chemistry project 2025 (1) (2) (1) (1)

SUNBEAM SCHOOL VARUNA ,VARANASI
SESSION:2024-2025
SESSION:2024
PHYSICS INVESTIGATORY PROJECT
TOPIC:TO FIND THE REFRACTIVE INDEX OF A LIQUID

BY USING CONVEX LENS AND PLANE MIRROR
SUBMITTED TO: BY
SUBMITTED BY:
MR.SANJEEV SRIVASTAVA RISHABH SINGH
ROLL NO:
INDEX
AIM 01
PREFACE 02
ACKNOWLEDGEMENT 03
CERTIFICATE 04
INTRODUCTION 05
THEORY 06
CHEMICAL AND APPARATUS 07
EXPERIMENT 1 08
EXPERIMENT 2 09
EXPERIMENT 3 10
OBSERVATION AND RESULTS 11
PRECAUTIONS 13
CONCLUSION 14
BIBLIOGRAPHY 15
REMARK:
TEACHER’S SIGN:
AIM
To study the quantity of casein present in different samples of milk
PREFACE
Investigatory project Is a very effective method of
learning by doing. It differs from routine lab experiment
where procedures, experiments and results are fixed.
During the execution of project I had used research
method to collect material from different sources to
present in an interesting manner. Making an
investigatory projects helps the student to develop a
scientific look and make them think anatically and
logically. It make them more creative and curious about
different things. At last I would like to convey my
heartfelt thanks to my subject teacher MR.DEVENDRA
TIWARI who inspired and guided me to make this project
successful.
ACKNOWLEGEMENT
I would like to express my special thanks of gratitude to
the principal of my school,”Dr.Anupama Mishra” and
Academic Head,”Mr.Chandan Singh”. I would like to
express my special thanks of gratitude to my Physics
teacher,”Mr.Sanjeev Srivastava”and our very helpful lab
incharge,”Mr.Arvind Singh”.I would also like to extend my
sincere appreciation to my friends and family for
providing me with all the support that was required to
complete my project.
SUNBEAM SCHOOL VARUNA,VARANASI
DEPARTMENT OF PHYSICS
SESSION:2024-2025
CERTIFICATE
This is to certify that “RISHABH SINGH” student of Class XII-B has successfully
completed his physics project titled “To find the refractive index of a liquid by
using convex lens and plane mirror under the guidance of (“Mr.SANJEEV
SRIVASTAVA”) HOD department of physics, Sunbeam Varuna
T.SIGN-
(Internal Examiner) (External Examiner)
INTRODUCTION
 Milk is a white fluid secreted by mammary

glands of living organisms.
 It’s the food of exceptional inters probability.
 Milk is also known to contain all sorts of
micronutrients essential for the body of an
organism.
THEORY
Milk is considered to be a complete diet as it contains
proteins, carbohydrates, fats, water, minerals and vitamins.
The % content of these nutrients vary in different samples
of milk. The % content is also different in tonned and
double tonned milk available. Average composition of milk
from different sources is as follows:
Source Water Mineral Protein Fat % Carbohydrate

of milk % % % %
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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
The milk protein casein is the major protein present in the

milk. It is a mixed phosphoprotein. Casein has isoelectric
point as about 4.7 and can be separated around this pH.
Casein readily dissolves in dilute acids and bases. Casein is
present in milk as calcium caseinate in the form of
micelles. These micelles have negative charge adsorbed on
them and hence on adding acid (H+), the negative charge
neutralizes and leads to the precipitation of casein (as
shown below).
Ca2+ - caseinate + 2CH3COOH (aq) → Casein (s) + (CH3COO)2Ca (aq)

CHEMICALS REQUIRED
Saturated Ammonium Sulphate,1% Acetic Acid, Sulphuric Acid, Distilled
Water, Amyl Alcohol, Calcium Oxide.
APPARATUS REQUIRED
Beakers, Filter Paper, Conical Flask, Glass Rod, Funnel , Centrifuge,
Butyrometer, Test Tube, Litmus Paper and Burner.
EXPERIMENT 1
PROCEDURE:-
1.In a beaker took 20 mL milk and added 20 mL saturated

ammonium sulphate solution to it slowly with stirring.Fat
along with casein would precipitate out.
2.Filtered the solution and transfered the ppt. in another
beaker . Added about 25-30 mL of water to the ppt. Only
casein dissolved in water formed milky solution leaving
fat dissolved.
3.Heated the milky solution 40°C and 1% acetic acid
solution dropwise. Casein would get precipitated.
4.Filtered the ppt. and dried it.
5.Weighted the dried solid ppt. in an already weighed

watch glass.
EXPERIMENT 2
PROCEDURE:-
1.Put 10 mL of sulphuric acid in Butyrometer.

2.Added 11 mL of milk from the average sample and also
added 1 mL of Amyl Alcohol.
3.Shaked the Butyrometer to dissolve the milk elements.
4.Put the Butyrometer in the centrifuge.
EXPERIMENT 3
PROCEDURE:-
1.Added a small amount of Calcium Oxide and 5 drops of

milk to a test tube and added 3 drops of water.
2.Dampered the litmus paper with water.
3.Carefully heated the test tube in a flame.If protein is
present in a food (positive test for protein) ,the litmus
paper will change colour from red to blue.
OBSERVATION AND RESULTS
 Volume taken in each case = 20 mL
 Weight of milk taken = W1g
 Weight of casein isolated = W2g
 Percentage of casein = Weight of casein into 100
S Types Water% Protein% Fat% Carbohydrate%

NO. of Milk
1. Arokya 28 3.1 4.5 2%
Milk
2. Nandini 27 3.1 4.9 2%
Milk
3. Cow 28.5 3.1 4.4 4.9%
Milk
4. Buffalo 27.5 4.0 7.5 4.8%
Milk
5. Goat 30 4.5 4.6 4.8%
Milk
6. Sheep 29 5.0 6.0 4.5%
Milk
7. Horse 27 3.3 1.9 6.3%
Milk
8. Camel 28 21.30 33.00 35.80%
Milk
9. Donkey 28 1.5 0.3 5.8%
Milk
The yield of casein precipitated from the various milk
samples of goat, cow, buffalo, goat, sheep, horse and
camel milk contains 7.8 gm,4 gm,6.4 gm,6.5 gm,3 gm and
0.626 gm respectively. Similarly, the milk samples availed
from the market such as milk like Arokya and Nandini
was 1.19 gm and 1.088 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 etc .The lower amount of casein in the buffalo
milk is may be due to the more fat content in it.
Structure of Casein
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 same time for fat and casein to
precipitate out.
5.Take the amount readings carefully with digital
weighing machine only.
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.This, the cow milk is suitable for the best
muscle growth and basic body building achievements.
“Different samples of milk contain different percentage

of casein.”
BIBLIOGRAPHY
i.Class-XII Chemistry Part II
ii.Together With Chemistry Lab Manual
PRECAUTIONS
 Handle the apparatus and chemicals carefully.
 Add ammonium sulphate solution very slowly.
 Stir Milk while adding chemicals.
 Do not disturb milk after adding ammonium
sulphate solution and wait same time for fat and
casein to precipitate out.
 Take the amount readings carefully with digital
weighing machine only.

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SUNBEAM SCHOOL VARUNA ,VARANASI

PHYSICS INVESTIGATORY PROJECT

TOPIC:TO FIND THE REFRACTIVE INDEX OF A LIQUID

 Milk is a white fluid secreted by mammary

Source Water Mineral Protein Fat % Carbohydrate

The milk protein casein is the major protein present in the

Ca2+ - caseinate + 2CH3COOH (aq) → Casein (s) + (CH3COO)2Ca (aq)

1.In a beaker took 20 mL milk and added 20 mL saturated

4.Filtered the ppt. and dried it.

5.Weighted the dried solid ppt. in an already weighed

1.Put 10 mL of sulphuric acid in Butyrometer.

1.Added a small amount of Calcium Oxide and 5 drops of

S Types Water% Protein% Fat% Carbohydrate%

“Different samples of milk contain different percentage

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