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    Biology Investigatory Projuct

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    Adarsh Prasad
    This document is a biology investigatory project report submitted by a student on the study of coagulable and non-coagulable milk proteins. It introduces milk as a rich source of proteins, fats, calcium, and phosphorus. It then outlines the experiment conducted to separate whey from milk using rennet, and test whey for non-coagulable proteins using Millon's reagent, which gave a positive result. The conclusion is that cow and buffalo milks contain both coagulable and non-coagulable proteins.

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    Biology Investigatory Projuct

    Uploaded by

    Adarsh Prasad
    28K views7 pages
    This document is a biology investigatory project report submitted by a student on the study of coagulable and non-coagulable milk proteins. It introduces milk as a rich source of proteins, fats, calcium, and phosphorus. It then outlines the experiment conducted to separate whey from milk using rennet, and test whey for non-coagulable proteins using Millon's reagent, which gave a positive result. The conclusion is that cow and buffalo milks contain both coagulable and non-coagulable proteins.

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    This document is a biology investigatory project report submitted by a student on the study of coagulable and non-coagulable milk proteins. It introduces milk as a rich source of proteins, fats, calcium, and phosphorus. It then outlines the experiment conducted to separate whey from milk using rennet, and test whey for non-coagulable proteins using Millon's reagent, which gave a positive result. The conclusion is that cow and buffalo milks contain both coagulable and non-coagulable proteins.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    28K views7 pages

    Biology Investigatory Projuct

    Uploaded by

    Adarsh Prasad
    This document is a biology investigatory project report submitted by a student on the study of coagulable and non-coagulable milk proteins. It introduces milk as a rich source of proteins, fats, calcium, and phosphorus. It then outlines the experiment conducted to separate whey from milk using rennet, and test whey for non-coagulable proteins using Millon's reagent, which gave a positive result. The conclusion is that cow and buffalo milks contain both coagulable and non-coagulable proteins.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    BIOLOGY INVESTIGATORY PROJECT

    STUDY OF COAGUABLE AND NON COAGUABLE MILK PROTEINS


    NAME:ADARSH.D.P CLASS:XII Sci ROLL NO:11 SCHOOL NAME:KV INS DRONACHARYA

    LABORATORY CERTIFICATE
    This is to certify that ADARSH.D.P has satisfactorily completed the course of BIOLOGY INVESIGATORY PROJECT prescribed by the CBSE under the AISSCE course in the laboratory of the school in the year of 2011-2012.

    Date

    Signature of the teacher

    ACKNOWLEDGEMENT

    I would like to sincerely and profusely thank Sumathy maam for the valuable guidance, advice and for giving useful suggestions and relevant ideas that facilitate an easy and early completion of the project.

    INDEX

    CONTENTS
    AIM INTRODUCTION THEORY MATERIALS REQUIRED EXPERIMENTAL PROCEDURE OBSERVATION CONCLUSION BIBLOGRAPHY

    AIM
    To study the coaguable and non-coaguable milk proteins

    INTRODUCTION
    Milk is considered an idea food as it contains most of the constituents of our diet. It is a rich source of proteins and fats. It also contains calcium and phosphorous in sufficient quantity. Therefore , milk is considered to be an important diet for the growing children, and pregnant and lacing women. The milk of buffalo, cow and goat are commonly used for human consumption. Milk is slightly heavier than water (specific gravity = 1.035) and has a slightly acidic pH (pH = 6.7).

    THE VARIOUS CONSTITUENTS OF MILK AND THEIR %

    1 2 3 4 5 6

    COMPONENTS Water Butter fat Casein (a protein) Albumin and globulin (other proteins) Lactose (milk sugar ) Ash (minerals)

    PERCENTAGE 87.3 3.8 2.5 0.7 5.0 0.7

    THEORY

    Casein is the principal type of protein present in the milk. It represent about 80% protein nitrogen of the milk. B-lactoglobulins and a-lactalbumin are the other proteins of the milk. Some antibodies called immunoglobulins present in milk are also proteins. Casein can be coagulated by acid, rennet and heating. It is a coaguable protein. The other milk proteins i.e. b-lactoglubind and a-lactoalbumins are called non-coaguable proteins as they can be coagulated only by heating. The study of presence of coaguable and non-coaguable proteins in milk has been taken in this project. whey and casein

    Casein
    Casein is the name for a family of related phosphoprotein proteins (S1, S2, , ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus

    Whey protein
    Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Some preclinical studies in rodents have suggested that whey protein may possess anti-inflammatory or anti-cancer properties; however, human data is lacking. The effects of whey protein on human health are of great interest and are currently being investigated as a way of reducing disease risk, as well as a possible supplementary treatment for several diseases. Whey protein is commonly marketed and ingested as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

    Materials Required

    Milk, test tubes, rennin tablets, millons reagent, beaker, burner etc.

    EXPERIMENTAL PROCEDURE
    1.Take about 20ml of milk in a beaker. Grind a rennin tablet and add it to the milk. 2.Warm the milk. The milk will coagulate. 3.Filter the coagulated (solidified) milk. The liquid filterate is whey. 4.Take a small amount of whey in separate test tubes and test it for the prescence of protein by using Millons reagent.

    OBSERVATION
    Whey gives positive test for protein, indicating the prescence of non-coaguable proteins in whey.

    CONCLUSION
    Cow and buffalo milks contains both coaguable and non-coaguable proteins.

    BIBLOGRAPHY
    Comprehensive Laboratory Manual in Biology Wikipedia

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