Individual Blog Post

The purpose of our lab is to conduct an experiment then compare and contrast the different animal to see which ones have similar muscle protein structures.

We will be extracting proteins from chicken, turkey, duck and beef hearts and running protein gel electrophoresis identify their similarities and characteristics. The differences in the myosin is what helps determine what gene coding there is already present. This helps with growth within species, certain genes and proteins will be used  for a different function and a different muscle. 

My group predicted that the beef would be the out group in our experiment because the rest are birds (chicken, turkey and duck). It would be less likely for beef to have similar protein traits or ancestors. 


Gergely, John, “Muscle Proteins,” AccessScience (McGraw-Hill Education, 2014), https://doi-org.edmonds.idm.oclc.org/10.1036/1097-8542.439900. 10 Feb 2017.