Objective: In this laboratory experiment three objectives were sought after. These objectives were to first, create a separation scheme. Second, perform basic biochemical qualitative analytical tests. Lastly, identify the major components of milk.
Introduction: The three goals in this experiment were desirable due to the fact that it gave knowledge on what is actually digested when milk is consumed. This is notably important to the children and adults that are lactose intolerant. 1 Many chemical processes that went into this lab experiment dealt with the different polarities and composition of each of the substances. There were no equations that needed to be used during this lab. Two different filtration techniques were used to advance …show more content…
These materials were Whole milk, 10% acetic acid, coffee filters, ethyl acteate, 1% glucose solution, Fehling’s solution, Biuret’s test solution (.5% CuSO4), 10% NaOH, lactose, lactase, glucose test solution, ammonium molybdate solution, funnels, .1% ammonium oxalate solution, beakers (different sizes) , flasks(Erlenmeyer flasks) , test tubes, thermometer, hot plate, watch glass, Pasture pipettes, rubber policeman, boiling chips, labeling tube, small mortar and pestle and 4 glucose urinalysis test strips. This experiment was separated into three different separations. During the first separation the lab groups were to obtain 100 mL of whole milk into a 250 mL Erlenmeyer side arm flask. Then, heat the flask to precisely 40°C and make sure not exceed 40°C because anything over 40°C would start to denature the proteins of the milk. Once the milk is at 40°C the labs groups were to add 11.0 mL of the 10% acetic acid and stir continuously for approximately one minute. In doing this the casein products will start to form curds. The lab groups were instructed to perform the qualitative tests at this time so they can identify positive test results later in the experiment. The lab groups were also instructed to not throw anything away during this experiment due to the fact that some parts of the experiment may need to be …show more content…
When this separation is done the lab groups were to squeeze the coffee filters with the curds in them to get as much whey out from the curds as possible. Once this is done the lab groups were to transfer the curds to the Büchner funnel to rinse them with distilled water. The vacuum filtration is used to dry the curds for five minutes. After this step, the lab groups were to combine the wash from the vacuum filtration with the first filtrate. Once this step is done, place the curds on several layers paper towels and blot
Introduction: The three goals in this experiment were desirable due to the fact that it gave knowledge on what is actually digested when milk is consumed. This is notably important to the children and adults that are lactose intolerant. 1 Many chemical processes that went into this lab experiment dealt with the different polarities and composition of each of the substances. There were no equations that needed to be used during this lab. Two different filtration techniques were used to advance …show more content…
These materials were Whole milk, 10% acetic acid, coffee filters, ethyl acteate, 1% glucose solution, Fehling’s solution, Biuret’s test solution (.5% CuSO4), 10% NaOH, lactose, lactase, glucose test solution, ammonium molybdate solution, funnels, .1% ammonium oxalate solution, beakers (different sizes) , flasks(Erlenmeyer flasks) , test tubes, thermometer, hot plate, watch glass, Pasture pipettes, rubber policeman, boiling chips, labeling tube, small mortar and pestle and 4 glucose urinalysis test strips. This experiment was separated into three different separations. During the first separation the lab groups were to obtain 100 mL of whole milk into a 250 mL Erlenmeyer side arm flask. Then, heat the flask to precisely 40°C and make sure not exceed 40°C because anything over 40°C would start to denature the proteins of the milk. Once the milk is at 40°C the labs groups were to add 11.0 mL of the 10% acetic acid and stir continuously for approximately one minute. In doing this the casein products will start to form curds. The lab groups were instructed to perform the qualitative tests at this time so they can identify positive test results later in the experiment. The lab groups were also instructed to not throw anything away during this experiment due to the fact that some parts of the experiment may need to be …show more content…
When this separation is done the lab groups were to squeeze the coffee filters with the curds in them to get as much whey out from the curds as possible. Once this is done the lab groups were to transfer the curds to the Büchner funnel to rinse them with distilled water. The vacuum filtration is used to dry the curds for five minutes. After this step, the lab groups were to combine the wash from the vacuum filtration with the first filtrate. Once this step is done, place the curds on several layers paper towels and blot