Direction: Answer these questions thoroughly please and explain. Thank you so much.Topic: Isolation and Characterization of Casein Part A.Weight of skimmed milkIsolation of CaseinWeight of dried caseinPercentage casein in skimmed milkPart B.1.Identification Tests of CaseinQualitative Tests1.1 Biuret test.Substance2% glycine2% gelatin2% albumin1% tyrosinecasein + distilled waterObserved Color6.06.0% <1.2 Ninhydrin TestSubstance2% glycine2% gelatin2% albumin1% tyrosinecasein + distilled water1.3 Xanthoproteic TestSubstance2% glycine2% gelatin2% albumin1% tyrosinecasein + distilled water2. Denaturation Tests2 of 4SubstancePb(NO3)2Hg(NO3)2Sn(IV)NO3Observed color after heating2.1 Heavy Metal Ion TestObserved color before and after heatingEditObserved precipitate

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Part A. Weight of skimmed milk Isolation of Casein Weight of dried casein Percentage casein in skimmed milk Part B. Identification Tests of Casein 1. Qualitative Tests 1.1 Biuret test. Substance 2% glycine 2% gelatin 2% albumin 1% tyrosine casein + distilled water Observed Color 8 09 6.0 8 %

Part A. Weight of skimmed milk Isolation of Casein Weight of dried casein Percentage casein in skimmed milk Part B. Identification Tests of Casein 1. Qualitative Tests 1.1 Biuret test. Substance 2% glycine 2% gelatin 2% albumin 1% tyrosine casein + distilled water Observed Color 8 09 6.0 8 %

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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