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What else can I help you with?
Compare the pH of the milk sample and pH at which casein solid forms?
The pH of the fresh cow milk sample is 6,4-6,8 making it a weak acidic. To precipitate casein lactic acid is added - the acidity is now increased up to 20 0T; T is the symbol of Thorner degree.
How casein extract from milk?
Casein is extracted from milk by heating the milk, adding acid or enzyme to precipitate the casein, and then separating the solid casein curds from the liquid whey. The curds are then washed and dried to obtain the casein powder.
If you burn a piece of any given sample of solid fuel what forms of energy are produced?
there will be earthquake there will be earthquake
How does vinegar remove the casein from the milk?
Vinegar causes the milk to curdle by lowering its pH, leading to a separation of the casein protein from the liquid whey. The casein proteins coagulate and form solid curds that can be separated from the liquid, leaving behind casein-free whey.
IS snow and frost a liquid solid or gas and how do its melting points and condensation points compare?
Snow and frost are solid forms of water. The melting point of water is 0 oC;
What happens when casein is heated?
When casein is heated, it undergoes denaturation, which causes it to unfold and form new interactions with water molecules, resulting in the formation of a gel-like structure. This is commonly seen when making cheese, as casein proteins coagulate and form a solid curd with the expulsion of whey.
What property of milk allows for the detection of caseinase activity in a solid medium such as agar?
Milk contains casein, a protein that can be broken down by the enzyme caseinase. When caseinase breaks down casein, it produces a clear zone around the bacterial colony on an agar plate. This property is known as casein hydrolysis.
How an you tell if a sample of matter is solid?
it will be hard
Are saturated fats solid?
they can take different forms, the forms at liquid solid and gas.
What property of milk allows for the detection of caseinase activity in a solid medium such agar?
The property of milk that allows for the detection of caseinase activity in a solid medium like agar is the presence of casein, a major milk protein. When microorganisms produce caseinase, they break down casein, leading to the formation of clear zones around the colonies in the agar. This clear zone indicates proteolytic activity, as the casein is hydrolyzed, making it visible against the opaque background of the agar.
A sample of a solid will float in water in which type of table can this be found?
The sample of solid will float in water in the table of densities, where the density of the solid is less than the density of water. This can be determined by comparing the densities of the solid and water.
Why does casein precipitate upon the addition of acetic acid?
The precipitation of casein in its uncombined form by the addition to milk of one or another acid forms the basis of all methods of preparation. These differ widely, however, in the subsequent purification In the method of Hammarsten, just enough alkali is added to dissolve this casein completely. The alkalinity reached in this process somewhat modifies its physical properties but probably not its composition. In the method of Van Slyke and Bosworth the last trace of calcium is removed by adding oxalate to an ammoniacal solution of the casein, but this procedure was shown to be unnecessary by Van Slyke and Baker. The present process is based in large part upon that of Van Slyke and Baker, the modifications depending upon the observation that casein forms far more soluble compounds with univalent than with bivalent bases at neutral reactions.
