Lab 3-Solids and Liquids #1

Lab 3-Solids and Liquids #1 - and not soluble in water...

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General Structure of an Amino Acid General Structure of a Lipid Structure of Lactose Structure of Calcium Phosphate 1. Separating the Components of Milk The four components of milk are proteins, fats, lactose, and phosphates. Proteins The main components of a protein are amino acids, which are made up of a carboxylic acid, an amine, and an R group. Amino acids are joined together by peptide bonds. In an aqueous solution, proteins fold and form into a tertiary structure. Acetic acid speeds up this process, making the protein’s solubility decrease. A precipitate forms, and the protein denatures. Fats Fats are made up of glycerol and fatty acid hydrocarbon chains. They are hydrophobic
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Unformatted text preview: and not soluble in water. Because of their hydrophobic nature, fats adhere to proteins and also precipitate out. Acetate, an organic solvent, extracts the fat from the protein. Lactose Lactose is a carbohydrate and a disaccharide composed of glucose and galactose. Lactose is very soluble because of hydroxyl groups. As protein and fat are participated out, lactose remains soluble. Phosphates Phosphate can be isolated from lactose by adding calcium ions, which forms the precipitate calcium phosphate because calcium is insoluble. This is a single displacement reaction....
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This note was uploaded on 06/28/2011 for the course CH 116 taught by Professor March during the Fall '09 term at University of Alabama at Birmingham.

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Lab 3-Solids and Liquids #1 - and not soluble in water...

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