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V. Kishore
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CHEMISTRY PROJECT

Name of the school :


Name of the student :
Class :
Register No :
Academic year :
SKP VANITHA INTERNATIONAL SCHOOL
Chinnakangiyanur,thiruvannamalai-606611

DEPARTMENT OF
CHEMISTRY
Class XII
SKP VANITHA INTERNATIONAL SCHOOL
Chinnakangiyanur,thiruvannamalai-606611

Department of chemistry
Chemistry project
Class XII
Reg no :

This is certified to be the bonafide record of work


done by ____________________________________________ of
class XII of the school during the year ________________

All India senior secondary certificate examination


Held on / / at SKP Vanitha international school

PRINCIPAL TEACHER IN
CHARGE

INTERNAL EXAMINER EXTERNAL


EXAMINER
Acknowledgement
At the outset I express our gratitude
to the almighty lord for the divine
guidance and wisdom showered on me
to undertake this project.
I am immediately grateful to my
beloved principal Mrs. Priya
Karunanidhi. Acknowledgement for
her involvement in this project by
providing useful inputs and timely
suggestions.
I am also thankful to my chemistry
teacher Mrs. Rosalin Hemakumari for
her guidance and help to make this
project a success.
My parents also played a key role in
shaping up this project nicely and I
convey my special thanks as well.
INDEX

S.NO. TOPIC PAGE


1. ACKNOWLEDGEMENT 3
2. INTRODUCTION 5
3. ABOUT CASEIN 6
4. AIM 7
5. REQUIREMENTS 7
6. THEORY 8
7. PROCEDURE 9
8. OBSERVATIONS 10
9. CONCLUSION 11
10. BIBLIOGRAPHY 12
INTRODUCTION
Milk is a white fluid secreted by the mammary glands
of living organisms. It is the food of exceptional inters
probability. Milk is also known to contain all sorts of
micronutrients essential for a body of an organism. The
major milk protein Casein is found only in milk and
nowhere in the world. The composition of milk from
different sources is given below:

SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES


OF 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
ABOUT CASEIN
Casein is a major protein constituent in milk
and is a mixed phosphor-protein. Casein has
isoelectric pH of about 4.7 and can be easily
separated around the isoelectric pH. It readily
dissolves in dilute acids and alkalies. 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.

This is how ALPHA CASEIN structure looks


like:
Aim
To study the quantity of casein in different
samples of milk.

REQUIREMENTS
1. Beakers(250 ml)
2. Filter Paper
3. Glass Rod
4. Weight Box
5. Filtration Flask
6. Buchner Funnel
7. Test Tubes
8. Porcelain
9. Different samples of Milk
10. 1% of Acetic acid solution
11. Ammonium Sulphate Solution
THEORY
Natural Milk is an opaque white fluid secreted
by the mammary glands of female mammal.
The main constituent 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 becomes 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.
PROCEDURE
1. A clean dry beaker has been taken, followed by
putting 20ml 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 to another beaker. Added about 30ml
of water to the precipitate. Only casein dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40 degrees
and add 1% of acetic acid solution drop-wise,
when casein got precipitated.
4. Filtered the precipitate. Washed with water and
the precipitate was allowed to dry.
5. Weighed the dry solid mass in a previously
weighed watch glass.
6. The experiment was repeated with other samples
of milk.
OBSERVATIONS
After following the above procedure, the final
observations we get are:

CONTENTS AMOUNT
SAMPLE SOURCE OF OF % OF
NO. PROTEIN CASEIN CASEIN
(g/ml)
1. Cow Milk 0.60 0.5 5
2. Goat Milk 0.65 0.34 3.25
3. Buffalo 0.85 0.4 4.20
Milk
4. Packet 0.75 0.39 3.88
Milk
CONCLUSION
According to above brief analysis of casein milk, we
are able to conclude that:
1. Amount of casein present in Cow Milk is 5%.
2. Amount of casein present in Goat Milk is 3.25%.
3. Amount of casein present in Buffalo’s Milk is
4.2%.
4. Amount of casein present in Packet Milk is
3.88%.

So according to above analysis, we can finally


conclude the Cow Milk is the best milk or
beneficial milk for human beings.
BIBLIOGRAPHY
 Comprehensive Practical Chemistry Class 12
 http://www.google.com/=casein+milk
 http://en.wikipedia.org/wiki/Casein

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