12th CBSE
INVESTIGATORY PROJECT
KENDRIYA VIDYALAYA SECTOR – 8 , R.K.
PURAM
AASHIR KHAN
XII – B
INDEX
1. Certificate
2. Acknowledgement
3. Objective
4. Milk
5. Casein
6. Materials required
7. Procedure
8. Observations
9. Result
10. Precautions
11. Bibliography
CERTIFICATE
This is to certify that the CHEMISTRY project
titled “Casein” has been successfully completed
by Aashir Khan of class Xll-‘B’, Kendriya
Vidyalaya, Sector-8, R.K Puram, in the partial
fulfillment by Central Board Of Secondary
Education (CBSE) leading to the award of the
annual examination of the year 2019 –2020.
INTERNAL EXAMINER EXTERNAL EXAMINER
ACKNOWLEDGEMENT
“ There are times when silence speak so much more louder
than words of praise to only as good as belittle a person,
whose words do not express, but only put a veneer
over true feelings, which are of gratitude at this point of
time.”
I would like to express my sincere gratitude to
my Chemistry teacher Mr. Sanjay Mishra, for his
vital support, guidance and encouragement,
without which this project would not have come
forth. I would also like to express my gratitude
to the other staff of the Department of
Chemistry for their support during the making
of this project.
TO STUDY THE
QUANTITY OF CASEIN
PRESENT IN
DIFFERENT SAMPLES
OF MILK
MILK
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breastfed) before they are able to digest other types of
food. Early-lactation milk contains colostrum, which carries
the mother's antibodies to its young and can reduce the
risk of many diseases. It contains many other nutrients
including protein and lactose. Interspecies consumption of
milk is not uncommon, particularly among humans, many
of whom consume the milk of other mammals.
As an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after
pregnancy. Dairy farms produced about 730 million tonnes
of milk in 2011, from 260 million dairy cows. India is the
world's largest producer of milk, and is the leading
exporter of skimmed milk powder, yet it exports few other
milk products. The ever increasing rise in domestic
demand for dairy products and a large demand-supply gap
could lead to India being a net importer of dairy products in
the future. The United States, India, China and Brazil are the
world's largest exporters of milk and milk products. China
and Russia were the world's largest importers of milk and
milk products until 2016 when both countries became self-
sufficient, contributing to a worldwide glut of milk.
Throughout the world, more than six billion people
consume milk and milk products. Over 750 million people
live in dairy farming households .Milk as a whole contains
water ,minerals ( Ca, K, Na and trace metals), vitamins(A, D,
K),carbohydrates, proteins and fats. The proportion of
these varies from source to source. Average composition of
milk from different sources is given ahead.
CASEIN
Casein (from Latin caseus "cheese") is a family of related
phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in
mammalian milk, comprising c. 80% of the proteins in cow's milk and
between 20% and 45% of the proteins in human milk. The j Casein has a
wide variety of uses, from being a major component of cheese, to use as
a food additive. The most common form of casein is sodium caseinate.
As a food source, casein supplies amino acids, carbohydrates, and two
essential elements, calcium and phosphorus.
Casein contains a high number of proline residues, which do not interact.
There are also no disulfide bridges. As a result, it has relatively little
tertiary structure. It is relatively hydrophobic, making it poorly soluble
in water. Itis found in milk as a suspension of particles, called casein
micelles, which show only limited resemblance with surfactant-type
micelles in a sense that the hydrophilic parts reside at the surface and
they are spherical . However, in sharp contrast to surfactant micelles, the
interior of a casein micelle is highly hydrated. The casein in the micelles
are held together by calcium ions and hydrophobic interactions. Any of
several molecular models could account for the special conformation of
casein in the micelles. One of them proposes the micellar nucleus is
formed by several submicelles, the periphery consisting of
microvelosities of k – casein.
Another model suggests the nucleus is formed by casein-interlinked
fibrils. Finally, the most recent model proposes a double link among the
caseins for gelling to take place. All three models consider micelles as
colloidal particles formed by casein aggregates wrapped up in soluble κ-
casein molecules .The isoelectric point of casein is 4.6. Since milk's pH
is 6.6, casein has a negative charge in milk. The purified protein is
water-insoluble. While it is also insoluble in neutral salt solutions, it is
readily dispersible in dilute alkalis and in salt solutions such as aqueous
sodium oxalate and sodium acetate .The enzyme trypsin can hydrolyze a
phosphate-containing peptone. It is used to form a type of organic
adhesive.
Ca2+-Caseinate + 2CH3COOH(aq.) - Casein(s)+ (CH3COOH)2Ca
Structure of Casein:
OBJECTIVE:-
To study the quantity of casein present in different
samples of milk.
MATERIALS REQUIRED:-
• Conical flask
• Beakers
• Funnel
• Measuring cylinder (100 mL)
• Watch glass
• Filter paper
• 1% acetic acid
• Different samples of milk
• Glass rod
PROCEDURE:-
• Take 200 mL of each sample of milk in separate
beakers (500 mL).
• Heat the beakers containing the milk sample up to 50-
60oC.
• Now, add a few drops of a 1% acetic acid solution
slowly with constant stirring with a glass rod for 5-10
minutes.
• After adding acetic acid, casein coagulates as
amorphous substance.
• Filter the precipitate with the help of the funnel and
wash the precipitates several times with tap water.
• Remove the fat by using a suitable organic solvent
like alcohol.
• Now, wash the casein again with water and dry it.
• Weigh a dried casein in a watch glass.
• Repeat this process with all samples of milk.
OBSERVATIONS:-
Volume of each milk sample is 200 mL.
RESULT:
According to our analysis of various samples of milk,
we conclude that:
Cow milk contains 5% casein.
Goat milk contains 3.25% casein.
Buffalo milk contains 4.2% casein.
Amul milk contains 3.88% casein.
According to above results, we conclude that Cow’s
milk is most beneficial for human beings.
PRECAUTIONS:
• During filtration, press the casein formed.
• Use only the required amount of acid for complete
precipitation.
• Use only fresh milk.
• Use same amount of each sample for the experiment.
BIBLIOGRAPHY:
• https://arihantbooks.com/laboratory-manualchemistry- class-xii
• https://en.wikipedia.org/wiki/Casein
• https://en.wikipedia.org/wiki/Milk
• https://www.slideshare.net/dineshpol/amount-ofcasein- in-milk
• https://www.slideshare.net/Neelanjyan/study-ofquantity-of-caesin-
present-in-different-samples-ofmilk-54726663
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