2 024 -2025
C HEMISTRY INVESTIGATORY P R O JECT
S UBMITTED BY:
K r i s h n a Ku nw a r
C LA S S : XII
Chemistry 1
Roll No.-
ACKNOWLEGEMENT
I would like to express my immense gratitude
to my chemistry teacher Mrs. Sangeeta Mehta ,
for the help and guidance she provided for
completing the investigatory project.
I would also like to thank our Principal for his
co-ordination in extending every possible
support for the completion of this 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 school mates who
have rendered and done this project along with
me. Their support made this project fruitful.
- K r i s h n a Kunwar
C ERTIFICAT E
This is to certify that Krishna Kunwar
of class XII of P.L. Shiksha Niketan
has completed the project
successfully under my supervision. He
had taken proper care and shown
sincerity in the completion of this
project.
I certified that this project is upto my
expectations and as per the guideline
issued by CBSE
Signature of Subject Teacher Signature of Principal
STUDY O F AMOUNT O F C A S E IN IN
D IF F E R E N T S A M P L E S O F MILK
MADE BY – Krishna Kunwar
Class – XII Chemistry
School – P.L. Shiksha Niketan
Content Page No.
Objective 1
Introduction 2
Aim 5
Theory 5
Apparatus
Required 5
Chemical
Required 5
Procedure 6
Observations 7
Result 8
Precautions 8
O B J E C TIVE –
To study the quantity of Casein present
in different samples of milk.
1
INTRODUCTION –
Milk is a complete diet as it contains proteins,
carbohydrates, fats, minerals, vitamins and water.
The average composition of milk from different
sources is given below:
SOURCE WATER MINERA PROTEINS FATS CARBO-
OF LS HYDRATES
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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
Casein is the most predominant phosphoprote is
found in milk an cheese. When coagulated with
rennet, casein is sometimes called Paracasein. British
terminology, on the other hand, uses the term
caseinogen 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
2
phosphate-containing peptone.
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 micellae 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+ - Caesinate + 2CH3COOH(aq) Casein+(CH3COO)2Ca(aq)
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.
3
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.
4
A IM – To study quantity of casein in different samples of
milk.
T HE ORY –
Milk contains 3 to 4% casein suspended in water in the
colloidal form. It is precipitated in a weakly acidic medium.
A PPARATUS R EQUIRED –
1. Funnel
2. Funnel stand
3. Glass rod
4. Filter paper
5. Weight box
6. Test tubes
7. Pestle
8. Mortar
C HEMICAL S R EQUIRED –
(i) Different samples of milk.
(ii)Saturated ammonium sulphate solution.
(iii)1 % acetic acid solution.
5
P ROCEDURE –
1.Wash the beaker (250 ml) with the distilled water and dry it.
2.Take20 ml of buffalo’smilkin250ml beakerandfinditsweight.
3.Add 20 ml saturatedsolutionof ammoniumsulphateslowlywith
stirring.Fatandcaseinwillseparateout as precipitate.
4.Filtertheabovesolutionandtransfertheprecipitate in another
beaker.
5.Treat theaboveprecipitatewith30 ml distilledwater.Casein
dissolvesformingmilkysolutionwhereasfatremainsas such.
6.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.
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.
7
O BSERVATIONS –
Volume of milk taken in each case = 20 ml
Weight of milk taken = W₁ g
Weight of Casein isolated = W₂ g
Percentage of casein = Weight of Casein x 100
Weight of milk
S.no Type of Volume Weigh Weight Percentage of
. milk of t of casein
milk of Case
take milk in
n (W₁ (W₂
(ml) g) g)
1. Buffalo’s 20 23.09 0.632 2.73%
milk
2. Cow’s 20 35.66 0.55 1.64%
milk
3. Goat’s 20 23.09 0.77 3.67%
milk
8
R ESULT –
Different Samples of milk contains
different percentage of casein.
Highest percentage of casein is present in
Goat’s milk.
P RECAUTIONS –
1. Handle apparatus and chemicals
carefully.
2.Add ammonium sulphate solution
very slowly.
3.Stir milk while adding 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.
