Fish Enzyme Report

Fish Enzyme Report

  • Submitted By: Feyawz
  • Date Submitted: 01/29/2009 4:46 PM
  • Category: Science
  • Words: 762
  • Page: 4
  • Views: 646

Rojan 2


Using linear regression analysis, see Figure 1, and the distances measured we can derive the antilog size to determine the presence of proteins in fish muscle tissue. All of the fish species tested have shown a presence of the same protein, specifically, myosin, MW (in kD) 24, 17, 15 (Table 8, pg.43 Biology 288 Laboratory Manual L. Lintott). Along with Figure 2, we can also use this table to determine how closely related the fish species tested are to one another by identifying the presence of similar proteins. The results for relatedness between species are determined by using ratios. We can see that scallop is closely related to catfish, halibut to catfish, shark to halibut, shrimp to cod, catfish to hake, and cod to catfish. Given an unknown sample of muscle tissue we can determine the presence of proteins and identify the species it belongs to. In our sample we have found that the muscle tissue contains proteins which are mostly correlated to catfish with a ration of 0.43 and not from cod, see Figure 3.

Rojan 3


If we were to adapt this experiment as routine testing at CFIA, there are certain areas of modifications to be addressed. Using SDS-PAGE may result in closely related conclusions. That is why this particular method is ideal for a preliminary screening of fish species. Given a general idea of the fish species, more specific methods such as PNMR (Protein Nuclear Magnetic Resonance) can be used to detect protein compounds at a high specificity. PNMR spectroscopy is a standard technique used to gather physical, chemical, and structural information. It is also a powerful technique used to obtained detailed information about the functioning and three dimensional structure of the protein molecule. SDS PAGE separates the proteins by specific sizes starting from the largest molecules containing high molecular weight and ending with the smallest and lightest at the end of the gel. The...

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