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Whole Casein Solution
Prepare a 20 ml PEM solution in an Erlenmeyer flask. This can be done just by diluting the 10xPEM solution stored in aliquots, with a ration 2:18.
The concentration of the whole Casein solution is 1 mg/ml. Therefore, we need to add 20 mg of Casein to the PEM solution.
Once ready, put a stirring bar into the Erlenmeyer flask. Then, place the flask over a heating-stirring unit. From the top, connect it to a Liebig condenser. Let the solution be heated, stirred and condensed for 15 minutes.
During those 15 minutes, we can observe how the particles of casein seem to get bigger as they go into solution. Moreover, we will observe the formation of foam, which is a good indicator of the presence of proteins.
After the 15 minutes let the system to cool down and put the solution on the freezer overnight.