580360 Isolation of Casein Q

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School

South Plains College *

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Course

1406

Subject

Chemistry

Date

Dec 6, 2023

Type

docx

Pages

2

Uploaded by AgentCrownKangaroo84

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Isolation of Casein Jerret Jarvis November 10, 2023
1 Data Activity 1 Data Table 1 Dry Milk Sample Optional Milk Sample Mass of Beaker 1.77 1.77 Mass of Beaker + Milk 10.00 11.00 Mass of Milk 8.23 9.33 pH of Milk pre-acid 7 pH 8 pH pH of Milk post-acid 3 pH 4 pH Mass of Filter Paper 1.23 1.23 Mass of Filter Paper + Casein 1.87 2.73 Mass of Casein 22.7 29.2 Percentage of Casein in Milk 18.4% 23.7% 1. What purpose was served by filtering the milk sample after the addition of acid? ~To sperate the fat protein from the milk. 2. When weighing the protein at the end of the activity, what major assumption is made about the product? Why might this impact the calculated percentage of casein in the sample? ~ It is to show how much of the protein is in milk compared to fat and water. 3. If a base, such as sodium hydroxide (NaOH) were added to milk, would the protein precipitate? Why or why not? ~I don’t think it would precipitate, I think just more minerals or fat would be added to the solution. © 2016 Carolina Biological Supply Company
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