1 / 8

Jelly electrophoresis: a new method of sandwich analysis

Jelly electrophoresis: a new method of sandwich analysis. Gregory J. Crowther, Ph.D. U.W. Department of Chemical Engineering. Gel electrophoresis. Purpose: separate molecules of different sizes. molecules pass through a gel small molecules travel faster than large ones

marcos
Download Presentation

Jelly electrophoresis: a new method of sandwich analysis

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Jelly electrophoresis:a new method of sandwich analysis Gregory J. Crowther, Ph.D. U.W. Department of Chemical Engineering

  2. Gel electrophoresis Purpose: separate molecules of different sizes • molecules pass through a gel • small molecules travel faster than large ones • drawback: gel is not edible

  3. Bread is like gel, but more appetizing • solid yet porous • molecules pass through it • speed reflects size

  4. How big is a jelly molecule? Goal: determine size of a jelly molecule from its migration through a slice of bread. Other items tested: water, turkey, cheese* migration direction

  5. 10-18 10-19 10-20 10-21 10-22 10-23 jelly Molecule size (grams) 0 1 2 3 Distance traveled (centimeters) Results • One jelly molecule is 0.00000000000000000015 grams • Equivalent to 0.0000000000000000006 calories

  6. Conclusions • Jelly molecules are surprisingly large. • Nevertheless, they do migrate through bread. • Therefore, jelly sandwiches should be eaten soon after being made to prevent the jelly from escaping.

  7. Sourdough Pumpernickel Whole wheat Rye Future work

  8. Acknowledgments • M. Lambeth, D. Marcinek, E. Shankland, and R. Stuppard contributed and/or consumed materials used in this study. • This research was supported by a grant from the J.M. Smucker Company.

More Related