Based on the given results, what do you think is the isoelectric pH of casein? Briefly discuss your basis for determining it.
Based on the given results, what do you think is the isoelectric pH of casein? Briefly discuss your basis for determining it.
Chapter9: Parenteral Medication Labels And Dosage Calculation
Section: Chapter Questions
Problem 3.1P
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Question
topic: Isoelectric Precipitation
Appearance of the mixtures containing casein mixed with different buffer solutions: (a) Test
Tube 1 containing Glycine-HCl buffer; (b) Test Tube 2 containing Acetate buffer; and (c) Test Tube 3
containing Phosphate buffer.
QUESTION:
Based on the given results, what do you think is the isoelectric pH of casein? Briefly discuss your basis for determining it.
Transcribed Image Text:Casein is the chief protein found in
essential ingredient in the making of cheese. It appears as
while the commercial type is yellowish. In determining the isoelectric
placed into a 50 mL volumetric flask. Then, 25 mL of distilled water
an amorphous white solid in pure
that is previously warmed to 38 °C was added along with 5 mL of 1 M NaOH. The mixture was shaken gently
to dissolve the casein. Following this, 5 mL 1 M CH;COOH was added, and the mixture was cooled before
filling the volumetric
placed in three test
up to the mark using 0.1 M NaOH solution. About 1 mL of the casein solution was
containing 10 mL of the following buffers:
Test
Tube no.
Buffer Solution
pH of the
Buffer
No part of this
1
Glycine-HCI buffer
2.7
2
Acetate Buffer
4.7
3
Phosphate Buffer
6.7
Transcribed Image Text:(a)
(Photos of INPOlitin)
Y LA
(c)e
e Bio
PO
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