1. Higher Chemistry Unit 2(f) Hydrolysis of Proteins

2. After today’s lesson you should be able to: Name the products of protein hydrolysis Name the reagents required for hydrolysis. Describe how the products of protein hydrolysis can be identified.

3. Protein hydrolysis During digestion, animal and vegetable proteins are hydrolysed into their amino acids which then pass into the bloodstream. These amino acids are then formed into the required body proteins.

4. Reagents During digestion, enzymes are used to hydrolyse proteins into their amino acids. In the laboratory, dilute acid or alkali is used. Now complete workcard 5

5. Chromatography The amino acids produced from protein hydrolysis can be identified using chromatography. The hydrolysed protein is spotted onto chromatography paper along with solutions of known amino acids. The paper is then placed in a tank containing a suitable solvent. When the solvent has almost reached the top of the paper, the paper is removed and sprayed with ninhydrin to make the samples visible. The spots made by the samples travelling up the paper are then compared.

6. After today’s lesson you should be able to: Name the products of protein hydrolysis Name the reagents required for hydrolysis. Describe how the products of protein hydrolysis can be identified.