Nutritional Composition of Beer
Introduction:
The purpose of the experiment was to determine the nutritional composition of beer,
specifically the amounts of sugar, protein, and amino acids. This was significant because beer
can then positively or negatively contribute to an individual’s diet...
The trend in Table 2.0 shows that as absorbance at 750 nm increases, protein
concentration (mg/mL) for the standard curve also increase, giving rise to a linear relationship
between absorbance and protein concentration. Unknown tube 6 has the same protein
concentration as tube 2, but a lower absorbance. Unknown tube 7 falls between tube 4 and tube
5.
Table 3.0: Concentration of Glycine (mole/mL) and Corresponding Absorbance Readings at
570 nm for the Ninhydrin Assay.
Standard Curve Unknown
Tube Number 1 2 3 4 5 6
Glycine 0.000 0.005 0.015 0.025 0.013 0.028
Concentration
(mole/mL)
Absorbance 0.000 0.000 0.116 0.304 0.164 0.348
at 570 nm
The trend in Table 3.0 shows that as absorbance at 570 nm increases, glycine
concentration (mole/mL) for the standard curve also increased, giving rise to a linear
relationship between absorbance and glycine concentration. Unknown tube 5 falls between tube
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