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PARTIAL PURIFICATION AND EFFECT OF TEMPERATURE AND HEAT STABILITY STUDIES ON RHODANESE FROM THE LIVER OF A LOCAL GOAT

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RESEARCH INFORMATION

: PARTIAL PURIFICATION AND EFFECT OF TEMPERATURE AND HEAT STABILITY STUDIES ON RHODANESE FROM THE LIVER OF A LOCAL GOAT
: Chapter 1 – 5
: 50 Pages
: #3, 000
: Ms Word format

This study, PARTIAL PURIFICATION AND EFFECT OF TEMPERATURE AND HEAT STABILITY STUDIES ON RHODANESE FROM THE LIVER OF A LOCAL GOAT contains concise information that will serve as a framework or guide for your project work. The project study is well-researched for academic purposes and are usually provided in complete chapters with adequate References.

Keywords: PARTIAL PURIFICATION AND EFFECT OF TEMPERATURE AND HEAT STABILITY STUDIES ON RHODANESE FROM THE LIVER OF A LOCAL GOAT

RESEARCH BODY

 

ABSTRACT

The research is aimed at investigating the effect of temperature and heat stability of Rhodanese from the Liver of a local goat.  This research shows the existence of rhodanese from a local goat liver homogenate. It was observed that the enzyme was partially purified by ammonium sulphate precipitation and dialysis. The specific activity of enzyme after partial purification using ammonium sulphate precipitation and dialysis was 4.39 U/mg. The effect of temperatures between 30 and 80C on the rhodanese activity showed that optimum temperature for the enzyme was at 60C. It was found that the enzyme (rhodanese) from a local goat liver was stable at 60C, but was unstable at temperatures 70C.

TABLE OF CONTENTS

CHAPTER ONE

1.0     Introduction

1.1     Aim of research

CHAPTER TWO

2.0     Literature Review

2.1     Physiochemical features of rhodanese

2.1.1  Mechanism of action

2.1.2  Assay methods for rhodanese

2.1.3  Mechanism of rhodanese catalysis

2.1.4  Structure

2.1.5  Amino acid composition

2.1.6  Active sites

2.2     Goat

2.3     Liver

2.3.1  Synthesis

2.3.2  Liver disease

2.3.3  Fetal blood supply

CHAPTER THREE

3.0     Materials and Methods

3.1     Materials used

3.2     Reagents used

3.3     Preparation of buffer and reagents used

3.4     Collection of sample

3.5     Preparation of tissue extract

3.6     Enzyme assay

3.7     Protein determination

3.8     Effect of temperature on rhodanese

3.9     Purification of rhodanese from crude extract

3.10   Determination of protein concentration and enzyme activities

CHAPTER FOUR

4.0     Results

CHAPTER FIVE

5.0     Discussion, Conclusion and Recommendation

5.1     Discussion

5.2     Conclusion

5.3     Recommendations

References

Keywords: PARTIAL PURIFICATION AND EFFECT OF TEMPERATURE AND HEAT STABILITY STUDIES ON RHODANESE FROM THE LIVER OF A LOCAL GOAT



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