Analysis of Milk And Milk Products
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The nitrogen, multi- pUed by 6.38, gives the casein.
In working with milk which has been kept with preservatives, the acetic acid should be added in small portions, a few drops at a time with stirring, and the addition continued until the liquid above the precipitate becomes clear or nearly so.
2. Provisional Method for the Determination of Albumin in Milk. — The filtrate obtained in the above operation is neutralized with sodium hydroxid, 0.3 c.c. of the 10% solution of acetic acid added, and ...the mixture heated for fifteen minutes. The precipitate is collected on a filter, washed, and the nitrogen determined.
Van Slyke has pointed out that the casein can be approximately ascertained by multiplying the figure for total proteins by 0.8.
Modified Proteins, Amino-derivatives and Am- monium Compounds. — The following procedures are given by Van Slyke. The filtrate from the albumin precipitate is heated to 70°, i c.c. of 5% sulfuric acid added, then solid zinc sulfate to saturation. The mixture is allowed to stand at 70° until the caseoses settle.
What to read after Analysis of Milk And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Henry Leffmann to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The nitrogen, multi- pUed by 6.38, gives the casein.
In working with milk which has been kept with preservatives, the acetic acid should be added in small portions, a few drops at a time with stirring, and the addition continued until the liquid above the precipitate becomes clear or nearly so.
2. Provisional Method for the Determination of Albumin in Milk. — The filtrate obtained in the above operation is neutralized with sodium hydroxid, 0.3 c.c. of the 10% solution of acetic acid added, and ...the mixture heated for fifteen minutes. The precipitate is collected on a filter, washed, and the nitrogen determined.
Van Slyke has pointed out that the casein can be approximately ascertained by multiplying the figure for total proteins by 0.8.
Modified Proteins, Amino-derivatives and Am- monium Compounds. — The following procedures are given by Van Slyke. The filtrate from the albumin precipitate is heated to 70°, i c.c. of 5% sulfuric acid added, then solid zinc sulfate to saturation. The mixture is allowed to stand at 70° until the caseoses settle.
What to read after Analysis of Milk And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Henry Leffmann to read onlineMoreLess
Read book Analysis of Milk And Milk Products for free
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