CHEM-C 127 Lecture 6: C127 6- Milk Separation Notes (Feb. 25)
Document Summary
Exam questions relatively evenly split between 4 experiment: any kind of calculator, lab notebook, 3x5 note card allowed, sunday 7:15 q/a review. Identify major components of milk: assign polar/nonpolar properties to a component based on separation scheme, utilize qualitative analytical tests- chemical tests, ie. color change, precipitate that indicates a particular component is present. Components of milk: proteins (casein- precipitates, whey protein, fats, carbohydrates (lactose- type of sugar, minerals (calcium, phosphate, vitamins (fat soluble- behave like nonpolar molecules, water soluble- behave like polar) Separation diagram (1) add acid and heat (gently); filter (2) extract with ethyl acetate. Casein precipitates; behaves like micelle- outside somewhat hydrophilic, inside hydrophobic. Components of milk that are insoluble in water move inside casein protein. Fats get precipitated with casein by ethyl acetate. Any fat soluble vitamins end up with fats/ethyl acetate; use qualitative tests to detect their presence (3) heat vigorously; filter.
