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Gel filtration is a chromatographic method used to separate molecules of different sizes. This technique is an important tool for isolating and characterizing proteins. In this series of experiments, students use this method along with basic enzyme and antibody assays to study the structure and function of proteins.
1. Separating Molecules by Gel Filtration Students fill their chromatographic columns with packing material and separate three colored molecules of known molecular weights as shown in the photograph below. The exercise illustrates how components of a complex mixture can be separated by chromatography and introduces the concept of the standard curve for determining the size of an unknown protein.
2. The Molecular Weight of Hemoglobin Students determine the size of hemoglobin and estimate the number of amino acid residues in this protein. 3. Binding Specificity of Serum Albumin The binding of an enzyme to its substrate is only one example of the many specific molecular interactions that occur in biological systems. An analogous binding process occurs with serum albumin which binds certain small molecular weight molecules in blood. In this exercise, students use a gel filtration assay to examine the binding of various dyes to albumin and determine if the native shape of the protein is required for its binding specificity. 4. Properties of Amylase Gel filtration chromatography has the advantage of being able to yield the size of different proteins in a complex mixture. This feature is illustrated in this experiment where students compare the molecular weight of amylase from pancreas and saliva. 5. Analysis of a Protein From Egg White Students first isolate ovalbumin, a major protein found in egg white. They then use gel filtration and a simple immunological procedure to determine the size of this protein and the amount of it in the egg. Click Here for the Contents of the Chemical Package.
Price List - Basic Laboratory Program 3
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