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    Indus Public School Dipka

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    Preeti Tiwari
    This document is a chemistry investigation project submitted by a Class 12 student to study the amount of casein in different milk samples. It includes an introduction to casein as a major milk protein, the apparatus and chemicals used, the procedure to precipitate and measure casein from various milk types, observations of measured casein amounts, results, and safety precautions. The student found that cow milk contained 3.1% casein, goat milk 2.8%, and buffalo milk 3.3%, while powdered milk contained no casein.

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    Indus Public School Dipka

    Uploaded by

    Preeti Tiwari
    43 views10 pages
    This document is a chemistry investigation project submitted by a Class 12 student to study the amount of casein in different milk samples. It includes an introduction to casein as a major milk protein, the apparatus and chemicals used, the procedure to precipitate and measure casein from various milk types, observations of measured casein amounts, results, and safety precautions. The student found that cow milk contained 3.1% casein, goat milk 2.8%, and buffalo milk 3.3%, while powdered milk contained no casein.

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    INDUS PUBLIC SCHOOL DIPKA

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    This document is a chemistry investigation project submitted by a Class 12 student to study the amount of casein in different milk samples. It includes an introduction to casein as a major milk protein, the apparatus and chemicals used, the procedure to precipitate and measure casein from various milk types, observations of measured casein amounts, results, and safety precautions. The student found that cow milk contained 3.1% casein, goat milk 2.8%, and buffalo milk 3.3%, while powdered milk contained no casein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    43 views10 pages

    Indus Public School Dipka

    Uploaded by

    Preeti Tiwari
    This document is a chemistry investigation project submitted by a Class 12 student to study the amount of casein in different milk samples. It includes an introduction to casein as a major milk protein, the apparatus and chemicals used, the procedure to precipitate and measure casein from various milk types, observations of measured casein amounts, results, and safety precautions. The student found that cow milk contained 3.1% casein, goat milk 2.8%, and buffalo milk 3.3%, while powdered milk contained no casein.

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    of 10

    INDUS PUBLIC SCHOOL DIPKA

    SESSION: 2022-2023

    CHEMISTRY INVESTIGATION PROJECT

    ‘Study of amount of casein in different milk sample’


    A PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR
    CHEMISTRY PRACTICAL EXAMINATION FOR SESSION (2021-2022) AS
    PERSCRIBED BY CENTRAL BOARD OF SECONDRY EDUCATION

    SUBMITTED BY:- SUMBITTED TO:-

    NAME- NANDINI SINGH Mr. Amrendra kumar

    CLASS-12TH BIO (PGT) CHEMISTRY

    ROLL No.- SB1215

    SIGNATURE SIGNATURE

    INTERNAL EXAMINER EXTERNAL EXMINER


    INDUS PUBLIC SCHOOL BATARI DIPKA KORBA CG

    CERTIFICATE
    THIS IS TO CERTIFICATE THAT NANDINI SINGH OF CLASS XITH SCIENCE 'A' ROLL
    NO. SB1215 HAS COMPLETED THE PROJECT ENTITLED “STUDY OF AMOUNT OF
    CASEIN IN DIFFERENT MILK SAMPLE” DURING THE ACADEMIC SESSION 2022-23
    THIS REPORT FILE IS A RECORD OF WORK THE CARRIED OUT MY (OUR) GUIDANCE
    AND SUPERVISION AT INDUS PUBLIC SCHOOL DIPKA KORBA CG IN A PARTIAL
    FULFILLMENT OF CHEMISTRY PRACTICAL EXAMINICATION AS PRESCRIBED BY
    CENTRAL BOARD OF SECONDARY EDUCATION.

    SIGNATURE:

    Mr. SANJAY GUPTA (PRINCIPAL)

    INDUS PUBLIC SCHOOL BATARI DIPKA KORBA CG


    Acknowledgment

    First of all I would like to thank our esteemed institution INDUS PUBLIC SCHOOL
    BATARI For providing me a platform to observe learn and implement my
    knowledge through this project. I would like to express my sincere gratitude to
    Mr. Sanjay gupta (principal), Mr. Amrendra kumar (PGT-chemistry for their
    immense help and support. Without their invaluble guidance it would not have
    been possible to complete this project. Lastly I would like to express my deep
    gratitude to the people who are directly or indirectly responsible for my
    motivation and guided me during the time of my project

    NAME-NANDINI SINGH

    CLASS-12TH

    ROLL NO.- SB1215


    STUDY OF AMOUNT OF CASEIN IN
    DIFFERENT SAMPLES OF MILK

    MADE BY – NANDINI SINGH

    Class – XII BIO

    Roll no. – SB1215

    INDUS PUBLIC SCHOOL BATARI DIPKA KORBA CG


    INDEX:

    S No. CHAPTERS
    1. Introduction
    2. Apparatus and chemicals required
    3. Procedure
    4. Observations
    5. Results
    6. Precautions
    INTRODUCTION/THEORY-
     
    Milk is a complete diet as it contains in its Minerals,
    Vitamins Proteins, Carbohydrates, Fats And Water.
    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+-Caesinate +2CH3COOH(aq)-Caesein+(CHCOO)2Ca

    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 in taste. In acidic conditions casein of milk
    separate out as precipitate. When the acidity in milk is
    suffi cient and temperature is around 36 degree, it forms
    curd.

    APPARATUS AND CHEMICALS REQUIRED-


    1. BEAKER (2)
    2. FILTER PAPER
    3. CONICAL FLASK (2)
    4. TEST TUBE
    5. TEST TUBE HOLDER
    6. SPETULA
    7. GLASS ROD
    8. SATURATED AMMONIUM SULPHATE
    9. 1% ACETIC ACID
    10. FUNNEL
    11. DIFFERENT SAMPLES OF MILK
    PROCEDURE-

    1. Take a clean beaker, followed by putting 20 ml of cow’s milk


    into it and adding 20 ml of saturated ammonium sulphate solution
    slowly and with stirring. Fat along with Casein will  precipitate out.

    2.  Filter the newly formed solution and transfer it in another


    beaker. Add about 30 ml of water to the precipitate. Only Casein
    dissolves in water forming milky solution leaving fat undissolved.

    3. Heat the milky solution to about 40 degree and add 1% acetic acid


    solution drop-wise, when casein  get precipitated.

    4. Filter the precipitate and keep it aside to dry .

    5. Weigh the dry solid mass in a previously weighed watch glass.

    6. Repeat the experiment with other samples of milk.


    OBSERVATIONS -
    Volume of milk taken in each case = 20 ml

    S.no. Type of milk Amount of Percentage of


    Casein (In 20 casein
    ml milk)
    1. Cow 0.62 3.1%
    2. Goat 0.56 2.8%
    3. Buffalo 0.66 3.3%
    4. Powder 0 0%

    RESULT –
    Amount of Casein in different samples of
    milk has been studied systematically.

    PRECAUTIONS –

    1. Handle apparatus and chemicals carefully.


    2. Add ammonium sulphate solution very slowly.
    3. Stir milk while adding chemicals.
    4. Do not disturb milk after adding ammonium sulphate
    solution and wait some time for fat and casein to
    precipitate out.
    5. Take the amount readings carefully with digital
    weighing machine only.
    THANK YOU

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