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18 Nov 2019
Question #2 and please explain how to calculate the differences with buffer pH levels
Explain all answers in complete sentences (6pts) L a. Sketch the location of the proteins in wells 1 -4 (or include a copy if you scanned your gel) that you found in this experiment. Explain why each of the proteins in wells 1 -4 moved in the direction they did. b. Movement of the proteins depended amino acid composition of the proteins. Speculate on which specific amino acids most likely contributed to the direction each of the following proteins moved: cytochrome c, BSA and lactoglobulin. 234 a)yto chrame C mayated to the neaghve side beture , this protein is postively chargedat pH 93and opposte Charges attract BSA and lactoglobin are clasest to aspaiatate 91 T1) (3pts) 2. Suppose you ran 3 additional gels, using buffers with the following pHs: pH 8.2: pH-5.9 pH = 3.2. Sketch the likely location of proteins that you ran in wells 1-4 at each of these additional pHs, assuming all proteins remain on the gels. Be sure to CLEARLY label the identity of each protein. 8.2 5.9 3 2 weils for berg- proteins
Question #2 and please explain how to calculate the differences with buffer pH levels
Explain all answers in complete sentences (6pts) L a. Sketch the location of the proteins in wells 1 -4 (or include a copy if you scanned your gel) that you found in this experiment. Explain why each of the proteins in wells 1 -4 moved in the direction they did. b. Movement of the proteins depended amino acid composition of the proteins. Speculate on which specific amino acids most likely contributed to the direction each of the following proteins moved: cytochrome c, BSA and lactoglobulin. 234 a)yto chrame C mayated to the neaghve side beture , this protein is postively chargedat pH 93and opposte Charges attract BSA and lactoglobin are clasest to aspaiatate 91 T1) (3pts) 2. Suppose you ran 3 additional gels, using buffers with the following pHs: pH 8.2: pH-5.9 pH = 3.2. Sketch the likely location of proteins that you ran in wells 1-4 at each of these additional pHs, assuming all proteins remain on the gels. Be sure to CLEARLY label the identity of each protein. 8.2 5.9 3 2 weils for berg- proteins
Hubert KochLv2
18 Nov 2019