NALANDA PUBLIC

SCHOOL
CUTTACK

S«44?«›*>:2025-2024

Submitted by: Priyanshu P. Mohapatra

t"BSE Roll Nr›. .............

Under the guidance of

Mr. Chandan Kumar Sé PGT(Chemistry)

 This is to certify that Priyanshu P. Mohapatra student
of class Xllth has successfully prepared the repon on
the project entitled ' stu@y @ qii<»iv•zy @‹:»«»vr
f

prpg›„x f+p p;J@,.g,«y gx,gpigp @,g;JJ:/’ under

the guidance of Mr. Chandan Kumar Sir (PGT
Chemistry)
The repon is the result of the his efforts &
endeavours. The repon is found worthy of
acceptance as final Project repon for the subject
Chemistry of class Xlt“'(Science)

Signature of Chemists "I“imcher Signature of External Examiner

Signature uf Principal
 Acknowledgement
I would like to express a deep sense of thanks and
gratitude to my project guide Mr. Chandan Kumar Sir
for guiding me immensely through the e-ourse of the
project. He always evinced keen interest in my project.
His constructive advice and constant motivation have
been responsible for the successful completion of this
project
My sincere thanks goes to our Principal ma'am Ms.
Jasaswini Pattanayak for her co-ofdination in
extending every possible support for the e-ompletion of
this project
Last but not the least, I would like to thank all those who
had helped directly or indirectly towards the completion
of this project

Priyanshu P. Mohapatra
Class- XII'h(Science)
 Declaration

I herby declare that the project work entitled

àcr+ftQlegr Ci•j° ntúIJcJ‘ submitted to

Department
of Chemistry, Nalanda Public School is prepared by me.

Priyanshu P. Mohapatra
Class XII'h(Se-ience)
Certificate
Declaration
Acknowledgement
Objective of the Project Report
Introduction
About
Casein
Aim / Requirements
Theory
Procedure
Observation
Calculation
Application
Conclusion
Precaution
Bibliography
( e),
 Th ec ive of
this t is to
"Study
casei
diffe
Milk is a white fluid secreted by the mammary glands
of living organisms. It is the food of exceptional inters
probability. Milk is also known to contain all sorts of
micronutrients essential for a body of an organism.
The major milk protein Casein is found only in milk
and nowhere in the world. The composition of milk
from different sources is given below:

SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES

COW 87.1 0.7 3.4 3.9 4.9

HUMAN 87.4 0.2 1.4 4.0 " 4.9
" GOAT 87 0.7 3.3 4.2 4.8
SHEEP 82.6 0.9 5.5 6.5 4.5
 CAS
Casein is a major protein constituent in milk
and is a mixed phosphor-protein. Casein has
isoelectric pH of about 4.7 and can be easily
separated around the isoelectric pH. It
readily dissolves in dilute acids and alkalies.
Casein is present in milk as calcium caseinate
in the form of micelles. These micelles have
negative charge and on adding acid to milk,
the negative charges are neutralized.

This is how ALPHA CASEIN structure looks

like:
H2 N NM

NH Om

HON
To study the quantity of casein in different
samples of milk.

1. Beakers(250 ml)
2. Filter Paper
3. Glass Rod
4. Weight Box
S. Filtration Flask
6. Buchner Funnel
7. Test Tubes
8. Porcelain
9. Different samples of Milk
10. 1% of Acetic acid solution
11. Ammonium Sulphate Solution
Natural Milk is an opaque white fluid secreted
bv the mammary glands of female mammal.
The main constituent 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 a temperature
of 5 Degree, it becomes sour because of
bacteria present in air. These bacteria
convert lactose of milk into lactic acid which
is sour in taste. In acidic condition, casein of
milk starts separating out as a precipitate.
When the aciditv in milk is sufficient and
temperature is around 36 degree, it forms
semi-solid mass, called curd.
1. A clean dry beaker has been taken, followed by
putting 20ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with
casein was precipitate out.
2. The solution was filtered and transferred the
precipitates to another beaker. Added about 30mI
of water to the precipitate. Only casein dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40 degrees
and add 1% of acetic acid solution drop-wise,
when casein got precipitated.
4. Filtered the precipitate. Washed with water and
the precipitate was allowed to dry.
5. Weighed the dry solid mass in a previously
weighed watch glass.
6. The experiment was repeated with other samples
of milk.
 BSERVATION —

! Volume of rrùlk taken in each case

zo ml t

Wä@t of milk taken = W, g

! Wä@t of Casän iælated = W, g

t ær‹entage of casein Wei@t of Œsein x ioo

! Weight Ö milk

Ï Szio. TypeÖ milk VolumeÖ Weight Wôght Percenæge of

mûk taken of milk Ô
Casein
.
r —
• t- &UÏŸBIO’S 2O ›3.**9 0.*3*
rr?Ik
i z. ” rrî 3ç66 o.çç
kCoo
' .
! i• Gæt's rnîlk z0 z$.Og 0.77
i
 CALCULATION
Let them ammonium sulphate present in powder form then
convert in dilute solution

The conversion of powder to dilute solution

According to

Google 800mI

761 gram

200mI ?

Then

761x20/800=19025 gram

20ml=19.025 gram

Dissolving ammonium sulphate in water after then filter out

 Applications:
In addition to being consumed in milk, casén in used in
the manufacture of adhesives, bindes, potective 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 fan-digesting whey potein,
and also as an extreméy high source of glutamine (post
workout). Another reason it is used in &dybuilding, 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 impree consistency especially when melted. i
 GONGLUSION
According to above brief analysis of casein milk, we
are able to conclude that:
1. Amount of casein present in Cow Milk is 5%.
2. Amount of casein present in Goat Milk is 3.25%.
3. Amount of casein present in Buffalo's Milk is
4.2%.
4. Amount of casein present in Packet Milk is
3.88%.

So according to above analysis, we can finally

conclude the Cow Milk is the best milk or
beneficial milk for human beings.
 PRECAUTIONS
A.During filtration, press the casein formed

B.Use only the required amount of acid for complete

precip Station

C. Use only fresh milk.

D.Use same amount of each sample for the experiment.

 BIBLIOGRAPHY
1. https://arihantbooks.com/Iaboratory-manuaI-
chemistry-class-xii
2. https://en.wikipedia.org/wiki/Casein
3. https://en.wikipedia.org/wiki/Milk
4. https://www.slideshare.net/dineshpol/amount-
of-casein-in-milk
5. https://www.sIideshare.net/NeeIanjyan/study-
of-quantity-of-caesin-present-in-different-
samples-of-milk-54726663
6. Google Assistant