To study the quantity of Casein in different samples of milk.
ACKNOWLEDGEMENT I would like to express my immense gratitude to our chemistry [Link].N,[Link],for the help
and guidance he provided for completing the investigatory project.I also thank my parents who gave there ideas and inputs in making this Project along with the person who provided the fresh milk of different animals. Most of all i thank our principal sir,For providing us the facilities and opportunity to do this project. [Link] like to thank all others who have rendered their hearted Support in the succesful completion of this project.
INDEX 1. Introduction 2. Aim 3. Requirement
4. Theory 5. Procedure 6. Observations 7. Conclusions 8. References
Introduction Milk is a complete diet as it contains in its Minerals, Vitamins Proteins,Carbohydrates,
Fats And Water. Average composition of milk from different sources is given below:
Source of milk Water (%) Carbohydrates (%) Cow Goat 87.1 87.0 Mineral (%) Protein (%) Fats (%)
0.7 0.7
3.4 3.3
3.9 4.2
4.9 4.8
Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and [Link] 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. Ca2+-Caesinate +2CH 3COOH(aq)--Caesin+(CH 3COO)2Ca
AIM To study the quantity of Casein in
different samples of milk. REQU I REMENTS Beakers (250 ml) Filter-paper Glass rod Weight box Filtration flask Buchner funnel Test tubes Porcelain dish Different samples of milk 1 % acetic acid solution 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 ofmilk starts separ ating 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 20 ml of cows milk into it and adding
20 ml of saturated ammonium sulphate solution slowly and with stirring. Fat along with Caesin was precipitate out. 2. The solution was filtered and transferred the pre cipitates in another beaker. Added about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky solution leaving fat undissolved. 3. The milky solution was heated to about 40 o C and add 1% 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 Volume of milk taken in each case = 20 ml
Name of milk Cow milk Goat milk
% of casein 2.5-3.6 2.5-3.3
BIBLIOGRAPHY [Link] [Link]
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