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This experiment aimed to extract and characterize the proteins albumin from eggs and casein from milk. Albumin was extracted from egg whites using acetic acid and saturated ammonium sulfate solution, yielding less than 0.1 grams of albumin precipitate. Casein was extracted from milk by adding HCl until precipitation occurred at pH 4.8, yielding 2.1 grams of casein precipitate after ethanol and acetone washing. Concentrations of the extracted proteins could not be directly determined due to lack of reagents,

Author

Teach Lesnito

Language

EN