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Milk Polymer

Content type
User Generated
Subject
Chemistry
School
Camden County College
Type
Homework
Rating
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Pictures of the process with milk
Picture of milk before heating
Picture of milk during heating
Picture of milk after addition of vinegar
Picture after stirring the milk + vinegar
mixture
Picture of the polymer after filtering and
drying it from the solution.

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Pictures of the process with cream
Picture of the cream before heating
Picture of the cream during heating
Picture of the cream after addition of vinegar
shows very less solid formation with smaller
sizes.
Picture of the polymer from cream after
separation.

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Pictures of the process with milk ➢ Picture of milk before heating ➢ Picture of milk during heating ➢ Picture of milk after addition of vinegar ➢ Picture after stirring the milk + vinegar mixture ➢ Picture of the polymer after filtering and drying it from the solution. Pictures of the process with cream ➢ Picture of the cream before heating ➢ Picture of the cream during heating ➢ Picture of the cream after addition of vinegar shows very less solid formation with smaller sizes. ➢ Picture of the polymer from cream after separation. Conclusion 1. Look up and describe what casein is. -Milk mainly consist of two major types of proteins namelycasein and whey. Among them casein is present in higher quantities than whey. Casein is a protein which various amino acid linkages. It contains many proline residues too which prevents the casein from adopting a tertiary structure. Because of this, casein cannot be denatured because of high temperature. Casein also has many phosphate groups linked to threonine and serine residues. Because of this casein is stabilized in a micellar form in milk. These phosphate groups surround the Calcium ions. Moreover, caseins are of three types, Alpha, Beta and Kappa. Alpha and Beta caseins form the insides of the micelle while the outside generally has Kappa strands. These strands stabilize the micelles by the glycosidic bonds present in Kappa casein. Following structure given below is a representation of a Casein micelle. 2 ...
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