Protein Digestion based on pH...def. NEED HELP!

[stargirl]

i too, as i've found looking at some sites that popped up from google, have been roped into trying to figure out that crazy project about protein digestion with Ninhydrin Isopropanol:

at: http://scssi.scetv.org/mims/schools/blh ... charl2.htm

My lab partner and i have modified the project some what, to make the pH solutions different molar concentrations of HCl and are skipping the part about the 28 test tubes but i still have some questions:

1. what is Ninhydrin Isopropanol and how do we make it?
2. Where do we get the albumin/ or if we use egg whites should they be cooked first? ( i would think no because it would denature the protein)
3. Why must the solutions be centrifuged?
4. how much of everything should be placed in the test tubes?
5. Why do her results show that the albumin placed in the test tube with a solution of pH 8 or higher would dissolve it faster? HCl which is in our stomachs dissolve proteins effectively and that's a pH of 1.0

Any help you have would be greatly appreciated. I dont know who did the original project but their lab report is terrible, and i know i shoul've known better than to follow a poorly planned out project
SO PLEASE HELP ME!!!!
thanx