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71 Cards in this Set
- Front
- Back
1. ELEMENTARY COMPOSITIONS OF PROTEINS |
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1. ELEMENTARY COMPOSITIONS OF PROTEINS
Nitrogen Soda lime + Casein -> HEAT BLUE COLORED LITMUS PAPER |
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1. ELEMENTARY COMPOSITIONS OF PROTEINS (2parts Na2CO3:1part KNO3) Casein -> HEAT -> CLEAR mixture -> COOL & DISSOLVE -> FILTER |
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1. ELEMENTARY COMPOSITIONS OF PROTEINS
Sulfur Filtrate + Dilute HCl -> HEAT + BaCl2 CLOUDY WHITE LAYER Ba2+SO4 -> BaSO4 |
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1. ELEMENTARY COMPOSITIONS OF PROTEINS
Phosphorous Filtrate + Conc HNO3 + (NH4)2MoO4 YELLOW SOLUTION OF Ammonium Phosphomolybdate 3NH4++12MoO4-2+PO4-3+24H+ -> (NH4)3PO4.12MoO3 +12H2o |
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2. COLOR REACTIONS OF PROTEINS
Biuret Reaction General Test for Proteins NaOH + CuSO4 Pink- Violet Coloration PINK COLORATION PEPTONE |
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2. COLOR REACTIONS OF PROTEINS
Biuret Reaction General Test for Proteins NaOH + CuSO4 Pink- Violet Coloration VIOLET COLORATION ALBUMIN |
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2. COLOR REACTIONS OF PROTEINS
Xanthoproteic Reaction Test for the PHENYL RINGS in the TYROSINE, PHENYLALANINE & TRYPTOPHAN HNO3+ NH4OH YELLOW SOLUTION SALT formation with YELLOW NITRO-substitution products and ALKALI |
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2. COLOR REACTIONS OF PROTEINS
Millon;s Test Test for PHENOL group contained in TYROSINE Millon’s Reagent (1 Hg: 2 HNO3) FLESH-RED PPT |
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2. COLOR REACTIONS OF PROTEINS
Glyoxylic Acid/Hopkins-Cole Reaction Test for INDOE NUCLEUS in the TRYPTOPHAN component Hopkins Cole Rgt (Powdered Mg with cold H2o) Glyoxylic Acid (Reduction of OXALIC acid with Mg powder) Hopkins Cole Rgt + H2SO4 VIOLET RING @ point of contact |
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2. COLOR REACTIONS OF PROTEINS
Heller’s Ring Test Test to detect ALBUMIN Conc. HNO3 WHITE PPT of coagulated Protein |
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2. COLOR REACTIONS OF PROTEINS
Reduced Sulfur Test Test for amino acids that contains REDUCED S GRP NaOH + Lead Acetate BLACK PPT (PbS) |
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2. COLOR REACTIONS OF PROTEINS
Adamkiewicz Reaction Test for INDOLE DERIVATIVES H2SO4 & Glacial Acetic Acid (CH3COOH) VIOLE RING/SOL’N |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by HEAT COAGULATION PPT and COAGULATION occurs best near IP 1N & 5N Acetic acid (CH3COOH) 1N Acetic Acid Coagulated Best |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by ORGANIC SOLVENTS NO Coagulation , protein has been completely precipitated by alcohol Albumin + Ethyl Alcohol (CH3CH2OH) Applied for preserving tissues |
NO PIC D: |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by SALTING OUT A.AMMONIUM SULFATE [(NH4)2SO4] a.POSITIVE Millon’s test on PPT b.NEGATIVE Biuret test on filtrate |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by SALTING OUT B.SEPERATION OF PEPTONES & PROTEOSES [Commercial Peptone & (NH4)2SO4] a.POSITIVE Biuret Test on Filtrate •Filtered: PROTEOSES •Filtrate: PEPTONES |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by HEAVY METAL IONS Salts of Heavy Metals forms INSOLUBLE METALLIC PROTEINATES Albumin+ Pb(Ac)2 & AgNO3 & CuSO4 Pb(Ac)2 & AgNO3-> WHITE CuSO4 -> BLUE Albumin + NaOH PPT MORE |
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3. PRECIPITATION REACTIONS OF PROTEINS Precipitation by HEAVY METAL IONS Salts of Heavy Metals forms INSOLUBLE METALLIC PROTEINATES Albumin + NaOH + Pb(Ac)2 & AgNO3 & CuSO4 Pb(Ac)2 & AgNO3-> WHITE CuSO4 -> BLUE Albumin + NaOH PPT MORE |
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3. PRECIPITATION REACTIONS OF PROTEINS
Precipitation by ALKALOIDAL RGTS Alkaloidal rgts- ppt proves presences of ALKALOIDS Albumin + HCl (to acidify) + Alkaloidal Rgts Alkaloidal Rgts: Tannic Acid (BROWN) Sat. Picric Acid (YELLOW) Potassium Ferrocyanide K4[Fe(CN)6)].3H2O (WHITE) |
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4. TEST FOR CARBOHYDRATES
PHYSICAL: SOLUBILITY H20 & NaCl & Alcohol SOLUBLE in H20 & NaCl: Fructose, Arabinose, Sucrose, Glucose INSOLUBLE in Alcohol: ALL |
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4. TEST FOR CARBOHYDRATES
PHYSICAL: DIALYSIS GLUCOSE-STARCH-SUCROSE Perform MOLISCH Test |
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4. TEST FOR CARBOHYDRATES
FURFURAL: Molisch Test (Alpha-Napthol Rxn) General Test for Cabohydrates A dehydration-condensation reaction with the formation of FURFURAL Molisch Rgt- Alpha-Napthol in Acohol GLUCOSE SUCROSE STARCH + Molisch Rgt + H2SO4 GLUCOSE -> VIOLET RING SUCROSE -> DARK VIOLET RING STARCH -> LIGHT VIOLET RING |
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4. TEST FOR CARBOHYDRATES
FURFURAL: Thymol Test Positive test for Disaccharides GLUCOSE SUCROSE STARCH + Thymol in-alcohol + Conc. HCl A CARMINE COLOR develops in SUCROSE |
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4. TEST FOR CARBOHYDRATES
FURFURAL: Seliwanoff’s Reaction (Resorcin –HCl Test) Positive test for Ketoses Seliwanoff’s Rgt- 0.5% Resorcinol + HCl GLUCOSE FRUCTOSE ARABINOSE + Seliwanoff’s Rgt -> BOIL LIGHT CARAMEL SOL’N developed in FRUCTOSE Due to rxn of HYDROXYL METHYL FURFURAL w/ RESORCINOL |
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4. TEST FOR CARBOHYDRATES
FURFURAL: Moore’s Test Action of Concentration of Alkali Glucose + conc. NaOH -> BOIL DARK BROWN COLORED SOLUTION w/ CARAMEL ODOR Liberation of Aldehyde w/c polymerize to form a RESINOUS substance, CARAMEL |
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4. TEST FOR CARBOHYDRATES
FURFURAL: Tollen’s Phloruglucin Reaction To differentiate PENTOSES from HEXOSES Phloruglucin Sol’n + GLUCOSE FRUCTOSE ARABINOSE ARABINOSE developed into a DARK colored sol’n |
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5. SPECIAL TEST FOR SACCHARIDES
Nitro-Chromic Test Positive when: Sugar conc. is more than 1% Presence of –CHOH group GLUCOSE + Conc. HNO3 + 5% Potassium Chromate (K2CrO4) BLUE SOLUTION |
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5. SPECIAL TEST FOR SACCHARIDES
Mucic Acid Test GALACTOSE + Conc. HNO3-> BOIL OXIDATION of GALACTOSE forms the INSOLUBILITY of MUCIC ACID (an ISOMER of SACCHARIC ACID) |
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5. SPECIAL TEST FOR SACCHARIDES
Reduction Test A.Fehling’s Test Fehling’s Rgt: Rochelle’s Salt & KOH; CuSO4 GLUCOSE FRUCTOSE SUCROSE STARCH + Fehling’s Sol’n BRICK RED PPT positive for GLUCOSE & FRUCTOSE |
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5. SPECIAL TEST FOR SACCHARIDES
B.Benedicts Test (Qualitative Test for GLUCOSE in Urine Benedict’ Sol’n: Sodium Citrate, CuSO4, Na2CO3 0.1M/0.01M/0.02M GLUCOSE + Benedicts Sol’n RED PPT (MOST was found in 1M) |
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5. SPECIAL TEST FOR SACCHARIDES
C.Barfoed’s Test (Detects Reducing MONOSACCHARIDES) Barfoed’s Sol’n: Copper Acetate in Acetic Acid CARBS + Barfoed’s Sol’n RED PPT (FIRST found in FRUCTOSE) REDUCES if SUGAR CONC is HIGH enough & TIME of heating is LONG |
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5. SPECIAL TEST FOR SACCHARIDES
Iodine Test STARCH & DEXTRIN + dil I2 sol’n Starch -> BLUE ->after heating-> COLORLESS Dextrin -> VIOLET->after heating-> YELLOW Returns to it ORINAL COLOR when COOLED |
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5. SPECIAL TEST FOR SACCHARIDES
Phenylhydrazine Reaction Test for IDENTIFYING SUGARS with FREE ALDEHDE/KETONE Phenylhydrazine Mixture: 2 Phenylhydrazine Hydrochloride: 3 Sodium Acetate 0.5 g Phenylhydrazine + CARBS YELLOW COLORED PPT (SUCROSE & LACTOSE PPT MORE) Guides in Identifying: Shape of Crystals, Time Osazone Formation |
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OSAZONE
Glucose -> 4-5 mins |
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OSAZONE
Fructose -> 2 mins |
NO PIC D: |
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OSAZONE
Maltose -> Osazone INSOLUBLE in HOT H2O |
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OSAZONE
Lactose -> Osazone INSOLUBLE in HOT H2O |
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OSAZONE
Sucrose -> 30-35 mins (AFTER HYDROLYSIS) |
NO PIC D: |
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6. GLYCOGEN
A. PREPARATION Oyster Meat –> Mince + SAND -> grind + H2O -> BOIL -> Filter -> Wash residue -> Conc. By Boiling + Acetic Acid (CH3COOH) OPALASCENT FILTRATE (Glycogen) |
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6. GLYCOGEN
B. REACTION OF GLYCOGEN 1. To Determine helical/non- helical complexes a. Glycogen + NaCl + I2 sol’n ---------------->RED b. Starch + I2 sol’n --------------------> DARK BLUE |
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6. GLYCOGEN
B. REACTION OF GLYCOGEN 2. To Purify Glycogen Glycogen + 95% Alcohol (ETHANOL) WHITE PPT (Glycogen) |
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6. GLYCOGEN
B. REACTION OF GLYCOGEN 3. Reduction Properties of Glycogen PPT (in Glycogen + Ethanol) + Benedict’s sol’n NR Because Glycogen is a POLYSACCHARIDE and it is NOT A REDUCING SUGAR |
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6. GLYCOGEN
B. REACTION OF GLYCOGEN 4. Hydrolysis of Glycogen Glycogen + HCl -> BOIL -> COOL +NaOH + Benedicts Sol’n YELLOW-RED PPT Hydrolysis products of Glycogen; GLUCOSE MALTOSE |
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7. LIPIDS
SOLUBILITY Coconut Oil SOLUBLE: Cold Alcohol, Ether CHCl3 INSOLUBLE: Hot Alcohol, NaOH, H2o, HCl |
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7. LIPIDS
REACTION TOWARDS INDICATORS Coconut Oil •RED PPT w/ Congo Red •NEUTRAL with Litmus Paper |
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7. LIPIDS
REACTION TOWARDS INDICATORS Rancid Oil •DARK PURPLE PPT w/ Congo Red •ACID with Litmus Paper |
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7. LIPIDS
FORMATION OF TRANSLUCENT SPOT |
NO PIC D: |
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7. LIPIDS
ACROLEIN FORMATION Chemical Test for Fats and Glycerol 0.5 g KHSO4 + Coconut Oil -> HEAT BURNT FAT ODOR |
NO PIC D: |
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7. LIPIDS
EMULSIFICATION A Mixture of 2 immiscible liquids with the presence of an emulsifying agent Coconut Oil + H20 + SOAP SOL’N/ ALBUMIN SOL’N/ Na2CO3 SOL’N PERMANENT EMULSION: SOAP & ALBUMIN SOL’N TEMPORARY EMULSION: H2O & Na2CO3 N |
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7. LIPIDS
TEST FOR UNSATURATION Oleic Acid - Absorbs MORE I2 than Stearic Stearic Acid Coconut Oil Linseed Oil - Contains MORE UNSATURATED Fatty Acids than Coconut oil |
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7. LIPIDS TEST FOR UNSATURATION Oleic Acid + CHCl3 + Hubl’s Iodine -> ORANGE CHCl3 + Hubl’s Iodine -> PINK Absorbs MORE I2 than Stearic |
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7. LIPIDS
TEST FOR UNSATURATION Stearic Acid + CHCl3 + Hubl’s Iodine -> PINK CHCl3 + Hubl’s Iodine -> PINK |
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7. LIPIDS
TEST FOR UNSATURATION Coconut Oil + CHCl3 + Hubl’s Iodine -> ORANGE CHCl3 + Hubl’s Iodine -> PINK |
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7. LIPIDS TEST FOR UNSATURATION Linseed Oil + CHCl3 + Hubl’s Iodine CHCl3 + Hubl’s Iodine Contains MORE UNSATURATED Fatty Acids than Coconut oil |
NO PIC D: |
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7. LIPIDS
GLYCEROL SOLUBILITY SOLUBLE: H20 & Alcohol Insoluble Ether |
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7. LIPIDS
GLYCEROL ACROLEIN TEST KHSO4 + Glycerol BURNT GREASE ODOR |
NO PIC D: |
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7. LIPIDS
GLYCEROL NICHROME WIRE W/ POWDERED BORAX GREEN FLAME Due to the GLYCEROL ESTER of BORIC ACID |
NO PIC D: |
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7. LIPIDS
GLYCEROL NITRO-CHROMIC ACID TEST Indicates presence of –CHOH groups GLYCEROL + HNO3 + Potassium Chromate (K2Cr2O7) BLUE SOL’N |
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8. ENZYMES
OXIDASES FROM FRUITS Darkening from exposure of APPLE, CHICO GUAVA Due to presence of OXIDASE |
NO PIC D: |
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8. ENZYMES
CATALASE from POTATO Grated potato into a fine pulp + water •BOILED + H2O2 -> WHITE PPT •UNBOILED + H2O2 -> BUBBLES |
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8. ENZYMES
OXIDASES FROM POTATO POTATO EXTRACT + 1% Phenol-----> 1% Cathecol---> Pyrogallol----> |
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8. ENZYMES
PEROXIDASE FROM POTATO Requires a Co-Factor, PHENOL-OXIDASE POTATO EXTRACT + H2O2 1% Phenol---- 1% Cathecol-- Pyrogallol----- |
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8. ENZYMES
CATALASE FROM LIVER Test GLOWING SPLINT Liver + Sand -> GRIND + H2O2 GREEN FLAME OXYGEN (gas liberated that made the flame LUMINOUS) |
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9. TEST FOR NUTRIENTS IN FOODS
STARCH F.C + I2 sol’n -> DEEP BLUE SOL’N |
Ripe Banana Green Banana Peanut Butter Potato Cheese Cooked Rice |
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9. TEST FOR NUTRIENTS IN FOODS
GLUCOSE F.J + Benedicts sol’n -> YELLOW-RED PPT |
Ripe Banana Green Banana Carrots Peanut Butter Cheese Fruit Juice Cooked Rice |
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9. TEST FOR NUTRIENTS IN FOODS
FATS F. S + Ether -> TRANSLUCENT SPOT |
Ripe Banana Green Banana Egg Yolk Peanut Butter Cheese Dilis Uncooked Peanuts Cooked Rice |
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9. TEST FOR NUTRIENTS IN FOODS
PROTEINS F.S + NaOH + CuSO4 -> PINK-VIOLET COLORATION |
Egg White Egg Yolk Peanut Butter Cheese Dilis Uncooked Peanuts Cooked Rice |
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9. TEST FOR NUTRIENTS IN FOODS
MINERAL MATTER F.S -> BURN -> FORMATION OF ASH |
Ripe Banana Green Banana Dilis |
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9. TEST FOR NUTRIENTS IN FOODS
CARR-PRICE TEST FOR VITAMIN A CHCl3 + F.S -> H2O bath + Antimony Trichloride [Sb(Cl3)] -> BLUE SOL’N |
Margarine Butter Carrots |
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9. TEST FOR NUTRIENTS IN FOODS
CHOLESTEROL ACETIC ANHYDRIDE-H2SO4 TEST LIEBERMAN BUCHARD TEST F.S CHCL3 + Acetic anhydride + conc. Sulphuric acid -> BLUISH GREEN SOL’N |
Egg Yolk Peanut Butter Cheese |