Topic: Isolation of Crude Ovalbumin from Egg White by Ammonium Sulfate Precipitation (Salting Out) Egg whites contain about 88.5% water and about 10% proteins, from which ovalbumin is the major component. The eggs were cracked open, and the egg whites were separated carefully from the yolk. Stirring of the egg whites was done to break up the membrane. This was followed by filtration through cheesecloth, where a clear filtrate was obtained. About 40.0 mL of the filtered undiluted egg white was measured, and 0.10 mL of 1 M acetic acid was slowly added for every 1.0 mL of egg white with constant stirring. A turbid mixture with few amounts of white precipitate may be expected to form. These may be removed by filtering the mixture using a cheesecloth. What is the significance of adding 1 M acetic acid to the filtered egg white?
Topic: Isolation of Crude Ovalbumin from Egg White by Ammonium Sulfate Precipitation (Salting Out)
Egg whites contain about 88.5% water and about 10% proteins, from which ovalbumin is the major component. The eggs were cracked open, and the egg whites were separated carefully from the yolk. Stirring of the egg whites was done to break up the membrane. This was followed by filtration through cheesecloth, where a clear filtrate was obtained. About 40.0 mL of the filtered undiluted egg white was measured, and 0.10 mL of 1 M acetic acid was slowly added for every 1.0 mL of egg white with constant stirring. A turbid mixture with few amounts of white precipitate may be expected to form. These may be removed by filtering the mixture using a cheesecloth.
What is the significance of adding 1 M acetic acid to the filtered egg white?
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