Measure 30ml

egg white in a
beaker

Prepare 30 of
whole milk

Stir the egg white

and add 3ml of 1.0M
acetic acid.

Filter using
cheesecloth and
squeeze out the
filtrate.

Collect filtrate in
250ml beaker

Heat to 40C with

constant stirring and
add 0.1M HCl
dropwise for 10 mins.

Precipitate should
form and pH must
decrease about 4.6
to 4.8.

Allow the curd to

settle and decant the
whey. Wash the curd
with 15ml water.

Add saturated
(NH4)2SO4 buffer until
turbidity persists.

Allow to stand for 30

minutes and
centrifuge. Keep
supernatant in flask.

Slowly add equal

volume of saturated
(NH4)2SO4 solution

Remove excess
alcohol. Wash with
acetone. Air dry.

Add 10ml water and

filter. Wash with 95%
ethanol for 3 mins.

Filter using
cheesecloth and
transfer the moist
residue in beaker.

Cool for two to five

days. Centrifuge and
keep the precipitate.
Weigh.

Prepare 10% solution

of albumin in 0.9%
NaCl. Store.

Prepare 1% casein
solution in 0.01M
NaOH.

Store the solution

Measure absorbance at 280 and 260 nm.

Compute ratio and calculate protein
concentration in crude extract.