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Chemical Functions in Protein Analysis

Sulfuric acid is used to convert sulfur to sulfur dioxide during protein analysis. Hydrochloric acid is used to regenerate ion exchange resins by rinsing cations from the resins. Boric acid can inhibit bacterial growth in meat and is added to foods like rice dumplings and jelly as a preservative.

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Fadhlin Sakinah
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8 views1 page

Chemical Functions in Protein Analysis

Sulfuric acid is used to convert sulfur to sulfur dioxide during protein analysis. Hydrochloric acid is used to regenerate ion exchange resins by rinsing cations from the resins. Boric acid can inhibit bacterial growth in meat and is added to foods like rice dumplings and jelly as a preservative.

Uploaded by

Fadhlin Sakinah
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

The function of each chemical used during protein analysis

V
Sulfuric acid :

 Conversion of sulfur to
sulfur dioxide

If sulfur is the feedstock, it must


first be converted to sulfur
dioxide. The sulfur burns with a
characteristic blue flame:

Hydrochloric acid :

 For regeneration of ion


exchangers

It is used in the regeneration of ion


exchange resins. It is used to rinse
the cations from the resins.
Demineralized water and ion
exchangers are used in food

Boric acid

The boron compounds in boric


acid would inhibit the growth of
bacteria in meat has been tacitly
assumed by both their champions
and opponents. Boric acid can also
be added to food including rice
dumplings and root starch jelly as
a preservative.

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