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Project 2 Punit

this is a 12th class chemistry investigatory project

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Ronak Yadav
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8 views

Project 2 Punit

this is a 12th class chemistry investigatory project

Uploaded by

Ronak Yadav
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
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3/25/2016Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates, Fats

and the
Maj…

Chemistry Project Report on Study of Quantity of Casein Present in Various


Samples of Milk

Submitted by:
PUNIT
Submitted to :
KAMAL KISHOR KHANDELWAL
Chemistry Lecturer in
Government Model Sanskriti Senior Secondary School, Patauda

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 fulfilment of XII Sc. Practical

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3/25/2016Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates, Fats and the
Maj…
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.

Lecturer in Chemistry.

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 :

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

Procedure :

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3/25/2016Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates, Fats and the
Maj…
1. Measure 20ml, of a milk sample with the help of measuring cylinder and transfer into
aclean 250ml. beaker.
2. Make the volume of milk to about 35ml, by adding water and warm the mixture to
about40 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
largeamorphous mass.
5. Filter the casein precipitate.
6. Wash thoroughly with water, dry foils between folds of filter paper and then in air for
12 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%
2 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 precipitated out.

Ca+2 (casemated) +2 CH3 COOH (aq)

Casein + (CH3 COO)2 Ca

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.

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