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The procedures for preparing standard ethanol solutions, diluting beer samples, and analyzing blood samples in a laboratory experiment. It includes information on stock solutions, preparation of standard ethanol solutions, and the analysis of blood samples using adh and nad. The document also mentions the importance of clean glassware and minimizing contamination.
Typology: Lab Reports
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A. Stock Solutions The following stock solutions are available: Buffer Solution (to control the pH of the reaction mixture)
B. Preparation of Standard Ethanol Solutions
Rinse all glassware thoroughly as soap can denature the enzyme. Prepare the following standard ethanol solutions from the 0.01250 M (12.50 mM) ethanol stock solution in 100-mL volumetric flasks (note standard solution concentrations are given in millimolar):
Final concentration of EtOH standard solution mM
Volume of 12.50 mM EtOH stock solution from buret mL
Final volume (dilute to mark with pH 8.8 buffer) mL 0.125 1 100. 0.250 2 100. 0.625 5 100. All these solutions should be diluted to volume with the pH 8.8, 0.024 M, pyrophosphate buffer. Burets have been set up to dispense the 12.5 mM ethanol solution. Record the beginning and ending buret readings (to ±0.01 mL) and calculate the exact volumes dispensed and exact concentrations later to be used for analysis. It is very critical that all glassware used in the preparation of the solutions is very clean and that you minimize contamination of the solutions with particulate matter (e.g., dust, hairs, skin).
C. Preparation of Beer Sample
The real beer must be diluted by a factor of 5000 and non-alcoholic beer by a factor of 500 to ensure that the ethanol concentration in the standard solution is in the region where v is 0 proportional to [S] (i.e., equation 4 is reasonably valid.) 0 It is difficult to pipet an exact volume of beer since a head forms and obscures the meniscus. Hence the bubbles (CO ) must be removed. Place a few milliliters of beer in a test 2 tube, cover with a 1" square piece of Parafilm, shake vigorously, and uncover to release the gas pressure. Repeat a few times until foaming ceases. Alternatively, use a sonificating bath if available. With a pipet, transfer 1.00 mL of flat beer (or 10.00 mL of non-alcoholic beer) into a 100-mL volumetric flask and dilute to volume with deionized water. Transfer 2.00 mL of this solution (cleaned pipet) to another 100-mL volumetric flask and dilute to volume with pH 8.8, 0.024 M, pyrophosphate buffer (not water).