Scribd
Upload
21K views12 pages

Chemistry Investigatory Project

This document is a chemistry investigatory project report submitted by Nikita Bishnu studying in class 12. The project studied the quantity of casein present in different milk samples. An experiment was conducted where cow, goat and sheep milk samples were tested. Casein was precipitated from the milk samples using acetic acid. The precipitated casein was then dried and weighed to determine the percentage of casein in each milk type. The results found that sheep milk contained the highest percentage of casein between 4.3-4.6%, while cow and goat milk contained 2.5-3.6% and 2.5-3.3% casein respectively.

Uploaded by

Bishal Mukherjee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
21K views12 pages

Chemistry Investigatory Project

This document is a chemistry investigatory project report submitted by Nikita Bishnu studying in class 12. The project studied the quantity of casein present in different milk samples. An experiment was conducted where cow, goat and sheep milk samples were tested. Casein was precipitated from the milk samples using acetic acid. The precipitated casein was then dried and weighed to determine the percentage of casein in each milk type. The results found that sheep milk contained the highest percentage of casein between 4.3-4.6%, while cow and goat milk contained 2.5-3.6% and 2.5-3.3% casein respectively.

Uploaded by

Bishal Mukherjee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Introduction: Provides an overview of milk as a nutritious food, detailing its composition and the distinctions in milk from different animals.
  • Aim: Specifies the project's primary goal of analyzing the quantity of casein in various milk samples.
  • Requirements: Lists all necessary materials and equipment for conducting the casein study experiment.
  • Theory: Explains the scientific principles behind milk's composition and the conditions causing casein precipitation.
  • Procedure: Outlines the step-by-step methodology for separating casein from different milk samples.
  • Observations: Presents data on the percentage of casein found in each type of milk sample tested.
  • Conclusion: Summarizes the findings, confirming variation in casein content across different milk sources.
  • Bibliography: Includes a list of sources and references utilized during the research project.

STUDY OF QUANTITY OF

CAESIN PRESENT IN
DIFFERENT SAMPLES OF
MILK

NAME : NIKITA BISHNU


CLASS : XII/B
ROLL NO :
KENDRIYA VIDYALAYA , MALIGAON
GUIDED BY : Miss. SHILPA MANDAL

LABORATORY
CERTIFICATE

This is to certify that NIKITA BISHNU of


Class XII-B has satisfactorily completed
the course of CHEMISTRY INVESIGATORY
PROJECT prescribed by the CBSE under
the AISSCE course in the laboratory of
the school in the year of 2015-2016.

(Date)

(Signature of the teacher)

(Signature of Principal)

(Signature of External)

ACKNOWLEDGEMENT

I would like to express my immense gratitude to our


chemistry teacher, Miss Shilpa Mandal for the help
and guidance he provided for completing the
investigatory project.
I also thank my parents who gave their ideas and
inputs in making this Project along with the person who
provided the fresh milk of different animals.
Most of all I thank our principal sir for providing us
the facilities and opportunity to do this project.
Lastly.Iwould like to thank all others who have
rendered their hearted Support in the succesful
completion of this project.

INDEX
1. Introduction
2. Aim
3. Requirement
4. Theory
5. Procedure
6. Observations
7. Conclusions
8. References

Introduction
Milk is a complete diet as it contains in its
Minerals, Vitamins Proteins, Carbohydrates,
Fats and Water. Average composition of milk
from different sources is given below:

Source of
milk

Water
(%)

Mineral
(%)

Protein
(%)

Fats
(%)

Carbohydrates
(%)

Cow

87.1

0.7

3.4

3.9

4.9

Goat

87.0

0.7

3.3

4.2

4.8

Sheep

82.6

0.9

5.5

6.5

4.5

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 study the quantity of Casein in different
samples of milk.

REQUIREMENTS

Beakers (250 ml)


Filter-paper
Glass rod
Weight box
Filtration flask
Buchner funnel
Test tubes
Porcelain dish
Different samples of milk
1 % acetic acid solution
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 is a complete balanced diet. Fresh
milk is sweetish in taste. However, when it is
kept for long time at a temperature of 5 degrees
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 cows milk into it and adding 20
ml of saturated ammonium sulphate solution slowly
and with stirring. Fat along with Caesin 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 Caesin dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40oC and
add 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.
6. The experiment was repeated with other samples
of milk.

OBSERVATIONS
Volume of milk taken in each case = 20 ml
Name of milk
Cow milk
Goat milk
Sheep milk

% of casein
2.5-3.6
2.5-3.3
4.3-4.6

CONCLUSION
Different samples of milk contain
different percentage of casein.

BIBLIOGRAPHY
http://www.indiainfo.org
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com

You might also like