important to its function and the three-dimensional structure is specified by an amino acid sequence. Protein structure has 4 levels of organisation known as primary, secondary, tertiary and quaternary. Proteins are firstly manufactured as a primary sequence … Read more

Experiment: Protein and Pepsin Digestion

Representing Digestion in the Human Body by Observing Protein and Pepsin Purpose: The purpose of this lab is to determine the optimum conditions for digestion in the stomach. This lab will focus on chemical digestion by gastric fluid, using pepsin and egg along with either an acid, a base, or a neutral solution to model … Read more

Cell Membrane: The process of protein synthesis

The cell membrane The cell membrane is a thin semi-permeable membrane that surrounds the cytoplasm of the cell. Its function is to act a barrier that separate’s a cell from its surrounding environment which protects the integrity by allowing certain substances into the cell, while keeping other substances out. Also, the cell membrane helps to … Read more

The Bradford Protein Assay

The Bradford Assay is a form of colorimetric and spectroscopic analysis developed to determine the concentration of a protein; in an aqueous solution. Produced by Marion Bradford in 1976, it was an innovation of its time due to various factors including its simplicity, fast results, reproducibility and a high sensitivity of 0?0.01 mg (Martina and … Read more

What is gelatine and how to use it

Gelatine is a crystal like gel that is tasteless and colourless. It widely use in food industry as gelling agent. In addition, gelatine is a strand that obtains from hydrolysed collagen. It is unique amino acid profile give consumer many health benefits. Mix gelatine with liquid and heat it up, and it dissolves into a … Read more