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    Ayan Tiwari DWPSChemistry Investigatory Project

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    AYAN TIWARI
    This document is a chemistry investigatory project report submitted by Ayan Tiwari of Delhi World Public School. The project studied the quantity of casein, a major milk protein, present in different milk samples. The procedure involved heating milk, adding acetic acid to coagulate the casein, filtering, washing, and weighing the precipitated casein. Observations showed that buffalo milk contained the highest percentage of casein at 4.20%, while cow milk contained the lowest at 3.00%. The conclusion was that different milk samples contain different percentages of casein.

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    Ayan Tiwari DWPSChemistry Investigatory Project

    Uploaded by

    AYAN TIWARI
    35 views11 pages
    This document is a chemistry investigatory project report submitted by Ayan Tiwari of Delhi World Public School. The project studied the quantity of casein, a major milk protein, present in different milk samples. The procedure involved heating milk, adding acetic acid to coagulate the casein, filtering, washing, and weighing the precipitated casein. Observations showed that buffalo milk contained the highest percentage of casein at 4.20%, while cow milk contained the lowest at 3.00%. The conclusion was that different milk samples contain different percentages of casein.

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    This document is a chemistry investigatory project report submitted by Ayan Tiwari of Delhi World Public School. The project studied the quantity of casein, a major milk protein, present in different milk samples. The procedure involved heating milk, adding acetic acid to coagulate the casein, filtering, washing, and weighing the precipitated casein. Observations showed that buffalo milk contained the highest percentage of casein at 4.20%, while cow milk contained the lowest at 3.00%. The conclusion was that different milk samples contain different percentages of casein.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    35 views11 pages

    Ayan Tiwari DWPSChemistry Investigatory Project

    Uploaded by

    AYAN TIWARI
    This document is a chemistry investigatory project report submitted by Ayan Tiwari of Delhi World Public School. The project studied the quantity of casein, a major milk protein, present in different milk samples. The procedure involved heating milk, adding acetic acid to coagulate the casein, filtering, washing, and weighing the precipitated casein. Observations showed that buffalo milk contained the highest percentage of casein at 4.20%, while cow milk contained the lowest at 3.00%. The conclusion was that different milk samples contain different percentages of casein.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 11

    NAME: AYAN TIWARI

    CLASS: XII

    SECTION: Azurite

    ROLL No.
    CHEMISTRY INVESTIGATORY PROJECT

    STUDY OF QUANTITY OF CASEIN PRESENT


    IN DIFFERENT SAMPLES OF MILK
    1

    CERTIFICATE

    This is to certify that, Ayan Tiwari, a student of Delhi World


    Public School has submitted the chemistry project report entitled
    “Study of Quantity of Casein content in different samples of milk”
    submitted for partial fulfillment and practical examination to the
    department of chemistry, embodies a detailed study carried out by
    the student under my supervision. This project in my opinion is
    completed and is suitable for presentation.

    Examiners Signature
    2

    ACKNOWLEDGEMENT

    I hereby acknowledge my deep sense of gratitude to Dr.


    Harsha Burghate (Chemistry) whose immense help ,
    genius guidance , encouragement , necessary
    suggestions , initiations , enthusiasm and inspiration
    made this work a master art and a joint enterprise .

    Dr. Archana Sanil


    Principal Ma’am
    Dr. Harsha Burghate
    Chemistry Ma’am
    INDEX

    1. Introduction
    2. Aim of the project
    3. Requirements
    4. Procedure
    5. Observations
    6. Conclusion
    5

    Introduction

    Milk is a white fluid secreted by the mammary glands of livin g organisms. It


    is the food of exceptional inters probability. Milk is also known to contain all
    sorts of micronutrients essential for the body of an organism. The major milk
    protein casein is found only in milk and nowhere in the world. The
    composition of casein is not constant and depends upon the source of milk.

    Average composition of milk from different sources is given below:

    Sourc Water Mineral Protein Fat Carbohydrates

    e of (%) (%) (%) s (%)

    milk (%

    Cow 87.1 0. 3.4 3.9 4.9


    7
    Human 87.4 0. 1.4 4.0 4.9
    2
    Goat 87.0 0. 3.3 4.2 4.8
    7
    Sheep 82.6 0. 5.5 6.5 4.5
    9

    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 +2CH3COOH(aq) Caesin+(CH3COO)2Ca


    AIM
    To study the quantity of Casein in different samples of milk.

    REQUIREMENTS
    ● Beakers(250 ml)
    ● Filtration Flasks
    ● Measuring Cylinders
    ● Glass rod
    ● Spatula
    ● China Dish
    ● Dropper
    ● Weight Bore
    ● Different samples of Milk
    ● 10% Acetic Acid

    PROCEDURE
    1. Take 200 ml of each sample of milk in separate 500 ml beakers.

    2. Heat the beakers conataining milk sample upto 50-60°C.

    3. Now, add few drops of 1% acetic acid solution ( or 1% HCl solution) slowly with
    constant stirring with a glass rod for 5-10 minutes .

    4. After adding acetic acid, casein coagulates as an amorphous substance.

    5. Filter the precipitate with the help of a funnel and wash the precipitates
    several times with tap water.

    6. Remove the fat by using a suitable organic solvent like alcohol. Now, again
    wash the casein with water and dry it. Weigh a dried casein in a watch glass.
    OBSERVATIONS

    Content of
    Sample No. Source % of Casein
    Protein

    1. Cow Milk 0.60 3.00


    2. Goat Milk 0.65 3.25
    3. Buffalo Milk 0.85 4.20
    4. Amul Milk 0.75 3.88

    CONCLUSION
     Different samples of milk contain different percentage of casein.

    BIBLIOGRAPHY

     Comprehensive Practical Chemistry Class-12; Laxmi Publications.

     Advanced Organic Practical Chemistry; By O.P. Aggarwal

    .
    Remarks

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