Casein; Its Preparation and Technical Utilisation - Bookswagon
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Casein; Its Preparation and Technical Utilisation

Casein; Its Preparation and Technical Utilisation


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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: of precipitating the casein in an undecomposed, compact and non-mucinous form, but possesses the advantage that, owing to the ready solubility of its lime salt, the casein is obtained almost free from ash at the first precipitation. At the same time the casein is poorer in germs than when acetic acid or lactic acid is used, and the inverting action on the milk sugar is smaller. Crude ethylsulphuric acid is used, this being prepared by rapidly mixing equal volumes of concentrated sulphuric acid and strong alcohol, and leaving the mixture to stand for several hours in a warm place. To obtain soluble casein in the dry commercial state, the curd is thrown down from the milk, washed to remove whey and any excess of precipitant, dried at a moderate temperature to preclude risk of burning, granulated, and allowed to absorb a small quantity of dissolved alkali by rapidly stirring the two together. Finally, the granulated alkaline product is dried in accordance with American patent, 664,318. Szekely's patent (German patent, 126,423) relates to the decomposition of milk into casein and whey by means of carbonic acid. For this purpose, sweet new milk, cream, skim milk or buttermilk, is placed in a close vessel, warmed somewhat above 86 F., and a sufficient amount of carbonic acid gas is forced in under pressure to precipitate the whole of the casein when well shaken or stirred. To neutralise the differences in skim milk in the separation of casein, C. H. Bellamy of Philadelphia adds to the casein in the preparation of casein glue an alkali arsenate (e.g., Na2HAs04). This addition is stated to increase the adhesive power of the glue, preserve it from putrefaction, and form a kind of mordant, serving as a bind between the paper, the casein glue and any added colouring matter. Pure ...


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Product Details
  • ISBN-13: 9780217313773
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 70
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 0217313779
  • Publisher Date: 12 Oct 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 141 gr


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