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SOLVED: Texts: 1. Why is non-fat milk, instead of whole milk, used for the experiment in isolating the casein? 2. Why is the milk solution heated exactly at 55 degrees Celsius, but not higher, on a hot plate? 3. Explain the principle behind the isolation of casein from (non-fat) milk and draw its structure. 4. Why is H2SO4 used in the alkaline hydrolysis of proteins instead of any acid or base? 5. Why is Ba(OH)2 used in the acid hydrolysis of proteins instead of any acid or base? 6. In isolating
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