Scribd Logo
Upload

Welcome to Scribd!

  • Preparation For Buffers

    Uploaded by

    SM Cervantes
    10 views1 page
    Powdered skim milk is mixed with water and heated. Acetic acid is slowly added until the pH reaches 4.6, causing casein to precipitate out of solution. The casein precipitate is filtered, dried, and weighed to calculate the percentage of casein isolated from the original powdered milk.

    Original Description:

    PREP

    Original Title

    PREPARATION FOR BUFFERS

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Powdered skim milk is mixed with water and heated. Acetic acid is slowly added until the pH reaches 4.6, causing casein to precipitate out of solution. The casein precipitate is filtered, dried, and weighed to calculate the percentage of casein isolated from the original powdered milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    10 views1 page

    Preparation For Buffers

    Uploaded by

    SM Cervantes
    Powdered skim milk is mixed with water and heated. Acetic acid is slowly added until the pH reaches 4.6, causing casein to precipitate out of solution. The casein precipitate is filtered, dried, and weighed to calculate the percentage of casein isolated from the original powdered milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    CASEIN FROM SKIMMED MILK

    20g POWDERED NON


    FAT MILK 50 ML OF WATER

    100 ML

    MIXED WELL HEAT THE MIXTURE ADD 10%CH3OOH STIR THE SOLUTION
    DROPWISE
    ABOUT 40
    AFTER EVERY 5 DROPS
    DEGREES CELSIUS

    CONTINUE ADDING
    DRY THE CASEIN FILTER OF THE
    CH3OOH UNTIL THE PH
    RESIDUE CONGEALED CASEIN
    REACHES 4.6

    CALCULATE

    CALCULATE THE WEIGHT % OF CASEIN


    ISOLATED FROM THE POWDERED MILK

    You might also like