Two items were used to dilute five proteins to establish a comprehensive lab; the proteins included coconut milk, rockstar, Bovine Serum Albumin, lysozyme as well as ovalbumin. The first process involved establishing the absorbance of each solution based on relevant procedures and later a comparison of values to a standardized lysozyme curve was carried out. To establish the concentration of Lowry, U.V, and Coomassie, the assay was used based on the analysis of the effect of protein concentrations, and the merits and demerits of every assay and their characteristics were established. The UV assay is responsible for detecting the protein's high probability to absorb light. Only some photons can absorb light at 280 nm, hence the inconsequentially applicable concentrations. As already identified, the Lowry assay determines proteins that contain the presence of tryptophan and tyrosine. Eventually, all proteins using the assay to establish their concentrations experimentally already have the amino acids. Consequently, it is conceivable to come into the conclusion that coconut milk contains amino acids of high concentrations whereas ovalbumin contains low concentrations of amino acids. For UV direct assay, aromatic amino acids had to be present in the higher concentrations. However, for both proteins, there were low assay concentrations, alluding that there was an insignificant amount of aromatic amino acids. Also, it is important to observe that each test solution has accurate matching values of the experiment. In the present case, the gamma-globulins experimental value was 0.790 mg/ml, as established by the Lowry assay since it was the nearest value to the applicable range. However, ovalbumin's most accurate reading was 0.748 mg/ml as indicated by the Coomassie assay. The value was as well the nearest to the value range of the book from 1.0 to 2.0 mg/ml. The experimental concentration value for the protein shake was 0.948 mg/ml and was established through the published value. The hard cider never acquired any useable experimental concentrations but recorded 0.464 mg/ml values. The values gotten from the UV assay were substantially different from the anticipated values. Since there was an expectation of a linear relationship between the values of the book, it offered a polynomial relationship. The error was due to contamination arising from the preparations of chemicals. The reaction of the Coomassie assay was dependent on the availability of arginine, which is an amino acid, though it was highly concentrated in the Rockstar as was observed throughout the lab process. But, the assay is vulnerable to interference with any sodium hydroxide and detergents which is responsible for its low concentration in Coconut milk. Secondly, the ultraviolet, direct test recorded the highest reading of absorbance, more so when amino acids are introduced. All solutions provided readings of low value for the assay. The conclusion was thus all solutions had very little aromatic amino acid concentration. In determining the concentration of amino acids using a Coomassie assay, it is critical to ensure that arginine is present. Eventually, it is probable to determine that rockstar had high concentrations of amino acids whereas hard cider contained almost nil of amino acids. In summary, the Coomassie assay offered the most accurate experimental reading of 0.948 mg/ml. In the experiment, lysozyme was used to develop the standard curve as well as the test protein likened to the standard curve. When the protein used to prepare a standard curve is used in a test solution, an absolute standard is obtained. Alternatively, a comparable standard takes place when dissimilar proteins from the standard curve and the test solution with diverse capacities of light absorption. A case in point is when a lab process uses diverse proteins including Coconut milk, Bovine Serum Albumin, and rockstar and the lab are regarded as having comparative standards since they are comparable to the standard curve or lysozyme. However, in the lab process, three assays of protein were used to produce different outcomes as a result of different reasons. For instance, the Lowry assay was used to establish proteins having some amino acids such as tyrosine and tryptophan. The outcome was the identification of the presence of the amino acids within the standard assay. But, as is already known, the assay uses two reagents that result in the probability of larger margins of error while the proteins take multiple reactions. The error of margins was observed due to multiple reactions when the assay was used on the protein shake which resulted in inconsistent values. Each assay had a related range of absorbance. For example, the Lowry assay absorbance range was between 500 and 550 nm, the Coomassie range was between 465 and 495 nm, and the UV assay range was between 200 and 280 nm. Based on the values, the UV assay had the least absorbance rate. The most suitable assay for establishing protein concentration is the UV assay. Contrary to other assays, UV assay needed no reagent which improves dependency. Also, the incubation time is not available; thus the reaction would be sensitive to time. The assay with the least disparity was the Lowry assay. Lowry assay has the highest correlation coefficient of 0.99 and is much higher than any other assay in comparison. The protein shake and hard cider beverages that were used and whose brands are Muscle MLK and Brickworks Cider Batch respectively. Hard cider's published value was 0mg proteins per 473ml. All the absorbance levels for this beverage were inapplicable since they were below the least limits of 0.1. Thus, there is an agreement with the published results as the lower absorbance limit suggested that protein was not available. The published value for the protein shake was 2500mg which is above the threshold of absorbance. Eventually, it resulted in inconsistent readings between the experimental values and book values. Therefore, to enhance the accuracy, it is essential to increase the upper as well as the lower limits of concentration to accommodate various protein shakes and hard cider beverages which are achievable by increasing the range of the standard curve.
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