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DAV PUBLIC SCHOOL, BALASORE

CHEMISTRY INVESTIGATORY PROJECT


ENTITLED
" STUDY THE AMOUNT OF CASEIN PRESENT IN

DIFFERENT SAMPLES OF MILK"


SESSION:- 2022-23

Submitted by:- Guided by :-


Name:- Ishan Das (XII) Suchismita Sahu
Roll No. :- ( Chemistry Dept.)
• Content :-
• Bonafide Certificate
• Ackwoledgement
• Declaration
• Introduction
• Aim of Experiment
• Materials Required
• Procedure
• Observation
• Conclusion
• Bibilography

Bonafide Cerificate
This is to certify that the project entitled " Study of

amount of Casein present in different samples of

milk " by Ishan Das is in accordance to the topic

allotted to him this project is submitted for the

fulfillment of the terms and conditions laid down for

All India Senior Secondary Certificate Examination

(AISSCE) conducted by the Central Board of

Secondary Education (CBSE).


It embodies the original work done by him under the

guidance of his teacher Mrs. Suchismita Sahu (Dept.

of Chemistry), D.A.V. Public School, Balasore.

Signature of Student Signature of Teacher


Acknowledgement
I express my deep gratitude towards my respected

teacher Mrs. Suchismita Sahu (Dept. of Chemistry)

for her consistent encouragement, guidance and

supervision at all stages of this project and keen

invest imparting applied aspects of Chemistry.


I am grateful to all my friends for valuable

suggestions and comments from which I have

benefitted a lot during the tenure of this Project.


I am thankful to Mr. N.K. Pradhan, Principal of

D.A.V. Public School, Balasore for his affectionate

encouragement and advice in each and every step

not only during the course of project but in every

field of my education.

Name :- Ishan Das


Class :- XII
Roll No. :-
DECLARATION
I, Ishan Das a student of D.A.V.

Public School, Balasore, do hereby

solemnly declare that this project

entitled" Study of Amount of

Casein present in different samples

of milk " submitted for Biology

Practical paper of the All India

Senior Secondary Certificate

Examination (AISSCE)
2022-23 consist of the original

work done by me under the

supervision of my Chemistry

teacher.
• Introduction ( Part 1):-
Casein is the main protein constituent of milk. It

constitutes about 80% of the total protein in cow’s milk


and about 3% of its weight. It group of protein

precipitated when the milk is slightly acidified. It

dissolves slightly in water, extensively in alkalis’ or

strong acids. Casein is a complete protein meaning that

it contains all of the essential amino acids, which the

body can not manufacture on its own.


Chemical Equation:-

Calcium caseinate + acetic acid



casein (s) + calcium acetate (aq)

When dried, it is a white, amorphous powder

without taste and odour. It is a mixed

phosphoprotein and occurs in milk as calcium

salt (calcium caseinate) in the form of micelle.

The micelle has a negative charge. When an acid

is added to the milk, the negative charges are

neutralized.

• Introduction ( Part- 2) :-
The quantity, quality and fat-content from the various milk

samples differ with the type of particular mammals and their

fodder. The composition of milk varies with according to the

animals from which it comes, providing the correct growth rate

and development for the young of that species. Casein is a slow

digesting protein and it was suspended in the milk in a complex

called micelle. The micelles are spherical and are 0.04 to 0.03

nm in diameter. Milk composition varies with the stage of

location, age and breed. Milk is colloidal nature due to the

presence of proteins. The proteins are heavy molecules; they

form colloids when dispersed in water medium.

The primary function of protein in living cells is to promote growth and

maintenance. The nitrogen content of milk is distributed among casein

76%, when protein and non-protein nitrogen is 6%.The structure of protein

consist of a polypeptide chain of amino acids joined together by peptide

linkages. Around the world, there are more than six billion consumers of

milk and milk products. Over 750 million people live in dairy farming

households. It is used in paints for fast drying water-soluble medium

(Figure 1). Casein based glues are formulated from the mixture of casein,

water, hydrated lime and sodium hydroxide.


• Aim of the Experiment:-

To determine the amount of casein

present in different samples of milk.


Milk is a multinutrient fluid and it is the primary

source of nutrition for human. It consists of 80% of

proteins. The protein in the milk is classified into

casein and whey protein. Milk protein consists of

80% of casein and 20% whey protein. The function

of casein is to provide energy to human body. The

name of casein is related to the family of

phosphoproteins. These proteins are commonly found

in the mammalian milk. This study deals with the

precipitation of casein from the various milk samples

such as cow milk, goat milk, buffalo milk and also

the samples that availed from the market. The

technique of precipitation of casein is used to predict

the protein content in the milk samples.


• Materials Required:-
Apparatus and Chemicals
• 250 ml beakers
• Funnel
• Glass rod
• Chemical balances
• Test tubes
• Filtration flask
• Bunsen burner
• Different samples of milk
• 1% acetic acid solution
• Saturated ammonium sulphate solution
• Procedure:-
• Take a clean dry beaker, put into it 20cc of cow’s milk and add 20

ml of saturated ammonium sulphate solution slowly and with

stirring. Fat along with casein will precipitate out.


• Filter the solution and transfer the precipitates in another beaker.
• Add about 30 ml of water to the precipitate.
• Only casein dissolves in water forming milky solution leaving fat

undissolved.
• Heat the milky solution to about 40˚ C and add 1% acetic acid

solution drop wise, when casein gets precipitated.


• Filter the precipitate, wash with water and let the precipitate dry.

• Weigh the dry solid

mass in a previously

weighed watch glass.


• Repeat the experiment

with other samples of

milk
• Observation Table:-
Volume of milk taken in each case = 20 ml.

The yield of casein precipitated from the various milk samples

of goat milk, cow milk and buffalo milk contains 6.4 gm, 7.8

gm and 4 gm respectively. Similarly, the milk samples availed

from the market such as milk -A and milk -B was 6.8 gm and

5.5 gm respectively. This shows that the casein precipitated

from the cow milk contains more amount of casein protein

than the goat and buffalo milk samples. The lower amount of

casein in the buffalo milk is may be due to the more fat

content in it . The dissimilarities between the milk samples -A

and B is revealed that the market milk -B may be adultered

with water or any other substance


• Conclusion :-

This study clearly indicated that the amount of casein

precipitated from the cow milk was higher than that of the

other milk samples. The quantitative analysis of casein

precipitated from the various milk samples provide the

ample scope to the cottage cheese manufacture.

According to the research findings, cow milk contains the

largest amount of casein protein. Thus, the cow milk is

suitable for the best muscle growth and basic body building

achievements. It was found that goat milk contains the

small amount of casein protein. Although the mineral

content of goat's milk and cow's milk is generally similar,

goat's milk contains more calcium, potassium, iron,

magnesium and sodium. All milk has lots of casein but

there are different types of casein and for someone who has

casein sensitivity, goat milk may provide an alternative to

which they do not react.


• Bibilography :-
•www.google.com
• Slide Share. In
• Practical Books
( NCERT)
• Oswaal Narratives on

Chemistry

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