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Principle
The amino acids, tyrosine and tryptophan present in the protein reduce the phosphomolybdic phosphotungstic components in the Folin – Coicalteau to develop a blue color compound. The color developed by this reaction of the protein with the alkaline cupric tartarate is measured at 660 nm in spectrophotometer. |
Last modified: Saturday, 12 November 2011, 6:57 AM