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    Chemistry Investigatory Project (Final)

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    samiran das
    1) Suraj Singh completed an investigatory project on studying the quantity of casein present in different milk samples under the guidance of his chemistry teacher Muhammad Ruhul. 2) The project involved isolating casein from buffalo's milk, cow's milk, goat's milk, and sheep's milk samples and calculating the percentage of casein in each. 3) The results showed that goat's milk had the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.72%, cow's milk at 1.64%.

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    Chemistry Investigatory Project (Final)

    Uploaded by

    samiran das
    389 views10 pages
    1) Suraj Singh completed an investigatory project on studying the quantity of casein present in different milk samples under the guidance of his chemistry teacher Muhammad Ruhul. 2) The project involved isolating casein from buffalo's milk, cow's milk, goat's milk, and sheep's milk samples and calculating the percentage of casein in each. 3) The results showed that goat's milk had the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.72%, cow's milk at 1.64%.

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    this is an important project for the students of class 12 .

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    1) Suraj Singh completed an investigatory project on studying the quantity of casein present in different milk samples under the guidance of his chemistry teacher Muhammad Ruhul. 2) The project involved isolating casein from buffalo's milk, cow's milk, goat's milk, and sheep's milk samples and calculating the percentage of casein in each. 3) The results showed that goat's milk had the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.72%, cow's milk at 1.64%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    389 views10 pages

    Chemistry Investigatory Project (Final)

    Uploaded by

    samiran das
    1) Suraj Singh completed an investigatory project on studying the quantity of casein present in different milk samples under the guidance of his chemistry teacher Muhammad Ruhul. 2) The project involved isolating casein from buffalo's milk, cow's milk, goat's milk, and sheep's milk samples and calculating the percentage of casein in each. 3) The results showed that goat's milk had the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.72%, cow's milk at 1.64%.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 10

    2022-23

    CHEMISTRY
    Investigatory Project on “Study of Casein present in Different
    samples of milk”.

    Submitted to: -
    Central Board of Secondary Education

    Submitted by: - Guided by: -


    SURAJ SINGH MUHAMMAD
    RUHUL CLASS: - XII (SCIENCE)
    ROLL NO.: - 11
    CERTIFICATE

    This is to certify that Suraj Singh of class XII (Science) of Our ABC Academy has completed the

    Investigatory Project in Chemistry titled “Study of Quantity of Casein present in different

    Samples of Milk” himself under the supervision and guidance of Chemistry Teacher

    Muhammad Ruhul during the year 2022-23. The progress of the project has been

    continuously reported and has been in my knowledge consistently.

    Signature of Signature of External Signature of subject


    Principal Invigilator Teacher

    2
    ACKNOWLEDGEMENT
    First of all, I am deeply thankful to my Chemistry teacher Mohammad Ruhul for extending

    his valuable and scholarly guidance throughout the preparation of this project. I wish to

    extend my sincere thanks to our Principal Mr. Narayan Upadhayay for his continuous

    motivation and moral support for completing the work.

    I am also thankful to all my respected teachers, library staff, office staff and staff

    members of the Chemistry Laboratory of the school for extending their

    humanitarian and scholastic assistance in finding out the solutions of some query

    during my work.

    Last but not the least I am indebted to my friends, classmates and my parents for

    encouraging and never let me down in my confidence while completing the

    project.

    3
    INTRODUCTION

    WhAT is CASein?
    Casein is the protein found in all mammals’ milk. Mammals include cow, goat, sheep,

    yak, buffalo, camel and humans.

    Milk is a complete diet as it contains minerals, vitamins, proteins, Carbohydrates, Fats and

    Water. Average composition of milk froth different sources is given below:

    SOURCE OF WATER MINERAL PROTEIN FATS (%) CARBOH-


    MILK (%) S (%) YDRATES
    (%) (%)

    Cow 87.1 0.7 3.4 3.9 4.9


    Human 87.4 0.2 1.4 4.0 4.9
    Goat 87 0.7 3.3 4.2 4.8
    Sheep 82.6 0.9 5.5 6.5 4.5

    Natural milk is an opaque white fluid Secreted by the mammary glands of Female mammal.
    The main constituents of natural milk are Protein, Carbohydrate, Minerals Vitamins, Fats
    and Water and is a complete balanced diet. Fresh milk is sweetish in taste.

    However, when it is kept for long time at a temperature of 5 degree it become sour
    because of bacteria present in air. These bacteria convert lactose of milk into lactic acid
    which is sour in taste. In acidic conditions casein of milk separate out as precipitate.
    When the acidity in milk is sufficient and temperature is around 36 degrees, it forms curd.
    4
    APPLICATIONS:

    In addition to being consumed in milk casein is used in the manufacture of adhesives,

    binders, protective coatings, plastics (such as knife handles and knitting needles), fabrics,

    food additives, and many other products.

    It is commonly used by body builders as slow digesting whey proteins 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 non-dairy substitutes to improve consistency especially when melted.

    5
    AIM:
    To study quantity of casein in different samples of milk.

    THEORY:
    Milk contains 3% to4% casein suspended in water in colloidal form. It is precipitated in
    weakly acidic medium

    APPARATUS REQUIRED:
    Funnel, funnel stand, glass rod, filter paper, weight box, test tubes, pestle and
    mortar.

    CHEMICALS REQUIRED:
    (i) Different samples of milk.
    (ii) Saturated ammonium sulphate solution.
    (iii) 1 % acetic acid solution.
    PROCEDURE:
    1. Wash the beaker (250 ml) with the distilled water and dry it.

    2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.

    3. Add 20 ml saturated solution of ammonium sulphate slowly with stirring. Fat and
    casein will separate out as precipitate.

    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 whereas fat remains as such.

    6. Warm the above contents of the beaker to 40 - 45°C on a low flame. Now, add 1% acetic
    acid solution drop wise with stirring when casein gets precipitated.

    7. Filter the precipitated casein and wash with distilled water and dry it.

    8. Find the weight of dry precipitate.

    9. Repeat the whole experiment with cow’s milk, goat’s milk and sheep’s milk.
    OBSERVATIONS
    Volume of Casein milk taken in each case = 20 mL
    Weight of milk taken = W1 g
    Weight of Casein isolated = W2 g
    Percentage of Casein=
    Weight of Casein x 100/ Weight of milk

    SI Type of Milk Volume of Weight of Weight of Percentage


    No. milk taken Milk Casein (g) of Casein
    (mL) (g)
    1. Buffalo’s Milk 20 23.09 0.632 2.72%
    2. Cow’s Milk 20 35..66 0.55 1.64%
    3. Goat’s Milk 20 23.09 0.77 3.67%

    RESULT:

    (i) Different Samples of milk contains different percentage of casein.

    (ii) Highest percentage of casein is present in Goat’s milk.


    PRECAUTIONS:
    1. Handle apparatus and chemicals carefully.

    2. Add ammonium sulphate solution very slowly.

    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. Take the amount readings carefully with digital weighing machine only.
    BIBLIOGRAPHY
     www.wikipedia.com

     www.encyclopedia.com

     www.caesine-pro.com

     www.sciencejournals.com

     www.google.com

     www.zetascience.com

     www.scribd.com

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