Scribd
Upload
10 views

Adobe Scan Nov 24, 2024 (3)

Uploaded by

Sohan Nayak
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
10 views

Adobe Scan Nov 24, 2024 (3)

Uploaded by

Sohan Nayak
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/ 17

NALANDA PUBLIC SCHO0L

NALAN

APURUCS

KNOVLEDGE RULES
THE WORLD

CHEMISTRY INVESTIGATORY PROJECT

A Project Report On
"STUDY OF QUANTITY OF CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK"

Submitted by:
S
Saiaishwarya Kar
Name: Nityashree Das
Class: XIIA
Roll no. :
cvG

NALANDA PUBLIC SCHO0L

CERTIFICATE
Saiaishwarya Kar
This is to certify that NITYASHREE DAS student of class
XIITH has successfully prepared the report on the project entitled
Study of quantity of casein present in different samples of milk "
under the guidance of Mr.CHANDAN KUMAR SIR (PGT Chemistry).

The report is the result of his efforts and endeavours. The report

is found worthy of acceptance as final Project report for the


subject Chemistry of XIlth (Science)

Signature of Chemistry
teacher

Signature of principal Signature of external


ACKNOWLEDGEMENT

I would like to express a deep sense of thanks and gratitude to


my project guide Mr.CHANDAN KUMAR SIR for guiding me
immensely through the course of the project. He always evinced
keen interest in my project. His constructive advice and constant
motivation have ben responsible for the completion of this
project.
My sincere thanks goes to our Principal Ma'am Ms. JASASWINI
PATTANAYAK for her coordination in extending every possible
support for the completion of this project.
Last but not the least, Iwould like to thank all those who had
helped directly or indirectly towards the completion of this project.

Nityashree Das
Saiaishwarya Kar

XIITH(SCIENCE)
DECLARATION

I hereby declare that the project entitled" Study of


quantity of casein present in different samples of milk"
submitted to Department of Chemistry, Xiith(Science).

Saiaishwarya Das
Nityashree Kar
Saiaishwarya Kar

Class XIITH (Science)


TABLE OF CONTENTS

> Certificate

> Declaration

> Acknowledgement
> Objective of the project report
> Introduction

> About Casein

> Aim/Requirements
> Theory
> Procedure

> Observation

> Calculation

> Application
> Conclusion

> Precaution

> Bibliography
OBJECTIVE

THE OBJECTIVE OF THIS PROJECT IS TO

"STUDY THE QUANTITY OF CASEIN PRESENT IN


DIFFERENT SAMPLES OF MILK"
INTRODUCTION

Milk is a complete diet as it contains minerals, vitamins,


proteins, Carbohydrates, Fats and Water.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.
Average composition of milk from different sources is
given below:
SOURCEWATER MINERAL PROTEIN FATS CARDOHYDRATES
OF MILK (%)
(%) (%) (% (%
COW 87.1 0.7 3.4 3.9
HUMAN 87.4 0.2 1.4 4. 1.
GOAT 87 0.7 3.3 4.2 4.2

SHEEP 82.6 0.9 S.5 6.5 4.5


ABOUT CASEIN

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 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 ALPHACASEIN structure looks


like:
HNNH
NH OH OH

OH

OH
AIM

To study the quantity of casein present 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 dish

9.Different samples of milk


10.1 % 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
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 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.Wash the beaker (250 mi) 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
<mjilk and sheep's milk.
OBSERVATION

Volume of milk taken in each case = 20ml

Weight of milk taken = W1g


Weight of Casein isolate = W2g
Percentage of casein = (Weight of casein (W2)/Weight of
casein (W1)) *100

Volume Weight
of Milk Welght
S. No
Type of of Milk Percentage
MIlk Taken Casein of Casein
(e)
(ml)

Buffalo's
1 20 23.09 0.632 2.37 %
Milk

Cow's
20 35.66 0.55 1.64 %
Millk

Goat's
3 23.9 0.77 3.67 %
Milk
CALCULATION

Let Ammonium sulphate present in powder form then convert in


dilute form

The conversion of powder to dilute form


According to Google
800 ml 761gm
20ml
Then 761x20/800= 19.025gm
20ml=19.025gm

Dissolving Ammonium sulphate in water after then filter


out
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.
CONCLUSION

According to the above brief analysis of casein milk we are able


to conclude that:

1.Amount of Casein present in Cow's milk is 5%.


2.Amount of Casein present in Goat's 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%.
According to the above analysis, we can conclude that Cow's Milik
0s the best or the most beneficial milk for human beings.
PRECAUTION

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

1.NCERT Chemistry Book


2.Simplified Chemistry (Shri Balaji)
3.https:// byjus.com
4.https://len.wikipedia.org
5.https://www.fao.org

Fulltext: 7048

You might also like