Question

Isolation of casein from milk experiment conclusion

Answer 1

CONCLUSION In the experiment, casein was successfully isolated from the Milk Magic non-fat milk through isoelectric precipitation.The isolated casein was subjected to acid and alkalinehydrolysis which yielded visible changes comparing the appearance of the isolate before andafter autoclaving it.The protein suspension gave positive results for Biuret test and Hopkins-Cole test, thus,from these results, it is determined that the protein suspension components are a peptide bondnitrogen and tryptophan. Alternatively, the basic hydrolyzate yielded a positive result only for

Xanthoproteic test, Ninhydrin test and Hopkins Cole test; therefore, it is made up of an aminoacid, free amino group and tryptophan. In the protein assay via Bradford method, the calculatedconcentration of the unknown protein solution was 138 µg/mL. This was calculated using theequation of a liney=mx+b

Answer 2

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CONCLUSION In the experiment, casein was successfully isolated from the Milk Magic non-fat milk through isoelectric precipitation.The isolated casein was subjected to acid and alkalinehydrolysis which yielded visible changes comparing the appearance of the isolate before andafter autoclaving it.The protein suspension gave positive results for Biuret test and Hopkins-Cole test, thus,from these results, it is determined that the protein suspension components are a peptide bondnitrogen and tryptophan. Alternatively, the basic hydrolyzate yielded a positive result only for

Xanthoproteic test, Ninhydrin test and Hopkins Cole test; therefore, it is made up of an aminoacid, free amino group and tryptophan. In the protein assay via Bradford method, the calculatedconcentration of the unknown protein solution was 138 µg/mL. This was calculated using theequation of a liney=mx+b