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Essay

Purification of Egg white protein

Essay specific features

 

Issue:

Science

 

Written by:

Matthew E

 

Date added:

November 28, 2015

 

Level:

University

 

Grade:

A

 

No of pages / words:

10 / 2672

 

Was viewed:

7760 times

 

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Essay content:

This is because of the charge the salt can bring on the protein making it either likely or less likely interacted with water. "The protein structure can also have an affect with it hydophobicity with hydrophobic patches on it (caused by the side chains Phe, Tyr, Leu, Ile, Met & Val). So the optimum salt is one that will cause hydration of the polar regions and dehydration of the hydrophobic regions of the protein...
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So the optimum salt is one that will cause hydration of the polar regions and dehydration of the hydrophobic regions of the protein. With which the salt does not interact directly with the protein. The best salts have a multivalent anions like sulphate or phosphate with cations like sodium or ammonium...
displayed 300 characters

General issues of this essay:
Super Size Me Carbs and Proteins Denaturation of Proteins EXTRACTION AND CHARACTERIZATION OF PROTEINS Extraction And Characterization Of Proteins from genes to proteins PROTEINS,CARBOHYDRATES,LIPIDS Proteins- structure and function Proteins Proteins Proteins Purification of Egg white protein proteins Structures of Proteins syntheic group of proteins
 

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