chemistry finall

EVERWIN VIDHYASHRAM SENIOR
SECONDARY SCHOOL MATHUR,CHENNAI -68
CHEMISTRY INVESTIGATORY PROJECT

TO STUDY OF QUANTITY OF CASEIN PRESENT
IN DIFFERENT OF SAMPLES OF MILK.
SUBMITTED BY:
S. VENIKSHA
XII-BEAUTIFUL
CBSE ROLL NO:
1
CERTIFICATE
This is to certify that VENIKSHA.S of XII-BEAUTIFUL has

successfully completed the Chemistry Investigatory Project
titled “TO STUDY OF QUANTITY OF CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK “under the guidance of
Mrs. J. JENIFER AROCKIA MARY and submitted for
the practical examination conducted by the CBSE Board
during the year 2023-2024.
TEACHER EXAMINER EXTERNAL EXAMINER
2
ACKNOWLEDGEMENT
I grateful acknowledge my sincere thanks to our chemistry

teacher Mrs. J. JENIFER AROCKIA MARY. And our
principal Mrs. S. SANJITHA BAANU for giving me an
opportunity and to complete the project successfully.
VENIKSHA. S
XII-BEAUTIFUL
3
INDEX
• Introduction
• Application
• Aim
• Theory
• Apparatus required
• Chemical required
• Procedure
• Observation
• Result
• Precautions
• Conclusion
• Bibliography
4
INTRODUCTION
Casein is the protein found in all mammals’ milk. Mammals include
cow, goat, sheep, yak, buffalo, camel and humans. Milk is a
complete diet as it contains minerals, vitamins, proteins,
Carbohydrates, Fats and Water. Average composition of milk fro
different sources is given below. Casein in the most predominant
protein in milk and is a mixed phosphor protein. Casein has a
isoelectric pH of about 4.7 can be easily separated around this
isoelectric pH. It readily dissolves in dilute acids and alkalis. Casein
is present in milk as calcium casein ate in the form of micelles.
These micelles have negative charge and on adding acid to milk the
negative charges are neutralized.
Natural milk is an opaque white fluid Secreted by the mammary
glands of Female mammal. The main constituents of natural milk
are Protein, Carbohydrate, Mineral Vitamins, Fats and Water and is a
complete balanced diet. Fresh milk is sweetish in taste. However,
when it is kept for long time at temperature of 5 degree it become
sour because of bacteria present in air. These bacteria convert lactose
of milk into lactic acid which is sour in taste. In acidic conditions
casein of milk separate out as precipitate. When the acidity in milk
insufficient and temperature is around 36 degree, it forms curd.
5
APPLICATIONS
In addition to being consumed in milk casein is used in the

manufacture of adhesives, binders, protective coatings, plastics
(such as knife handles and knitting needles), fabrics, food additives,
and many other products. It is commonly used by body builders as
slow digesting whey proteins and also as an extremely high source
of glutamine (post workout). Another reason, it is used in
bodybuilding is because of Isanti catabolic effect, meaning that
casein consumption inhibits protein breakdown in the body. Casein
is frequently found inn on dairy substitutes to improve consistency
especially when melted.
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 m 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
6
EXPERIMENT
AIM:
To study quantity of casein in different samples of milk.
THEORY:
Milk contains 3% to4% casein suspended in water in colloidal form.
It precipitated in weakly acidic medium
APPARATUS REQUIRED:
 Funnel
 Funnel stand
 Glass rod
 Filter paper
 Weight box
 Test tubes
 Pestle and mortar.
7
CHEMICALS REQUIRED:
• Different samples of milk.
• Saturated ammonium sulphate solution.
• 1 % acetic acid solution.
8
PROCEDURE:
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.
3. Add 20 ml saturated solution of ammonium sulphate slowly with

stirring. Fat and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in another

beaker.
5. Treat the above precipitate with 30 ml distilled water. Casein

dissolves forming milky solution whereas fat remains as such.
9
6. Warm the above contents of the beaker to 40 - 45°C on allow
flame. Now, add 1% acetic acid solution drop wise with stirring
when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water and
dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s milk and
sheep’s milk.
10
OBSERVATIONS:
• Volume of milk taken in each case
• Weight of milk taken
• Weight of Casein isolated
• Percentage of casein
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 [8]. 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
11
RESULT:
(i) Different Samples of milk contains different percentage of

casein.
(ii) Highest percentage of casein is present in Goat’s milk.
12
PRECAUTIONS:
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.

3. Stir milk while a dying chemicals.
4. Do not disturb milk after adding ammonium sulphate solution and

wait some time for fat and casein to precipitate out.
5. Take the amount readings carefully with digital weighing machine

only.
STRUCTURE OF CASEIN
13
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.
Thus, the cow milk is suitable for the best muscle growth and basic body
building achievements.
14
BIBLIOGRAPHY
• www.wikipedia.com
• www.encyclopedia.com
• www.caesine-pro.com
• www.sciencejournals.com
• www.icar.nic.in
• www.zetascience.com
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EVERWIN VIDHYASHRAM SENIOR

SECONDARY SCHOOL MATHUR,CHENNAI -68

CHEMISTRY INVESTIGATORY PROJECT

This is to certify that VENIKSHA.S of XII-BEAUTIFUL has

TEACHER EXAMINER EXTERNAL EXAMINER

I grateful acknowledge my sincere thanks to our chemistry

In addition to being consumed in milk casein is used in the

• Different samples of milk.

• Saturated ammonium sulphate solution.

• 1 % acetic acid solution.

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

3. Add 20 ml saturated solution of ammonium sulphate slowly with

4. Filter the above solution and transfer the precipitate in another

5. Treat the above precipitate with 30 ml distilled water. Casein

8. Find the weight of dry precipitate.

• Volume of milk taken in each case

• Weight of milk taken

• Weight of Casein isolated

The yield of casein precipitated from the various milk samples

(i) Different Samples of milk contains different percentage of

(ii) Highest percentage of casein is present in Goat’s milk.

1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.

4. Do not disturb milk after adding ammonium sulphate solution and

5. Take the amount readings carefully with digital weighing machine

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