Scribd
Upload
789 views13 pages

PDF 20230720 213722 0000

This document outlines Saurabh's chemistry investigatory project which aimed to study the quantity of casein present in different milk samples. The project describes the objective, introduction, theory, apparatus, chemicals, procedure, observations, results, precautions taken, and bibliography for the experiment which analyzed and compared the percentage of casein in buffalo's milk, cow's milk, and goat's milk. The results showed that goat's milk contained the highest percentage of casein at 3.67%.

Uploaded by

Sudeep Chaudhary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
789 views13 pages

PDF 20230720 213722 0000

This document outlines Saurabh's chemistry investigatory project which aimed to study the quantity of casein present in different milk samples. The project describes the objective, introduction, theory, apparatus, chemicals, procedure, observations, results, precautions taken, and bibliography for the experiment which analyzed and compared the percentage of casein in buffalo's milk, cow's milk, and goat's milk. The results showed that goat's milk contained the highest percentage of casein at 3.67%.

Uploaded by

Sudeep Chaudhary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 13

CHEMISTRY INVESTIGATORY PROJECT

Topic: To study the quantity of Casein


present in different sample of milk

Name :- SAURABH
Class:- XII A3
Roll no. :-
Session:- 2023-24
ACKNOWLEDGEMENT
I would like to express my immense
gratitude to my chemistry teacher RAVI
SIR , for the help and guidance he provided
for completing the investigatory project.
I also thank my parents who gave their
ideas and inputs in making this Project.
Most of all I think our school management,
for providing us the facilities and
opportunity to do this project.
Lastly, I would like to thank my
school mates who have rendered
and done this project along with
me. Their support made this
project success full.

- SAURABH
CERTIFICATE
This is to certify that
SAURABH, student of class XII
– ‘A3’, BAL BHARTI SCHOOL
has successfully completed
research in the below given
project under the heading
‘Study of amount of casein in
different milk samples’ during
the academic session 2023-
2024 under the guidance of
OBJECTIVE

To study the quantity


of Casein present
in different samples
of milk.
INTRODUCTION
Milk is a complete diet as it contains proteins,
carbohydrates, fats, minerals, vitamins and water. The

average composition of milk from different sources is given

below:

SOURCE OF WATER
MINERALS
PROTEINS FATS
CARBO-HYDRATES
MILK

(%) (%) (%) (%) (%)

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 is the most predominant phosphoprote is found


in milk an cheese. When coagulated with rennet, casein is

sometimes called Paracasein. British terminology, on the

other hand, uses the term caseinogen for the uncoagulated

protein and casein for coagulated protein. As it exists in milk,

it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by
acids and by rennet enzymes, a proteolytic enzyme typically
obtained from the stomachs of calves. The enzyme trypsin
can hydrolyze off a phosphate-containing peptone.
Casein consists of a fairly high number of praline

peptides, which do not interact. There are also no disulphide

bridges. As a result, it has relatively little secondary structure

or tertiary structure. Because of this, it cannot denature. It is

relatively hydrophobic, making it poorly soluble in water. It is

found in milk as a suspension of particles called casein

micelles which show some resemblance with surfactant-type

micellae in a sense that the hydrophilic parts reside at the

surface. The caseins in the micelles are held together by

calcium ions and hydrophobic interactions. These micelles

have negative charge and on adding acid to milk the negative

charges are neutralized.

Ca2+ - Caesinate + 2CH3COOH(aq)  Casein+(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. 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 sodium oxalate and sodium acetate.
Applications:

In addition to being consumed in milk, casein in used in


the manufacture of adhesives, binders, protective
coatings,
plastics (such as for knife handles and knitting needles),
fabrics, food additives and many other products. It is
commonly used by bodybuilders as a slow-digestive
source of
amino acids as opposed to the fast-digesting whey
protein,
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 otherwise nondairy cheese
substitutes
to improve consistency especially when melted.
AIM -

To study quantity of casein in different samples of milk.

THEORY -

Milk contains 3 to 4% casein suspended in water in the

colloidal form. It is precipitated in a weakly acidic medium.


APPARATUS REQUIRED -

Funnel, funnel stand , glass rod , filter paper, weight box ,


test tubes, pestle and mortar.

CHEMICAL REQUIRED -

(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution.

(iii) 1 % acetic acid solution.


PROCEDURE –
1. Wash the beaker (250 ml) with the distilled water and dry it.

2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its

weight.

3. Add 20 ml saturated solution of ammonium sulphate slowly

with
stirring. Fat and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in

another
beaker.
5. Treat the above precipitate with 30 ml distilled water.

Casein
dissolves forming milky solution whereas fat remains as such.
6. 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.

7. Filter the precipitated casein and wash with distilled water


and dry it.
8. Find the weight of dry precipitate.

9. Repeat the whole experiment with cow’s milk, goat’s milk


and sheep’s milk.
OBSERVATION –

Volume of milk taken in each case = 20 ml

Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

Percentage of casein = Weight of Casein x 100


Weight of milk

S.no. Type of milk Volume of Weight Weight of


milk taken of milk Casein Percentage of

(ml) (W₁ g) (W₂ g) casein


1. 20 23.09 0.632
Buffalo’s 2.73%
milk

2. Cow’s milk 20 35.66 0.55 1.64%

3. Goat’s milk 20 23.09 0.77 3.67%


Result –

Different Samples of milk contains different percentage


of casein.
Highest percentage of casein is present in Goat’s milk.

PRECAUTIONS–

1. Handle apparatus and chemicals carefully.


2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.
BIBLIOGRAPHY-

www.wikipedia.com

www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com

You might also like