ISEN-ASTC-L is a service of the Association of Science-Technology Centers
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I have used vinegar to separate the protein casein from milk (I believe that 
it is a precipitation reaction).  I have found that slowly adding about 5 ml 
of vinegar to about 60 ml of 2% milk at room temperature works best.

Scott

Scott Randol, Ph.D., Research Specialist
Center for Research, Evaluation, & Assessment
Lawrence Hall of Science
University of California, Berkeley
Berkeley, CA 94720-5200
510 225-8747
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----Original Message Follows----
From: Phillip Keck <[log in to unmask]>
Reply-To: Informal Science Education Network              
<[log in to unmask]>
To: [log in to unmask]
Subject: Kitchen chemistry
Date: Fri, 2 Mar 2007 10:32:03 -0600

ISEN-ASTC-L is a service of the Association of Science-Technology Centers
Incorporated, a worldwide network of science museums and related 
institutions.
*****************************************************************************

Hi all,

Does anyone have any suggestions on any precipitation reactions that can
either be carried out with grocery store chemicals, or with chemicals
that are relatively safe?

Thanks,
Phil
Museum of Science & Industry, Chicago, IL

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