CHEMISTRY INVESTIGATORY

PROJECT

DARSHAN.L
XII
Roll no : 02
 I would like to express my immense
gratitude to my chemistry teacher
Mrs.M.Rusha, for the help and
guidance she provided for completing
the investigatory 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.

-Darshan.L
Certificate This is to certify that Mr. Darshan.L
(Roll No. - 02) , student of class XII ,
Sri Vidya Kendra has successfully completed
research in the below given project under the
heading ‘Study of amount of casein in
different milk samples’ during the academic
session 2021-2022 under the guidance of Mrs.
M.Rusha .

School Stamp

Signature of Principal

Signature of external examiner

Signature of chemistry teacher

To study the quantity of
Casein present in different
sample of milk.
 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 of Water Minerals Proteins Fats Carbohydrates

milk (%) (%) (%) (%) (%)

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9
Gaot 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
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.

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.
 APPLICATION
• 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.
 To study quantity of casein in different
Samples of milk.

Milk contains 3 to 4% casein suspended in water

in the colloidal form. It is precipitated in a
weakly acidic medium.
 Funnel, funnel stand , glass rod , filter
paper, weight box , test tubes, pestle
and mortar.

(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution
(iii) 1 % acetic acid solution.
1. Wash the beaker (250 ml) with the distilled water and dry it.

2. Take20mlofbuffalo’smilkin250mlbeakerandfinditsweight.

3. Add20mlsaturatedsolutionofammoniumsulphateslowlywith
stirring.Fatandcaseinwillseparateoutasprecipitate.

4. Filtertheabovesolutionandtransfertheprecipitateinanother
beaker.

5. Treattheaboveprecipitatewith30mldistilledwater.Casein
dissolvesformingmilkysolutionwhereasfatremainsassuch.

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.
 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 Weight Weight of Percentage

milk of milk of milk Casein of casein
taken (W₁ g) (W₂ g)
(ml)
1. Buffalo’s 20 23.09 0.632 2.73%
milk
2. Cow’s 20 35.66 0.55 1.64%

3. Goat’milk 20 23.09 0.77 3.67%

*Different Samples of milk contains different
percentage of casein.

*Highest percentage of casein is present in Goat’s milk.

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.
www.wikipedia.com
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com