1. Most pure proteins are insoluble in pure distilled water but dissolve in dilute salt concentrations. However, the addition of high concentrations of neutral salts to an aqueous solution of protein causes it to precipitate. Name this phenomenon and suggest a molecular explanation for the observation that high concentrations of added salts decrease the solubility of proteins. 2. Capillary gel electrophoresis (CGE) forms part of a family of related techniques that comprise capillary electrophoresis (CE). Give a brief description of this technique with particular reference to its separation characteristics and applications.
1. Most pure proteins are insoluble in pure distilled water but dissolve in dilute salt concentrations. However, the addition of high concentrations of neutral salts to an aqueous solution of protein causes it to precipitate. Name this phenomenon and suggest a molecular explanation for the observation that high concentrations of added salts decrease the solubility of proteins. 2. Capillary gel electrophoresis (CGE) forms part of a family of related techniques that comprise capillary electrophoresis (CE). Give a brief description of this technique with particular reference to its separation characteristics and applications.
Chapter14: Formula Method
Section: Chapter Questions
Problem 5SST
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Transcribed Image Text:1. Most pure proteins are insoluble in pure distilled
water but dissolve in dilute salt concentrations.
However, the addition of high concentrations of
neutral salts to an aqueous solution of protein causes
it to precipitate. Name this phenomenon and suggest
a molecular explanation for the observation that high
concentrations of added salts decrease the solubility
of proteins.
2. Capillary gel electrophoresis (CGE) forms part of a
family of related techniques that comprise capillary
electrophoresis (CE). Give a brief description of this
technique with particular reference to its separation
characteristics and applications.
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