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°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 milk
and sheep’s milk.
OBSERVATION:-
1. Volume of milk taken in each case = 20ml
2. Weight of milk taken = W1g
3. Weight of Casein isolate = W2g
4. Percentage of casein = {Weight of casein (W2)/Weight of
casein (W1) } * 100
RESULT:-
1. Different Samples of milk contains different percentage of
casein.
2. Highest percentage of casein is present in Goat’s milk.
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).
BIBLOGRAPHY:-
1. Comprehensive Practical Chemistry; Laxmi Publications
2. Google
AIM
- To study the quantity casein present in different
samples of Milk.
REQUIREMENTS :-
• 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
INTRODUCTION
WHAT IS CASEIN ?
1. Casein is the protein found in all mammals’ milk.
Mammals include cow, goat, sheep, yak, buffalo, camel
and humans. Milk is a complete diet as it contains
minerals, vitamins, proteins, Carbohydrates, Fats and
Wate
Average composition of milk from different sources is given below:-
:-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.
:- 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
[Link]
TOPIC Page NO.
1 Introduction 1
2 AIM 3
3 Requirements 4
4 Procedure 5
5 Observations 7
6 Application 9
7 Bibliography 11
ACKNOWLEDGEMENT
At the outset, I Express a great sense of gratitude
towards my Physics teacher Mrs. Soniya Singh for
his guidance Which he has culminated in this
project. I am also grateful to Him for giving me an
insight into the various aspects with Regards to my
project work. I would also like to
thank my Esteemed principal Mrs. PRACHI JAIN for
giving me the opportunity to Completed my work.
Finally, I am thankful to my Parents who have helped
me with their valuable suggestions and guidance
has been very helpful in various phases of
completion of this project .
AKANSHA SHARMA
12th “A”
DECLARATION
I Hereby declare that the project work entitled
“to study the quantity of casein in
different samples of milk” submitted to
department of Chemistry, Police modern
School is prepared by me .
AKANSHA SHARMA
12-‘A’
CERTIFICATE OF EXCELLENCE
This is to certify that this project is a Bonafide
work done by Akansha Sharma student of
class 12 under the guidance of Mrs Soniya
singh (subject teacher) during the year of
2024-25 in the partial fulfilment of chemistry
practical examination conducted by POLICE
MODERN SCHOOL , 41 BN PAC Vaishali .
Sign of student Sign of Pincipal
Charge
POLICE MODERN SCHOOL
Session :- 2024-25
Class :- 12-‘A’ Roll no.:- 02
CHEMISTRY PROJECT
Topic :-To study the quantity of casein present in different sample of milk
Submitted to:- Submitted by :-
Mrs Soniya Singh Akansha Sharma
