Pre-Lab ( LACTOSE) 1. What does heat and/or acid do to proteins like casein? 2. What is...

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Chemistry

Pre-Lab ( LACTOSE)
1. What does heat and/or acid do to proteins like casein?
2. What is the purpose of adding calcium carbonate after removalof the casein?
3. Explain the purpose and function of the addition of ethanolto the aqueous solution.
4. Draw the structure of lactose. Is it a mono-, di-, oligo-, orpolysaccharide?
5. If lactose were hydrolyzed (broken apart into its componentsugars) what sugars would be isolated?

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1 Milk is an excellent source of protein Because proteins have a large molecular structure they do not dissolve in water The proteins in milk are a colloidal dispersion Colloidal dispersions are explained in the egg unit There are two kinds of milk proteins casein and whey or serum Casein are approximately 80 of the milk proteins and whey or serum proteins make up the other 20 The light reflected from the micelles makes the milk white Casein proteins are coagulated by acids If an acid is added to milk the casein proteins separate from the See Answer

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