Chemistry 12

CHEMISTRY
PROJECT
SUBMITTED TO:
MR. SANJAY KUMAR SINGH
NAME:- AVINASH KUMAR
CLASS:- Xll-E
ROLL.NO:- 18
BOARDS ROLL NO:-
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ACKNOWLEDGEMENT
● I would like to express my immense gratitude to my
chemistry teacher Mr. SANJAY KUMAR SINGH, for the
help and guidance she provided for completing the
investigatory project.
● I also thank my parents who gave their ideas and inputs
in making this project. Most of all I thank our school
management, for providing us the facilities and
opportunity to do this project.
● Lastly, I would like to thank my schoolmates who have
rendered and done this project along with me. Their
support made this project fruitful.
-AVINASH KUMAR
CERTIFICATE
This is to certify that AVINASH KUMAR
(Roll no.-18), student of class 12 ‘E’ science, D.A.V. Kapil Dev,
Ranchi, has successfully completed research given below in
the project under the heading “Amount of casein present in
different types of milk” during session 2023-2024 under the
guidance of MR. SANJAY KUMAR SINGH.
SCHOOL STAMP
SIGNATURE OF PRINCIPLE
SIGNATURE OF EXTERNAL EXAMINER
SIGNATURE OF CHEMISTRY TEACHER

INDEX
● AIM
● OBJECTIVE
● INTRODUCTION
● APPLICATIONS
● THEORY
● APPARATUS REQUIRED
● CHEMICAL REQUIRED
● PROCEDURE
● OBSERVATIONS
● RESULT
● PRECAUTIONS
● BIBLIOGRAPHY
AIM
TO DETERMINE AMOUNT
OF
CASEIN PRESENT
IN
DIFFERENT SAMPLES
OF
MILK
OBJECTIVE
● To study the quantity present in different samples of milk
INTRODUCTION
● Milk is a complete diet as it contains proteins, carbohydrates, fats,
minerals, vitamins and water. The average composition of milk from
different source is given below:
SOURCE WATER MINERAL FATS CARBOHYDRATES PROTEINS

OF MILK (%) S (%) (%) (%)
(%)
COW 87.1 0.7 3.9 4.9 3.4
HUMAN 87.4 0.2 4.0 4.9 1.4
GOAT 87 0.7 4.2 4.8 3.3
SHEEP 82.6 0.9 6.5 4.5 5.5

● Casein is the most predominant phosphorote is found in milk and
cheese. When coagulate with rennet, casein is sometimes called
paracasein. British terminology, on the other hand, uses the term
caseinogens for the uncoagulated protein and casein for coagulated
protein. As it exists in milk, it is a salt of calcium.
● Casein is not coagulated by heat. It is precipitated by acids and by

rennet enzymes, a proteolytic enzyme typically obtained from the
stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate
containing peptone.
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● Casein consists of a fairly high number of praline peptides, which do not
interact. There are also no disulphide bridges. As a result, it has
relatively little secondary structure or tertiary structure. Because of this,
it cannot denature. 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 some resemblance with surfactant-type micelle in a
sense that the hydrophilic parts reside at the surface. The caseins in the
micelles are held together by calcium ions and hydrophobic interactions.
These micelles have negative charge and on adding acid to milk the
negative charges are neutralized.
Ca²⁺ + caseinated + 2CH₃COOH(aq) Casein + (CH₃COO)₂Ca
● The isoelectric point of casein is 4.7. 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 sodium oxalate
and sodium acetate.
APPLICATIONS
● In addition to being consumed in milk, casein in used in the manufacture
of adhesives, binders, protective coatings, plastics (such as for knife
handles and knitting needles), fabrics, food additives and many other
products. It is commonly used by bodybuilders as a slow-digestive
source of amino acids as opposed to the fast-digesting whey protein,
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 otherwise nondairy
cheese substitutes to improve consistency especially when melted.
THEORY
Milk contains 3 to 4% casein suspended in water in the Colloidal form. It is
precipitated in a weakly acidic medium.
APPARATUS
REQUIRED
Funnel, funnel stand, glass rod, filter paper, weight box, test tubes, pestle and
mortar.
CHEMICALS
REQUIRED
● Different samples of milk.
● Saturated ammonium sulphate solution.
● 1% acetic acid solution.

PROCEDURE
● Wash the beaker (250 ml) with the distilled water and dry it.
● Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.
● Add 20 ml saturated solution of ammonium sulphate slowly with stirring.

Fat and casein will separate out as precipitate.
● Filter the above solution and transfer the precipitate in another beaker.
● Treat the above precipitate with 30 ml distilled water. Casein dissolves

forming milky solution whereas fat remains as such.
● 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.
● Filter the precipitated casein and wash with distilled water and dry it.
● Find the weight of dry precipitate.
● Repeat the whole experiment with cow’s milk, goat’s milk and sheep’s
milk.
OBSERVATIONS
● Volume of milk taken in each case = 20 ml
● Weight of milk taken = Wig
● Weight of Casein isolated = W2 g
● Percentage of casein = Weight of Casein x 100
Weight of milk
S TY VOL WE W PERC
. PE UM IGH EI ENTA
N S E T GH GE
O OF OF OF T OF
MIL MIL MIL OF CASI
K K K CA EN
TAK (W SE
EN ₁g) IN
(ml) (W
₂g)
1 Buf 20m 23. 0.6 2.73%

. falo l 09 32
w’s
mil
k
2 Co 20m 35. 0.5 1.64%

. w’s l 66 5
mil
k
3 Go 20m 23. 0.7 3.67%

. at’s l 09 7
mil
k
RESULT
● Different Samples of milk contains different percentage of casein.
● Highest percentage of casein is present in Goat’s milk.
PRECAUTIONS
● Handle 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
some time for fat and casein to precipitate out.
● Take the amount readings carefully with digital weighing machine only.
BIBLIOGRAPHY
● Class 12th Chemistry NCERT book.
● Pradeep’s Chemistry class 12th.
● Class 12th chemistry comprehensive practical lab manual.

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CHEMISTRY

NAME:- AVINASH KUMAR

BOARDS ROLL NO:-

This template has been created by Slidesgo

SIGNATURE OF EXTERNAL EXAMINER

SIGNATURE OF CHEMISTRY TEACHER

SOURCE WATER MINERAL FATS CARBOHYDRATES PROTEINS

COW 87.1 0.7 3.9 4.9 3.4

HUMAN 87.4 0.2 4.0 4.9 1.4

GOAT 87 0.7 4.2 4.8 3.3

SHEEP 82.6 0.9 6.5 4.5 5.5

● Casein is not coagulated by heat. It is precipitated by acids and by

This template has been created by Slidesgo

Ca²⁺ + caseinated + 2CH₃COOH(aq) Casein + (CH₃COO)₂Ca

● The isoelectric point of casein is 4.7. The purified protein is water

● Saturated ammonium sulphate solution.

● 1% acetic acid solution.

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

● Add 20 ml saturated solution of ammonium sulphate slowly with stirring.

● Treat the above precipitate with 30 ml distilled water. Casein dissolves

1 Buf 20m 23. 0.6 2.73%

2 Co 20m 35. 0.5 1.64%

3 Go 20m 23. 0.7 3.67%

● Add ammonium sulphate solution very slowly.

● Stir milk while adding chemicals.

● Pradeep’s Chemistry class 12th.

● Class 12th chemistry comprehensive practical lab manual.

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