Multiple choice

At what isoelectric point do caseins precipitate?

  1. pH 8.1

  2. pH 4.6

  3. pH 5.2

  4. pH 7.5
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B Correct answer
Explanation

The isoelectric point is the pH at which a protein has no net charge and becomes least soluble. For casein, this occurs at a pH of 4.6, which is why milk curdles when it becomes acidic.

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