Isolation and crystallization of urease from Garbanzos (Cicer Arietinum), Black Sitaw (Vigna Sinensis), and Green Mongo (Phaseolus Aureus) beans
Date of Publication
2001
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemistry
Subject Categories
Chemistry
College
College of Science
Department/Unit
Chemistry
Defense Panel Member
Lazaro-Llanos, Nancy, Dr., adviser;"Patalinghug, Wyona C., Dr, chair"
Abstract/Summary
Urease was isolated using an acetone-water extraction from three local beans namely garbanzos, black sitaw, and green mongo and was crystallized. There were a total of four trials per sample. The protein concentration of each sample was determined using Biuret's test. The activity of the enzyme was monitored using the reaction of urease on urea. The colored product of the reaction was determined spectrophotometrically. High Performance Liquid Chromatography was used to confirm the presence of urease. The amount and activity of urease extracted from the three local beans was compared.
Abstract Format
html
Language
English
Format
Accession Number
TU17490
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
xii, 75 leaves: illustrations (some colored); 28 cm.
Keywords
Chickpea; Beans; Cowpea; Mung bean
Recommended Citation
David, P. A., & Estanislao, J. I. (2001). Isolation and crystallization of urease from Garbanzos (Cicer Arietinum), Black Sitaw (Vigna Sinensis), and Green Mongo (Phaseolus Aureus) beans. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/5817
