The Amount of Protein in Chicken Tissues over Cooked Various Periods of Time. In this lab, we are using a BioRad protein assay dye to determine the concentration of protein in our chicken. The dye binds to the amino acid residues, which allow us to find the concentration of protein (BioRad Protein Assay for Tissues).
Our hypothesis was the longer chicken is cooked the less protein is available. To test our hypothesis, we made samples using our chicken and distilled water to determine how much protein was in the chicken.
We found that our data supported our hypothesis; it showed that the longer our chicken was cooked the less protein that was in the chicken. As the chicken is cooked longer, the protein is denatured by the heat. The three dimensional shape of a protein is critical to its function. A protein consists of one or more chains of amino acids that fold into shapes held in place by chemical bonds. The bonds linking the amino acids in a chain are strong, covalent bonds.
However, most of the bonds that maintain the three-dimensional shape of proteins are weak bonds- typically hydrogen bonds- that can be broken easily by chemicals or heat (http://www. sumanasinc. com/webcontent/animations/content/proteinstructure. html).
Our hypothesis that we are testing is the longer that you cook chicken the less protein that will be in the chicken. We used pieces of chicken cooked at 15, 30, 45, and 60 seconds and also a raw piece as our samples. We will crush our chicken mixed with water in order to create samples that we can use to test the absorbency.
The Essay on Nutrition: Fat, Proteins, And Carbohydrates
Many Americans can tell you what components make up their food. Looking at a nutrition facts label, they can tell you the content of fat, carbohydrate, and protein in the foods they eat. Many participate in low carbohydrate dieting, one of the most popular diets around. Others have opted for the United States Department of Agriculture’s low fat diet, but neither understands the chemistry of ...
We placed the distilled water and chicken samples into small tubes that could be placed in the spectrophotometer in order to get the absorbency reading. We got the readings and recorded the data in order to determine whether our hypothesis was supported. We adjusted the wavelength on the spectrophotometer to A595 (Lab instructions).
We blanked the machine using a tube containing distilled water and 5 mL of dye. We prepared our samples by weighing out one gram of our chicken. We used five samples in our experiments.
The five samples were chicken cooked for 15 seconds, 30 seconds, 45 seconds, 60 seconds, and raw chicken. Then, we ground up the chicken using a mortar and pestle while mixing it with 10 mL of water. After it was a homogeneous mixture, we filtered it into small flasks using a paper towel. We got three test tubes ready with nine ml of distilled water in each one. We transferred one ml of the sample into the first tube and mixed it gently. Then, took one ml from that tube and transferred it to the next tube.
Finally, we took one ml out of that tube and transferred it to the last tube. We found that the 100-fold tube works best for our chicken samples. After, we prepared all of our sample tubes in order to get the absorbency reading. We filtered the samples using a paper towel and for each of our five samples, we placed them in small tubes, added the BioRad dye, and placed the tube into the spectrophotometer.
