Coagulation of proteins

Dilute 25ml egg white with 75ml distilled water.

Coagulation of proteins

Factor I is a high-molecular-weight plasma protein that is converted to fibrin through the action of thrombin; deficiency conditions are called afibrinogenemia and hypofibrinogenemia. Factor II is a glycoprotein present in the plasma that is converted into thrombin in the common pathway of coagulation ; deficiency is called hypoprothrombinemia.

Factor III is involved in the extrinsic pathway of coagulationactivating factor X; called also tissue thromboplastin or factor.

Factor IV is calciumrequired in many stages of blood clotting. Factor V is a heat- and storage-labile material, present in plasma and not in serum and is involved in the intrinsic and extrinsic pathways of coagulationcausing the cleavage of prothrombin to the active thrombin.

Coagulation - Wikipedia

Called also accelerator globulin or factor and proaccelerin. Factor VI is no longer considered in the scheme of hemostasis, and hence is assigned neither a name nor a function.

Factor VII is a heat- and storage-stable material, present in serum and in plasma and participating in the extrinsic pathway of coagulationacting with factor III to activate factor X.

Deficiency, either hereditary or acquired vitamin k deficiencyleads to hemorrhagic tendency.

Coagulation of proteins

Called also proconvertin and serum prothrombin conversion accelerator SPCA. Factor VIII is a relatively storage-labile material that participates in the intrinsic pathway of coagulationacting as a cofactor in the activation of factor X.

Deficiency, an X-linked recessive trait, results in hemophilia a classical hemophilia. Factor IX is a relatively storage-stable substance involved in the intrinsic pathway of coagulationacting to activate factor X.

Deficiency of this factor results in a hemorrhagic syndrome called hemophilia b or Christmas diseasewhich is similar to classical hemophilia A. It is treated with purified preparations of the factor, derived from human plasma or recombinant, or with factor IX complex.

Called also plasma thromboplastin component PTC and antihemophilic factor B. Factor X is a heat-labile material with some storage stability, which is involved in both intrinsic and extrinsic pathways of coagulationuniting them to begin the common pathway.

Once activated, it complexes with calcium, phospholipid, and activated factor V to form prothrombinasewhich cleaves and activates prothrombin to thrombin.

Called also Stuart or Stuart-Prower factor. Factor XI is a stable factor involved in the intrinsic pathway of coagulationactivating factor IX. Deficiency results in hemophilia c. Called also plasma thromboplastin antecedent PTA and antihemophilic factor C.

Factor XII is a stable factor activated by contact with glass or other foreign substances, which initiates coagulation through the intrinsic pathway by activating factor XI; called also Hageman factor. Factor XIII is a factor that polymerizes fibrin monomers, enabling fibrin to form a firm blood clot.

Deficiency causes a clinical hemorrhagic diathesis. Called also fibrin-stabilizing factor. Clotting; the process of changing from a liquid to a solid, said especially of blood that is, blood coagulation. In vertebrates, blood coagulation is a result of cascade regulation from fibrin.

A clot or coagulum. Transformation of a sol into a gel or semisolid mass, for example, the coagulation of the white of an egg by means of boiling. In any colloidal suspension, the disperse phase is greatly reduced via coagulation, thereby leading to a complete or partial separation of the coagulant; usually an irreversible phenomenon unless the basic nature of the substance is chemically altered.

Coagulation of Proteins Essay Sample

In the late stages, it is marked by profuse hemorrhaging. L, coagulare, to curdle 1 the process of transforming a liquid into a solid, especially of the blood.

See also blood clotting. See CoagulopathyInterstitial laser coagulation. Clotting; the process by which a liquid, especially blood, changes from a liquid to a solid.

Transformation of a solution into a gel or semisolid mass. The endproduct is a mesh of fibrin in which blood cells are trapped to form a solid mass. Clotting; the process of changing from a liquid to a solid, said especially of blood i. More sensitive than Lee-White or capillary tube tests.

See also clotting time.Coagulation is the clumping together of particles in solution. Adding lemon juice to milk causes the milk proteins to clump together, or “coagulate.” Blood coagulates when you have a cut and the fibrin molecules in the blood stick together, trapping red and white blood cells.

The coagulation proteins may be classified into three groups: fibrinogen family, vitamin K-dependent proteins, and the contact family (Table 3).

Coagulation of proteins may be brought about by a variety of processes. In cookery one of the principal means of coagulation is heat. But in addition to heat the action of acids, alkalies, salts, alcohol, mechanical agitation, radiation, and ultra-sonic vibrations may denature the protein and convert it from a soluble into an insoluble form.

Protein Coagulation Quiz Name_____ Date_____ Directions: Circle the letter in front of the word or words that best complete the statement. 1. The first step in protein digestion is a.

decomposition b. decomposition to amino acids c. decomposition of peptones to amino acids d. coagulation 2.

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Mar 14,  · coagulation uses denatured proteins you can over coagulate, but cant over denature The physical changes that occurred throughout the making of the custard tart is the mixing ingredients together for both the pastry and the custard. Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids.

Enzymes may also cause protein coagulation e.g. cheese making.

The Heat-Coagulation of Proteins