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Help :) Explain why it is ONLY at pH 4.6 wherein CASEIN tends to PRECIPITATE ?
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The isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate.
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