WorksheetsPROTEINS: ISOLATION AND QUALITATIVE COLOR REACTION
Total questions: 10
Worksheet time: 4mins
A naturally occuring, unbranched polymer in which the monomer units are amino acids?
Carbohydrates
Proteins
Lipids
Nucleic Acids
Defatted milk
Skimmed
condensed
Whole
Evaporated
The main protein in milk
Ovalbumin
Casein
Albumin
Myoglobin
pH at which charges of amino acids in proteins are neutral
isoelectric point
Salting out
salting in
neutral pH
casein is a/an
Sulphur containing
Aminoprotein
Phosphoprotein
Albumin
The proteins found in egg
ovalbumin
lactalbumin
serum albumin
casein
Ammonium sulfate are used in high concentration for protein isolation causing precipitation, this phenomenon is known as
salting in
salting out
Protein in wheat flour
gluten
whey
albumin
myoglobin
When the washing is treated with iodine, this is an indication that gluten is not yet isolated
Blue-violet to black color
Retained iodine color
brown color
light yellow-orange color
The monomer protein isolated in meat
Hemoglobin
Myoglobin
Gluten
Casein
