James Collip, at the University of Toronto, developed a method to isolate insulin based upon

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James Collip, at the University of Toronto,  developed a method to isolate insulin based upon

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James Collip, at the University of Toronto, developed a method to isolate insulin based upon
Option 1: 'The solubility of insulin as a function of temperature' — This would imply temperature-driven solubility changes were the key, but Collip’s purification approach did not center on varying temperature solubility as the primary isolating mechanism.
Option 2: 'The solubility of insulin in alcohol/water mixtures' — This option reflects Collip’s strategy of exploiting differential solubility of insulin in alcohol-containing solvent systems, enabling partitioning and purification steps. It aligns with historical accounts of using alcohol precipitation and selective solubility to separate insulin from other pancreatic constituents.
Option 3: 'The solubility of insulin in milk' — Milk is not known to be the solvent system used for isolating insulin in Collip’s process; this choice misrepresents the actual solvent environment implicated in the method.
Option 4: 'The solubility of insulin in as a function of pH' — While pH can influence protein solubility, the specific classic Collip method emphasized solvent composition (alcohol/water) rather than using pH as the sole isolating criterion, so this option reflects a mischaracterization of the core technique.

In summary, the historical extraction approach credited to Collip focused on using alcohol-containing solvents to modulate insulin’s solubility relative to other pancreatic components, enabling selective precipitation and purification. The other options misconstrue the principal medium or mechanism used in his insulin isolation strategy.

BME 3 Treating Diabete... Week 4 Industrialization and Purification of Insulin

James Collip, at the University of Toronto, developed a method to isolate insulin based upon

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