ACKNOWLEDGMENT
I would like to express my heartfelt gratitude
to our Mrs.Jigyasa Sahu (PGT Chemistry ) for
the help and guidance he provided for this
investigatory project.
I am also grateful to my parents who
motivated me and helped in many other
ways.
Lastly I would like to thank our school
management for providing us the facilities
and opportunities to do this project.
CONTENTS
1.Declartion
2.Certificate
3.Objective
4.Introduction
5.Application
6.Aim
7.Apparatus Required
8.Chemicals Required
9.Theory
10.Procedure
11.Observation
12.Gallery
13.Biblography
DECLARATION
I Solemnly declare that this investigatory project entitled.
Casein present in different samples of milk is
submitted to the Department Of chemistry of
Jawahar Navodaya Vidyalaya -1Malkangiri in partial
fulfillment of requirement for the
AISSCE – 2024 -25
I further declare that this work is original and has not
been submitted partially or in full any other examination.
Name : Rakesh Ranjan Das
Roll No:
CERTIFICATE
This is to certify that I Rakesh Ranjan Das
student of
class 12th science have successfully
completed my
chemistry project on Casein present in
different
sample of milk under the guidance of
“JIGYASA SAHU”
TEACHER’S SIGNATURE :-
PRINCIPAL’S SIGNATURE :-
EXAMINER’S SIGNATURE :-
OBJECTIVE
To study the quantity present in different
samples of milk.
INTRODUCTION
Milk is a complete diet as it contains proteins,
carbohydrates,fats, minerals, vitamins and
water.
Cow Human Goat Sheep
Buffalo
(%) (%) (%) (%)
(%)
Water 87.0 87.5 86.5 80.7
83.0
Minerals 0.7 0.2 0.8 0.9
0.8
Proteins 3.4 1.0 3.3
5.5 4.5
Fats 3.9 4.0 4.1
6.5 7.0
Carbohydrates 4.8 6.8 4.5 4.8
4.9
APPLICATIOIN
In addition to being consumed in milk Casein is used in
the manufacture of adhesive binders protective coatings
plastics
(Such as knife handles and knitting needles),
Fabrics, food additives and many other products it is
commonly used by bodybuilders as a slow digestive
source of amino acids as opposed to the first digesting
whey protein, and also as an extremely high source of
glutamine (post workout). Another reason it is used in
bodybuilding is because of its anti catabolic effect,
meaning that casein consumption inhibits protein
breakdown in the body , casein is frequently found in
otherwise non-diary cheese substiates to improve
consistency especially when melted. Casein from latin
caseus“ cheese” is the most predominant phoshoprotein
found in milk and cheese. When congulated with renent ,
casein is sometimes called paracasein . British
terminology on the other hand uses the term caseinogen
for the coagulated protein. As it exists in milk , it is a salt
of calcium .
Casein is not coagulated by heat . It is precipitated by
acids and by rennet enzymes , a proteolytic enzyme
typically obtained from the stomachs of calves. The
enzyme trypsin can hydrolyse of a phosphate containing
peptane. Casein consists of a fairly high number of
proline peptides , which do not interact , it has relatively
little secondary structure or tertiary structure. Because of
this it can not denature. 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 some resemblance with
surfactant Type micellae in a sense that the hydrophilic
parts reside at the surface. the caseins in the micells our
held together by calcium ounce and hydrophobic
interactions.
Ca+²- caseinate + 2CH3COOH( aq) Casein+
( CH3COO)2Ca (aq)
The isoelectric point of casein is 4.6. the purified protein
is water insoluble. while it is also insoluble in neutral salt
solutions. it is readily dispersible in dilute alkalis and its
salt solution such as sodium oxalate and sodium acetate.
Aim: To study quantity of casein present in
different milk.
Apparatus Required:
Funnel,Funnel stand , glass rod , filter
paper, weight box, test tubes ,pestle and
mortar.
Chemicals Required: 1.Different
samples of milk .
2. Saturated ammonium sulphate solution.
3. One percent acetic acid solution.
Theory: milk content 324% cassin
sausten in water in the colleges form it is
precipitate in weekly acidic medium.
Procedure:
1. Wash the beaker (250 ml) with the
distilled water and dry it.
2. Take 20 ml of buffalo milk into 250 ml
bekar and find its weight.
3. Add 20 ml saturated solution and
ammonium sulphate slowly with stirring.
found casein will separate out as a
precipitate in another beaker.
4. Filter the above solution and transfer
the precipitate in another beaker.
5. Treat the above precipitate with 30 ml
distilled water.casein dissolves forming
milky solution where as fat remains as a
such.
6. Won the above content of the be care
to 42-45 degree on a low flame.now add
1% acetic acid solution drop wise with
distilled water and dry it.
7. Filter the precipitate casein and wash
with distilled water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with
cows milk and goats milk and sheep
milk.
OBSERVATION
Volume of milk taken in each case = 20 ml
. Weight Of the milk taken = W1 gram
. weight of the casein =W2 gram
. Percentage of casein = weight of casein
× 100/ weight of milk
Type of volume of milk Weight of Weight of
( %)
Milk Taken(ml) Milk(W1g) Casein(W2g)
Of casein
Buffalos Milk 20 23.09 0.62
2.73
Cow’s Milk 20 35.66 0.55
1.64
Goats Milk 20 23.09 0.77
3.67
Result: different samples of milk contains
different percentage of casein and highest
percentage of casein is present in goat’s milk.
Precautions: 1.Handle apparatus and
chemicals carefully.
2. Add ammonium sulphur solution very
slowly.
3.stir milk while adding chemicals.
4. Do not disturb milk after adding
ammonium sulphated solution and wait some
time for fat and casein into precipitate out.
5. take the amount reading careful with the
digital weighing machine only.
BIBLIOGRAPHY
WWW.Wikipedia.ComWWW.encylopedi
a.ComWWW.casein//pro.com
Https://en.wikipedia.org/wiki/casein
