[alt-photo] Re: casein

[Alberto Novo]

Don, 

>> It will take more time than it is required by the alkalinity of the solution
>> to break the casein molecula. I prefer to use it in a few days from the 
>> preparation, or to keep it -tightly capped- in the refrigerator. 
>>
> 
> Why?

Casein is a protein that could be defined as a natural polymer produced by 
the reaction of many amino acids.
The acid group of a molecule reacts with the amino group of a second, etc.
These links can be (more or less easily) broken by OH- ions, such as those 
from aqueous ammonia or sodium hydroxide.
The temperature, as usual, helps this reaction, hence the low temperatures 
delay it. 

Alberto
www.grupponamias.com
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