Acknowledgment

I take this opportunity to express my sincere thanks to our beloved

Principal Mrs.A.Preetha Prakash., for her cordial care, valuable guidance

and information throughout the execution of this assignment.

I also take this opportunity to put forth my heartfelt thanks and regards
to my Chemistry Teacher Mr.J.Raguvaran M.Sc.,M.Phil.,B.Ed., for his
continuous incredible support and supervision in the conduct of experiments
and preparation of this project report. I could not have brought the project report
to this present shape without his sincere and dedicated supervision.

I am naturally indebted to the School management for providing me

quality apparatus in the Chemistry laboratory to accomplish this exciting
project.

I also thank the Almighty, my parents, other faculty members and my

friends for their consistent encouragement and support during my school days.

TRISHA.S

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 CHEMISTRY
INVESTIGATIVE
PROJECT
(Topic :EXTRACTION OF CASEIN FROM MILK)

Submitted
By
TRISHA.S
Grade :xii
Batch :2019-2020

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The year 2019 is going to be a big one for chemistry! The United Nations
Educational, Scientific, and Cultural Organization (UNESCO) declared 2019
the International Year of the Periodic Table of Chemical Elements (IYPT) in
celebration of the 150th anniversary of Dmitri Mendeleev’s arrangement of the
chemical elements. In addition, according to the UNESCO proclamation of
IYPT, “the year 2019 coincides with the anniversaries of a series of important
milestones in the history of the periodic table, specifically with the isolation of
arsenic and antimony by Jabir ibn Hayyan circa 1200 years ago; the discovery
of phosphorus 350 years ago; the publication of a list of 33 chemical elements
grouped into gases, metals, nonmetals, and earths by Lavoisier in 1789; the
discovery of the Law of Triads in 1829 by Döbereiner; the establishment of the
periodic table by Mendeleev 150 years ago; and the discovery of francium by
Marguerite Perey in 1939.”

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CALCIUM

Calcium is nature's most renowned structural material. Indeed, calcium is a

necessary component of all living things and is also abundant in many non-
living things, particularly those that help support life, such as soil and water.
Teeth, sea shells, bones and cave stalactites are all products of calcium.

Interestingly, calcium seems to come in fifth place wherever it goes: It is the

fifth most abundant element by mass in the Earth's crust (after oxygen, silicon,
aluminum and iron); the fifth most abundant dissolved ion in seawater (after
sodium, chloride, magnesium and sulfate); and the fifth most abundant element
in the human body (after oxygen, carbon, hydrogen and nitrogen). It is,
however, the most abundant metallic element in the human body, 99 percent of
which can be found in our bones and teeth (about 2 lbs. of it!), according
to Chemicool.

In its pure elemental state, calcium is a soft, silvery-white alkaline earth metal.
It is important to note, however, that calcium is never found in this isolated state
in nature, but exists instead in compounds. Calcium compounds can be found in
a variety of minerals, including limestone (calcium carbonate), gypsum
(calcium sulfate) and fluorite (calcium fluoride), according to Chemicool.
Calcium makes up about 4.2 percent of the Earth's crust by weight.

In order to isolate pure calcium, it must be extracted through electrolysis, a

technique that uses a direct electrical current to separate elements from their
naturally occurring sources. Once isolated, calcium is quite reactive and will
form a grayish-white oxide and nitride coating when exposed to air

PHOSPHORUS
Phosphorus is a chemical element with the symbol P and atomic number 15.
Elemental phosphorus exists in two major forms, white phosphorus and red
phosphorus, but because it is highly reactive, phosphorus is never found as a
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free element on Earth. It has a concentration in the Earth's crust of about one
gram per kilogram (compare copper at about 0.06 grams). In minerals,
phosphorus generally occurs as phosphate.

Elemental phosphorus was first isolated as white phosphorus in 1669. White

phosphorus emits a faint glow when exposed to oxygen – hence the name, taken
from Greek mythology, Phosphorus meaning "light-bearer" (Latin Lucifer),
referring to the "Morning Star", the planet Venus. The term "phosphorescence",
meaning glow after illumination, derives from this property of phosphorus,
although the word has since been used for a diverse physical process that
produces a glow. The glow of phosphorus is caused by oxidation of the white
(but not red) phosphorus — a process now called chemiluminescence. Together
with nitrogen, arsenic, antimony, and bismuth, phosphorus is classified as
a pnictogen.
Phosphorus is essential for life. Phosphates (compounds containing the
phosphate ion, PO43−) are a component of DNA, RNA, ATP, and phospholipids.
Elemental phosphorus was first isolated from human urine, and bone ash was an
important early phosphate source. Phosphate mines contain fossils because
phosphate is present in the fossilized deposits of animal remains and excreta.
Low phosphate levels are an important limit to growth in some aquatic systems.
The vast majority of phosphorus compounds mined are consumed as fertilisers.
Phosphate is needed to replace the phosphorus that plants remove from the soil,
and its annual demand is rising nearly twice as fast as the growth of the human
population.

MAGNESIUM
Magnesium is a chemical element with the symbol Mg and atomic number 12.
It is a shiny gray solid which bears a close physical resemblance to the other
five elements in the second column (group 2, or alkaline earth metals) of
the periodic table: all group 2 elements have the same electron configuration in
the outer electron shell and a similar crystal structure.

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Magnesium is the ninth most abundant element in the universe. [9][10] It is
produced in large, aging stars from the sequential addition of three helium
nuclei to a carbon nucleus. When such stars explode as supernovas, much of the
magnesium is expelled into the interstellar medium where it may recycle into
new star systems. Magnesium is the eighth most abundant element in the Earth's
crust[11] and the fourth most common element in the Earth
(after iron, oxygen and silicon), making up 13% of the planet's mass and a large
fraction of the planet's mantle. It is the third most abundant element dissolved in
seawater, after sodium and chlorine

Magnesium occurs naturally only in combination with other elements, where it

invariably has a +2 oxidation state. The free element (metal) can be produced
artificially, and is highly reactive (though in the atmosphere, it is soon coated in
a thin layer of oxide that partly inhibits reactivity – see passivation). The free
metal burns with a characteristic brilliant-white light. The metal is now obtained
mainly by electrolysis of magnesium salts obtained from brine, and is used
primarily as a component in aluminium-magnesium alloys, sometimes
called magnalium or magnelium. Magnesium is less dense than aluminium, and
the alloy is prized for its combination of lightness and strength.

INTRODUCTION
CASEIN
Casein is a major protein constituent present in milk and is a mixed phosphorus
protein. Casein has isoelectric pH of about 4.7 and can easily be separated
around this 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 the milk, the negative charges get
neutralized.
Ca2+-Caseinate + 2CH3COOH(aq)  Casein + (CH3COO)2Ca

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Structure of ALPHA CASEIN:

USES

Paint
Casein paint is a fast-drying, water-soluble medium used by artists. Casein paint
has been used since ancient Egyptian times as a form of tempera paint, and was
widely used by commercial illustrators as the material of choice until the late
1960s when, with the advent of acrylic paint, casein became less popular. It is
still widely used by scene painters, although acrylic has made inroads in that
field as well.

Glue

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Casein-based glues, formulated from casein, water, hydrated lime and sodium
hydroxide were popular for woodworking, including for aircraft, as late as
the de Havill and Albatross airliner.
Casein glue is also used in transformer manufacturing (specifically transformer
board) due to its oil permeability. While largely replaced with synthetic resins,
casein-based glues still have a use in certain niche applications, such as
laminating fireproof doors and the labeling of bottles. The popular Elmer's
School Glue was originally made from Casein because it was non-toxic and
would wash out of clothing.

Cheese making
Cheese consists of proteins and fat from milk, usually the milk
of cows, buffalo, goats, or sheep. It is produced by coagulation of casein.
Typically, the milk is acidified and then coagulated by the addition of rennet,
containing a proteolytic enzyme known as rennin; traditionally obtained from
the stomachs of calves, but currently produced more often from genetically
modified microorganisms. The solids are then separated and pressed into final
form.
Unlike many proteins, casein is not coagulated by heat. During the process of
clotting, milk-clotting proteases act on the soluble portion of the caseins, κ-
casein, thus originating an unstable micellar state that results in clot formation.
When coagulated with chymosin, casein is sometimes
called paracasein. Chymosin (EC 3.4.23.4) is an aspartic protease that
specifically hydrolyzes the peptide bond in Phe105-Met106 of κ-casein, and is
considered to be the most efficient protease for the cheese-making industry (Rao
et al., 1998). British terminology, on the other hand, uses the term caseinogen
for the uncoagulated protein and casein for the coagulated protein. As it exists in
milk, it is a salt of calcium.

Plastics and fiber

Some of the earliest plastics were based on casein. In particular, galalith was
well known for use in buttons. Fiber can be made from extruded casein. Lanital,

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 a fabric made from casein fiber (known as Aralac in the United States), was
particularly popular in Italy during the 1930s. Recent innovations such
as QMilch are offering a more refined use of the fiber for modern fabrics.

Protein supplements
An attractive property of the casein molecule is its ability to form a gel or clot in
the stomach, which makes it very efficient in nutrient supply. The clot is able to
provide a sustained slow release of amino acids into the blood stream,
sometimes lasting for several hours. Often casein is available as hydrolyzed
casein, whereby it is hydrolyzed by a protease such as trypsin. Hydrolyzed
forms are noted to taste bitter and such supplements are often refused by infants
and lab animals in favor of intact casein.

Medical and dental uses

Casein-derived compounds are used in tooth remineralization products to
stabilize amorphous calcium phosphate (ACP) and release the ACP onto tooth
surfaces, where it can facilitate remineralization.
It has three types:
 Calcium caseinate-this is the protein extracted from the insoluble portion
of milk and purified in a chemical process.
 Micellar casein-it is the purest form of casein protein available in the
market.
 Milk protein-milk protein isolate has both micellar casein and whey
protein.

Cow-Milk Caseins
The caseins in cow milk may include different forms, with cow milk typically
containing one of two types of beta casein. A study, published in the "Journal of
Applied Genetics" in 2007, explains that, depending on an individual cow's
genetic profile, the milk produced will contain either A1-beta caseins or A2-beta
caseins. Digestion of A1-type casein can produce casomorphins, peptides with

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an opiate-like effect on your brain. A1 caseins are most common in milk from
Holstein-Friesian, Ayrshire and Red breeds of cattle. A2 caseins are more
commonly found in milk from Jersey and Guernsey cattle.

Goat-Milk Caseins
Goat's milk typically contains very low levels of Alpha-S1 casein, a type of
protein considered difficult to digest. Low Alpha-S1 casein levels lead to a
lower curd tension in goat's milk than in cow milk -- the relatively light and
small curd in goat milk may be relatively easy to digest. In terms of beta
caseins, goat's milk typically contains the A2 type. Goat's milk is sometimes
recommended for those attempting to avoid A1-beta casein in the diet.
Sheep-Milk Caseins
A study published in the August 1999 issue of the journal "Clinical and
Experimental Allergy" indicates that certain individuals may be sensitive or
allergic to sheep caseins. The experiment involved skin-prick tests using sheep,
goat and cow milk, casein and cheese. Only one individual was involved in the
experiment, and it was proven that his allergy was specifically to sheep and goat
caseins - he was not allergic to the caseins in cow's milk.

HEALTH HAZARDS
Cancer:
In "The China Study," Dr. T. Colin Campbell explains the apparent link between
the occurrence of cancer and consumption of animal protein. What he was able
to find was that casein which is 85 percent of the protein in dairy promoted
cancer in all stages of its development. He concluded that the only safe protein
was plant-derived protein. The amount of cancer growth could be controlled
based on the amount of casein in the diets of the laboratory animals.
This indicates that cancer could be avoided by shunning animal proteins,
specifically casein. Other studies are still researching the subject so there is no

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conclusion as to the link between casein and cancer. When drastically changing
your diet, be sure to consult your health professional.

Respiratory problems:
Casein is thick, coarse and often used to form the strongest glue known to man.
It's also a strong mucus-forming substance. There is 300 percent more casein in
cow’s milk than in human milk. Due to this high amount of casein in the diet,
the human respiratory system can become clogged and irritated.

Allergies and illness:

When the respiratory system becomes clogged and irritated, your body is more
susceptible to hay fever, asthma, bronchitis, sinusitis, colds, runny noses, ear
infections and the common allergy to dairy.

Autism:
Although research has shown high rates of use of complementary and
alternative therapies for children with autism, including gluten or casein
exclusion diets, as of 2015 the evidence that such diets have any impact on
behavior or cognitive and social functioning in autistic children was limited and
weak.
Kidney Damage:
One potentially harmful effect of casein protein is kidney damage. Casein is
generally safe to consume if you have normally functioning kidneys, even at
levels as high as 2.8 grams per kilogram of bodyweight according to some
research. If you already have existing kidney damage, however, the additional
renal load from casein’s nitrogen byproducts can exacerbate your condition. A
2004 study examining the effects of casein protein on rats with kidney disease
found that a diet of just 20 percent casein protein caused the rats to develop

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renal insufficiency, while a 20 percent soy protein diet actually improved kidney
function.
Milk Allergies:
For some individuals, the casein protein in milk can trigger allergies. This
negative side effect crops up when your body identifies casein protein as
harmful and releases histamine to neutralize it. The Allergy Society of South
Africa notes that both types of protein found in milk - whey and casein -can
trigger an allergic reaction. Speak to your doctor if you notice allergic
symptoms like hives, runny nose, itchy eyes or rashes after consuming casein
protein.
EXPERIMENT
AIM:
To study the quantity of casein in different samples of milk.

REQUIREMENTS:
1. Beakers(250ml)
2. Filter paper
3. Glass rod
4. Weight box
5. Funnel
6. Different samples of milk
7. 1% acetic acid solution
8. Bunsen burner
9. Ammonium sulphate solution

PREPARATION OF CASEIN:
1. Take a clean dry beaker and add 20 ml of milk followed by 20 ml of
saturated Ammonium Sulphate solution slowly with stirring.
2. Fat along with casein is precipitated out.
3. Filter the solution and transfer the precipitate into another beaker.
4. To the residue, add 30 mL water and heat to about 313K.
5. Add 1% Acetic acid solution drop-wise to the solution.
6. Casein gets precipitated out.
7. Filter out this precipitate using a filter paper.
8. Allow the precipitate to dry and weigh it.
9. This experiment is repeated with differentsamples of milk.

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OBSERVATION:

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CONCLUSION:
According to the brief analysis of casein in milk, we are able to conclude that:
1. Amount of casein in COW MILK is 5%.
2. Amount of casein in GOAT MILK is 3.25%.
3. Amount of casein in BUFFALO MILK is 4.20%.

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So, according to the above analysis, we can finally conclude that COW MILK is
the best milk and healthiest milk for consumption.

BIBLIOGRAPHY:
1. Comprehensive Practical Chemistry Class-XII- Lakshmi
Publications
2. https://en.wikipedia.org/wiki/Casein

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