Ujjawal
Ujjawal
Ujjawal
ON
STUDY OF QUANTITY OF CASEIN PRESENT IN DIFFERENT
SAMPLES OF MILK
SUBMITTED BY:-
NAME:UJJAWAL KUMAR
CLASS:XII
SECTION:B
ROLL No:09
SUBJECT:CHEMISTRY
DATE OF
SUBMISSION:20DEC
20231
TEACHER SIGNATURE
EXTERNAL EXAMINER
1
CERTIFICATE
UJJAWAL KUMAR
DECLARATION
UJJAWAL KUMAR
2
INDEX
1. Introduction
2. Theory
3. Aim
4. Requirements
5. Procedure
6. Observations
7. Conclusions
8. Bibliography
Introduction
Ca2+-Caseinate +2CH3COOH(aq)
Caesin+(CH3COO)2Ca
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THEORY
.
Natural milk is an opaque white fluid Secreted by the mammary glands
of Female mammals. 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 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
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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.
A clean dry beaker has been taken, 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 was precipitate
out.
2.
The solution was filtered and transferred the
precipitates in another beaker. Added about 30 ml of
water to the precipitate. Only Casein dissolves in
water forming milky solution leaving fat undissolved.
1.
The milky solution was heated to about 40oC and add
10% acetic acid solution drop-wise, when casein got
precipitated.
2.
Filtered the precipitate, washed with water and the
precipitate was allowed to dry.
3.
Weighed the dry solid mass in a previously weighed
watch glass.
4.
The experiment was repeated with other samples of
milk.
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OBSERVATIONS
Content of
Sample No. Source Protein % of Casein
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
• O.P. Aggarwal
EXTERNAL EXAMINER
REMARKS
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