INFANT JESUS SCHOOL
INFANT JESUS SCHOOL
CHEMISTRY
INVESTIGATORY
PROJECT
TOPIC : STUDY OF THE QUANTITY OF
CAESIN PRESENT IN DIFFERENT
SAMPLES OF MILK.
NAME – BHUMI YADAV
CLASS – XII A
ROLL NO. – 02
CERTIFICATE
THIS IS TO CERTIFY THAT BHUMI
YADAV OF CLASS XII A HAS
SUCCESSFULLY COMPLETED HER
RESEARCH IN THE PROJECT UNDER
THE HEADING TO STUDY THE
QUANTITY OF CAESIN PRESENT IN
DIFFERENT SAMPLES OF MILK
DURING THE ACADEMIC YEAR 2024-25
UNDER THE GUIDANCE OF MRS. ALBI
JOSEPH MA’AM.
SIGNATURE OF TEACHER :
SIGNATURE OF EXTERNAL EXAMINER :
ACKNOWLEDGEMENT
I would like to express my immense
gratitude to my chemistry teacher
Mrs. Albi Joseph ma’am , for the help
and guidance she provided for
completing the investigatory project.
I would also like to thank my parents
who gave their ideas and inputs in
making this project.
Most of all I would like to thank our
school for providing us facilities and
opportunity.
- Bhumi yadav
INTRODUCTION
Milk is a complete diet as it contains
proteins, carbohydrates, fats,
minerals, vitamins and water. The
average composition of milk from
different sources is given below:
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 micelles 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 + 2CH3COOH(aq) →
Casein+(CH3COO),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.
AIM :
To study quantity of casein in different
samples of milk.
THEORY :
Milk contains 3 to 4% casein
suspended in water in the colloidal
form. It is precipitated in a weakly
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
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
dropwise 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 = W, g
Weight of Casein isolated = W, g
Percentage of casein = Weight of
Casein x 100 Weight of milk.
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
THANK
YOU
