Question

8 Consider the qualitative tests you performed on the fractions of milk you separated. a. Were you able to detect anything specific about the structures of the lipids in milk? Explain. b. Were you able to detect anything specific about the structures of carbohydrates in milk? Explain. c. Were you able to detect anything specific about the structures of the proteins in milk? Explain. 9 Both calcium and phosphate ions are important nutrients for the development of healthy bones al
question 8

we seperated whole milk, i believe it is referring to this table

Answer 1

a. Milk fractions consist of mono-, di- and triacylglycerides, free fatty acids, phospholipids, glycolipids and sterols and such as cholesterol esters.

H -0 H00c- CH-CH-CH3 H-C-OH -0 Saturated (Butyric acid) Fatty Acid H-C-OH H-C – OH Н. Glycerol н HHH 0 - C-C=C-C- H-C-0-C-R HHH Trans double bond Co-C-H 0 - C-C=C-C- H-C-0-C-R н Triglyceride HHHH Cis double bond Unsaturated

b. Lactose, or milk sugar, is the main carbohydrate found in milk. It's broken down into its subunits — glucose and galactose by our digestive system

снуон Он-о, Сн,он L үн н-он он ну нун чон н он н он Lactose

c. Milk protein mainly is in the form of casein.

OR 11 NCC N-OH NH, CÁ | ORH H O RH | R H Figure 1. Protein Chain with Peptide Bond R= amino acid group