chemistry1 (1) (1)

CHEMISTRY
INVESTIGATORY PROJECT
TRIPORNA MOJUMDAR
INDEX
1. Certificate
2. Acknowledgement
3. Introduction
4. Objective
5. Theory
6. Materials required
7. Procedure
8. Observations
9. Result
10. Conclusions
11. Precautions
12. Bibliography
1
CERTIFICATE
This is to certify that the chemistry investigatory project
entitled “Study of the quantity of Casein present in different
samples of milk & curd” has been successfully completed by
Triporna Mojumdar of class Xll-‘B’, Bal Bharati Public School,
GangaRam Hospital Marg, in the partial fulfillment by Central
Board Of Secondary Education (CBSE) leading to the award of
the annual examination of the year 2024 -2025.
INTERNAL EXAMINER EXTERNAL EXAMINER
2
ACKNOWLEDGEMENT
● "Acknowledgment is the compass guiding us toward the

shores of empathy and understanding" – Sofia Campbell
I would like to express my sincere gratitude to my

Chemistry teacher Mrs. Tanya Dawar, for her vital
support, guidance and encouragement, without
which this project would not have come forth. I would
also like to express my gratitude to our Principal Mr.
Laksh Vir Sehgal for his encouragement and for all
the facilities that he provided for this project work.
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STUDY THE QUANTITY OF
CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK
& CURD
4
INTRODUCTION
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breastfed) before they are able to digest other types of
food. Early-lactation milk contains colostrum, which
carries the mother's antibodies to its young and can
reduce the risk of many diseases. It contains many other
nutrients including protein and lactose. Interspecies
consumption of milk is not uncommon, particularly
among humans, many of whom consume the milk of other
mammals.
Milk as a whole contains water, minerals (Ca, K, Na and

trace metals), vitamins (A, D, K), carbohydrates, proteins
and fats. The proportion of these varies from source to
source. Average composition of milk from different
sources is given ahead.
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Casein (from Latin caseus "cheese") is a family of related
phosphoproteins (αS1, αS2, β, κ). These proteins are
commonly found in mammalian milk, comprising c. 80%
of the proteins in cow's milk and between 20% and 45%
of the proteins in human milk. The most common form of
casein is sodium caseinate. As a food source, casein
supplies amino acids, carbohydrates, and two essential
elements, calcium and phosphorus.
The isoelectric point of casein is 4.6. Since milk's pH is 6.6,

casein has a negative charge in milk. The purified protein
is water-insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in
salt solutions such as aqueous sodium oxalate and sodium
acetate.
Structure of Casein:
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OBJECTIVE: -
Aim:
To determine the quantity of casein present in different

samples of milk and curd.
THEORY:
The protein, casein, exists in milk as the calcium salt,
calcium caseinate. This salt has a complex structure and
forms micelles. These micelles have negative charges on
the outer surface. Therefore, if an acid is added to milk, the
negative charges are neutralized and the neutral protein
precipitates out.
Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca
9
MATERIALS REQUIRED: -
● Conical flask
● Beakers (500 ml)
● Funnel
● Measuring cylinder (100 ml)
● Watch glass
● Glass rod
● Filter paper
● 10% acetic acid
● Different samples of milk
10
PROCEDURE:-
✔ Take 200 mL of each sample of milk in separate
beakers (500 ml).
✔ Heat the beakers containing milk samples up-to 50-

60oC.
✔ Now, add a few drops of 10% acetic acid solution

slowly with constant stirring with a glass rod for 5-
10 minutes.
✔ After adding acetic acid, casein coagulates as an

amorphous substance.
✔ Filter the precipitate with the help of the funnel and

wash the precipitate several times with tap water.
✔ Remove the fat by using a suitable organic solvent

like alcohol.
✔ Now, wash the casein again with water and dry it.
✔ Weigh a dried casein in a watch glass.
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✔ Repeat this process with all samples of milk.
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OBSERVATIONS:-
Volume of each milk sample is 200 ml.
Sampl Weight of casein obtained in % of

e No gms casein
1
2
3
RESULT:
13
CONCLUSIONS: -
Different samples of milk & curd contain different
percentages of casein.
PRECAUTIONS:
● During filtration, press the casein formed with a
spatula.
● Use only the required amount of acid for complete

precipitation.
● Use only fresh milk. Milk should not be allowed to

stand for too long before use in the experiment.
● Use the same amount of each sample for the

experiment.
14
SOME GLIMPSE OF PERFORMING THE
EXPERIMENT:
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BIBLIOGRAPHY:
⮚ https://arihantbooks.com/laboratory-manual-chemistry-
class-xii
⮚ https://en.wikipedia.org/wiki/Casein
⮚ https://en.wikipedia.org/wiki/Milk
⮚ Laboratory Manual Chemistry (B BHUSHAN)
⮚ https://www.slideshare.net/Neelanjyan/study-of-
quantity-of-caesin-present-in-different-samples-of-milk-
54726663
⮚ Siri
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CHEMISTRY

entitled “Study of the quantity of Casein present in different

samples of milk & curd” has been successfully completed by

Triporna Mojumdar of class Xll-‘B’, Bal Bharati Public School,

GangaRam Hospital Marg, in the partial fulfillment by Central

Board Of Secondary Education (CBSE) leading to the award of

the annual examination of the year 2024 -2025.

INTERNAL EXAMINER EXTERNAL EXAMINER

● "Acknowledgment is the compass guiding us toward the

I would like to express my sincere gratitude to my

Milk as a whole contains water, minerals (Ca, K, Na and

The isoelectric point of casein is 4.6. Since milk's pH is 6.6,

To determine the quantity of casein present in different

Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca

● Beakers (500 ml)

● Measuring cylinder (100 ml)

● 10% acetic acid

● Different samples of milk

✔ Heat the beakers containing milk samples up-to 50-

✔ Now, add a few drops of 10% acetic acid solution

✔ After adding acetic acid, casein coagulates as an

✔ Filter the precipitate with the help of the funnel and

✔ Remove the fat by using a suitable organic solvent

✔ Weigh a dried casein in a watch glass.

Volume of each milk sample is 200 ml.

Sampl Weight of casein obtained in % of

● Use only the required amount of acid for complete

● Use only fresh milk. Milk should not be allowed to

● Use the same amount of each sample for the

⮚ Laboratory Manual Chemistry (B BHUSHAN)

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