Chemistry Investigatory

Project

on the topic

STUDY OF THE QUANTITY OF CAESIN

PRESENT IN DIFFERENT SAMPLES OF MILK .

INDEX
1.Certificate
2.Acknowledgement
3. Introduction
4. Experiment
5. Observation
6. Results &
Conclusion
7. Bibliography
CERTIFICATE OF AUTHENTICITY
This is certify that Dalveer Singh, a

student of class XII B Roll no. 8 has

successfully completed the research
project on the topic Study of the
quantity of caesin present in different
samples of milk
under the guidance
of Mrs. Indubala Grover subject teacher
in year 2015-16. The references taken in
making this project have been declared
at the end of this report .

Sign
(subject teacher )

Sign
(examiner )

Sign
(principal)

Acknowledgement
I wish to express my deep gratitude and sincere
thanks to principal. Mr Joshua Hastings for his
encouragement and for all the facilities that he
provide for this project work . I sincerely
appreciate this magnanimity by taking me into
his fold for which I shall remain indeptedto him . I
extend my heartily thanks to Mrs. Indubala
Grover . (chemistry teacher) , who guided me to

the successful completion of this project . I take

this opportunity to express my deep sense of
gratitude for her invaluable guidance, constant
encouragement, which has sustained my efforts
at all stages of this project work. I cant forget to
offer my sincere thanks to my classmates who
helped me to carry out this project work
successfully and for their valuable advice and
support , which I received from them time to
time . I would also like to thank Mr V.D Thakur
(lab asst )for his support and guidance .
Dalveer Singh

Introduction
Milk is a complete diet as it contains in its
proteins , carbohydrates , fats , minerals ,
vitamins , and water . Average composition
of milk from different sources is given
below :

Sources
of milk

Water
Minerals Proteins Fats
Carbohy
(per cent (per cent (per cent (per cent drates
)
)
)
)
(per cent
)

Huma
n

87.4 0.2

1.4

4.0

4.9

Cow

87.1 0.7

3.4

3.9

4.9

Goat 87.0 0.7

3.3

4.2

4.8

82.6 0.9

5.5

6.5

4.5

shee
p

Caesin is the major protein constituent

presents in the milk and is a mixed
phosphoprotein . casein has isoelectic
pH of about 4.7 and can be easily
separated around this pH . It readily
dissolves in dilute acids and alkalies .
Caesin 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 .

Objective of Project

The aim of this project is to

determine the amount of
caesin present in different
samples of milk .

Experiment
To study the quantity of caesin present in
different samples of milk
Requirements
Beakers , filter paper , Glass rod , weight
box , filtration flask , Buchner funnel , water
pump , test tubes , porcelain dish , burner ,
different samples of milk , 1 acetic acid
solution , saturated ammonium sulphate
solution

Procedure
1.Take a clean dry beaker , put into it 20 ml
of cow s milk and add 20 ml of saturated
ammonium sulphate solution slowly and with
stirring . fat along with caesin will precipitate
out.
2 Filter the solution and transfer the
precipitates in another Beaker . add about 30
ml of water to the precipitates . only caesin
dissolves in water forming milky solution
leaving fat undissolved .
3 Heat the milky solution to about 40 and

add 1 acetic acid solution drop wise , when

caesin gets precipitated .
4 Filter the ppt , wash with water , and let
the ppt dry .
5 Weigh the dry solid mass in a previously
weighed watch glass .
6 Repeat the experiment with other samples
of milk .

Observation
Volume of milk taken in each case = 20 ml

Name Weight % of
of milk of
caesin
caesin
Cow
0.54g 1.64
milk
Buffalo
3.67
milk
0.631g

Conclusion
Different samples of milk contains different
percentage of caesin.

Bibliography
1. Comprehensive practical chemistry
2. Google images