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ABSTRACT
Gluten is a protein composite that appears in foods processed from wheat, barley,
and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.The
intact protein was isolated by washing the dough with water which removes starch. Gluten was
subjected to the different color reaction tests namely, Biuret, Ninhydrin, Xanthoproteic, Millon,
Hopkins-Cole, Sakaguchi, Nitroprusside, Pauly, Fohls and Amide test which determined the
structure, functional group and presence of amide and aromatic side chains. The intact protein
was also alkaline hydrolyzed, and the hydrolyzed protein was also subjected to the different
color reaction tests.
INTRODUCTION
Nucleic acids are biomolecules that allow The backbone of a nucleic acid is made of
organisms to transfer genetic information alternating sugar and phosphate.
from one generation to the next. There are
two types of nucleic acids: deoxyribonucleic In most living organisms (except for
acid (better known as DNA) and ribonucleic viruses), genetic information is stored in
acid(better known as RNA). the molecule deoxyribonucleic acid. DNA is
a double stranded nucleic acid. It is
compose of nitrogenous bases such as
guanine, adenine, thymine, and cytosine.
The Nucleotide sequence has the
information found in the DNA and this
nucleotide is has a unique complimentary
nucleotide, each strand contains all the
information required to synthesize a new
DNA molecule.
The UV Vis/ Microplate was used for the 5. Murexide test (test for purines)
ultraviolet measurement of the isolated DNA In a small evaporating dish with 5-10
drops of nucleic acid solution fes\w
B. Procedure drops of concentrated nitric acid was
added. After addition the solution was
1. DNA isolation from onion
In a 125-ml Erlenmeyer flask 50 ml of evaporated carefully until dry, then the
residues were moistened with 10%
the homogenizing solution was added
then the solution is heated water bath potassium hydroxide the n heated. After
heating the solution was tested again
until it reaches 60 degrees Celsius. The
garlic was next minced and weighed up with potassium hydroxide then heated
again . after heating a few drops of
to 25 g and then added to the
homogenizing solution, for 5 minutes the water was added then warmed. Lastly,
the residue was evaporated again. The
process was repeated for guanine and CONCLUSION
adenine
Results
Nucleic acid Yellow
solution
Cytosine Violet/ Purple
urcil Purple