Chemistry Project Report
Title: Determination of Quantity of Potassium Chloride (KCl) Present in Different Samples of Milk
Submitted by:
Ayush Tiwari
Class 12th B
CBSE Board
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Page 1: Certificate
This is to certify that Ayush Tiwari of Class 12th B has successfully completed the Chemistry
project titled:
“Determination of Quantity of Potassium Chloride (KCl) Present in Different Samples of Milk”
under the guidance of [Teacher's Name] for the academic year 2025–26.
Teacher’s Signature: _______________
School Seal: _______________
Date: _______________
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Page 2: Acknowledgment
I would like to express my heartfelt gratitude to my Chemistry teacher [Teacher’s Name] for their
constant guidance and support throughout this project. Their encouragement helped me
develop a deep understanding of the topic and analytical methods.
I am also thankful to my classmates for their support, and to my family for their continuous
motivation throughout the completion of this project.
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Page 3: Index
1. Aim
2. Introduction
3. Significance of the Project
4. About Potassium and KCl
5. Chemistry Behind the Test
6. Theory
7. Apparatus
8. Chemicals Used
9. Procedure
10. Observation Table
11. Calculations
12. Graphical Analysis
13. Key Milestones
14. Results & Interpretation
15. Project Outcome
16. Conclusion
17. References
18. Glossary
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Page 4: Aim
The primary aim of this project is to determine the quantity of potassium chloride (KCl) present
in different milk samples using analytical techniques, particularly titration. This will help in
understanding the nutritional value of potassium in milk and its relevance to health.
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Page 5: Introduction
Milk is a staple part of human nutrition and contains vital nutrients such as proteins, vitamins,
calcium, and minerals like potassium. Potassium chloride (KCl) contributes to the body's
electrolyte balance and is essential for normal cell function.
By determining the amount of KCl in milk, we can evaluate how milk contributes to daily
potassium intake. Different sources of milk (cow, buffalo, goat, etc.) may have different KCl
levels.
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Page 6: Significance of the Project
Ensures quality and nutritional consistency in milk
Helps in standardization and quality control for dairy industries
Highlights the importance of potassium in diet
Enhances student understanding of titration and chemical analysis
Encourages scientific research and testing of everyday food items
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Page 7: About Potassium and KCl
Potassium (K): An essential mineral that helps in muscle contraction, nerve transmission, and
fluid balance.
Potassium Chloride (KCl): A compound often added to foods as a potassium supplement or salt
substitute. It dissociates in water into K⁺ and Cl⁻ ions.
Consuming sufficient potassium is linked to reduced risk of high blood pressure, kidney
disorders, and heart problems.
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Page 8: Chemistry Behind the Test
KCl is a salt that dissociates as:
KCl → K⁺ + Cl⁻
To test for chloride (Cl⁻) ions, we use silver nitrate (AgNO₃), which reacts with chloride to form a
white precipitate of silver chloride (AgCl):
AgNO₃ + Cl⁻ → AgCl ↓ + NO₃⁻
This forms the basis of the Mohr’s method of titration using potassium chromate as an indicator.
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Page 9: Theory
The titration involves AgNO₃ as a standard solution.
The milk is diluted and filtered.
Silver nitrate reacts with chloride ions in the sample.
Potassium chromate is used as an indicator.
A brick-red precipitate indicates the end point.
From the volume of AgNO₃ used, we calculate the amount of KCl present.
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Page 10: Apparatus Required
Graduated pipette
Burette
Volumetric flask
Conical flask (250 mL)
Beakers (100 mL)
pH indicator strips or meter
Filter paper and funnel
Analytical balance
Distilled water
Magnetic stirrer (optional)
Reagents (AgNO₃, potassium chromate)
Milk samples (cow, buffalo, goat, packet)
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Page 11: Chemicals Used
Silver Nitrate (AgNO₃): Reacts with Cl⁻ ions
Potassium Chromate (K₂CrO₄): Used as an indicator
Distilled Water: For dilution
Milk Samples: From different sources
Ethanol (optional): To improve clarity of filtered milk
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Page 12: Procedure
1. Collect milk samples from cow, buffalo, goat, or commercial packs.
2. Dilute 10 mL of milk in 90 mL distilled water.
3. Filter using funnel and filter paper.
4. Fill burette with AgNO₃ solution.
5. Take 20 mL filtered milk in conical flask.
6. Add few drops of potassium chromate.
7. Titrate until you see brick-red color.
8. Record volume of AgNO₃ used.
9. Repeat 3 times for each sample to get accurate results.
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Page 13: Observation Table
Sample Source Initial Burette Reading Final Burette ReadingVolume Used (ml)
Cow Milk 0.0 12.3 12.3
Buffalo Milk 0.0 10.6 10.6
Goat Milk 0.0 11.5 11.5
Packet Milk 0.0 9.8 9.8
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Page 14: Calculations
N₁V₁ = N₂V₂
Let normality of AgNO₃ be known.
Use the volume used in titration to calculate Cl⁻ ions.
From Cl⁻ amount, calculate KCl using molar mass:
Molar mass of KCl = 74.55 g/mol
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Page 15: Graphical Analysis
(A chart can be inserted here showing a bar graph of KCl content vs. milk type.)
Example:
Cow Milk: High
Buffalo Milk: Medium
Goat Milk: High
Packet Milk: Low
This visually represents the trend and comparison of KCl across different samples.
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Page 16: Key Milestones
Week 1: Project Planning and topic selection
Week 2: Collection of samples and materials
Week 3: Titration experiments
Week 4: Data entry and calculations
Week 5: Final report writing and formatting
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Page 17: Results & Interpretation
Cow and Goat milk had higher KCl content.
Packet milk showed less KCl, possibly due to processing.
Fresh milk retains more natural potassium.
Differences may be due to animal diet, processing, storage.
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Page 18: Project Outcome
This project helped in:
Understanding practical application of titration
Learning how to quantify nutrients in food
Realizing the nutritional variation in milk
Emphasizing the importance of potassium intake
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Page 19: Conclusion
The project successfully determined the KCl content in milk samples. It proved that milk is a
significant source of potassium, but the content varies across types. Titration proved to be an
effective technique.
This experiment builds scientific thinking and awareness about nutrition in daily diet.
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Page 20: References & Glossary
References:
1. NCERT Class 12 Chemistry
2. Food Chemistry by H.-D. Belitz
3. Standard Methods for Examination of Dairy Products
Glossary:
Titration: Analytical method to determine concentration
Indicator: Substance showing end point in titration
Normality: Unit of concentration
KCl: Potassium chloride
Electrolyte: A substance conducting electricity in solution
