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    Chemistry Project Jatin

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    Piyush Verma
    This document describes a chemistry investigatory project that analyzed the quantity of casein, a protein, in different milk samples. The project found that cow milk contains 5% casein, the highest amount compared to goat milk at 3.25% and buffalo milk at 4.2%. The conclusion is that cow's milk is most beneficial for humans based on its higher casein content.

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    Chemistry Project Jatin

    Uploaded by

    Piyush Verma
    52 views15 pages
    This document describes a chemistry investigatory project that analyzed the quantity of casein, a protein, in different milk samples. The project found that cow milk contains 5% casein, the highest amount compared to goat milk at 3.25% and buffalo milk at 4.2%. The conclusion is that cow's milk is most beneficial for humans based on its higher casein content.

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    This document describes a chemistry investigatory project that analyzed the quantity of casein, a protein, in different milk samples. The project found that cow milk contains 5% casein, the highest amount compared to goat milk at 3.25% and buffalo milk at 4.2%. The conclusion is that cow's milk is most beneficial for humans based on its higher casein content.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    52 views15 pages

    Chemistry Project Jatin

    Uploaded by

    Piyush Verma
    This document describes a chemistry investigatory project that analyzed the quantity of casein, a protein, in different milk samples. The project found that cow milk contains 5% casein, the highest amount compared to goat milk at 3.25% and buffalo milk at 4.2%. The conclusion is that cow's milk is most beneficial for humans based on its higher casein content.

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    Sachdeva Millennium School

    12th CBSE
    CHEMISTRY
    INVESTIGATORY PROJECT

    JATIN VERMA
    Xll-‘B’
    INDEX
    1. Certificate
    2. Acknowledgement
    3. Objective
    4. Milk
    5. Casein
    6. Materials required
    7. Procedure
    8. Observations
    9. Result
    10. Precautions
    11. Bibliography
    CERTIFICATE
    This is to certify that the CHEMISTRY project
    titled “Casein” has been successfully completed
    by JATIN VERMA of class Xll-‘B’ Sachdeva
    Millennium School, in the partial fulfillment by
    Central Board Of Secondary Education (CBSE)
    leading to the award of the annual examination
    of the year 2018 -2019.

    INTERNAL EXAMINER EXTERNAL EXAMINER


    ACKNOWLEDGEMENT
    “ There are times when silence speak so much more louder
    than words of praise to only as good as belittle a person,
    whose words do not express, but only put a veneer
    over true feelings, which are of gratitude at this point of time.”

    I would like to express my sincere gratitude to my


    Chemistry teacher Mr. L.K Rawat, for his vital support,
    guidance and encouragement, without which this project
    would not have come forth. I would also like to express my
    gratitude to the OTHER staff of the Department of
    Chemistry for their support during the making of this
    project.
    TO STUDY THE
    QUANTITY OF CASEIN
    PRESENT IN
    DIFFERENT SAMPLES
    OF MILK
    MILK
    Milk is a nutrient-rich, white liquid food produced by the
    mammary glands of mammals. It is the primary source of
    nutrition for infant mammals (including humans who are
    breastfed) before they are able to digest other types of
    food. Early-lactation milk contains colostrum, which carries
    the mother's antibodies to its young and can reduce the
    risk of many diseases. It contains many other nutrients
    including protein and lactose. Interspecies consumption of
    milk is not uncommon, particularly among humans, many
    of whom consume the milk of other mammals.
    As an agricultural product, milk, also called dairy milk, is
    extracted from farm animals during or soon after
    pregnancy. Dairy farms produced about 730 million tonnes
    of milk in 2011, from 260 million dairy cows. India is the
    world's largest producer of milk, and is the leading
    exporter of skimmed milk powder, yet it exports few other
    milk products. The ever increasing rise in domestic
    demand for dairy products and a large demand-supply gap
    could lead to India being a net importer of dairy products
    in the future. The United States, India, China and Brazil
    are the world's largest exporters of milk and milk products.
    China and Russia were the world's largest importers of
    milk and milk products until 2016 when both countries
    became self-sufficient, contributing to a worldwide glut of
    milk.
    Throughout the world, more than six billion people
    consume milk and milk products. Over 750 million people
    live in dairy farming households.
    Milk as a whole contains water,
    minerals ( Ca, K, Na and trace metals), vitamins(A, D, K),
    carbohydrates, proteins and fats. The proportion of these
    varies from source to source. Average composition of milk
    from different sources is given ahead.
    CASEIN
    Casein (from Latin caseus "cheese") is a family of related
    phosphoproteins (αS1, αS2, β, κ). These proteins are
    commonly found in mammalian milk, comprising c. 80% of
    the proteins in cow's milk and between 20% and 45% of
    the proteins in human milk. The j Casein has a wide
    variety of uses, from being a major component of cheese,
    to use as a food additive. The most common form of
    casein is sodium caseinate.
    As a food source, casein supplies amino acids,
    carbohydrates, and two essential elements, calcium and
    phosphorus.
    Casein contains a high number of proline residues,
    which do not interact. There are also no disulfide bridges.
    As a result, it has relatively little tertiary structure. It is
    relatively hydrophobic, making it poorly soluble in water. It
    is found in milk as a suspension of particles, called casein
    micelles, which show only limited resemblance with
    surfactant-type micelles in a sense that the hydrophilic
    parts reside at the surface and they are spherical.
    However, in sharp contrast to surfactant micelles, the
    interior of a casein micelle is highly hydrated. The caseins
    in the micelles are held together by calcium ions and
    hydrophobic interactions. Any of several molecular models
    could account for the special conformation of casein in the
    micelles. One of them proposes the micellar nucleus is
    formed by several submicelles, the periphery consisting of
    microvellosities of κ-casein. Another model suggests the
    nucleus is formed by casein-interlinked fibrils. Finally, the
    most recent model proposes a double link among the
    caseins for gelling to take place. All three models consider
    micelles as colloidal particles formed by casein
    aggregates wrapped up in soluble κ-casein molecules.
    The isoelectric point of casein is 4.6. Since milk's pH is
    6.6, casein has a negative charge in milk. The purified
    protein is water-insoluble. While it is also insoluble in
    neutral salt solutions, it is readily dispersible in dilute
    alkalis and in salt solutions such as aqueous sodium
    oxalate and sodium acetate.
    The enzyme trypsin can hydrolyze a phosphate-containing
    peptone. It is used to form a type of organic adhesive.

    Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca

    Structure of Casein:
    OBJECTIVE:-
    To study the quantity of casein present in different
    samples of milk.

    MATERIALS REQUIRED:-
     Conical flask
     Beakers
     Funnel
     Measuring cylinder(100 mL)
     Watch glass
     Filter paper
     1% acetic acid
     Different samples of milk
     Glass rod
    PROCEDURE:-
     Take 200 mL of each sample of milk in separate
    beakers (500 mL).
     Heat the beakers containing milk sample upto 50-
    60oC.
     Now, add a few drops of 1% acetic acid solution
    slowly with constant stirring with a glass rod for 5-10
    minutes.
     After adding acetic acid, casein coagulates as
    amorphous substance.
     Filter the precipitate with the help of the funnel and
    wash the precipitates several times with tap water.
     Remove the fat by using a suitable organic solvent
    like alcohol.
     Now, wash the casein again with water and dry it.
     Weigh a dried casein in a watch glass.
     Repeat this process with all samples of milk.
    OBSERVATIONS:-

    Volume of each milk sample is 200 mL.

    g
    g
    RESULT
    According to our analysis of various samples of milk, we
    conclude that:
    Cow milk contains 5% casein.
    Goat milk contains 3.25% casein.
    Buffalo milk contains 4.2% casein.
    Amul milk contains 3.88% casein.
    According to above results, we conclude that Cow’s
    milk is most beneficial for human beings.
    PRECAUTIONS
     During filtration, press the casein formed.
     Use only the required amount of acid for complete
    precipitation.
     Use only fresh milk.
     Use same amount of each sample for the experiment.
    BIBLIOGRAPHY
     https://arihantbooks.com/laboratory-manual-
    chemistry-class-xii
     https://en.wikipedia.org/wiki/Casein
     https://en.wikipedia.org/wiki/Milk
     https://www.slideshare.net/dineshpol/amount-of-
    casein-in-milk
     https://www.slideshare.net/Neelanjyan/study-of-
    quantity-of-caesin-present-in-different-samples-of-
    milk-54726663
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