An Investigatory Project on:
“STUDY OF QUALITY OF CASEIN PRESENT ON
DIFFERENT SAMPLE OF MILK.”
For the partial fulfillment of
AISSCE CHEMISTRY PRACTICAL
EXAMINATION-2020
Prepared By:
Name : Amisha Sabat
Class/Sec : XII ’C’
Roll No. : 07
Board Roll No. :
Guided By:
Mr. R. B. Rao
Mr. A. K. Padhy
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CERTIFICATE
This is to certify that Miss Amisha Sabat of STD XII ‘C’, Roll
No. 07 of D.A.V Public School, Berhampur (GM) has
successfully completed the investigatory project on:
“Study of quality of casein present on different sample of
milk” under guidance of Mr. R. B. Rao and Mr. A. K.
Padhy for the partial fulfillment of AISSCE Chemistry
Practical Examination-2020.
Signature of Subject Teacher
Signature of Internal Examiner Signature of External Examiner
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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 thank our Principal
Madam Mrs. Dharashree Padhi and my Chemistry teachers
A. K. Padhy sir and R. B. Rao sir whose valuable guidance
has been the ones that helped me patch this project and make
it a full proof success. Their suggestions and 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 advices and guidance which has
been really helpful in various phases of the project.
Last but not the least I would like to thank my classmates who have
been there by my side and have helped me a lot.
Signature of the Student
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INDEX
CONTENTS PAGE NUMBER
Cover page/Title page 1
Certificate 2
Acknowledgement 3
Index 4
Introduction/Objective 5, 6
Experiment 7
Procedure 8
Observation table 9
Conclusion 10
Bibliography 11
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OBJECTIVE
The objective of this project is to study the quality of Casein
present in different samples of milk.
INTRODUCTION :-
Milk is a complete diet as it contains in its Minerals, Vitamins
Proteins, Carbohydrates, Fats and Water. Average
composition of milk from different sources is given below:
Sources Water Minerals Proteins Fats Carbohydrates
of Milk (%) (%) (%) (%) (%)
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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
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Casein is a major protein constituent in milk & is a mixed
phosphor-protein. Casein has isoelectric pH of about 4.7 and
can be easily separated around this 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.
Ca2+ - Caesinate + 2CH3COOH (aq.) → Casein + (CH3COO)2Ca
Structure of Casein:-
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EXPERIMENT
AIM :-
To study quality of Casein present in different samples of
milk.
APPARATUS REQUIRED :-
Conical flask
Beakers
Funnel
Measuring cylinder(100 mL)
Watch glass
Filter paper
1% acetic acid
Different samples of milk
Glass rod
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PROCEDURE :-
Take 200 mL of each sample of milk in separate beakers
(500 mL).
Heat the beakers containing milk sample upto 50-60◦ C.
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 a morphous
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 dried casein in a watch glass.
Repeat this process with all samples of milk.
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OBSERVATIONS :-
Volume of each milk sample is 200ml.
Weight of milk taken = W₁ g
Weight of Casein isolated = W₂ g
Percentage of casein = Weight of Casein × 100
Weight of milk
Sample No. Source Contents Amount of % of
of Protein Casein(g/ml) Casein
1 Cow Milk 0.60g 0.5 5
2 Goat Milk 0.65g 0.34 3.25
3 Buffalo Milk 0.85g 0.4 4.20
4 Amul Milk 0.75g 0.39 3.88
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CONCLUSION :-
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.
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BIBLIOGRAPHY
Books :-
1. Comprehensive Chemistry Practical Manual
2. Pradeep’s New Course Chemistry.
Websites :-
1. www.icbse.com
2. www.google.com
3. www.scribd.com
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