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November 01, 2025, 11:23:09 am
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Author Topic: Uv  (Read 518 times)  Share 

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sam0001

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Uv
« on: May 01, 2012, 07:14:34 pm »
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Could you use uv spec to analyze the protein content of a sample of milk without extensively diluting it? Why or why not?

Thought? I would say it would produce a greater absorbance outisde the calibration curve but m teacher said its because milk s opaque to uv light.
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charmanderp

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Re: Uv
« Reply #1 on: May 01, 2012, 07:36:35 pm »
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Your teacher would be right - unless a solution is transparent or translucent in will not allow the transmission of light through it.

According to a Google search, protein and fat molecules in milk 'bounce' the light particles back, and hence they cannot pass through.
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University of Melbourne - Bachelor of Arts majoring in English, Economics and International Studies (2013 onwards)

sam0001

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Re: Uv
« Reply #2 on: May 01, 2012, 10:17:04 pm »
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Brilliant. Thanks for the help!
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