Possibly Error & Analysis Shtuff:
In the error and analysis section, I will explore the likely differences in protein yield, by using varying amounts of tissue samples. Unfortunately we did not record the mass of our original run, but this was rectified with the second run. I believe that, since the first run had quantitatively larger sections of tissue, that it will have more defined protein lines in the gel, as well as a larger abundance of proteins.
Question for da udders:
Something that I’d like to ask the other groups pertains to those groups that used both red meat and white meat (beef and chicken), assuming they used the same body parts (legs, breast). I am curious as to if there is a protein that makes the difference in composition, or if it’s purely based on other factors like diet and environment.
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