Chem 12 Proj

PM SHRI KENDRIYA VIDYALAYA NO.
6,
POKHARIPUT BHUBANESWAR
CHEMISTRY INVESTIGATORY PROJECT

Study the quantity of casein present in
different samples of milk.
Name- Sarthak Nayak
Class-XII Science
Roll No.- 37
Session- 2024-25
Guided By- MR. JEETENDRA BEHERA
CONTENT
• Principal’s Certificate
• Bonafide Certificate
• Declaration
• Acknowledgement
• Introduction
• Properties
• Aim
• Theory
• Materials Required
• Procedure
• Observation
• Results
• Precautions
• Applicaton
• Bibliography
PRINCIPAL’S CERTIFICATE
This is to certify that SARTHAK NAYAK, a student of
class 12th of Kendriya Vidyalaya No.6 Pokhariput,
Bhubaneswar has studied and worked under my
supervision to prepare this CHEMISTRY project on
“Study the quantity of casein present in different
samples of milk" in partial fulfillment of the
curriculum, 2024-25 under CBSE New delhi.
The piece of work is original to the best of my
knowledge and belief which is being carried by him
under guidance of MR. JEETENDRA BEHERA of
Kendriya Vidyalaya No.6 Pokhariput,Bhubanewsar.
PRINCIPAL
Kendriya Vidyalaya No.6
Pokhariput , Bhubaneswar
BONAFIDE CERTIFICATE
This is to certify that this “CHEMISTRY
INVESTIGATORY PROJECT" on the topic “Study the
quantity of casein present in different samples of
milK" has been completed by SARTHAK NAYAK of
class XII, in the session 2024-25 under the guidance
of
MR. JEETENDRA BEHERA in partial fulfillment of the
curriculum of CBSE leading to the award of the
annual examination of the the year 2024-25.The
work is original to the best of my knowledge and
belief.
PRINCIPAL’S SIGNATURE:
TEACHER’S SIGNATURE: EXAMINER’S SIGNATURE:

DECLARATION
I hereby declare that the project work entitled
“Study the quantity of casein present in different
samples of milk" submitted to KENDRIYA VIDYALAYA
NO. 6 is a record of original work done by me which
is duly acknowledged, under the guidance of my
subject teacher MR. JEETENDRA BEHERA.
ACKNOWLEDGEMENT
I have made efforts in this project. However, it
would not have been possible without the kind
support and help of many individuals. I would like to
thank my principal SHRI ANANTA NARAYAN MEHER
and the school for providing me with facilities
required to do my project. I am highly indebted to
my CHEMISTRY teacher
MR.JEETENDRA BEHERA for his invaluable guidance
which has sustained my efforts in all the stages of
this project work. I would also like to thanks my
parents for their continuous support and
encouragement..My thanks and appreciation also go
to my fellow classmates and to the people who have
willingly helped me out with their abilities.
INTRODUCTION
Casein is the protein found in all mammals' milk.
Mammals include cow, goat, sheep, yak, buffalo,
camel and humans.
Milk is a complete diet as it contains in its Minerals,
Vitamins Proteins, Carbohydrates, Fats And Water.
Average composition of milk from different sources is
given below:
SOURCE WATER MINERAL PROTEIN FATS CARBOH
OF MILK (%) (%) (%) (%) YDRATES
(%)
COW 87.1 0.7 3.4 3.9 4.9

HUMAN 87.4 0.2 1.4 4.0 4.9
GOAT 87 0.7 3.3 4.2 4.8
SHEEP 82.6 0.9 5.5 6.5 4.5
Casein in the most predominant protein in milk and is

a mixed phosphor protein. Casein has an isoelectric
pH of about 4.7 can be easily separated around this
isoelectric pH. It readily dissolves in dilute acids and
alkalis.
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) Casein+(CHCOO)2Ca
Fresh milk is usually 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 sufficient and temperature is around 36 degree, it
forms curd.
PROPERTIES
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 sufficient and temperature
is around 36 degree, it forms curd.
AIM
To study the quantity of casein in different samples of
milk.
THEORY
Milk contains 3% to4% casein suspended in water in
colloidal form. It is precipitated in weakly acidic
medium.
Materials required
•Funnel
•Funnel stand
•Glass rod
•Filter paper
•Weight box
•Test tubes
•Pestle and mortar
•Different samples of milk
•Saturated ammonium sulphate solution
•1% acetic acid solution.
PROCEDURE
• Wash the beaker (250 ml) with the distilled water
and dry it.
• Take 20 ml of buffalo's milk in 250 ml beaker and
find its weight.
• Add 20 ml saturated solution of ammonium
sulphate slowly with stirring. Fat and casein will
separate out as precipitate.
• Filter the above solution and transfer the
precipitate in another beaker.
• Treat the above precipitate with 30 ml distilled
water. Casein dissolves forming milky solution
whereas fat remains as such.
• Warm the above contents of the beaker to 40-45°C
on a low flame. Now, add 1% acetic acid solution
drop wise with stirring when casein gets
precipitated.
• Filter the precipitated casein and wash with
distilled water , dry and find weight of precipitate
• Repeat the whole experiment with cow's milk,
goat's milk and sheep's milk.
OBSERVATION
• Volume of milk taken in each case = 20ml
• Weight of milk taken = W1g
• Weight of Casein isolated = W2g
• Percentage of casein = (W2g/W1g)×100
SL.NO TYPE OF VOLUME WEIGHT WEIGHT PERCENT

MILK OF MILK OF MILK OF AGE OF
TAKEN (g) CASEIN CASEIN
(ml) (g)
1 Buffalo’s 20 23.09 0.632 2.73%
milk
2 Cow’s 20 35.66 0.55 1.64%
milk
3 Goat’s 20 23.09 0.77 3.67%
milk
RESULTS
•Different Samples of milk contains different
percentage of casein.
• Highest percentage of casein is present in Goat's
milk
PRECAUTONS
• Handle apparatus and chemicals carefully.
• Add 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
APPLICATION
In addition to being consumed in milk casein is used
in the manufacture of adhesives, binders, protective
coatings, plastics(such as knife handles and knitting
needles), fabrics, food additives, and many other
products.It is commonly used by body builders as
slow digesting whey proteins and also as an
extremely high source of glutamine (post workout).
Another reason, it is used in bodybuilding is because
of its anti-catabolic effect, meaning that casein
consumption inhibits protein breakdown in the body.
Casein is frequently found in non dairy substitutes to
improve consistency especially when melted.
BIBLIOGRAPHY
• www.wikipedia.com
• www.encyclopedia.com
• www.scribd.com
• www.sciencejournals.com
• www.zetascience.com
THANK YOU

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PM SHRI KENDRIYA VIDYALAYA NO.

CHEMISTRY INVESTIGATORY PROJECT

TEACHER’S SIGNATURE: EXAMINER’S SIGNATURE:

COW 87.1 0.7 3.4 3.9 4.9

Casein in the most predominant protein in milk and is

Ca2++ -Caseinate +2CH3COOH(aq) Casein+(CHCOO)2Ca

Fresh milk is usually sweetish in taste. However, when

SL.NO TYPE OF VOLUME WEIGHT WEIGHT PERCENT

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