Biuret's Test on Eggwhite is a chemical test used to detect the presence of protein in egg white. It involves adding a copper sulfate and sodium hydroxide solution to a sample of egg white, which causes a color change if protein is present.
The copper ions in the Biuret reagent react with the peptide bonds in proteins, forming a violet complex. This color change indicates the presence of protein in the egg white sample.
Biuret's Test on Eggwhite is commonly used in food science and nutrition to determine the protein content in egg white. It can also be used in research to identify the presence of protein in various biological samples.
Potential sources of error in Biuret's Test on Eggwhite include contamination of the sample, inaccurate measurement of reagents, and improper mixing of the reagents and sample. It is also important to use fresh samples, as spoiled or denatured proteins may produce inaccurate results.
Biuret's Test on Eggwhite is a qualitative test, meaning it only indicates the presence of protein and not the amount. It also cannot differentiate between types of proteins or distinguish between different amino acids. Additionally, other substances in the sample, such as reducing sugars, can interfere with the test and produce false positive results.