User:Sarah Burkhard/Notebook/471 Nano Notebook/2016/09/21: Difference between revisions
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pH 4 - 12 | pH 4 - 12 | ||
Fructose concentration : 0. | Fructose concentration : 0.75 mM, 1.25 mM | ||
BSA stock solutions go 4 hours in oven, up to 80 C. | BSA stock solutions go 4 hours in oven, up to 80 C. | ||
Line 16: | Line 16: | ||
==Solutions== | ==Solutions== | ||
{|border="1" cellpadding="2" | |||
|+ 0.75 mM Fructose | |||
! scope="col" width="50" | pH | |||
! scope="col" width="100" | μL of 1 mM HCl<sub>stock</sub> | |||
! scope="col" width="100" | μL of 1 mM NaOH<sub>stock</sub> | |||
! scope="col" width="100" | μL of 1 M NaOH<sub>stock</sub> | |||
! scope="col" width="100" | μL of AuCl<sub>3stock</sub> | |||
! scope="col" width="100" | μL of Fructose<sub>stock</sub> | |||
! scope="col" width="100" | μL of BSA<sub>stock</sub> | |||
! scope="col" width="100" | μL of Water | |||
|- | |||
| 4 || 500 || 0 || 0 || 335 || 253 || 316 || 3596 | |||
|- | |||
| 5 || 50 || 0 || 0 || 335 || 253 || 316 || 4046 | |||
|- | |||
| 6 || 5 || 0 || 0 || 335 || 253 || 316 || 4091 | |||
|- | |||
| 7 || 0 || 0 || 0 || 335 || 253 || 316 || 4096 | |||
|- | |||
| 8 || 0 || 5 || 0 || 335 || 253 || 316 || 4091 | |||
|- | |||
| 9 || 0 || 50 || 0 || 335 || 253 || 316 || 4046 | |||
|- | |||
| 10 || 0 || 500 || 0 || 335 || 253 || 316 || 3596 | |||
|- | |||
| 11 || 0 || 0 || 5 || 335 || 253 || 316 || 4091 | |||
|- | |||
| 12 || 0 || 0 || 50 || 335 || 253 || 316 || 4046 | |||
|} | |||
{|border="1" cellpadding="2" | |||
|+ 1.25 mM Fructose | |||
! scope="col" width="50" | pH | |||
! scope="col" width="100" | μL of 1 mM HCl<sub>stock</sub> | |||
! scope="col" width="100" | μL of 1 mM NaOH<sub>stock</sub> | |||
! scope="col" width="100" | μL of 1 M NaOH<sub>stock</sub> | |||
! scope="col" width="100" | μL of AuCl<sub>3stock</sub> | |||
! scope="col" width="100" | μL of Fructose<sub>stock</sub> | |||
! scope="col" width="100" | μL of BSA<sub>stock</sub> | |||
! scope="col" width="100" | μL of Water | |||
|- | |||
| 4 || 500 || 0 || 0 || 335 || 422 || 316 || 3427 | |||
|- | |||
| 5 || 50 || 0 || 0 || 335 || 422 || 316 || 3877 | |||
|- | |||
| 6 || 5 || 0 || 0 || 335 || 422 || 316 || 3922 | |||
|- | |||
| 7 || 0 || 0 || 0 || 335 || 422 || 316 || 3927 | |||
|- | |||
| 8 || 0 || 5 || 0 || 335 || 422 || 316 || 3922 | |||
|- | |||
| 9 || 0 || 50 || 0 || 335 || 422 || 316 || 3877 | |||
|- | |||
| 10 || 0 || 500 || 0 || 335 || 422 || 316 || 3427 | |||
|- | |||
| 11 || 0 || 0 || 5 || 335 || 422 || 316 || 3922 | |||
|- | |||
| 12 || 0 || 0 || 50 || 335 || 422 || 316 || 3877 | |||
|} | |||
==Objective== | ==Objective== | ||
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==Notes== | ==Notes== | ||
pH 11 and 12 seem transparent for both fructose concentrations. This is contradicting our hypothesis from last week, that higher concentrations of fructose facilitate the formation of Au nano particles at higher pH. See last week's observations [[User:Sarah Burkhard/Notebook/471 Nano Notebook/2016/09/13|here]]. | |||
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Revision as of 09:52, 21 September 2016
Project name | <html><img src="/images/9/94/Report.png" border="0" /></html> Main project page <html><img src="/images/c/c3/Resultset_previous.png" border="0" /></html>Previous entry<html> </html>Next entry<html><img src="/images/5/5c/Resultset_next.png" border="0" /></html> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
UV Vis round 3pH 4 - 12 Fructose concentration : 0.75 mM, 1.25 mM BSA stock solutions go 4 hours in oven, up to 80 C. menu > hill icon > menu > choose program 1 > 1 loop Solutions
ObjectiveDraw conclusions on the concentration of gold nano particles formed, and how the amount formed depends on 1) pH and 2) Fructose concentration. Concentration of nano particles is directly related to absorbance at the relevant wavelength. Protocol
Data AnalysisNotespH 11 and 12 seem transparent for both fructose concentrations. This is contradicting our hypothesis from last week, that higher concentrations of fructose facilitate the formation of Au nano particles at higher pH. See last week's observations here. |