Casein is a globular protein found in milk that exists as a calcium salt. It precipitates out of solution when milk is acidified to a pH below 4.6, which is casein's isoelectric point. To isolate casein from milk, the milk is heated and acidified with acetic acid, causing the casein to coagulate out of solution. The casein precipitate is then collected via suction filtration and washed with an ether-ethanol solution before being dried.
Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil.
Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil.
Calcium caseinate has an isoelectric point of pH 4.6. This means it is insoluble in solutions with a pH less than 4.6. The pH of milk is 6.6, therefore, casein has a negative charge at this pH and is solubilized as a salt. If an acid is added to milk, the negative charges on the outer surface of the casein micelles are neutralized, by protonation of the phosphate groups. The casein micelles disintergrate and the casein (the neutral protein) precipitates because it is no longer polar, with the calcium ions remaining in solution
Benzilic acid rearrangement. The benzilic acid rearrangement is formally the 1,2-rearrangement of 1,2-diketones to form α-hydroxy–carboxylic acids using a base. This reaction receives its name from the reaction of benzil with potassium hydroxide to form benzilic acid.
Protein denaturation, mechanism, causes, denaturation at interfaces,denaturation at different protein structures level, agents of protein denaturation, advantages and disadvantages of protein denaturation
In this context, there is a need to use “biodetergent or biocleaners”, which offer a better option to the synthetic detergents with respect to their biodegradability, low toxicity, non-corrosiveness environmental-friendliness, enhanced cleaning properties and their increased efficiency and stability in different formulations.
To counter these limitations, enzyme-based detergents are fast emerging as an alternative to synthetic detergents owing to their
biodegradability,
low toxicity,
non- corrosiveness,
environmental friendliness,
enhanced cleaning properties,
increased efficiency and stability in different formulations.
They are therefore also being referred to as “green chemicals”
Presently, proteases, amylases, lipases and cellulases make up the major portion of the market for industrial enzymes in cleaning applications.
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Calcium caseinate has an isoelectric point of pH 4.6. This means it is insoluble in solutions with a pH less than 4.6. The pH of milk is 6.6, therefore, casein has a negative charge at this pH and is solubilized as a salt. If an acid is added to milk, the negative charges on the outer surface of the casein micelles are neutralized, by protonation of the phosphate groups. The casein micelles disintergrate and the casein (the neutral protein) precipitates because it is no longer polar, with the calcium ions remaining in solution
Benzilic acid rearrangement. The benzilic acid rearrangement is formally the 1,2-rearrangement of 1,2-diketones to form α-hydroxy–carboxylic acids using a base. This reaction receives its name from the reaction of benzil with potassium hydroxide to form benzilic acid.
Protein denaturation, mechanism, causes, denaturation at interfaces,denaturation at different protein structures level, agents of protein denaturation, advantages and disadvantages of protein denaturation
In this context, there is a need to use “biodetergent or biocleaners”, which offer a better option to the synthetic detergents with respect to their biodegradability, low toxicity, non-corrosiveness environmental-friendliness, enhanced cleaning properties and their increased efficiency and stability in different formulations.
To counter these limitations, enzyme-based detergents are fast emerging as an alternative to synthetic detergents owing to their
biodegradability,
low toxicity,
non- corrosiveness,
environmental friendliness,
enhanced cleaning properties,
increased efficiency and stability in different formulations.
They are therefore also being referred to as “green chemicals”
Presently, proteases, amylases, lipases and cellulases make up the major portion of the market for industrial enzymes in cleaning applications.
Protease enzymes were first hydrolases introduced into detergent formulations specifically for the degradation of protein-based stains. Proteases have been classified according to the nucleophile or reactive component found at their catalytic sites
Estimation of reducing and non reducing sugarJasmineJuliet
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
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This will be used as part of your Personal Professional Portfolio once graded.
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Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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1. Isolation of Casein from milk
Milk consist of three protine,one of them is casein. It is a globular protine. The phosphate groups
are attached to the hydroxyl groups of some of the amino acid side chains. Casein exists in milk
as the calcium salt, calcium caseinat. Calcium caseinate has an isoelectric point of pH 4.6.
Therefore, casein is insoluble in solutions of pH less than 4.6.The pH of milk is about 6.6,casein
has charge at this pH and is solubilized as a salt. If we change the PH of milk 6.6 to 4.6 which is
I.E point of casein, the neutral protein precipitates, with the calcium ions remaining in solution.
Casein, the protein predominantly found in milk, is present in cow’s milk to the extent of 3.0-
3.5% and in human milk to the extent of 0.3-0.6%. It gets precipitated by acidifying the milk to a
pH of 4.6-4.7. Casein is used to coat the paper for making books and magazines and also used in
textile industry for fixing colors.
Procedure:
Measure 50 mL milk by a graduated cylinder and put it in a 100 mL beaker. Heat the solution to
55°C, measure the temperature with thermometer.
Prepare 20 mL, 10 % acetic acid solution. Add drop wise the 10% acetic acid solution while
stirring
Collect the casein with suction filtration. Prepare 20 mL1:1 ethyl ether - ethanol solution and
then add this mixture to the casein precipitate.
Weigh the filter paper and collect the casein by suction filtration. Keep the casein and allow it to
dry
Discussion:
Casein is present 3.5% in the cow milk so the theoretical value is 3.5g /100ml (3.5%) but in our
experiment milk (tarang) contains 1.13%.
Reference:
Lab manual in biochemistry by Arti Nigam.