[식품영양학] Food analysis(카제인 분석)

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목차

1. Experiment purpose (principle)
2. Materials for experiments and instrument
3. Experimental technique
4. Experiment result
5. Investigation
6. Substance of an experiment
7. A bibliography

본문내용

1. Experiment purpose (principle)
Casein dominates about 80% of milk protein. Casein can separate this because is settled if do pH by 4.5~4.6 that is IEP imposing 10% acetum by calcium and phosphoric acid and combined solubility in water.

2. Materials for experiments and instrument
- Free medical care : Skim milk 50㎖ (that dilute 15 g in water of 8 times)
- Reagent : 10% acetum (CH ₃ COOH), methanol, ether, 10% NaOH solution, 1% CuSO ₄ solution ， Biuret reagent, distilled water
- Utensil : 300~500 ㎖ beaker, pasteurization gauze, an examiner, fountainpen filler, pipet, measuring cylinder, pH paper, sucking filtration device

3. Experimental technique
① puts skim milk (or, that dilute dried skim milk 15 g in water of 8 times) 50㎖ in 300~500 ㎖ beaker and mixs with warm water 150㎖ of 40~42 ℃ .

참고 자료

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