Explain why casern precipitates when acetic acid is added to it. If by mistake (

Question

Explain why casern precipitates when acetic acid is added to it. If by mistake (don't try it) your finger touches nitric acid and you observe a yellow color on your fingers, what functional group(s) in your skin is (are) responsible for this reaction? Refine your molecular-level picture of the protein structure at pH = 2 and the isoelectric point For the macroscopic picture, describe what you saw. heard, felt, and/or smelled. Relate (through words and/or pictures) what the molecules are doing that results in your observations. Explain the relationship between intermolecular interactions and boiling point. Discuss how your refined model is different from your initial model. Use experimental evidence (such as observations, data, calculations, and results) to support or refute the claims you made in your initial model. A model of a hypothetical protein is shown below. For this protein. Predict the overall structure and charge at pH 13. Predict the overall structure, charge, and pH at the isolectric point.

Explanation / Answer

1. Casein is a phosphoprotien and contain in milk. it has isoelectric point of 4.6 (pH) where both positive charge (ammonium ion) and negative charge (carboxylate ion) are present. So the total charge is neutral so at this point it is precepitate out.

in milk the pH value is around 6.6 so Casein exists as Calicum Caseinate and it is in the form of micelles and soluble in water. it is due to ion-dipole interaction between Calcium ion and Caseintae.

But after addition of the acetic acid to casein then the pH of the solution decreases and around the isoelectric point casein preceipitate out.

Calcuim caseinate + 2H+ ---> Ca2+ + Casein

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