The protein profile in wheat contributes both to the bread making properties and

Question

The protein profile in wheat contributes both to the bread making properties and to nutritional value. Identification of the proteins in wheat aids in comparing wheat grown in various environments. Capillary electrophoresis may be used as a tool in those separations. For example, suppose one sample provided two protein bands with the following parameters: protein A had a migration time of 11.5 minutes while protein B had a migration time of 13.7 minutes. The system was composed of a capillary tube of 42.0 cm, with a distance to the detector of 40.5 cm. The applied voltage used was 10.0 kV. What were the electrophoretic mobilities of the two proteins using the following equation:
= v/E = (Ld/tm)
(V/L)

Explanation / Answer

Electrophoretic mobility, = (Ld/tm) / (V/L)

Detection length, Ld = 40.5 cm

Capillary tube length, L = 42 cm

Applied voltage, V = 10 kV

Protein A:

Migration time, tm = 11.5 min

Electrophoretic mobility, = (40.5 / 11.5) / (10 / 42) cm2 / kV-min

= 14.8 cm2 / kV-min

Protein B:

Migration time, tm = 13.7 min

Electrophoretic mobility, = (40.5 / 13.7) / (10 / 42) cm2 / kV-min

= 12.4 cm2 / kV-min

Related Questions

Navigate

• Browse (All)
• Browse T
• Subjects

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.