Scribd
Upload
59 views

Class: XII A Roll No.-6634032 Subject No.-043 Topic - Chemistry Project Report On Study of Quantity of Casein Present in Various Samples of Milk Investigatory Project

This chemistry project report summarizes a student's study of the quantity of casein present in different milk samples. The student measured the casein precipitated from 20mL samples of various milks (Amul, Saras, Panchamrat, Rath) after adding acetic acid. The percentage of casein was highest in Amul milk (4.20%) and lowest in Saras milk (3.00%). The report concludes that Amul milk currently has the most appreciable casein content of the brands tested.

Uploaded by

Aman Agarwal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
59 views

Class: XII A Roll No.-6634032 Subject No.-043 Topic - Chemistry Project Report On Study of Quantity of Casein Present in Various Samples of Milk Investigatory Project

This chemistry project report summarizes a student's study of the quantity of casein present in different milk samples. The student measured the casein precipitated from 20mL samples of various milks (Amul, Saras, Panchamrat, Rath) after adding acetic acid. The percentage of casein was highest in Amul milk (4.20%) and lowest in Saras milk (3.00%). The report concludes that Amul milk currently has the most appreciable casein content of the brands tested.

Uploaded by

Aman Agarwal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 12

Chemistry Project Report on Study of Quantity of Casein Present in

Various Samples of Milk

Class: XII A
Roll No.-6634032
Subject no.- 043
Topic- Chemistry Project
Report on Study of
Quantity of Casein
Present in Various
Samples of Milk
Investigatory Project

Index

(a) Introduction
(b) Requirements
(c) Procedure
(d) Observation
(e) Result and discussion
(f) Bibliography

Chemistry Project Report on Study of Quantity of Casein Present in


Various Samples of Milk

Submitted by:
Student of XII-Science (Chemistry)

Submitted to :
Lecturer in Chemistry
Sr. Sec. School

Index
(a) Introduction
(b) Requirements
(c) Procedure
(d) Observation
(e) Result and discussion
(f) Bibliography

Certificate
This is certified that the chemistry project report entitled "A project on the study of
quantity of casein in different samples of milk" submitted for partial fulfillment of XII
Sc. Practical examination in the subject of Chemistry embodies a record of original
study carried out by student under my Supervision.
This project in my opinion is completed and is suitable for presentation.

Introduction
Milk is a white liquid secreted by the mammary glands of female cows, buffaloes etc. It
is a food of exceptional inters probability. Milk is the most nutritious food found in nature.
That is why it is widely consumed both in its natural forms and as diary product like
butter,

cheese

etc.

Milk contains Vitamins, Proteins, Carbohydrates and the major milk protein casein are
found only in milk and nowhere else in nature. The Composition of casein in milk is not
constant. It depends upon the Sources of Milk.

Theory
The Protein, Casein, Existent, Milk as the calcium salt, calcium casein etc. The salt has a
complex structure and form micelles. These micelles have negative charges on the outer
surface.

Requirements

250-ml. beaker, filtrations flask, measuring cylinder, glass rod, spatula, china dish,
dropper, and weight bore, different samples of milk, 10% acetic acid.

Procedure :
1. Measure 20-ml, of a milk sample with the help of measuring cylinder and transfer
into a clean 250ml. beaker.
2. Make the volume of milk to about 35ml, by adding water and warm the mixture to
about 40 c.
3. Add to the warm mixture drowse and with constant stirring 10% acetic acid unit
the precipitation is completed.
4. Stir the mixture for another 10 minutes or till the precipitated casein forms a large
amorphous mass.
5. Filter the casein precipitate.
6. Wash thoroughly with water, dry foils between folds of filter paper and then in air
for 1-2 days weight the dry solid so obtained.
7. Similarly, determine the amount of casein in other samples of milk.

Observation

Volume of Milk Taken in each case = 20ml.


Sample No.

Quality of Milk

Weight of casein

percentage of casein

1.

SARAS

0.60

3.00%

PANCHAMRAT

0.65

3.25%

3.

AMUL

0.85

4.20%

4.

RATH

0.75

3.70

Therefore if an acid is added to milk the negative charge are neutralized and the neutral
protein
Ca+2 (casemated)

precipitated
+2

CH3 COOH

Casein + (CH3 COO)2 Ca

out.
(aq)

Results

and

Discussion

Different samples of milk contain different percent of casein and the casein contents in
maul brand are appreciable. At present amul is the best brand of milk available in the
market.

Bibliography

Internet Source : www.google.com

www.yahoo.com,

www.wiki.com,

You might also like