Name - Virat Prasad

Roll No. -

Class - XII

Section - ‘A’

Session – 2016-17

Topic - To study the quantity

of Casein Present in Various

samples of Milk.

INDEx 1. CERTIFICATE OF EXCELLENCE

2. ACKNOWLEDGEMENT

3. AIM OF PROJECT

4. INTRODUCTION

5. THEORY

6. REQUIREMENTS

7. PROCEDURE FOLLOWED

8. OBSERVATION

9. CONCLUSION

10. BIBLIOGRAPHY

CERTIFICATE

This is to certify that VIRAT PRASAD, a

student of class XII-‘A’ has successfully

completed the research on the mentioned

topic under the guidance of Mr. Rajesh

Kumar (PGT Chem.) during the academic

year 2016-17 in partial fulfilment of

chemistry practical examination

conducted by AISSCE, New Delhi.

Signature of External Examiner Signature of Chemistry Teacher

ACKNOWLEDGEMENT In the accomplishment of this project successfully,

many people have best owned upon me their blessings

and the heart pledged support, this time I am utilizing

to thank all the people who have been concerned with

the project.

Primarily, I would thank God for being able to

complete this project with success. Then I would like

to thank my Chemistry teacher Mr. Rajesh Kumar,

whose valuable guidance has been the ones that

helped me patch this project and make it full proof

success. His suggestions and his instructions have

served as the major contributor towards the

completion of the project.

Then I would like to thank my parents and friends who

have helped me with their valuable suggestions and

guidance that has been helpful in various phase of the

completion of the project.

Last but not least, I would like to thank my classmates

who have helped me a lot.

AIM OF THE PROJECT

To study the quantity of

Casein Present in

Various samples of

Milk.

INTRODUCTION Milk is a white liquid secreted by the

mammary glands of female cows,

buffaloes, etc. It is a food of exceptional

inters probability. Milk is the most

nutritious food found in nature. That is

why it is widely consumed both in its

natural forms and as diary product like

butter, cheese, etc.

Milk contains Vitamins, Proteins,

Carbohydrates and the major milk protein

casein are found only in milk and nowhere

else in nature. The Composition of casein

in milk is not constant. It depends upon

the Sources of Milk.

THEORY The Protein, Casein, Existent, Milk as the

calcium salt, calcium casein etc. The salt

has a complex structure and form

micelles. These micelles have negative

charges on the outer surface.

REQUIREMENTS 250ml. beaker, filtrations flask, measuring

cylinder, glass rod, spatula, china dish,

dropper, and weight bore, different

samples of milk, 10% acetic acid.

PROCEDURE 1. Measure 20ml, of a milk sample with the

help of measuring cylinder and transfer

into a clean 250ml. beaker.

2. Make the volume of milk to about 35ml,

by adding water and warm the mixture to

about 40 c.

3. Add to the warm mixture drowse and

with constant stirring 10% acetic acid

until the precipitation is completed.

4. Stir the mixture for another 10 minutes

or till the precipitated casein forms a large

amorphous mass.

5. Filter the casein precipitate.

6. Wash thoroughly with water, dry foils

between folds of filter paper and then in

air

for 1-2 days weight the dry solid so

obtained.

7. Similarly, determine the amount of

casein in other samples of milk.

OBSERVATION Volume of milk taken in each case = 20ml.

Sample No.

Quality of Milk Weight of Casein

% age of Casein

1. SARAS 0.60 3.00% 2. PANCHAMRAT 0.65 3.25% 3. RATH 0.75 3.70% 4. AMUL 0.85 4.20%

Therefore, if an acid is added to milk the

negative charges are neutralized and the

neutral protein precipitated out.

Ca+2(casemated) +2CH3COOH (aq)→Casein +(CH3 COO)2Ca

CONCLUSION Different samples of milk contain different

percent of Casein and the Casein contents

in AMUL brand are appreciable. At present

AMUL is the best brand of milk available

in the market.

Bibliography

Help from INTERNET

Help from Teacher