OXFORD PUBLIC SCHOOL
SAMLONG, RANCHI-01
CHEMISRTY PROJECT
SUBMITTED TO: SUBMITTED BY:
VICKY SAHU NAME –ADITYA RAJ SINGH
CLASS:- 12H
ROLL NO:-05
BOARD ROLL NO:-
ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many people have best owned upon me their
blessings and the heart pledged support, this time
I am utilizing to thank all the people who have
been concerned with project.
Primarily I would thank God for being able to
complete this project with success. Then I would
like to thank my principal and chemistry teacher:
VICKY SAHU whose valuable guidance has been the
ones that helped me patch this project and make it
full proof success. His suggestions and his
instructions have served as the major contributor
towards the completion of the project
Then I would like to thank my parents and friends
who have helped me with their valuable suggestion
and guidance
Last but not the least I would like to thank my
classmates
who have helped me a lot and also
Sir Lab attendant: AJAY KESHRI
OXFORD PUBLIC SCHOOL
DEPARTMENT OF CHEMISTRY
CERTIFICATE
This is to certify that ADITYA RAJ SINGH, a student
of class 12 (H) has successfully completed the
research on the below mentioned project under the
guidance of VICKY SAHU during the year
2024-25 in partial fulfillment of Chemistry practical
examination conducted by AISSCE, New Delhi.
Signature of Signature of
external examiner Subject teacher
STUDY OF AMOUNT OF CASIN IN
DIFFERENT SAMPLES OF MILK
MADE BY- ADITYA RAJ SINGH
CLASS XII H
SCHOOL- OXFORD PUBLIC SCHOOL
INDEX
TOPIC PAGE NUMBER
OBJECTIVE 1
INTRODUCTION 2
AIM 5
THEORY 5
APPARATUS 6
REQUIRED
CHEMICAL 6
REQUIRED
PROCEDURE 7
OBSERVATIONS 8
RESULT 9
PRECAUTIONS 9
BIBLIOGRAPHY 10
OBJECTIVE-
To Study the quantity of casein present in
different samples of milk.
INTRODUCTION
Milk is a complete diet as it contains protins,
carbohydrates, fats, minerals, vitamins and water.
The average composition of milk from different sources is
given below:
SOURCE OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES
MILK
(%) (%) (%) (%) (%)
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 is the most predominant phosphoprote is found
in milk an cheese. When coagulated with rennet, casein is
sometimes called Paracasein. British terminology, on the
other hand, uses the term caseinogen for the
uncoagulated protein and casein for coagulated protein.
As it exists in milk, it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by
acids and by rennet enzymes, a proteolytic enzyme
typically obtained from the stomachs of calves. The
enzyme trypsin can hydrolyze off a phosphate-containing
peptone.
Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no
disulphide bridges. As a result, it has relatively
little secondary structure or tertiary structure.
Because of this, it cannot denature. It is relatively
hydrophobic, making it poorly soluble in water. It is
found in milk as a suspension of particles called
casein micelles which show some resemblance
with surfactant-type micellae in a sense that the
hydrophilic parts reside at the surface. The caseins
in the micelles are held together by calcium ions
and hydrophobic interactions. These micelles have
negative charge and on adding acid to milk the
negative charges are neutralized.
Ca"- Caesinate + 2CH,COOH(aq) → Casein (CH,COO),Ca(aq)
The isoelectric point of casein is 4.7. The purified protein
is water insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in
salt solutions such as sodium oxalate and sodium
acetate.
APPLICATIONS:
In addition to being consumed in milk, casein in used
in the manufacture of adhesives, binders, protective
coatings, plastics (such as for knife handles and knitting
needles), fabrics, food additives and many other
products. It is commonly used by bodybuilders as a slow-
digestive source of amino acids as opposed to the fast-
digesting whey protein, 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
otherwise nondairy cheese substitutes to improve
consistency especially when melted.
AIM-
TO STUDY QUANTITY OS CASEIN ON DIFFERENT SAMPLES OF
MILK.
THEORY-
MILK CONTAINS 3 TO 4% CASEIN SUSPENDED IN WATER IN THE
COLLOIDAL FORM. IT IS PRECIPITATED IN A WEEKLY ACIDIC
MEDIUM.
APPARATUS REQUIRED:-
Funnel, funnel stand, glass rod, filter paper, weight box,
test tubes, pestle and mortar.
CHEMICALS REQUIRED:-
(i) Different samples of milk.
(ii) Saturated ammonium sulphate
SOLUTION
(iii) 1% acetic acid solution.
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 stiring. 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.
OBSERVATIONS:-
Volume of milk taken in each case = 20 ml
Weight of milk taken = W1g
Weight of Casein isolated=W₂g
percentage of casein = Weight of Casein x 100 Weight of
MILK
S.N TYPES OF VOLUME weigh weight percentage
O. MILK OF t of of of casein
MILK milk casein
TAKEN w1g w2g
(ml)
1. Buffalo`s milk 20 23.09 0.632 2.73%
2. cow`s milk 20 35.66 0.55 1.64%
3. Goats`s milk 20 23.09 0.77 3.67%
RESULT –
Different Samples of milk contains different percentage of
casein.
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 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-
www.wikipedia.com
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com
