What's In My Lunch? Quantitative Milk Allergy ELISA
NGSS-aligned with MS-LS1
Milk proteins are the most common food allergens in children. Accurate detection and labeling is vital to inform consumers about potentially dangerous foods. In this inquiry-based experiment, students will master the concepts behind the enzyme-linked immunosorbent assay (ELISA). Students will perform an ELISA to detect the presence and measure the concentration of whey protein in various food products.
All you need: Various food samples to be tested, distilled or deionized water, beakers or flasks, paper towels, 37˚C incubator, disposable lab gloves, safety goggles, automatic micropipets (5-50µl, 100-1000µl) and tips, digital camera or cell phone with camera (optional), computers with internet, image analysis program, and graphing program (optional)
Storage: Some Components Require Refrigerator Storage