KARNAL INTERNATIONAL
SCHOOL
KARNAL
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CHEMISTRY PROJECT
NAME- CHETANYA PRABHU
CLASS- 12TH
ROLL NO.-
SCHOOL- KARNAL INTERNATIONAL
SCHOOL
CERTIFICATE
This is to certify that CHETANYA, a student of Class XII,
has successfully completed the project titled “Study of the
Quantity of Casein Present in Different Samples of Milk”
under the guidance of our Chemistry teacher, (SUMIT SIR).
This project was conducted as a part of the Chemistry
practical syllabus for the academic session 2024-2025. The
work presented in this file is original and has been conducted
sincerely by the student.
Date: 20/12/2024
Signature of Teacher: _______________________
Signature of Principal: _____________________
ACKNOWLEDGEMENT
I would like to express my sincere gratitude to my Chemistry
teacher, SONALI GANDHI for their valuable guidance,
encouragement, and support throughout the completion of my
project titled “Study of the Quantity of Casein Present in
Different Samples of Milk.”
I am also grateful to the school administration for providing
the necessary resources and facilities to carry out this project.
Lastly, I extend my heartfelt thanks to my family and friends
for their constant support and motivation during the
preparation of this project.
CHETANYA
Class: XII
INTRODUCTION
Milk is a highly nutritious natural liquid, serving as a primary
source of nourishment for mammals. It contains a variety of
essential nutrients, including carbohydrates, fats, vitamins,
minerals, and proteins. Among these proteins, casein is the
most abundant, accounting for approximately 80% of the total
protein content in milk.
Casein is a phosphoprotein that exists in milk as calcium
caseinate, a colloidal suspension stabilized by calcium ions. It
plays a crucial role in the nutritional value of milk and is
widely used in the food industry for making products like
cheese, yogurt, and protein supplements.
This project aims to study the quantity of casein present in
different milk samples, including cow’s milk, buffalo’s milk,
and packaged milk. By using a chemical precipitation method
with acetic acid, casein can be separated, dried, and measured
to compare its concentration across the samples.
OBJECTIVE
The objective of this experiment is to determine the quantity
of casein present in different milk samples, including cow's
milk, buffalo's milk, and packaged milk, using a chemical
precipitation method.
Specific goals of the project include:
1. To understand the process of protein precipitation in milk
using acetic acid.
2. To measure and compare the amount of casein present in
various milk samples.
3. To calculate the percentage of casein in each milk
sample based on the weight of the precipitate.
4. To explore the differences in casein content among
different types of milk and understand their significance
in nutritional terms.
This experiment aims to provide a better understanding of
milk composition and the role of casein in the overall
nutritional value of milk.
Aim
To determine the quantity of casein protein in various milk
samples, including cow’s milk, buffalo’s milk, and packaged
milk, using a chemical precipitation method.
Apparatus Required
Beakers (250 mL)
Measuring cylinder
Funnel
Filter paper
Stirring rod
Weighing balance
Glass rod
Dropper
Theory
Casein is a phosphoprotein present in milk, forming about
80% of the total proteins in milk. It exists as calcium caseinate
in milk, which is insoluble in water. By adding acetic acid,
casein precipitates as it gets denatured and separated from
other components of milk.
The reaction involved in the precipitation of casein is:
Calcium caseinate (in milk)+Acetic acid⟶
Casein (precipitate)+Calcium acetate
The precipitate is filtered, dried, and weighed to estimate the
quantity of casein in different milk samples.
Procedure
1. Sample Preparation:
o Take 20 mL of a milk sample in a beaker.
2. Precipitation of Casein:
o Add 10 mL of distilled water to the milk and stir
gently.
o Gradually add dilute acetic acid drop by drop while
stirring continuously.
o Stop adding acetic acid once the casein precipitates
completely (visible as a clumpy solid).
3. Filtration:
o Filter the mixture using filter paper and a funnel to
separate the casein precipitate.
o Wash the precipitate on the filter paper with
distilled water to remove any remaining impurities.
4. Drying and Weighing:
o Transfer the filter paper containing the casein
precipitate to a clean, dry plate.
o Allow it to dry completely at room temperature or
in a drying oven.
o Weigh the dried precipitate using a weighing
balance.
5. Repeat for Other Samples:
o Repeat the above steps with other milk samples,
such as buffalo milk and packaged milk.
6. Record Observations:
o Note the weight of the casein obtained from each
sample.
Observations
Table for Observations
Weight of
Milk Initial Milk Percentage of
Dried Casein
Sample Volume (mL) Casein (%)
(g)
Cow’s
Milk
Buffalo’s
Milk
Packaged
Milk
Calculations
Percentage of casein in milk:
Percentage of casein=
(Weight of casein (g)/Volume of milk sample (mL)
)×100
Result
The quantity of casein present in different milk samples is:
Cow’s Milk: …%
Buffalo’s Milk: …%
Packaged Milk: …%
Precautions
1. Ensure proper handling of acetic acid, as it is a chemical
reagent.
2. Add acetic acid drop by drop to avoid excessive
precipitation.
3. Use clean and dry apparatus to avoid contamination.
4. Allow the casein precipitate to dry completely before
weighing.
Sources of Error
1. Incomplete precipitation of casein due to insufficient
acid addition.
2. Loss of casein during filtration or transfer.
3. Errors in weighing the dried casein.
