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    Chemistry Project Report On Study of Qua

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    rao236734
    This chemistry project report analyzes the quantity of casein in different milk samples. The student measured the casein content in four milk brands - Saras, Panchamrat, Amul, and Rath. Amul milk had the highest casein level at 4.2%, followed by Panchamrat at 3.25%, Saras at 3%, and Rath at 3.7%. The procedure involved adding acetic acid to precipitate the casein, then filtering, drying, and weighing the solid to determine the percentage of casein in each milk sample.

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    Chemistry Project Report On Study of Qua

    Uploaded by

    rao236734
    33 views3 pages
    This chemistry project report analyzes the quantity of casein in different milk samples. The student measured the casein content in four milk brands - Saras, Panchamrat, Amul, and Rath. Amul milk had the highest casein level at 4.2%, followed by Panchamrat at 3.25%, Saras at 3%, and Rath at 3.7%. The procedure involved adding acetic acid to precipitate the casein, then filtering, drying, and weighing the solid to determine the percentage of casein in each milk sample.

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    Chemistry Project Report on Study of Qua

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    This chemistry project report analyzes the quantity of casein in different milk samples. The student measured the casein content in four milk brands - Saras, Panchamrat, Amul, and Rath. Amul milk had the highest casein level at 4.2%, followed by Panchamrat at 3.25%, Saras at 3%, and Rath at 3.7%. The procedure involved adding acetic acid to precipitate the casein, then filtering, drying, and weighing the solid to determine the percentage of casein in each milk sample.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views3 pages

    Chemistry Project Report On Study of Qua

    Uploaded by

    rao236734
    This chemistry project report analyzes the quantity of casein in different milk samples. The student measured the casein content in four milk brands - Saras, Panchamrat, Amul, and Rath. Amul milk had the highest casein level at 4.2%, followed by Panchamrat at 3.25%, Saras at 3%, and Rath at 3.7%. The procedure involved adding acetic acid to precipitate the casein, then filtering, drying, and weighing the solid to determine the percentage of casein in each milk sample.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    3/25/2016 Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates,

    Fats and the Maj…

    Chemistry Project Report on Study of Quantity of Casein Present in Various


    Samples of Milk

    Submitted by:
    Student of XII­Science (Chemistry)

    Submitted to :
    Lecturer in Chemistry
    Sr. Sec. School

    Index

    (a) Introduction
    (b) Requirements
    (c) Procedure
    (d) Observation
    (e) Result and discussion
    (f) Bibliography

    Certificate

    This is certified that the chemistry project report entitled "A project on the study of
    http://www.allprojectreports.com/CBSE­HBSE­School­Projects/Chemistry­Project­Report/Chemistry­project­Sample­Milk­Casein.htm 1/3
    3/25/2016 Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates, Fats and the Maj…

    quantity of casein in different samples of milk" submitted for partial fulfillment of XII Sc.
    Practical examination in the subject of Chemistry embodies a record of original study carried
    out by student under my Supervision.

    This project in my opinion is completed and is suitable for presentation.

    Lecturer in Chemistry.

    Introduction

    Milk is a white liquid secreted by the mammary glands of female cows, buffaloes etc. It is a
    food of exceptional inters probability. Milk is the most nutritious food found in nature. That is
    why it is widely consumed both in its natural forms and as diary product like butter, cheese
    etc.

    Milk contains Vitamins, Proteins, Carbohydrates and the major milk protein casein are found
    only in milk and nowhere else in nature. The Composition of casein in milk is not constant. It
    depends upon the Sources of Milk.

    Theory

    The Protein, Casein, Existent, Milk as the calcium salt, calcium casein etc. The salt has a
    complex structure and form micelles. These micelles have negative charges on the outer
    surface.

    Requirements :

    250­ml. beaker, filtrations flask, measuring cylinder, glass rod, spatula, china dish, dropper,
    and weight bore, different samples of milk, 10% acetic acid.

    Procedure :

    http://www.allprojectreports.com/CBSE­HBSE­School­Projects/Chemistry­Project­Report/Chemistry­project­Sample­Milk­Casein.htm 2/3
    3/25/2016 Chemistry Project (CBSE) 12th class Quantity of Casein in Different Samples of Milk Contains Vitamins, Proteins, Carbohydrates, Fats and the Maj…

    1. Measure 20­ml, of a milk sample with the help of measuring cylinder and transfer into a
    clean 250ml. beaker.
    2. Make the volume of milk to about 35ml, by adding water and warm the mixture to about
    40 c.
    3. Add to the warm mixture drowse and with constant stirring 10% acetic acid unit the
    precipitation is completed.
    4. Stir the mixture for another 10 minutes or till the precipitated casein forms a large
    amorphous mass.
    5. Filter the casein precipitate.
    6. Wash thoroughly with water, dry foils between folds of filter paper and then in air for 1­2
    days weight the dry solid so obtained.
    7. Similarly, determine the amount of casein in other samples of milk.

    Observation :

    Volume of Milk Taken in each case = 20ml.

    Sample No. Quality of Milk Weight of casein percentage of casein


    1. SARAS 0.60 3.00%
    2 PANCHAMRAT 0.65 3.25%
    3. AMUL 0.85 4.20%
    4. RATH 0.75 3.70

    Therefore if an acid is added to milk the negative charge are neutralized and the neutral
    protein precipitated out.

    Ca+2 (casemated) +2 CH3 COOH (aq)

    Casein + (CH3 COO)2 Ca

    Results and Discussion :

    Different samples of milk contain different percent of casein and the casein contents in maul
    brand are appreciable. At present amul is the best brand of milk available in the market.

    http://www.allprojectreports.com/CBSE­HBSE­School­Projects/Chemistry­Project­Report/Chemistry­project­Sample­Milk­Casein.htm 3/3

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