Edition

2023-24

CHEMISTRY
PROJECT
 KN SATHYAPALAN MEMORIAL SREE NARAYANA
CENTRAL SCHOOL, KADAIKKODU, EZHUKONE
(SENIOR SECONDARY AFFILIATED BY
CBSE,NEW DELHI, CODE: 930876)

SREE NARAYANA
CENTRAL SCHOOL
42405

PROJECT WORK ON CHEMISTRY

TOPIC: STUDY OF QUANTITY OF CASEIN PRESENT

IN DIFFERENT SAMPLES OF MILK.

SUBMITTED TO:

CENTRAL BOARD OF SECONDARY EDUCATION

CERTIFIED AND BONAFIDE PROJECT WORK DONE BY:

NAME:

CLASS:

YEAR OF SUBMISSION:

REGISTER NUMBER:

1
 CERTIFICATE

This is to certify that .............................. , student

of class XII has successfully completed the research
the project "STUDY OF QUANTITY OF CASEIN
PRESENT IN DIFFERENT SAMPLES OF MILK" under
the guidance of Mrs Soumya Sasidharan during the
year 2023-2024 in partial fulfillment of Chemistry
practical examination conducted by AISSCE.

SIGNATURE OF INTERNAL EXAMINER SIGNATURE OF EXTERNAL EXAMINER

2
 ACKNOWLEDGMENT
I wish to express my deep gratitude
and sincere thanks to our Principal, Mrs. P
Jayarani for her encouragement and for all
the facilities she had provided for this project. I
sincerely appreciate this magnanimity by taking
me into her fold which I shall remain indebted
to her.
I extend my hearty thanks to our
chemistry teacher, Mrs Soumya Sasidharan who
guided us for the successful completion of this
project. I take this opportunity to express my deep
gratitude for her valuable guidance, constant
encouragement, constructive comments and
immense motivation, which has sustained my
efforts at all stages of this project work.
I express my sincere thanks to my
classmates who helped me to carry out this project
successfully and for their valuable advice and
support which I received from time to time.

Above all I thank my parents whose

blessings helped me to complete this project in time.

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TOPIC:
STUDY OF QUANTITY OF
CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK.

4
 Index:
• Introduction
• Applications
• Aim
• Theory
• Apparatus Required
• Chemicals Required
• Procedure
• Observation
• Uses
• Result
• Precautions
• Bibliography

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 I [Link] ON
What is casein?
Casein is the protein found in all mammals' milk.
Mammals include cow, goat, sheep, yak, buffalo, camel and
humans. H2Ny NH

NH 1/" OH
CH3 I
0 CH3 0 ~ 0

0 '-::: 0 0 CH3

I ,&' OH
CH3

Milk is a complete diet as it contains minerals,

vitamins, proteins, Carbohydrates, Fats And Water. Average
composition of milk from different sources is given below:

SOURCE WATER MINERAL PROTEIN FATS CARBOH

OF M ILK
1
(%) s (%) (%) YDRATES
(%) (%)
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 in the most predominant protein in milk and
is a mixed phosphor protein. Casein has a isoelectric pH of
about 4. 7 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+-Caseinate + 2CH3COOH(aq.)-Casein(s)+ (CH3COOH)2Ca

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 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.

APPLICATIONS
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 [Link]
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.

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 AIM:

To study quantity of casein in different samples of milk.

THEOR.Y:

Milk contains 3% to4% casein suspended in water in

colloidal [Link] is precipitated in weakly acidic medium.

APPARATUS [Link]:

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

test tubes, pestle and mortar.

CHEMICALS [Link]:

(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution.

(iii) 1% acetic acid solution

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 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°( 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.

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 OBSERVATIONS

* Volume of milk taken in each case =20ml

*Weight of milk taken= W1g

*Weight of Casein isolated = W2g

*Percentage of casein=

Weight of casein
----------- X 100
Weight of Milk

[Link] Type of Volume of Weight of Weight of Percentage

Milk Milk Taken Milk Casein Of
(ml) ( g) ( g) Casein
1 Buffalo's 20 23.09 0.632 2.73 %
milk
2 Cow's 20 35.66 0.55 1.64 %
milk
3 Goat's 20 23.09 0.77 3.67 %
milk

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 Uses:

A. Buffalo milk provides high amount

of calcium, a mineral needed for bone
development.

B. Casein is a major protein found in milk,

comprising about 89% of buffalo milks total
protein content.

C. Cow milk helps in improving the

metabolism of the body and therefore
prevents weight gain.

D. Cow milk is a good source of protein

and calcium, as well as nutrients including
vitamin, B12 and iodine.

E. Goat milk is a powerhouse of protein,

healthy fats, vitamins, iron and other
essential nutrients.

F. Goat milk keeps your bones and teeth

stronger, due to its high calcium content.

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Result:
According to our analysis:

(i) Different samples of milk contains

different percentage of casein.

(ii) 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 a dding 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.

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Bibliography

1. [Link]

2. [Link]

[Link]

4. www [Link]

5. [Link]

6. [Link]

7. [Link]

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Thanh. gou