Biuret reagent is the sole reagent in the Biuret Test for pr

Biuret reagent is the sole reagent in the Biuret Test for proteins. The Biuret reagent contains three of these chemicals except for: a. hydrated CuSO4 b. KOH (aq) c. potassium sodium tartrate d. NaHCO_3 Which of these shows a positive test for Benedict\'s reagent? a. only blue b. blue and blue-green c blue-green and yellow d. yellow-green to yellow or red Each plasma membrane has different transport proteins embedded within it. Each transport protein only allows a certain molecule to enter or exit the cell. These are transport proteins except for: a. hemoglobin b. GLUT 1 c. ferritin d. lipoprotein In the test for unsaturated fatty acids, either iodine (or bromine) in alcoholic solution is dropped into the substance being tested. A positive result is observed when; a. a gas is given off b. the color disappears c. the color of the test solution darkens One blood test checks the amount of ferritin in the blood. What is ferritin, and what is its function a. It is the primary protein for iron storage. b. It is the main lipid that binds to

Solution

12. D) NaHCO3

The biuret reagent contains sodium/ potassium hydroxide (NaOH) and hydrated copper(II) sulfate, together with potassium sodium tartrate. Carbonates are not present in the reagent.

13. D) yellow green to yellow or red

Ideally , the colour of a sugar solution would be red, but since the Benedict\'s test is a semi quantitative test, green indicates- 0.5%, yellow - 1%, orange - 1.5% and red - 2% sugar concentration.

14. C) Ferritin

Ferritin is a blood cell protein that contains iron, but is not involved in its transport, in and across cell membranes. Haemoglobin transports oxygen, GLUT 1 transports cellular metabolites and lipoproteins enable transport if hydrophobic lipids in the cell.

15. C) The white precipitates is known as curd. It is the beginning of the cheese making process . Keep it .

Curd is formed by the coagulation of milk, obtained by adding of edible acids such as lemon juice or vinegar resulting in the formation of coagulants or curdlings. The white precipitates here are the milk protein casein , tangled into solid mass. This is the first step of cheese making . Further , the curds will be pressed to remove water in order to obtain different types of cheese .

16. B) the colour disappears

Bromine water would stay orange with a saturated fat or oil. Bromine water goes colourless with an unsaturated fats or oil.

17. A) primary protein for iron storage