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Determination of isoelectric point of protein (casein). Introduction: Casein is a globular colloidal protein. Globular proteins are hydrophobic proteins which in certain external condition are soluble in eater. The ph at which the protein is electrically neutral is known as the isoelectric point. A globular protein such as a casein becomes increasingly insoluble as it approaches its isoelectric point. Objectives The object of this experiment is to determine the isoelectric point of casein (protein), which can be precipitated from the solution. Apparatus 9 test tubes pipettes - 1ml - 5ml - 10ml colorimeter Materials Distilled water Acetic acid - 0.01 M - 0.1M - 1.0 M casein - 0.5g/1 in 0.1 M sodium acetate Method 1. The calorimeter is switched ON to allow it to "warm up". 2. In order to distinguish between the different acidity levels contained in each test tube, the 9 test tubes were labelled from 1-9. This is important because all solution are a similar colour. 3. Following the designated volumes required on table 1, the volumes of distilled...

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