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Unformatted text preview: MCB 120L Name: KEY Monday 09 February 2009 Exam 2 show all work, use the back of these pages as needed Another important product from the seeds of Theobroma cacao is cocoa butter, which is predominantly triacylglycerols (fat), and is used in the production of chocolate bars and sweet aromatic lotions. But, for T. cacao , the biosynthesis of triacylglycerol (fat) is essential to seed maturation. Triacylglycerol is derived from incorporation of a third fatty acid chain onto diacylglycerol. A critical first step is the removal of phosphate from the lipid, phosphatidic acid, to form the diacylglycerol by the enzyme: Phosphatidic Acid Phosphatase. H 2 O Pi fatty CoA acyl CoA 1. Complete the Bradford protocol table: sample volume duplicates BSA (0.024 g/l) or PAP sample H 2 O Bradford reagent g / l BSA (sample volume) A595 average A595 average minus blank 0.0 l BSA 125 l 125 l 0.0 0.398 0.0 10.4 l BSA 114.6 l 0.002 0.464 0.066 20.8 l BSA 104.2 l 0.004 0.518 0.120 41.7 l BSA 83.3 l 0.008 0.612 0.214 62.5 l BSA 62.5 l...
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