INVESTIGATORY

CHEMISTRY

TO STUDY THE QUANTITY OF

CASEIN PRESENT IN DIFFERENT
SAMPLES OF MILK
 CHEMISTRY INVESTIGATORY
PROJECT AISSCE 2022-23
AIM : TO STUDY THE QUANTITY OF CASEIN
PRESENT IN DIFFERENT SAMPLES OF MILK

ADARSHINI
 CERTIFICATE

• This is to certify that quantity of casein present

in different sample of milk, has been
submitted by, Suhani Priyadarshini a student
of class XII A, Roll No-30, under the supervision
of our chemistry teacher Mr. Dipesh Budhadev
(PGT Chemistry) and Mr. SP Satpathy (PGT
Chemistry), has accomplished the requirement of
AISSCE, for the session 2022-23. This embodies
that the work done by her has been completed
under supervision for the fulfilment of the
conditions laid down by AISSCE 2022-2023
Examiner signature Teacher’s
signature
D
 ACKNOWLEDGEMENT
I, Suhani Priyadarshini of class XII, am glad to present my
Chemistry project on the topic “To measure the quantity of
casein present in different sample of milk”.
Primarily I would thank God for being able to complete
this project with success. Then would like to thank my
chemistry teachers Mr. Dipesh Budhadev & Mr. S.P
Satapathy, whose valuable guidance has been the ones that
helped me patch this project and make it full proof success
their suggestions and their instructions were served as the
major contributor towards the completion of the project. I
would also like to extend my gratitude to the Principal sir
Mr.Prashant Dash for providing me with all the facility that
was required.
Then I would like to thank my parents and
friends who have helped me with their valuable suggestions
and guidance has been helpful in various phases of
completion of the project.
 DECLARATION

I SUHANI PRIYADARSHINI of class XII A Krishnamurty world school,

cuttack do hereby solemnly declare that this project entitled “to
measure the quantity of casein present in different samples
of milk ’’ submitted for chemistry paper for AISSCE 2022-23 consist
of my original work done by me under the guidance of my chemistry
teachers.
signature of teachers
Dipesh Budhadev Class- XII A
SP Satpathy
 CONTENT

●
SL no. ●
TITLE ●
PAGE NO.
●
1. ●
INTRODUCTION ●
6
●
2. ●
STRUCTURE OF ●
13
CASEIN
●
3. ●
OBJECTIVES ●
14
●
4. ●
APPARATUS ●
15
REQUIRED
●
5. ●
CHEMICALS ●
16
REQUIRED
●
6. ●
PROCEDURE ●
17
●
7. ●
OBSERVATION ●
20
●
8. ●
USES ●
21
●
9. ●
RESULTS ●
22
 INTRODUCTION

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 colostrums, 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
• Dairy farms produced about 730 million tones of
milk in 2011, from 260 million dairy cows. India is 7
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
 Average composition of milk from different 8
sources is given ahead.

●
SOU ●
WAT ●
MINE ●
PROT ●
FATS ●
CARB
RCE ER RALS EINS OHY
OF DRAT
MILK ES
●
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 ●
3.5 ●
6.5 ●
4.5
S ●
9
. CASEIN Casein (from Latin caseus”cheese”) is a
10
family of related phosphor proteins (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 chees , to use as a food additive. The most
common form of casein isSodium 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. It is 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 caseins in the micelles are held
together by calcium ions and hydrophobic interactions.
Any of several molecular models could account for the
 40
One of them proposes the micellar nucleus is formed by
several sub micelles, the periphery consisting of micro
vellosities of κ-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 iso electric point of casein is 4.6.
Since milk’s pH is6.6, 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
sodiumoxalate and sodium acetate. The enzyme trypsin can
hydrolyze a phosphate-containing peptone. It is used to form
a type of organic adhesive
 12
Casein consist of a fairly high number of parallel peptide, which
do not interact. There are also no disulphide bridges. As a
result, it has relatively little secondary structure or tertiary
structure. Because of this, it cannot denture. It is relatively
hydrophobic making it poorly soluble in water. It is found in milk
as a suspension of particles called casine micelles which shows
some resemblance with With surfactant –type micellace in a
sense that the hydrophilic parts reside at the surface. The cation
in the micellae are held together by calcium ions and
hydrophobic interaction these missiles have negative charge
and on adding acid to milk the native charge are neutralized.
Ca² (casinate) + 2CH3COOH(aq) →casine + (CH3COO)2 Ca(aq)

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
 13
STRUCTURE OF CASEIN

• Structure of casein is a phosphoprotein, which has

phosphate group attached to some of the amino
acid side chain. Mostly these amino acid are serine
and Threonine. Casein is a mixture of at least three
similar protein which differ primary in molecular
weight and amount of phosphorus they contain is
made up of the main three type of protein that are
alpha –casein , beta casein and k-casein . All
casein protein have different hydrophilic regions
along the protein Shane
 14
OBJECTIVES

To study the quantity of casein

present in different samples of
milk .
APPARATUS REQUIRED 15

• Conical flask Beakers

Funnel Measuring
cylinder(100 mL)
Watch glass Filter
paper 1% acetic acid
Different samples of
milk Glass rod
 16
CHEMICALS REQUIRED

• Different sample of milk

Ammonium sulphate solution 1%
Acetic acid solution
 17
PROCEDURE

• A clean dry beaker has been taken follow by putting

20 ml of cow milk into it on adding 20 ml of
saturated ammonium sulphate solution slowly and
with string fat along with casein was precipitated
out. The solution was filtered and transferred
precipitate in another beaker. Adding about 30 ml
water to precipitate. Only casein dissolve in water
forming milky solution leaving fat undissolve. The
milky solution was heated to about 40 degrees
celsius and adds 1 % acetic acid solution dropwise
and when casein get precipitated.
 • Weight the dry solid mass in previously weight watch glasses.
• . Same process of occure in other animal milk.
precipitate was allowed to dry
18 • Filter and precipitate washed with water and the
●
ANIMAL ●
QUANTITY ●
ACETIC ●
AMMONIU 19
NAME OF MILK ACID (PPT M
FORM) SULPHATE
●
COW ●
20ml ●
4g ●
20ml

●
BUFFALO ●
20ml ●
5g ●
20ml

•Calculation
●
GOAT
: Let them ammonium sulphate present in
●
20ml 19g
●
20ml
●

powder form then convert in dilute solution The

●

conversion of powder to dilute solution 800ml

→761 gram 200ml→? Then
761×20/800=19.025 gram 20ml=19.025
gram Dissolving ammonia Sulphate into
water And then filter out
 20
OBSERVATION

●
MIILK ●
MILk ●
NORMAL
(ANIMAL (HEATED ) MIKL
NAME) wt.of WT.of
casein casein
●
COW ●
_ ●
1g
●
GOAT ●
1.4g ●
1.2g
●
BUFFALO ●
_ ●
0.8g
 21
USES

•Buffalo milk provides high amount of calcium, a mineral

needed for bone development. B. Casein is a major protein
found in milk, comprising about 89% of buffalo milks total
protein content. C. Cow milk helps in improving the
metabolism of the body and therefore prevents weight gain.
D. Cow milk is a good source of protein and calcium, as well
as nutrients including vitamin, B12 and iodine. E. Goat milk
is a powerhouse of protein, healthy fats, vitamins, iron and
other essential nutrients. F. Goat milk keeps your bones and
teeth stronger, due to its high calcium content
.
 22
RESULTS

• According to our analysis of various

samples of milk, we conclude
that: Goat milk heated wt. of
casein 1.4 gram. Goat normal milk
wt. of casein 1.2 gram.
 23

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.
 24

BILIOGRAPHY
• https://arihantbooks.com/laboratory-manual-
chemistry-class-xii
https://en.wikipedia.org/wiki/Casein
https://en.wikipedia.org/wiki/Milk
https://www.slideshare.net/dineshpol/amount-of-
casein-in-milk
https://www.slideshare.net/Neelanjyan/study-of-
quantity-of-caesin-present-in-different-samples-of-
milk-54726663 Google