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12 Cbse Investigatory Project Kendriya Vidyalaya, Sector-8, R.K Puram
12 Cbse Investigatory Project Kendriya Vidyalaya, Sector-8, R.K Puram
INVESTIGATORY PROJECT
Kendriya vidyalaya, sector-8, r.k
puram
SATYAJIT SAHOO
Xll-‘A’
INDEX
1. Certificate
2. Acknowledgement
3. Objective
4. Milk
5. Casein
6. Materials required
7. Procedure
8. Observations
9. Result
10. Precautions
11. Bibliography
CERTIFICATE
This is to certify that the CHEMISTRY project
titled “Casein” has been successfully completed
by Satyajit Sahoo of class Xll-‘A’, Kendriya
Vidyalaya, Sector-8, R.K Puram, in the partial
fulfillment by Central Board Of Secondary
Education (CBSE) leading to the award of the
annual examination of the year 2018 -2019.
Structure of Casein:
OBJECTIVE:-
To study the quantity of casein present in different
samples of milk.
MATERIALS REQUIRED:-
• Conical flask
• Beakers
• Funnel
• Measuring cylinder(100 mL)
• Watch glass
• Filter paper
• 1% acetic acid
• Different samples of milk
• Glass rod
PROCEDURE:-
• Take 200 mL of each sample of milk in separate
beakers (500 mL).
• Heat the beakers containing milk sample upto 50-
60oC.
• 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
amorphous 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 a dried casein in a watch glass.
• Repeat this process with all samples of milk.
OBSERVATIONS:-
g
g
g
g
RESULT
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.
PRECAUTIONS
• During filtration, press the casein formed.
• Use only the required amount of acid for complete
precipitation.
• Use only fresh milk.
• Use same amount of each sample for the experiment.
BIBLIOGRAPHY
• https://arihantbooks.com/laboratory-manual-
chemistry-class-xii
• https://en.wikipedia.org/wiki/Casein
• https://en.wikipedia.org/wiki/Milk
• https://www.slideshare.net/dineshpol/amount-of-
casein-in-milk
• https://www.slideshare.net/Neelanjyan/study-of-
quantity-of-caesin-present-in-different-samples-of-
milk-54726663
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