Chemical Structure Of Milk And Its Chemical Components

Olivia Isaacs C127 23 October 2014 Chemical Structure of Milk Objective: In this experiment, milk is separated into its different chemical components and qualitative tests are used to determine what the components are composed of and to determine the chemical structures. Introduction: Milk is composed of protein, fats, carbohydrates, vitamins, and minerals. Proteins consist of balanced negative and positive charges, which allow it to be soluble in milk. By adding an acid to the milk, the solubility decreases because the negative charges become neutralized, causing it to precipitate out of the milk.1 Fats located in milk are often called butterfats. They are composed of fatty acids and glycerol, which are linked together and are soluble in nonpolar organic solvents. Therefore, to make them insoluble they must be extracted from the milk by using an organic solvent such as ethyl acetate. Carbohydrates consist of many hydroxyl groups branching off of carbon chains. Lactose, a disaccharide carbohydrate, contains galactose and glucose. In order to separate the two, lactase must be added. Vitamins and minerals are very abundant in organic and store bought milk. Vitamins A, B, and C can all be found in organic milk and all three plus D is found in store bought milk. Vitam in A is fat-soluble and gives certain dairies their yellow color, whereas B vitamins are soluble in water and in vitamin C. Store bought milk is fortified by vitamin D, is soluble in fat and is a key component forShow MoreRelatedAnalysis Of The Chemical Components Of Milk1641 Words   |  7 PagesOctober 6, 2015 Do Happy Cows Make Better Milk? Analysis of the Chemical Components of Milk. Objective: The main goals of this lab experiment were to perform a natural product separation in order to identify the major components of milk. 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