Would you expect albumin to have a higher or lower proportion of free amino groups to free carboxyl groups than casein?  Casein which is more soluble in acid, will it have more amino groups or more carboxyl groups

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Would you expect albumin to have a higher or lower proportion of free amino groups to free carboxyl groups than casein? 

Casein which is more soluble in acid, will it have more amino groups or more carboxyl groups?

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