Chemistry investigatory

project session 2019-2020

Aim- study the quantity of

casein present in different
sample of milk

Submitted by - Nitish Nagar

Class- xii -B
Roll no. –
Submitted to – Mr Kapil Sharma sir
 Index
(a Introduction
(b) ) Requirements
(c) Procedure
(d) Observation
(e) Result and discussion
(f) Bibliography
Certificate
This is certified that the chemistry project
report entitled "A project on the study of
quantity of casein in different samples of
milk" submitted for partial fulfillment of XII
Sc. Practical examination in the subject of
Chemistry embodies a record of original
study carried out by student under my
Supervision.

This project in my opinion is completed and

suitable for presentation.
Chemistry teacher : Mr kapil sharma sir
Internal examiner External examiner

Acknowledgement
I would like to express my gratitude towards
our school principal Mrs. Madhu Agarwal
maam
And my chemistry teacher Mr. Kapil Sharma
sir for his vital support guidance and
encouragement without which this Project
would not have come forth
I would also like to express my gratitude
toward the other staff of the department of
chemistry and my classmates and friends for
their support during making the project
Introduction
Milk is a white liquid secreted by the mammary
glands of female cows, buffaloes etc. It is a food
of exceptional inters probability. Milk is the most
nutritious food found in nature. That is why it is
widely consumed both in its natural forms and as
diary product like butter, cheese etc.
Milk contains Vitamins, Proteins, Carbohydrates
and the major milk protein casein are found only
in milk and nowhere else in nature. The
Composition of casein milk is not constant. It
depends upon the Sources of Milk.

Theory
The Protein, Casein, Existent, Milk as the
calcium salt, calcium casein etc. The salt
has a complex structure and form
micelles. These micelles have negative
charges on the outer surface

Requirements :

 250-ml. beaker
 filtrations flask,
 measuring cylinder,
 glass rod,
 spatula,
  china dish,
 dropper,
 and weight bore,
 different samples of milk,

Procedure :

Measure 20-ml, of a milk sample with the

help of measuring cylinder and transfer into
a clean 250ml. beaker.
Make the volume of milk to about 35ml, by
adding water and warm the mixture to
about 40 c.
Add to the warm mixture drowse and with
constant stirring 10% acetic acid unit the
precipitation is completed.
Stir the mixture for another 10 minutes or till
the precipitated casein forms a large
amorphous mass.
Filter the casein precipitate.
Wash thoroughly with water, dry foils
between folds of filter paper and then in air
for 1-2 days weight the dry solid so obtained.
Similarly, determine the amount of casein in
other samples of milk.

Observation :

Volume of Milk Taken in each case = 20ml.

Therefore if an acid is added to milk the negative charge
are neutralized and negative neutralized protein
Precipitatedut

Ca+2 (casemated) +2 CH3 COOH (aq)

Casein + (CH3 COO)2 Ca
 Results and
Discussion
Different samples of milk contain different
percent of casein and the casein contents in
milk are appreciable. At present cow's milk is
the best brand of milk available in the
market.
Bibliography
Book : Lab manual (sandipani publishing
house)
Teacher : Mr. Kapil sharma Sir
Internet Source : www.google.com
www.wiki.com,