School Code: 54859, Allilation No. 213170: Investigatory Project Report On

GIDA, GORAKHPUR
SCHOOL CODE: 54859, ALLILATION NO. 213170

SESSION: 2017-18
INVESTIGATORY PROJECT REPORT ON
UNDER THE GUIDANCE OF: SUBMITTED BY:

MR. PRANAV KUMAR VATS
CHEMISTRY TEACHER CLASS- XII
ROLL NO: …………………
GIDA, GORAKHPUR

SESSION: 2017-18
A Co-educational Senior secondary school affiliated to
CBSE, New Delhi
CERTIFICATE
This is to certify that project work mentioned has

been made and presented by
UTKARSH SINGH
ROLL NO………….…………
In partial fulfillment of the requirement of the CBSE
board under guidance of
(CHEMISTRY teacher) (Principal)

DEPARTMENT OF CHEMISTRY
GIDA, GORAKHPUR

SESSION: 2017-18
A Co-educational Senior secondary school affiliated to
CBSE, New Delhi
CERTIFICATE
This is to certify that project work mentioned has
been made and presented by
UTKARSH SINGH
ROLL NO………………..………
In partial fulfillment of the requirement of the CBSE
board under guidance of
(CHEMISTRY teacher) (External

examiner)
DEPARTMENT OF CHEMISTRY
INDEX
A. ACKNOWLEDGEMENT
B. AIM OF PROJECT
C. INTRODUCTION
D. THEORY
E. APPARATUS REQUIRED
F. PROCEDURE FOLLOWED
G. OBSERVATION
H. CONCLUSION
I. PRECAUTION
J. BIBLIOGRAPHY
A C K N O W L E G M E N T
I would like to express a deep sense of thanks and gratitude
to my project guide MR. PRANAV KUMAR VATS for
guiding me immensely through the course of project. He
always evinced keen interest in my work. His constructive
advice and constant motivation has been responsible for
successful completion of project.
My sincere thanks goes to FR. ABRAHAM KM our
principal, for his co-ordination in extending every
possible support for completion of this project.
I also like to thank to my parents for their motivation &
support. I must thank to my classmate for their timely
help & support for completion of this project.
Last but not least, I would like to thank all those who
have helped directly or indirectly in completion of this
project.
Utkarsh Singh
Class: 12
AIM OF THE EXPERIMENT
TO DETERMINE THE AMOUNT OF

CASEIN PRESENT IN DIFFERENT
SAMPLE OF MILK.
INTRODUCTION
Milk is a complete diet as it contains proteins,

carbohydrates, minerals, fats, vitamins and water. The
average composition of milk from different sources is
given below: Casein is the most predominant phosphoprote
is found in milk an cheese. When coagulated with rennet,
casein is sometimes called Para casein. British
terminology, on the other hand, uses the term caseinogens
for the uncoagulated protein and casein for 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 proteolysis enzyme typically obtained
from the stomachs of calves. The enzyme trypsincan
hydrolyze off a phosphate-containing peptone.
Ca2+- Caesinate +2CH3COOH(aq) casein+(CH3COO)2Ca(aq)
The isoelectric point of casein is 4.7. The purified proteins

water insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in
salt solutions such as sodium oxalate and sodium acetate
Structure of alpha CASEIN structure look’s:
APPLICATION
In addition to being consumed in milk, casein in used in
the manufacture of adhesives, binders, protective coatings,
plastics (such as for 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 fast-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. Caseins frequently found in
otherwise nondairy cheese substitutes to improve
consistency especially when melted.
AIM: To compare the quality of different
samples of milk by finding out quantity of
Casein present in them.
REQUIREMENT:
1. Beaker(250 ml)
2. Filter paper
3. Glass rod
4. Weight box
5. Filtration flask
6. burner
7. test tube
8. porcelain
9. different sample of milk
10. 1% acetic acid solution
11. Ammonium sulphate solution
PROCEDURE
1. A clean dry beaker, followed by putting 20 ml of cow’s
milk into it and adding 20 ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with Casein was
precipitate out.
2. The solution was filtered and transferred the

precipitates in another beaker. Added about 30 ml of water
forming milky solution leaving fat undissolved.
3. The milky solution was heated to about 40o C and

added 1% acetic acid solution drop-wise, when casein got
precipitated.
4. Filtered the precipitated. Washed with water and he

precipitate was allowed to dry.
5. Weighed the dry solid mass in a previously weighted

watch glass.
6. The experiment was repeated with other samples of

milk.
OBSERVATION
After following the above procedure the final observations we
get are:
Sampl S AMOU %
e O NT OF O
No. U CASEI F
R N IN
C 20 ml C
E MILK A
S
E
I
N
1. C 0.62 3
o
w .
m 1
i %
l
k
2. G 0.56 2
o
a .
t 8
m %
i
l
k
3. B 0.66 3
u
.
f 3
f
a %
l
o
m
i
l
k
4. P 0 0
O
W %
D
E
R
CONCLUSIONS:
According to above brief analysis of casein milk, we are able to
conclude that:
Amount of casein in COW MILK is 3.1%.

Amount of casein in GOAT MILK is 2.8%.
Amount of casein in BUFFALO’s MILK is 3.3
%.
Amount of casein in POWDER MILK is 0%.
 So according to above analysis we can finally

conclude that “COW’s MILK” is the best milk or
beneficial milk for human beings.
PRECAUTIONS
1. Handle apparatus and

c h e m i c a l s c a r e f u l l y.
2. Add ammonium sulphate solution
v e r y s l o w l y.
3. Stir milk while adding chemicals.
4. Do not disturb milk after
adding ammonium sulphate
solution and wait some time for fat
and casein to precipitate out.
5 . Ta k e t h e a m o u n t r e a d i n g s c a r e f u l l y
w i t h A N A LY T I C A L w e i g h i n g
machine only
REFERENCES:
 NCERT lab manual class 12.
 http://en.wikipedia.org/wiki/Casein
 http://www.dictionary.com/browser/casein
 Advanced organic chemistry , by OP Agrawal

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GIDA, GORAKHPUR

SCHOOL CODE: 54859, ALLILATION NO. 213170

UNDER THE GUIDANCE OF: SUBMITTED BY:

SCHOOL CODE: 54859, ALLILATION NO. 213170

This is to certify that project work mentioned has

(CHEMISTRY teacher) (Principal)

SCHOOL CODE: 54859, ALLILATION NO. 213170

(CHEMISTRY teacher) (External

TO DETERMINE THE AMOUNT OF

Milk is a complete diet as it contains proteins,

Ca2+- Caesinate +2CH3COOH(aq) casein+(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. The purified proteins

2. The solution was filtered and transferred the

3. The milky solution was heated to about 40o C and

4. Filtered the precipitated. Washed with water and he

5. Weighed the dry solid mass in a previously weighted

6. The experiment was repeated with other samples of

Amount of casein in COW MILK is 3.1%.

 So according to above analysis we can finally

1. Handle apparatus and

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