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15/01/2019
 AN
INVESTIGATORY PROJECT

“THE study the different sample of casein

in different milk samples “
As a part of Sr.Sec.Level, CBSE

Investigatory project of Chemistry

Submitted by

Aditya Dethe

Under the guidance of

Mr. Vishal Pawar

Through
Sinhgad Public School,Korti,Phandharpur
Year
(2018-2019)
 CERTIFICATE

This is to certify that the project work titled is a bonafide record

done by Mst. ADITYA JYOTIRAM DETHE Of class: 12th Div: B

and board roll no as a part of practical work for

Chemistry during the academic year of [ 2018-2019 ].

Mr. Vishal Pawar Dr. Usha Dhapola

Department of Chemistry Principal

Certified that the candidate was examined by us in the project

Work / viva-voce examination held in Sinhgad Public School ,

Korti, Phandharpur in Chemistry Lab.

Internal Examiner External Examiner

Date :
 Declaration

Respected ma’am

I undersigned hearby declare that, the project report entitiled,

‘To study the different sample of cesian in different sample of milk ‘’

with the special reference under the guidance of

Mr. Vishal Pawar to Sinhgad Public School, Korti, Pandharpur

for the part of Chemistry Project work at Sr.Sec.CBSE Level, written

and submitted by me is an original work.

The empirical findings in the report are based on the data

Collected by me, preparing the project report. I have not copied

From any report.

NAME:

PLACE: Korti, pandharpur

DATE
 INDEX

1. Introduction…………………………………….

2. Aim…………………………………………………..

3. Required apparatus …………………………

4. Theory ………………………………………………

5. Procedure …………………………………………

6. Observation ……………………………………...

7. Conclusion ………………………………………..

8. Bibliography ……………………………………..
 Introduction
Casein is the name of related phosphor proteins. These

are commonly found in mammalian milk, making up80% of the

proteins in cow milk and between 20% and 45% of the proteins
in

human milk. Casein has a wide variety of uses, from being a

major component of cheese, to use as a food additive, to a

binder

for safety matches. As a food source, casein supplies for

amino

acids, carbohydrates and two inorganic elements, calcium and

phosphorus.

Caesin is a major protein constituent in milk & is a mixed phosphor-

protein. Casein has isoelectric pH of about 4.7 and can be easily

separated around this isoelectric pH. It readily dissolves in dilute

acids and alkalies. Casein 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+-Caesinate + 2CH3COOH(aq)^Caesin+(CH3COO)2Ca
 Aim

To determine amount of

CASEIN

present In different samples

Of

23
Milk
 Requirements

APPARATUS

• 250 ML BEAKERS

• FUNNEL

GLASS ROD

• PORCELAIN DISH

• CHEMICAL BALANCES

• TEST TUBES

• FILTRATION FLASK

• BURNERCHEMICALS

• DIFFERENT SAMPLES OF MILK

• 1%OF ACETIC ACID SOLUTION

• SATURATED AMMONIUM SULPHATE SOLUTION

 THEORY

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 are 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

condition casein of milk starts separating out as a precipitate.

When the acidity in milk is sufficient and temperature is around

36 degree, it forms semi-solid mass, called curd.

 Procedure

1. A clean dry beaker has been taken, followed by putting 20 ml of

cow’s milk into it and adding 20 ml of saturated ammonium

sulphate slowly and with stirring. Fat along with casein was

precipitate out.

2. The solution was filtered and transferred the precipitates in another

beaker. Added about 30 ml of water to the precipitate. Only casein

dissolves in water forming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40° C and 1% acetic acid

solution drop-wise, when casein got precipitated.

4. Filtered the precipitate, washed with water and the precipitate was

allowed to dry.

5. Weighed the dry solid mass in a previously weighed watch glass.

28

6. The experiment was repeated with other samples of milk.

Observations
 Conclusion

30

“Different samples of milk contain different

percentage of Casein.
 Bibliography

 CBSE Class 12 chemistry textbook (NCERT)

 Chemistry lab manual

 Wikipedia