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Group 7 isolated casein from skimmed milk through precipitation with acetic acid at pH 4.6, the isoelectric point of casein. They performed acid hydrolysis on the isolated casein to denature the protein and isolate amino acids. A series of qualitative color reactions were used to characterize the intact protein and acid hydrolysate. Thin-layer chromatography was also used to separate and identify amino acid standards in the hydrolysate. Finally, the Bradford Protein Assay was used to quantitatively determin

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Tactto

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EN