دورية أكاديمية
Unboiling an Egg: An Introduction to Circular Dichroism and Protein Refolding
| العنوان: | Unboiling an Egg: An Introduction to Circular Dichroism and Protein Refolding |
|---|---|
| اللغة: | English |
| المؤلفون: | Hoben, John P., Wang, Jianing, Miller, Anne-Frances |
| المصدر: | Journal of Chemical Education. Mar 2017 94(3):356-360. |
| الإتاحة: | Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeducTest |
| تمت مراجعته من قبل الزملاء: | Y |
| Page Count: | 5 |
| تاريخ النشر: | 2017 |
| Sponsoring Agency: | US Department of Energy, Office of Basic Energy Sciences (BES) |
| Contract Number: | DESC0012518 |
| نوع الوثيقة: | Journal Articles Reports - Descriptive |
| Education Level: | Secondary Education Higher Education Postsecondary Education |
| الواصفات: | Molecular Biology, Molecular Structure, Science Experiments, Scientific Concepts, Scientific Methodology, Scientific Principles, Biochemistry, Secondary School Science, College Science, Teaching Methods, Laboratory Experiments |
| DOI: | 10.1021/acs.jchemed.6b00319 |
| تدمد: | 0021-9584 |
| مستخلص: | A signature of life is that biological molecules occur as a single stereoisomer with respect to each chiral center, and this is echoed in the structures of biological polymers. Thus, circular dichroism (CD) has emerged as a hallmark of biomolecular structures. The tangible and familiar phenomenon of raw egg white's conversion from transparent fluid to rubbery white solid, upon boiling, was exploited to relate protein molecular structure measured by CD, to macroscopic material properties. Specifically, students employed a denaturant solution to dissolve hard-boiled egg white back into solution, and then upon dilution of the denaturant recovered CD signatures of structure. This experiment is adaptable to students from high school to early in graduate school, and provides an accessible introduction to the use of CD for characterizing protein secondary structure. It is a class favorite due to its demonstration of the surprising possibility of reversing the protein aggregation that underlies the solidity of hard-boiled egg white. |
| Abstractor: | As Provided |
| Number of References: | 24 |
| Entry Date: | 2017 |
| رقم الانضمام: | EJ1136310 |
| قاعدة البيانات: | ERIC |
| تدمد: | 0021-9584 |
|---|---|
| DOI: | 10.1021/acs.jchemed.6b00319 |