Erlenmeyer Synthesis

In the second separation of this experiment, the Erlenmeyer flask with the first filtrate was put into a beaker so the filtrate was in the beaker. The beaker was then heated on a hotplate until near boiling. After the whey protein had precipitated, a vacuum filter was used to filter out the whey. These proteins were then air-dried. A qualitative test was done to indicate that the sample extracted was the protein whey. Again, a small test tube was used and 2 mL of protein test solution was put in the tube. Five drops of 10% NaOH and 2 drops of 0.5% CuSO4 were added to this tube. If a purple color showed, it would indicate there was protein in the test tube.
In the third separation of this experiment, the hood in the lab was used. The curds were placed in a 100 mL beaker and extracted using 30 mL of ethyl acetate. The curds were crushed with a stirring rod. This extraction was then gravity filtered through a funnel fitted with the filter paper. A rubber policeman was used to scrape the beaker to get as much casein as possible. This casein was then put aside in the hood safely. Boiling chips were put into an Erlenmeyer flask along with the filtrate collected. This flask was then put inside of the large beaker that was put to heat in the first separation of this experiment
The Fehling’s test was done to show the presence of carbohydrates. Two small test tubes were used and 5 mL of Fehling’s reagent was added to it. Five drops of 1% glucose was added to one test tube, the control. This tube was then boiled and if a brown-red precipitate was formed, it would indicate that there was a carbohydrate present. The other tube had 5 mL of the Fehling’s reagent put in it and five drops of the filtrate after the ethyl acetate was gone and the filtrate had been cooled. If this created a brown-red precipitate, it would indicate that there was a carbohydrate