Scribd
Upload
17 views

Protein Lab Write Up

The document presents absorbance data for various milk samples and standards, showing that absorbance values are similar among the four types of milk tested. The hypothesis that the milks would have similar absorbance due to comparable nutrient values is supported, although almond milk shows a distinct difference. Recommendations for future experiments include conducting multiple tests to reduce errors and exploring varying sample amounts to assess protein concentration effects on absorbance.

Uploaded by

sprinklest813
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
17 views

Protein Lab Write Up

The document presents absorbance data for various milk samples and standards, showing that absorbance values are similar among the four types of milk tested. The hypothesis that the milks would have similar absorbance due to comparable nutrient values is supported, although almond milk shows a distinct difference. Recommendations for future experiments include conducting multiple tests to reduce errors and exploring varying sample amounts to assess protein concentration effects on absorbance.

Uploaded by

sprinklest813
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
You are on page 1/ 3

Data Table 1: Standards

Standard Absorbance

.125 0.472

.25 0.598

.5 0.756

.75 0.996

1 1.136

1.5 1.543

2 1.64

Table 1- Data showing the absorbance of the standards beginning with .125, and ending in 2

Data Table 2: Samples

Sample Absorbance

Almond Milk 0.424

Lactose Milk 0.735

Whole Milk 0.867

2% Milk 0.913

Table 2- Data showing the samples of milk used, and the respective absorbances.
Standard Curve

This curve represents the samples compared to the standards. Each of the standards are

represented by a different colored interpolated line. The yellow line is the almond milk, the blue

is the lactose milk, the black is the whole milk, and the green is the 2% milk. The points are the

standards.

Discussion:

Our group came up with the hypothesis that the 4 kinds of milk would have similar absorbance

values, since they have similar nutrient values. Based on the table and the standard curve, we can

accept the hypothesis. This makes sense, as they all have similar make ups, it's just whether or

not there is a presence of lactose. Also, based on the nutrition labels of the respective milks, each

milk has a relatively similar amount of protein, besides almond milk, which has 1 gram of
protein, the whole milk has 9 grams of protein, the lactose free milk has 8 grams of protein, and

the 2% milk has 8 grams of protein. This difference between the almond milk and the other three

milks is displayed in the graph, as the interpolated value of almond milk is somewhat further

from the other three interpolated values. However, with the information provided in the nutrition

labels the 2% milk and the lactose free milk should have the same if not very similar absorbance

values, since they have the same amount of protein. But, the 2% milk had a higher absorbance

value than the lactose free milk. These differences could be due in part to human error, and

uneven amounts of each sample being given. This may have influenced the results, as a smaller

amount of milk will have less protein to be absorbed, so should the amounts have been the same,

then it is more than likely that the results would’ve been the same. For future experiments, it is

best that there should be multiple tests of each sample, this then reduces the possibility of an

outlier or a simple error to ruin the experiment. Having multiple tests of each sample also allows

the people running the experiment to make sure that they have accurate and good numbers. Since

they have multiple tests to compare to and not just have to rely on one test to be correct. Also,

testing these samples at different amounts to see if there may be a difference in the concentration

of the protein, rather than the amount present in each sample. There may be a large concentration

of protein in the milk that might cause a large amount of absorbance, so having multiple tests

with multiple amounts makes certain that the absorbance that you get will be accurate.

You might also like