solics and liquids lab - Week of Solids and Liquids 1...

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Week of September 22, 2008 Solids and Liquids 1. Separating the Components of Milk. Proteins A protein will fold up into a “tertiary” structure when placed in aqueous solution because the polar groups stay on the outside of the protein and the nonpolar ones stay on the inside. Acetic acid causes the protein to denature because it penetrates the hydrophobic interior of the protein. This causes it to unwrap. Fats Fats have a three large hydrocarbon fatty acid attached to a glycerol molecule which makes most of the fat molecule hydrophobic which causes it to have a low solubility in water but a large solubility in nonpolar solvents. Acetone will remove the fat from protein.
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Carbohydrates Sugars have the general formula C n (H 2 O) m . Because of the hydroxy groups, sugars are very soluble in aqueous solutions. The hydroxyl groups separated the proteins from the lactose and fat. Phosphate Phosphate can be separated by adding calcium to phosphate which will from a precipitate.
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2. The Benedict’s Test. In the whole milk, glucose turned blue and the lactose turned brown.
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