DATA TABLE

TYPE OF TEST OBSERVATIONS

  ALBUMIN PEPTONE GLYCINE GELATIN CASEIN

BIURET REACTION Violet color Yellow color (no Blue color -  - 

+(positive) reaction) (color of the
-(negative)  reagent)
-(negative)
MILLON’S Pink precipitate -  -  Pinkish solution Pink
REACTION +(positive) +(positive) precipitate
+(positive)
TEST FOR SULFUR Black color Yellow color (the - White color  -
+(positive) same color), -(negative) 
formation of
white
precipitate 
-(negative) 
HOPKIN’S COLE Purple ring  -  - Purple ring Purple ring
REACTION appears between appears appears
two layers between two between two
+(positive) layers layers
+(positive) +(positive)
HELLER’S TEST White ring  -  -  - - 
appears between
two layers
+(positive)

ANSWER TO QUESTIONS FOR RESEARCH

1. Raw eggs, egg white and milk have a traditional reputation in the treatment of
poisoning by mercuric chloride. They form precipitates with the mercuric salts which
delay the absorption of the mercury and hinder the solution of the solid tablets. They
also act as demulcents, tending to protect the gastric mucosa against contact with the
poison, and therefore against the local corrosion and against absorption. 

2. Picric acid has antiseptic and astringent properties. For medical use it is incorporated in
a surface anesthetic ointment or solution and in burn ointments. Picric acid is a much
stronger acid than phenol; it decomposes carbonates and may be titrated with bases.

3. Tannic acid has a strong convergence effect in the gastrointestinal tract of pigs and
poultry, which slows down intestinal peristalsis, strengthens colonic water and
electrolyte reabsorption, and further alleviates the occurrence of diarrhea.

4. A protein becomes denatured when its normal shape gets deformed because some of
the hydrogen bonds are broken.  Weak hydrogen bonds break when too much heat is
applied or when they are exposed to an acid (like citric acid from lemon juice).   As
proteins deform or unravel parts of structure that were hidden away get exposed and
form bonds with other protein molecules, so they coagulate (stick together) and
become insoluble in water. 

5. Casein and whey protein are the major proteins of milk. Casein

constitutes approximately 80% (29.5 g/L) of the total protein in bovine milk, and whey
protein accounts for about 20% (6.3 g/L). Casein is chiefly phosphate-conjugated and
mainly consists of calcium phosphate- micelle complexes. The protein precipitated as
milk sours is casein. Casein is precipitated by simply adjusting the pH of the milk to be
sufficiently acidic that the protein is insoluble, taking care not to acidify too much so
that the lactose does not hydrolyze.
References:
https://jamanetwork.com/journals/jama/article-abstract/245450

https://rehabilitationrobotics.net/why-is-picric-acid-used-in-the-treatment-of-burns/

https://www.ifst.org/lovefoodlovescience/resources/protein-acid-denaturation

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5149046/

https://www.chemistry.mcmaster.ca/~chem2o6/labmanual/expt11/2o6exp11.html#:~:text=Casein
%20is%20precipitated%20by%20simply,the%20lactose%20does%20not%20hydrolyze.