User:Benjamin Friedel/Notebook/CHEM 471/2016/02/09

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Objective

  1. Setup AgNP and AuNP synthesis reactions for SPI, WPI, Casein, Pea Protein and Brown Rice Protein
  2. Further Research reducing sugars and other extra-protein reducing agents

Materials

  1. Used same nutritional proteins on 02/02/16
  2. Protein and gold stocks prepared fresh every day

Procedure

Reaction procedure devised on 02/03/16 prepared and executed today.

  1. Reducing stock protein concentrations (and thus concentrations in reaction mix) to increase metal/protein ratio to spur NP formation as we saw protein aggregate and nanofiber formation in previous reactions
  2. Hold protein volume and thus concentration) constant and change fructose concentration (reducing agent)

Detailed Reaction Setup for 02/09/16 Shown Below

1mL Reactions ' ' ' ' ' Note that many water volumes were too high, and therefore reactions were more dilute than antipated ' '
Tube # 2.5mM HAuCl4 (µL) 2.5mMAgNO3 (µL) Protein (µL) 5mM Fructose (µL) Water (µL) Au/Ag:Protein Notes
1 40 0 560 0 400 No change
2mg/mL Casein 2 40 0 560 50 350
grams weighed: 20mg 3 40 0 560 100 300
Stock: 10mL 4 0 40 560 0 400 No change
5 0 40 360 0 600
6 0 40 200 0 760
7 40 0 560 0 400 pink aggregate
8 40 0 560 100 300
9 40 0 440 0 520 darker pink/purple aggregate (maybe fibers)
0.75mg/mL SPI 10 40 0 440 100 420
grams weighed: 7.5mg 11 40 0 280 0 680 dark pink/purple fibers
Stock: 10mL 12 40 0 280 100 580
13 0 40 560 0 400 white aggregate at bottom of tube
14 0 40 560 100 300
15 0 40 440 0 520
16 0 40 440 100 420
17 0 40 280 0 680
18 0 40 280 100 580
19 40 0 380 0 620 19-20 White aggregates at bottom of tube and sides
20 40 0 360 0 640
21 40 0 340 0 660 21, slight pinkish tinge to white aggregates
1mg/mL Whey Protein 22 0 40 560 0 400 No change
grams weighed: 10mg 23 0 40 560 100 300
Stock: 10mL 24 0 40 360 0 600
25 0 40 360 100 500
26 0 40 200 0 760
27 0 40 200 100 660
28 40 0 360 0 640 Dark purple specks at bottom of the tube (not much on walls)
29 40 0 360 50 590 Lower protein concentration, as each lower volume of protein added, created darker and more particles
30 40 0 360 100 540
0.5mg/mL Pea Protein 31 0 40 560 0 400 white aggregates at bottom of tube only
grams weighed: 10mg 32 0 40 560 100 300
Stock: 10mL 33 0 40 440 0 520
34 0 40 440 100 420
35 0 40 360 0 600
36 0 40 360 100 500
37 40 0 360 0 640 dark purple specks on bottom and sides of tube (mostly on bottom)
38 40 0 360 50 590 - change protein to metal ratios, maybe change fructose to citrate
1mg/mL Rice Protein 39 40 0 360 100 540
grams weighed: 10mg 40 0 40 560 0 400 white aggregates at bottom of tube
Stock: 10mL 41 0 40 560 100 300
42 0 40 440 0 520
43 0 40 440 100 420
44 0 40 360 0 600
45 0 40 360 100 500

Results

No reactions worked, this was due to some errors. Some water volumes were calculated higher than 1ml (all 1ml reactions). And thus everything in reaction mix was more dilute than necessary. Although the max this occurred at was 1.05ml/1.00ml.

No other reactions worked. Protein concentration was too high for casein (which was tested at 2mg/ml).