Create a Schematic Diagram from the Procedure:PROCEDURE:I. Isolation of Milk ComponentA. CaseinPour 75ml of milk into a beaker and slowly add 35ml 10% lactic acid. Stir constantly until the Formation of casein precipitates.Filter and save the filtrate (filtrate 1) for procedure B & C.Collect the precipitate and place it into a beaker, add 25ml acetone.Stir well and filter the acetone. Catch the filtrate (filtrate2 for procedure D) in an evaporating dish.Transfer the casein to a filter paper and allow it to dry.Test the casein to prove that it is a protein (Proceed A.1Confirmatory Test for Casein Procedure)A.1 Confirmatory Test for CaseinSuspend the casein in 15ml distilled waterStir well and filterPerform Biuret, Millon’s, and Hopkins-Cole tests on the filtrate. (Refer Activity 9)Record ObservationB. LactoseFrom the filtrate (filtrate1) in procedure A, get 2ml sample.Perform Benedict’s Test.C. GlobulinTo 5ml of the filtrate from procedure A, add 10 drops of phenolphthalein indicator, and then add milk of lime or a suspension of Ca(OH)2 until a faint pink color appears.Filter and make the filtrate neutral to litmus paper by adding 1% HCl solution.To this solution, add an equal volume of 10ml saturated (NH4)2SO4 solutionFilter and note the results.D. FatEvaporate the acetone solution from procedure A.4 (filtrate2) in the evaporating dish to dryness on a steam bath. (Keep the evaporating dish away from the flameObserve the residue.

Casein can be defined as a slow-digesting milk protein. People often take it as a supplement. This…

Answered: Create a Schematic Diagram from the…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Create a Schematic Diagram from the Procedure:

PROCEDURE:

I. Isolation of Milk Component

A. Casein

Pour 75ml of milk into a beaker and slowly add 35ml 10% lactic acid. Stir constantly until the Formation of casein precipitates.
Filter and save the filtrate (filtrate 1) for procedure B & C.
Collect the precipitate and place it into a beaker, add 25ml acetone.
Stir well and filter the acetone. Catch the filtrate (filtrate2 for procedure D) in an evaporating dish.
Transfer the casein to a filter paper and allow it to dry.
Test the casein to prove that it is a protein (Proceed A.1Confirmatory Test for Casein Procedure)

A.1 Confirmatory Test for Casein

Suspend the casein in 15ml distilled water
Stir well and filter
Perform Biuret, Millon’s, and Hopkins-Cole tests on the filtrate. (Refer Activity 9)
Record Observation

B. Lactose

From the filtrate (filtrate1) in procedure A, get 2ml sample.
Perform Benedict’s Test.

C. Globulin

To 5ml of the filtrate from procedure A, add 10 drops of phenolphthalein indicator, and then add milk of lime or a suspension of Ca(OH)2 until a faint pink color appears.
Filter and make the filtrate neutral to litmus paper by adding 1% HCl solution.
To this solution, add an equal volume of 10ml saturated (NH4)2SO4 solution
Filter and note the results.

D. Fat

Evaporate the acetone solution from procedure A.4 (filtrate2) in the evaporating dish to dryness on a steam bath. (Keep the evaporating dish away from the flame
Observe the residue.

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