air kelapa

air kelapa....hmmm...org utara pggil ayaq nyo' org utara lak ayerr nyo..bhs standard hk slalu di dgr air kelapa....ape2 pon ejaan dan pggilan bg air kelapa ini..khasiatnya tetap sama..
di sni sy ingin berkongsi serba sedikit tentang kelebihan air kelapa yang bnyk memberi manfaat kepada manusia...

http://warungkelapamuda.blogspot.com

haa link ni bnyk cite psl air kelapa...

maaf la sy memg xpndai bab karang2 ayat...
so..link ini dpt memberi serba sedikit tentang kelebihan air kelapa...
tmbh2 isu h1n1 yg semakin berleluasa skrng ni..di katakan bhw air kelapa ini mampu menangani virus influenza yg nk menular dlm bdn kite...(kan dh kate..xreti bab karang ayat..huhhu)...
haruslah kite same2 menjaga kesihatan diri dan bnyk2 berdoa kpdNya..hehe...

p/s: mane yg baik itu same2 lah kite kongsi bersama...

JualaN HaRi RaYa...

istimewa hari rye ini...


tudung manjalara dan tudung bawal

bidang 45

harga: rm 13


p/s: harga asal rm15..bersempena dgn hari rye ini..yg bakal menjelma x lame lg ni..

aku bg diskaun...mane lg nk cr tudung dgn harga murah ni...

aku pn tlg org gk jual tudung ni..xde amik untung pon...

so, same2 la kite saing bantu membantu

xrugi beli tudung ni..lps rye pon buleh pakai lg...ms rye pon buleh pakai

..xrye pon buleh pakai


yuk la beli yuk...


kerongsang pon ade jual..dgn harga rm8 sepasang...murah je kan...jom la beli....

Lowry assay

Protein quantitation is often necessary before processing protein samples for isolation, separation and analysis by chromatographic, electrophoretic and immunochemical techniques. Depending on the accuracy required and the amount and purity of the protein available, different methods are appropriate for determining protein concentration. One of the methods to determine protein concentration by using Lowry protein assay.The Lowry protein assay is named after Oliver H. Lowry, who developed and introduced it (Lowry, et al., 1951). It offered a significant improvement over previous protein assays and his paper became one of the most cited references in life science literature for many years. The Modified Lowry Protein Assay uses a stable reagent that replaces two unstable reagents described by Lowry. Protein assay methods provide greater speed and convenience, the Lowry method remains a popular, accurate and useful option for many applications

For the solutions of gelatin, as my reference graph above, we should get a linear graph, but in our findings as mentioned above, we didn’t get a linear graph. This will contribute to the presence of bubbles in the solution of gelatin in cuvette. Besides, the Lowry total protein assay has withstood the test of time, there are several features of the assay that have to be kept in mind. Because these methods rely on the presence of readily oxidizable amino acids such as tyrosine, cysteine, and tryptophan there is a variation in response from proteins with differing amino acid content. Therefore it is advisable that the protein used for generating the standard curve be consistent from experiment to experiment. Likewise, an overabundance of the amino acids in relation to the assay reagents, as would occur with high protein level, will result in a loss of linearity of the assay. In extreme cases this will lead to a precipitation of the chromogens and loss of color prematurely. Likewise, the assay color is only stable for approximately one hour, after which a similar phenomenon occurs in samples with normal concentrations. For our conclusion, the concentration of gelatin contribute with absorbance of light at spectrophotometer. Higher the concentration of gelatin will give higher absorbance of light recorded at spectrophotometer.

Egg selection can be difficult considering the wide array of options available. Should you choose Grade A or Grade AA? Jumbo or Large?

Egg size and quality don't necessarily have a lot to do with the state of the planet, but they do have a lot to do with your individual nutrition - and your health can certainly be green in it's own right! Whether you have or haven't made the switch to organic foods, it's important to make your diet as healthy as you think it is.

When it comes to eggs, the most basic choice you have involves size and quality. Even though they are listed side by side on the carton, egg size and egg quality are not related. Read on to find out how to select your eggs by size and grade, and how such seemingly small decisions can affect your personal health.

The protein contained in the eggs also can be determined by using the protein assay method such as the Lowry method. Egg protein is very rich in quality and it is due to this fact that manufacturers of protein powders often base their products on egg protein. Egg protein contains all the essential amino acids that the human body requires. From our experiment, as mentioned in above, the duck egg contains highest protein than other sample of eggs. Among the sample of egg A, B and C, the concentration of protein of sample egg B (1.439mg/L) contain more protein than sample of egg A (1.134mg/L) and C (1.033mg/L). The sample of egg B has higher absorbance of light (nm) than grade egg A and C. Higher absorbance of light (nm) show higher concentration of protein (mg/L). So, sample of egg B contain higher protein than egg A and C. As we know that, size egg A is bigger than egg B and egg C. From the findings show us that size of egg did not give the effect of protein contain in egg. The egg A is bigger than the others but the contain of protein in that egg is not high as it size.

When we compare the concentration of protein between sample x and sample B, the concentration of protein in sample B (1.439 mg/L) is higher than the concentration of protein in sample x (1.327 mg/L). However, when we compare it with sample A (1.134mg/L) and sample C (1.033mg/L) with sample x (1.327mg/L), the concentration of protein in sample x is higher than the concentration of protein in sample A and C.

Here, I would like to share you some information about egg selection by quality.

Chef or not, you may be surprised how egg grade can effect a dish's final outcome. Grades range from AA to C, though Grade C eggs are not available for consumer purchase.

Quality standards are as follows:

• Grade AA: Eggs of the highest quality have shells that are clean, unbroken and are shaped like a typical egg. The egg white is clear, firm, and springy, while the egg yolk is well-centered, free from defects and has a slightly defined outline.

Grade AA eggs are ideal for any use, but are particularly desirable for frying, poaching, and hard boiling.

• Grade A: Grade A eggs have shells that are very similar to higher graded eggs - they will be clean, unbroken and normally-shaped. The egg white will be clear and reasonably firm, though it won't stand as high as Grade AA egg whites. The yolk will be fairly well centered, free from defects, and it will have a fairly well-defined outline.

Grade A eggs are well suited for frying, poaching, and hard boiling, though they can be used for any purpose.

• Grade B: These lower grade eggs may have a shell that is clean or slightly stained. The shell will be unbroken, but may be weak or abnormally shaped. The egg white will be clear, though not springy, and the yolk may be slightly off center, enlarged and have minor (not serious) defects.

Grade B eggs are relatively flat when cracked compared to Grade AA and Grade A eggs. For this reason, Grade B eggs are best suited for scrambling, baking, or use as ingredients.

• Grade C: Grade C eggs will have clean to moderately stained shells. Shells will be unbroken, but may be abnormally shaped. The egg white will be flat and watery, and small blood clots or spots may be present. The yolk may be off center, enlarged and flattened and may show serious defects. The yolk outline will be plainly visible.

Grade C eggs are not sold directly to consumers.

Contrary to popular belief, egg 'grade' or 'quality' has nothing to do with nutritional value. Instead, the grade an egg receives has to do with the egg's shell quality and how the egg stands once it's cracked - two things that have more to do with food preparation than they have to do with food safety.

As a conclusion, from this experiment show us that the grade of eggs will not give best concentration of protein in it. Although grade eggs B is smaller than grade eggs A, it will give you more benefit to your health than grade eggs A. So, from now on, if you want to buy the eggs grade A you have to think about its protein concentration and that eggs must be more expensive than grade eggs B.

Brain FEST : The function of Buffer in Human

“hi Julia!”…
“hi..sam..”
“why you look so dull…?”
“hmmm….Sam…I’m going to ask you something”
“ok..what is it?...”
“when I woke up in the morning…I feel fatigue, aches and sometimes migraines….i have a bad breath and coated tongue also…and one more thing…lately..i felt so difficult to concentrate and memorize on what I’ve learnt…help me Sam…the examination is around the corner now…”
“Julia…don’t be so sad..i’ll help you..you are my friend right?..hmmm….from what you’ve told me just now…your symptoms may related to the excess acids in your body..”
“excess acids???”..
“yes…besides the symptoms you have…the excess of acids will cause the person have difficult digestion and wake up several times during the night..also, that person also will have a greasy,oily skin upon awakening and profuse sweating for little effort..”
“Sam..sometimes I also feel body aches, muscular pains and cramps..”
“that’s are also contribute to the excess of acid in human body”
“Sam..can you please explain me a little bit about all of these..i quite blur and didn’t get it..”
“ sorry..ok let me explain you from the beginning… our body is largely made up of water, a medium which is biologically useful in allowing nutrients, oxygen and biochemicals to be transported from place to place. This water-based medium can have either acid or alkaline properties which are measured by a graduated scale called pH..”
“pH??...”
“yes..pH stands for "potential hydrogen", whereas 1.0 to 6.9 is considered acidic, 7.0 is neutral, and 7.1 to 14.0 is alkaline. The lower the pH number, the greater the acidity, and the higher the pH number, the greater the alkalinity…got it?..”
“yea..then?..why I should concern about my pH level in my body?”
“Since most of the body is water-based make up 50-60% of our total body weight, the pH level has profound effects on all body chemistry, health and disease. An imbalanced pH describes the pH level of the body when it becomes too acidic or too alkaline for long periods of time. Extended pH imbalances of any kind are not well tolerated by the body. Indeed, the management of "pH" is so important that the body has developed strict accounting procedures to monitor acid-alkaline balances in every cell. Fundamentally, all regulatory mechanisms including breathing, circulation, digestion, and hormonal production serve the purpose of balancing pH, by removing caustic metabolized acid residues from body tissues without damaging living cells. If the pH deviates too far to the acid side or too far to the alkaline side, cells become poisoned by their own toxic waste and die”
“Is An Imbalanced Body pH Really That Dangerous?”

“Yes, indeed it is! Nothing does well in an overly acidic or alkaline pH medium, least of all the human body! Just as acid rain can destroy a forest and alkaline wastes can pollute a lake, an imbalanced pH continuously corrodes all body tissue, slowly eating into the 60,000 miles of our veins and arteries like corrosives eating into marble. If left unchecked, an imbalanced pH will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain... An imbalanced pH interferes with all life itself!”
“Sam…how to overcome this problem?”..
“our body need buffer pH..”
“what is the function of buffer pH?”
“it help reduce acidic build-up and rebalance pH by buffering these residues and removing them from your body,help promote the cleansing and repair of tissues,help maintain proper Insulin production and also you may use Vaxa Buffer-pH+”
“Vaxa Buffer-pH+?..what was that?..and how it works?..”
“ Vaxa Buffer-pH+ is an advanced cardiovascular and systemic (body-wide) homeopathic medicinal which works to safely and effectively balance an overly acid or overly alkaline system by buffering overly acid and alkaline residues and removing them from your body, as well as helping to dissolve toxic laden plaque. This allows tissues to be cleansed, and then healed naturally and more quickly, by the body”
“How Do I Rebalance My pH?”

“Watching your diet can help. If you're too acid, increase the number of fruits and vegetables you eat. If you're too alkaline, increase the amounts of acid-forming foods consumed. But an easier way is to take Vaxa Buffer-pH+ daily to help balance your system while continuing to enjoy the foods you prefer!”
“hmm..let me find you an article in the website to make you more understand about buffer..here it is! This article , told that, the human body cannot function completely when the content of acid-base is higher in the blood of human body. Buffer play important role in the acid-base balances in the blood of human body. For example, carbonic acid is a weak acid formed from the carbon dioxide dissolve in blood and bicarbonate ions which is the corresponding weak base. Usually, sportsmen will feel fatigue after they do exercise due to the accumulation of metabolites in muscle such as lactic acid, hydrogen ions and ammonia, which produced during exercise. In order to buffer this accumulation of lactic acid to regulate the acid base balance, the body uses biological buffer especially the bicarbonates. Also, if the athlete drink a mineral water containing a bicarbonate before exercizing, it will reduce the muscular fatigue and increase the buffer system performance”..
“thank you Sam..now I know what the buffer is.. and your information is really help me to solve my problem…no wonder you become a best a medic student..because you know lots of information..”
“ it is my pleasure to help you my friend…actually I love reading and searching the internet for to gain new knowledge..”
“..that’s good Sam..ok..i have to go now..i have a class now..see you later..”
“ok..make sure you take care of yourself..and remember consult the doctor if you become worst…ok bye…”
Group members:
Nabila bt Nik Muhammad Naziman (d20071029436)
Aliza bt Abdullah (d20071029470)
Nur adhilah bt Mohamed (d20071029458)
Norhamili bt Ibrahim (d20071029465

group PBL

sem ni bnyk keje sket...
ni la group PBL bio dev sem ni...
trima kasih pd ahli group sume..kerana
bg kerjasama yg lumayan...hehe..
bnyk lg keje PBL kiter...