National Standards for Grade Levels 9-14
 
Physical parameters such as temperature, pH, salt concentration, and dielectric constants affect the properties of proteins. These parameters are commonly used in protein isolation and purification. The amino acid composition and structure of each protein influence its physical characteristics so that each protein acts uniquely. Experiments in Physical Properties of Proteins include: Isoelectric Precipitation of Casein, Separation of Albumin and Gelatin by Ammonium Sulfate Fractionation, Effects of Acetone on Albumin and Gelatin Solutions, Heat Denaturation of Albumin, and Precipitation of Protein by Lead Acetate. Contains lead acetate. Designed for 24 students working in groups of four. 
 
Allow three hours of lab time:
Experiment 1 - allow 1 hour
Experiment 2 - allow 1 hour
Experiment 3 - 30 minutes
Experiment 4 - 20 minutes
Experiment 5 - 15 minutes
 
Required, but not included:
Bunsen burner
Glassware
Test tube holders