The determination of Iron content in Ferritin practical.
Introduction:
Ferritin is a protein in the body and it acts as a storage to the Iron, in non-toxic way. Iron un-bound to ferritin forms a complex is call Apoferritin. Unbound to iron the protein complex ferritin is known as Apoferritin. Within this complex the agent that releases the Iron is Ferrozine²¯. Iron(Fe(II)) Iron bonds to the Ferrozine to create the purple ferritin complex.
It has a very unique structure which forms a spherical shell in which the Iron is stored in a crystalline mineral. The structure of Ferritin consists of 24 peptide subunits which form 2 different types of channels. One of the channels are a 3-fold channel which is polar and the other
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Start to prepare the sample in a 10mL (10000µm) place 0.4mL (400µm) of the stock Ferritin solution 0.5g/mL in 0.15M sodium acetate (AcONa). Afterwards add 0.8mL (800µm) at 2M of sulphuric acid (H₂SO₄) and 0.8mL (800µm) at 5mM of dihydroxyfumarate (C₄H₄O₆). Wait for 30 minutes then complement the solution with 1.6mL (1600µm) at 2.5M of sodium acetate (NaOAc) followed by 0.8mL (800µm) at 12.5mM ferrozine (C20H12N4Na2O6S2). Lastly wait another 30 minutes afterwards add distilled water using a stopper to complete the solution to 10mL (10000µm) then put the rubber stopper on the volumetric flask and mix till you are sure that all the contents are mixed. Again, set up the spectrometer to 562nm and using the 2 samples that were made take one from each to measure the absorbance plus a third one from either one of the solution. End your experiment by recording each of your …show more content…
There were some factors which could have been changed to give better results like calibrating the spectrometer, this might have given better results. The points that curve from points 4-6 may have occurred from that. To make my results more consistent and reliable I could try using smaller concentrations increments and with each sample repeat 3 times, then do an average.
This experiment could be repeated but use food as the samples. This would help understand how your body consumes Iron, and how much Iron it consumes. The experiment would be like this one; “Determination of Iron Species in Samples of Iron-Fortified Food”- Reference: https://link.springer.com/article/10.1007/s12161-014-9843-5. However, there would be factors affecting it as well like every body doesn’t consume the same amount of Iron intake.
To conclude this experiment my predictions of the positive correlation was correct however the kink from points 4 to 6 wasn’t included in it. If I could change the method I would add “Make sure your spectrometer is calibrated” because this would help get more reliable
Iron is naturally iron oxide and purified iron rapidly returns to a similar state when exposed to air and water. This whole process can be seen below in figure 3 – ‘The corrosion
However, free iron can cause significant damage to body tissues, by catalysing the breakdown of hydrogen peroxide to free radical ions such as hydroxyl and hydroperoxyl, which react with cell membranes, proteins and DNA (Andrews, 1999). In order to prevent this from occurring, iron within the body is bound to proteins. These can be divided into three broad categories, haem proteins, iron sulphur proteins and iron containing proteins which do not contain haem or sulphur.
Approaches to assess Mn requirements include metabolic balance, blood levels of Mn, and other biomarkers. Biomarkers that have been used to reflect Mn status other than blood are feces, urine, hair (EFSA 2013), and activities of Mn-dependent enzymes such as MnSOD and arginase. When sufficient data are lacking, a crude method to estimate status and/ or requirements in a healthy population is extrapolation to usual dietary intakes (Freeland-Graves, 1996).
Evaluation In my opinion the experiment went well. I gathered a sufficient quantity of results that allowed me to create an informative graph. The time used for the experiment was a good choice as it gave enough time for osmosis to occur. The amount of concentrations was about right, but if I were to repeat the experiment I would maybe use higher ranges.
When I have finished the experiment I will check to see if there were any anomalies, and if there any I will change them, provided if I have enough time. Method.
Some people believe the iron to be of volcanic origin, weathered and transported into the oceans or e...
During the process of metabolism between 20 and 45 % of the transferrin sites are full. Very little of the bound iron formed (0.1%) in all of the body is moving towards the transferrin. Any of the iron that was absorbed is used for erythropoiesis in t...
Iron comes from the Latin word ferrum. From ferrum its symbol became Fe. The atomic number of iron is 26, and its atomic weight is 55.845. Iron is a magnetic, bendable, shiny white metallic element.
Iron balance is achieved largely by regulation of iron absorption in the proximal small intestine. Iron uptake in the proximal small bowel occurs by 3 separate pathways. Diminished absorption is habitually due to an insufficient intake of dietary iron in an absorbable form. Hemorrhage is the most common cause of excessive loss of body iron; however it can occur with hemoglobinuria from intravascular hemolytic. In addition, the bleeding is from most orifices, before developing a chronic iron deficient anemic, however gastrointestinal bleeding is unrecognized, and excessive menstrual losses may be overlooked (Conrad). In women,...
... point was subjective; however it would have been a systematic error because I consistently judged the end point of my experiment. To eliminate this inaccuracy I should have used a colorimeter to judge the end point of my experiment.
Iron can be obtained from food in heme form, which is easier to absorb, from meat, poultry, and fish;
To address this issue, the researcher should complete the experiment again later to see of the results can be replicated (Creswell,
Science said that opposite charges attract, so, in the case of Iron and Oxygen having opposite charges, the elements combine and then results to oxidation. Oxidation on the other hand, produces a chemical reaction forming Fe203 Iron Oxide or Ferric Oxide, otherwise commonly known as rust. When Iron is exposed to nature’s minerals, changing temperature and chemicals, the rusting process accelerates. However, Iron can be isolated from its destructive environment by coating it with paint, lacquer or varnish, moreover, rust formation is
Cobalt ferrite nanoparticles are of utmost importance that can be used for biological applications due to their magnetic properties, stability in physiological conditions, low cytotoxicity, as well as biocompatibility [Schwertmann, U., Cornell, R.M. Iron oxides in the laboratory: Preparation and characterization 2nd ed.Willey-VCH, Weinheim: New York, 1991]. Cobalt ferrite is a cubic ferrite with inverse spinel structure, where Co+2 ions are located in B sites and Fe+3 ions are both located at A and B sites. The unit cell is characterized by a length of 8.38 Å and the interaction distances are b = 2.963 Å, u = 0.2714 Å, p = 2.963 Å, q = 0.3106 Å, r =38.336 Å and s = 3.127 Å [A. Goldman, “Modern Ferrite Technology”, New York: Van Nostrand Reinhold, (1990)]. Cobalt ferrite is characterized by high anisotropy values than the normal ferrites such as magnetite and maghemite. The anisotropy constant of bulk cobalt ferrite is in the range 1.8-3.0 x 106 erg/cm3 and the saturation magnetization is 80.8 emu/g at room temperature and 93.9 emu/g at 5 K [L.D. Tung, V. Kolesnichenko, D. Caruntu, N.H. Chou, C. T. O Connor, L. Spinu, “Magnetic properties of ultra fine cobalt ferrite nanoparticles,” J. Appl. Phys., Vol. 93 (2003) 7486-7488]. In cobalt ferrite, as