What Is the True Color of Fresh Meat? A Biophysical Undergraduate Laboratory Experiment Investigating the Effects of Ligand Binding on Myoglobin Using Optical, EPR, and NMR Spectroscopy

• Kimberly Linenberger ^[1] ; Stacey Lowery Bretz ^[1] ; Michael W. Crowder ^[1] ; Robert McCarrick ^[1] ; Gary A. Lorigan ^[1] ; David L. Tierney ^[1]
  1. [1] Miami University

     Miami University

     Township of Oxford, Estados Unidos

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 88, Nº 2, 2011, págs. 223-225
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • With an increased focus on integrated upper-level laboratories, we present an experiment integrating concepts from inorganic, biological, and physical chemistry content areas. Students investigate the effects of ligand strength on the spectroscopic properties of the heme center in myoglobin using UV−vis, 1H NMR, and EPR spectroscopies. This upper-level undergraduate laboratory is set in the context of understanding why meat is packaged under an atmosphere of CO and can be completed in two 3−4 h laboratory periods.