Acknowledgement: MA'AM and The Chemistry Teacher MA'AM

Acknowledgement
In the accomplishment of this project

successfully, many people have best owned
upon me their blessings and the heart pledged
support, this time I am utilizing to thank all the
people who have been concerned with the
project.
Primarily I would like to thank GOD for being
able to complete this project with success. Then
our PRINCIPAL MRS NEELAM SHUKLA
MA’AM and the chemistry teacher MA’AM ,
whose valuable guidance has been the ones
that helped me patch the project and make it
full proof success , their suggestions and
instructions has served as the major contributor
towards the completion of the project.
Then I would like to thank my Parents who
gave their ideas and inputs in making the
project.Lastly I’ll express my thanks to all others
who have rendered their hearted support in the
successful completion of the project.
Index
1. Introduction
2. Aim
3. Requirement
4. Theory
5. Procedure
6. Observations
7.Precautions
8. Conclusions
9. Reference
Introduction
Milk is a complete diet as it contains Minerals,
Vitamins Proteins,Carbohydrates, Fats and Water.
Average composition of milk from different
sources is given below:
Source Water Mineral Protein Fats Carbohydrate
of milk % % % % %
Cow 87.1 0.7 3.4 3.9 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
Casein is a major protein constituent in milk & is

a mixed phosphor-protein. Casein has isoelectric
pH of about 4.7 and can be easily separated
around this isoelectric pH. It readily dissolves in
dilute acids and alkalies. Casein is present in milk
as calcium caseinate in the form of micelles.
These micelles have negative charge and on
adding acid to milk the negative charges are
neutralized.
Ca2+Caseinate+2CH 3 COOH (aq)--> Casein+(CH 3 COO) 2 Ca (aq)
Aim
To study the quantity of Casein in different samples
of milk.
REQUIREMENTS
 Beaker (250ml)
 Filter- Paper
 Glass rod
 Weight box
 Filtration flask
 Buchner funnel
 Test tubes
 Porcelain dish
 Different samples of milk
 1 % acetic acid solution
 Ammonium sulphate solution
Theory
Natural milk is an opaque white
fluid secreted by the mammary
glands of Female mammal .The
main constituents of natural milk
are Protein, Carbohydrate, Mineral
Vitamins, Fats and Water and is a
complete balanced diet .Fresh milk
is sweetish in taste. However ,
when it is kept for long time at a
temperature of 5 degree it become
sour because of bacteria present in
air .
These bacteria convert lactose of

milk into lactic acid which is sour i
n taste.In acidic condition casein of
milk starts separating out as a
precipitate. When the acidity in
milk is sufficient and temperature
is around 36 degree, it forms semi-
solid mass, called curd.
PROCEDURE
1. A clean dry beaker has been taken, followed
by putting20 ml of cow’s milk into it and adding
20 ml of saturated ammonium sulphate solution
slowly and with stirring. Fat along with Casein
was precipitate out.
2. The solution was filtered and transferred the preci

pitates in another beaker. Added about 30 ml of
water to the precipitate. Only Casein dissolves
in water forming milky solution leaving fat not
dissolved.
3. The milky solution was heated to about 40 degree

Celsius and add 1% acetic acid solution drop-
wise, when casein got precipitated.
4. Filtered
the precipitate,washed with water and the precipitate
is allowed to dry.
5. Weighed the dry solid mass in a

previously weighed watch glass.
6. The experiment is repeated with other

samples of milk.
OBSERVATIONS
Volume of milk taken in each case = 20 ml
Percentage of casein = (Weight of casein/Weight of
milk)*100
Name of Milk % of Casein
Cow Milk 2.5-3.6
Goat Milk 2.5-3.3
Sheep Milk 4.3-4.6
RESULT –Different samples of milk contains

different percentage of casein.
Highest percentage of casein is present in
sheep’s milk.
Precautions
 Handle apparatus and chemicals
carefully.
 Ammonium sulphate solution very
slowly.
 Stir milk while adding chemicals.
 Do not disturb milk after adding
ammonium sulphate solution and
wait some time for fat and casein
to precipitate out.
 Take the amount readings
carefully with digital weighing
machine only.
CONCLUSION
Different samples of milk
contains different percentage of
casein.
BIBLIOGRAPHY
 www.encyclopedia.com
 www.caesinepro.com
 www.sciencejournals.com
 www.icar.nic.in
 www.zetascience.com
Bonafide
certificate
This is to certify that this

project work on the topic“
Quantity Of Casein In
Different Sample Of Milk ” is
carried out by “VISHESH
CHAUDHARY” under the
supervision of “PRIYANKA
MA’AM” presented by
CBSEGUIDELINES for
partial fulfillment of AISSCE
2019-20.
EXAMINER’S SIGNATURE
TEACHER’S SIGNATURE
CHEMISTRY
PROJECT
QUANTITY OF CASEIN IN THE
DIFFERENT SAMPLES OF MILK.
KNOW HOW MUCH CASEIN YOU

ARE TAKING IN WITH EACH
GLASS OF MILK!
PROJECT BY –
NAME-VISHESH CHAUDHARY
CLASS-XII –A2
ROLL NO.- 49

Acknowledgement: MA'AM and The Chemistry Teacher MA'AM

Uploaded by

Copyright:

Available Formats

Acknowledgement: MA'AM and The Chemistry Teacher MA'AM

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Acknowledgement: MA'AM and The Chemistry Teacher MA'AM

Uploaded by

Copyright:

Available Formats

Acknowledgement

In the accomplishment of this project

Casein is a major protein constituent in milk & is

 Different samples of milk

 1 % acetic acid solution

 Ammonium sulphate solution

These bacteria convert lactose of

2. The solution was filtered and transferred the preci

3. The milky solution was heated to about 40 degree

5. Weighed the dry solid mass in a

6. The experiment is repeated with other

Sheep Milk 4.3-4.6

RESULT –Different samples of milk contains

This is to certify that this

KNOW HOW MUCH CASEIN YOU

You might also like