AMINO ACID/ PROTEIN HOPKINS COLE SAKAGUCHI

Casein (-) (+) Red

Gelatin (-) Orange
Arginine (+) Red
Histidine
Tyrosine (-) Clear
Tryptophan (+) Violet Ring
Albumin (-) (+) Dark Red
Phenylalanine
Cysteine (-) Yellow

Sakaguchi Reference:

https://sites.google.com/site/vernawang999/test-results

https://www.coursehero.com/file/23976207/exp-3-color-reactionsdocx/

Hopkins Cole Reference:

https://www.coursehero.com/file/23976207/exp-3-color-reactionsdocx/

https://slideplayer.com/slide/4366108/

what is the value of biuret test in studying the hydrolysis of proteins?

Hydrolysis causes proteins to split up into their constituent amino acids. This is very
useful in determining the structure of proteins in a process call amino acid analysis.

Biuret test is a chemical test used for detecting the presence of peptide bonds.

Biuret test is used to detect the presence of peptide bonds, which is why it is important in
studying the hydrolysis of proteins. The hydrolysis, causes proteins to split up into their
constituent amino acids.
the importance of studying hydrolysis of proteins using Biuret test is that we can determine the
concentration of protein not just for the highly presence of different kinds of amino acids but for
qualitatively assessing the presence or amount or the functional activity of a target entity. The Biuret test
is used to detect peptide bonds and so when amino acids are not joined together they cannot be detected.
Only polypeptides or proteins can be detected, not single amino acids.

https://www.sciencedaily.com/terms/peptide_bond.htm#targetText=A%20peptide%20bond%20is%20a,
usually%20occurs%20between%20amino%20acids.

https://en.wikipedia.org/wiki/Biuret_test

https://sciencing.com/hydrolysis-reaction-occur-10071954.html