A group failed to achieve a clear separation of the casein and whey. Although th

Question

A group failed to achieve a clear separation of the casein and whey. Although they kept adding more and more HCl, they never got much solid precipitation in their milk (although other group did using the same milk and HCl solution). Which of the following is the most likely explanation?

Too much acid will hydrolyze the casein into short peptides.

The HCl may not be strong enough.

You should add NaOH, not HCl.

Too much acid will hydrolyze the casein into short peptides.

Too much acid will redissolve the protein precipitate.

A group failed to achieve a clear separation of the casein and whey. Although they kept adding more and more HCl, they never got much solid precipitation in their milk (although other group did using the same milk and HCl solution). Which of the following is the most likely explanation?

Too much acid will hydrolyze the casein into short peptides.

The HCl may not be strong enough.

You should add NaOH, not HCl.

Too much acid will hydrolyze the casein into short peptides.

Too much acid will redissolve the protein precipitate.

Explanation / Answer

Ans : The HCl may not be strong enough

The HCl acid has a low pH , so if it is added into milk , the protein (casein) in the milk seperates out , it occurs due to denaturation. So if the clear seperation does not occur , it may occur due to weak strength of HCl acid.

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