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Name - Roll No. - Class - Section - Session - Topic
Name - Roll No. - Class - Section - Session - Topic
Roll No. -
Class - XII
Section - ‘A’
Session – 2016-17
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.