Emilio Yarad
Mr. Osborne
Quito, Ecuador
Identification of Amino Acids by Chromatography
PLANNING
Introduction
Purpose or setting or background: This investigation was conducted to identify the Amino Acids.
Research question or problem: Can the amino acids of citric fruits be identified?
Hypothesis: Amino acids should be found in the citric fruits, since the fruit use it to create new
protein.
Prediction: The method engaged the research question of chromatography. Expectations to find
results of at least two amino acids.
ACTION
Method
 Glass jar, with lid and a device (a hook or pin?) for suspending the chromatogram
 Chromatography paper – this should be cut to a length just a little longer than the height of
the gas jar. (Be careful not to touch the face of the paper with your fingers.)
 Scissors
 Fine capillary tube – for spotting on to the chromatography paper
 Crystallising dish (watch glass)
 Gloves
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About half a test-tube of solvent (4 parts Butan-1-ol: 1 part glacial Ethanoic acid: 1 part water)
Small amount of a mixture of known amino acids, including lysine, aspartic acid and leucine
Small amount of fresh juice – lemon and/or orange
Ninhydrin (in the fume cupboard)
Emilio Yarad
Mr. Osborne
Quito, Ecuador
Control Variables
Dependant Variable
Independent Variable
Size of chromotigraphic paper control
Using a ruler to measure the paper to make sure its 20 cm
Amount of solvent
Temperature
Control
Amount will be measured 1 quarter from glass jar
Dependent Always on room temperature or less.
Emilio Yarad
Mr. Osborne
Quito, Ecuador
Results
Results should be tabulated and then treated - graphed and statistically manipulated - and described.
Results may be qualitative but should always be quantitative.
First practical
Errors and limitations
EVALUATION
Conclusions: the second investigation showed that there were no amino acids present. In the first
investigation we found 6 amino acids present.
Modifications and improvements:
Time of day
Climate
The actual fruit
Manipulation of fruit
-These errors could have been improved by doing it on a different time of the day and with a
different climate and probably with a different fruit which we hadn’t manipulated as much.
BIBLIOGRAPHY
This should be a complete list of all resources and references used, including all that have been footnoted.
Copy/paste URL's of web pages used. Follow a convention for referencing journals and books.
http://www.sciencedirect.com/science/article/pii/000398615490137X
http://pubs.acs.org/doi/abs/10.1021/ac60149a007
http://www.sciencedirect.com/science/article/pii/0003269767900097
http://www.macalester.edu/~kuwata/Classes/200102/Chem%2011/Revised%20Amino%20Acids%20%289%201%2001%29.pdf