Techniques of Cell Disruption
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- Category: Science
- Date Submitted: 06/23/2013 09:23 AM
- Pages: 6
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Techniques of cell disruption
Abstract:
The aim of this experiment was to find the best type of cell disruption technique. We used 5 different techniques against each other. They were: freeze-thaw disintegration, ultrasonic disintegration, grinding with washed sand, disruption using a waring blender and disruption using a potter homogeniser. We tested them on both yeast cells (Saccharomyces Cerevisiae) and lettuce (Lactuca Sativa), the outcome of the test was to see which technique was was able to liberate the most amount of protein from the cells. Therefore the higher the protein content at the end of the experiment the better then technique is at breaking the cell wall to release the protein.
Results showed that for yeast ultrasonic disintegration gave the highest protein content with 0.050 and the lowest was free-thaw which gave the result of 0.000. For lettuce disruption using a potter homogeniser gave the highest result of 0.218 and again the lowest was freeze-thaw which gave 0.000. The results were expected as lettuce has larger cells than that of yeast so the disruption methods that are designed for the lager cells e.g. disruption using a waring blender and disruption using a potter homogeniser would not give a positive result for yeast as the cells are too small to be affect by the technique.
Introduction:
This study was designed to demonstrate different methods of cell disruption and their efficiency using two types of biological material, yeast cells and lettuce. It aims to determine the efficiency of disruption by determining the protein released per gram-wet weight of starting material.
Five different methods of cell disruption were used. Each method involved suspending the material in buffer, subjecting it to the disruption technique, and centrifuging to remove debris. The success of the different methods was determined by measuring the total amount of protein released by each treatment by use of the Folin and Ciocalteu method. This...
Abstract:
The aim of this experiment was to find the best type of cell disruption technique. We used 5 different techniques against each other. They were: freeze-thaw disintegration, ultrasonic disintegration, grinding with washed sand, disruption using a waring blender and disruption using a potter homogeniser. We tested them on both yeast cells (Saccharomyces Cerevisiae) and lettuce (Lactuca Sativa), the outcome of the test was to see which technique was was able to liberate the most amount of protein from the cells. Therefore the higher the protein content at the end of the experiment the better then technique is at breaking the cell wall to release the protein.
Results showed that for yeast ultrasonic disintegration gave the highest protein content with 0.050 and the lowest was free-thaw which gave the result of 0.000. For lettuce disruption using a potter homogeniser gave the highest result of 0.218 and again the lowest was freeze-thaw which gave 0.000. The results were expected as lettuce has larger cells than that of yeast so the disruption methods that are designed for the lager cells e.g. disruption using a waring blender and disruption using a potter homogeniser would not give a positive result for yeast as the cells are too small to be affect by the technique.
Introduction:
This study was designed to demonstrate different methods of cell disruption and their efficiency using two types of biological material, yeast cells and lettuce. It aims to determine the efficiency of disruption by determining the protein released per gram-wet weight of starting material.
Five different methods of cell disruption were used. Each method involved suspending the material in buffer, subjecting it to the disruption technique, and centrifuging to remove debris. The success of the different methods was determined by measuring the total amount of protein released by each treatment by use of the Folin and Ciocalteu method. This...