Individual Blog 2

Our group chose white and red meats of duck, chicken and turkey to see if there are relationship between red meat protein and white meat proteins. We hypothesized that the protein sequence of red meat across birds should be similar as well as their white meats. After experiment, we could see our red and white meat for each organism seem to have difference. The white meat and red meat across the organisms are quite similar to each other, but not exactly the same. We are still evaluating our data and perhaps we can find something some interesting relationships.

We had quite the challenge when trying to make up a good and testable hypothesis. We went through discussions and ended up having our hypothesis being rejected by the instructor because it is a little vague. But after getting help from instructor and further discussion, we managed to formulate a better hypothesis before the gel lab. There are many errors in the experiment, especially the gel run #2. The main error was that we used meats that were already very dry. They were so dry that they looked like sand.  The procedure used was similar to the procedure used in gel run #1, and as far as we remember, we made no errors in the procedure. The dry meat could have been the reason why our gel #2 only have a few visible bands, unlike the gel from run #1.