2016-17

CHEMISTRY
INVESTIGATORY
PROJECT
ABHINAV KUMAR SINGH
XII A
Roll no. :
KENDRIYA VIDYALAYA NEW CANTT. ALLAHABAD
KENDRIYA VIDYALAYA NEW CANTT.

ALLAHABAD

DEPARTMENT OF CHEMISTRY

CERTIFICATE
This is to be certify that ABHINAV KUMAR SINGH , a
student of class XII-A has successfully completed the
research on the below mentioned project under the
guidance of Mr. ASHOK KUMAR , chemistry teacher
during the year 2016-17 in fulfilment of chemistry
practical examination.

Signature
ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere

thanks to the Principal, B.B. SINGH, Kendriya

Vidyalaya New Cantt., Allahabad for his
encouragement and for all the facilities that he
provided for this project work. I sincerely
appreciate this magnanimity by taking me into
his fold for which I shall remain indebted to his. I
extend my hearty thanks to Mr. Ashok Kumar,
chemistry teacher, who guided me to the
successful completion of this project. I take this
opportunity to express my deep sense of
gratitude for her invaluable guidance, constant
encouragement, constructive comments,
sympathetic attitude and immense motivation,
which has sustained my efforts at all stages of
this project work. I can’t forget to offer my
sincere thanks to my family who helped me to
carry out this project work successfully & for
their valuable advice & support, which I received
from them time to time. A special thanks to my
friends to support me in every phase of my life.
INDEX
1. Aim

2. introduction

3. theory

4. Requirements

5. Procedure

6. Observations

7. Conclusions

8. Bibliography
Aim

to determine the quantity of casein present in different

samples of milk
Introduction
Fresh milk is sweetish in taste. However, when it is kept for long time at a
temperature of 5 degrees it become sour because of bacteria present in air.
These bacteria convert lactose of milk into lactic acid which is sour in taste.
In acidic condition Casein of milk starts separating out as a precipitate.
When the acidity in milk is sufficient and temperature is around 36 degree, it
forms semi-solid mass, called CURD. Casein is present in milk as calcium
caseinate in the form of micelles. These micelles have a negative charge and
on adding acid to mik, the negative charges are neutrilised.

Milk is a complete diet as it contains protein, carbohydrates, fats, minerals,

vitamins and water.

Average composition of milk from different soruces is given below:

  Casein is the major protein constituent presents in the milk and is
mixed phospsor-protein.
 Casein has isoelectric pH of about 4.7 and can be easily separated
around this pH.
 Casein readily dissolve in acids and alkalies.

Theory
Milk is a white fluid secreted by the mammary glands of
living organisms. It is the food of exceptional inters
probability. Milk is also known to contain all sorts of
micronutrients essential for the body of an organism. The
major milk protein casein is found only in milk and
nowhere in the world. The composition of casein is not
constant and depends upon the source of milk.
Casein is the name for a family of
related phosphoproteins . These proteins are commonly
found in mammalian milk, making up 80% of the proteins
in cow's milk and between 20% and 45% of the proteins
in human milk. Casein has a wide variety of uses, from
being a major component of cheese, to use as a food
additive, to a binder for safety matches. As a food source,
casein supplies amino acids,carbohydrates, and the two
inorganic elements calcium and phosphorus.

Ca+2 (Casemated) + 2CH3 COOH(aq) Casein(s)+(CH3COO)2 Ca (aq)

requirements
 Beakers(250 ml)
 Filtration Flasks
 Measuring Cylinders
 Glass rod
 Spatula
 China Dish
 Dropper
 Weight Bore
 Different samples of Milk
 10% Acetic Acid
Procedure

 A clean dry beaker has been taken,

followed by putting 20 ml of cow’s
milk into it and adding 20 ml of
saturated ammonium sulphate
solution slowly and with stirring. Fat
along with Casein was precipitate
out.

 The solution was filtered and

transferred the precipitates in
another beaker. Added about 30 ml of
water to the precipitate. Only Casein
dissolves in water forming milky
solution leaving fat undissolved.
 The milky solution was heated to
about 40 degree C and add 10%
acetic acidsolution drop-wise, when
casein got precipitated.

 Filtered the precipitate, washed with

water and the precipitate was
allowed to dry.

 Weighed the dry solid mass in a

previously weighed watch glass.

 The experiment was repeated with

other samples of milk.
Observation

These are the compositions of

casein in different sources of milk.

Conclusion
Different samples of milk contain
different amounts and composition of
casein.
Bibliography

 Wikipedia
 Google
 Ncert
 School library