Liquids and Solids Post Lab

Liquids and Solids Post Lab - Caleb Jones Ch 114 Separating...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Caleb Jones Ch 114 Separating the Components of Milk Proteins Proteins are polymeric structures made up of amino acids. Each amino acid has a carboxylic acid group on one end and an amine group on the other end. The twenty amino acids can be distinguished from their different R groups, which are functional groups on the protein. When two amino acids combine, a peptide bond is formed between the carboxylic acid of one amino acid and the amine group of the second amino acid. When placed in aqueous solution, the chain of amino acids will fold up to form a tertiary structure. When this occurs, the hydrophobic R groups lie on the inside and the hydrophilic R groups are on the outside. When acetic acid is added to the solu- tion, the acid enters the tertiary structure, causing it to unfold. The hydrophobic interior then comes in contact with the water and the solubility of the protein decreases. Thus, the protein precipitates out. Fats
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 2

Liquids and Solids Post Lab - Caleb Jones Ch 114 Separating...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online