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SUBMITTED BY
DEVENDRA YADAV
CLASS 12 A
CERTIFICATE
This is to certify that DEVENDRA YADAV a
student of class XII has successfully
completed the research analysis project
on
the topic Analysis of Food Stuff for the
presence of Proteins under the guidance of
Mrs. DIVYA JYOTI NAGOTRA (Subject
teacher).
This project is absolutely genuine and does not
indulge in plagiarism of any kind.
The references taken in making this project
has been declared in bibliography.
(Subject Teacher)
Mrs.DIVYA JYOTI
NAGOTRA
(Principal)
Mrs.NEELAM
MALVIYA
ACKNOWLEDGEMENT
Success is the progressive realization of a
worthy goal, says our respected Principal, I wish my
deep gratitude to my Principal Mrs. NEELAM
MALVIYA & respected teachers Mrs. DIVYA JYOTI
NAGOTRA, whose eloquent guidance and valuable
suggestions have been indispensable in bringing out
this assigned project successfully. It is through
there practical knowledge, there suggestion and help
offered by them from time to time that brought
great confidence in taking up this work and
synchronizing my efforts in accomplishment of the
project work.
I also express my gratitude to the Laboratory
Assistant Mr.Ramnarayan Sir, who has greatly
helped me in completion of
experiments and this
project.
INDEX
1:- What are Proteins?
2:- What are Amino Acids?
3:- Structures of Proteins.
3.1:-Primary Structure.
3.2:- Secondary Structure.
3.3:- Tertiary Structure.
3.4:- Quaternary Structure.
PROTEINS
1-What are protiens?
Proteins large biomolecules, or macromolecules, consisting
of one or more long chains of amino acidresidues. Proteins
perform a vast array of functions within organisms,
including catalysing
metabolic
replication, responding
to
reactions, DNA
stimuli,
and transporting
and
which
usually
results
in protein
linear
chain
of
amino
acid
residues
is
called
bonds and
adjacent
amino
acid
residues.
code
can
can
be
called prosthetic
groups or cofactors.
other
biological
macromolecules
such
within cells.
Many
proteins
in
the diet to
provide
the essential
amino
7.2:-White-Meat Poultry
Stick to the white meat of poultry for excellent, lean
protein. Dark meat is a little higher in fat. The skin is
loaded with saturated fat, so remove skin before cooking.
7.3:-Milk, Cheese, and Yogurt
Not only are dairy foods like milk, cheese, and yogurt
excellent sources of protein, but they also contain
valuable calcium, and many are fortified with vitamin D.
Choose skim or low-fat dairy to keep bones
and teeth strong and help prevent osteoporosis.
7.4:-Eggs
Eggs are one of the least expensive forms of protein. The
American Heart Association says normal healthy adults
can safely enjoy an egg a day.
7.5:-Beans
One-half cup of beans contains as much protein as an
ounce of broiled steak. Plus, these nutritious nuggets are
loaded with fiber to keep you feeling full for hours.
7.6:-Pork Tenderloin
This great and versatile white meat is 31% leaner than it
was 20 years ago.
EXPERIMENT
AIM:To analyze the presence of proteins in a sample of
Soybeans, Egg white, Nuts, Bread.
PROCEDURE:Biuret Test :
Take 2ml meshed sample of taken food in a test tube.
Add few drops of sodium hydroxide solution.
Add very dilute solution of copper sulphate drop--wise.
Note the observation. The appearance of violet colour
confirms the presence of proteins.
Xanthoprotein Test :
Take 2ml meshed sample of taken food in a test tube.
Add few drops of 2ml of conc. Nitric acid. Shake for
some time and keep aside.
Chemistry Investigatory Project
Millons Test:
4.
Xanthoprotein
test
Ninhydrin
Test
Millions Test
Soyabean
Violet
colour
Yellow
ppt
Intense
blue
colour
Brick red
ppt
Egg
white
Violet
colour
Yellow
ppt
Intense
blue
colour
Brick
red ppt
Bread
Nuts
Inference
Violet
colour
Yellow
ppt
Intense
blue
colour
Brick
red ppt
Violet
colour
Yellow
ppt
Intense
blue
colour
Brick
red ppt
Protein
Present
Protein
Present
Protein
Present
Protein
Present
the
analysis
experiment,
the
given
sample
of
BIBILIOGRAPHY
NCERT Text book on Chemistry
Dictionary of Science
www.Wikipedia.com
www.google.com
www.scribd.com
www.amrita.olabs.edu.in