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Chemistry 42 Copies
Chemistry 42 Copies
ELURU, W.G.Dist.,(A.P)
CERTIFICATE
This is to certify that this is a bonafide record of the project work entitled
“Determination of Blood Grouping and Determination of Casein in Milk” done by
_______________________________________________________________ bearing
Regd. No: ______________________________, a student of III B.Sc., VI Semester in the
Department of Chemistry, Sir C. R. R. College for Women, Eluru, during the academic year
2021 -2022.
We feel highly grateful to Smt. P.Sailaja, Principal, Sir C.R.R College for Women,
Eluru, for being a motivating factor throughout the course of the project.
We take this opportunity to express my deep sense of gratitude to our project guide,
Smt P. Ramya Krishna, for her keen interest and valuable guidance right from the inception
of the project till the complete execution of the same. We also thank other staff for their help.
I hereby declare that the work reported in this project work entitled
“Determination of Blood Grouping and Determination of Casein in Milk” is
entirely an original work carried out by me independently in the Department of
Chemistry , Sir C R Reddy College for Women, Eluru under the supervision of Smt P.
Ramya Krishna. I further declare that this dissertation has not been submitted by us
anywhere else for the award of any other degree.
Regd. No:
Place:
INDEX
Blood Sample - 1 1
Blood Sample - 2 3
Blood Sample - 3 5
Milk Sample - 1 7
Milk Sample - 2 9
Milk Sample - 3 11
DETERMINATION OF BLOOD GROUP
BLOOD SAMPLE-1
AIM:
To determine the blood group of an individual by slide agglutination method.
PRINCIPLE :
The reaction behind the blood group determination is agglutination reaction that
results in clump Formation.
When particular antigen and its specific antibody are combined ,the antibody of
antiserum causes
The cellular antigens to add have to one and another to form clumps. The antibodies
that causes agglutination are Called “agglutinins” and particular antigens are called
agglutinogens. RBC agglutinating reactions are called “Haemoagglutination” reactions.
REQUIREMENTS:
Page | 1
PROCEDURE:
1. A clean glass slide was taken and marked out at 3 points as A,B and D.
2. The middle finger tip was wiped with the help of cotton , soaked in 70%of
ethanol and allowed to dry.
3. The disinfected area of fingertip was sprinkled with a sterile needle and squeezed
the finger to ooze the blood out.
4. A drop of blood was placed at each point marked on the slide.
5. Each 1 drop of anti A, anti B, anti D sera was added to this points A, B and D
respectively.
6. The blood drop and antiserum was mixed well at each point using separate
applicator sticks and allowed to agglutinate.
OBSERVATION:
When the antisera solutions were mixed with blood drops, agglutination was observed
with anti A and anti D.
DISCUSSION:
The human ABO blood group system was given by Landsteiner.
They are A,B,AB and O based on type of antigen present on the RBC.
RESULT:
Page | 2
DETERMINATION OF BLOOD GROUP
BLOOD SAMPLE-2
AIM:
PRINCIPLE :
The reaction behind the blood group determination is agglutination reaction that
results in clump Formation.
When particular antigen and its specific antibody are combined ,the antibody of
antiserum causes
The cellular antigens to add have to one and another to form clumps. The antibodies
that causes agglutination are Called “agglutinins” and particular antigens are called
agglutinogens. RBC agglutinating reactions are called “Haemoagglutination”
reactions.
REQUIREMENTS:
Page | 3
PROCEDURE:
1. A clean glass slide was taken and marked out at 3 points as A, B and D.
2. The middle finger tip was wiped with the help of cotton , soaked in 70%of
ethanol and allowed to dry.
3. The disinfected area of fingertip was sprinkled with a sterile needle and squeezed
the finger to ooze the blood out.
4. A drop of blood was placed at each point marked on the slide.
5. Each 1 drop of anti A, anti B, anti D sera was added to this points A,B and D
respectively.
6. The blood drop and antiserum was mixed well at each point using separate
applicator sticks and allowed to agglutinate.
OBSERVATION:
When the antisera solutions were mixed with blood drops, agglutination was observed
with anti A and anti D.
DISCUSSION:
The human ABO blood group system was given by Landsteiner. They are A,B,AB
and O based on type of antigen present on the RBC.
RESULT:
Page | 4
DETERMINATION OF BLOOD GROUP
BLOOD SAMPLE-3
AIM:
PRINCIPLE:
The reaction behind the blood group determination is agglutination reaction that results
in clump Formation.
When particular antigen and its specific antibody are combined ,the antibody of
antiserum causes
The cellular antigens to add have to one and another to form clumps. The antibodies
that causes agglutination are Called “agglutinins” and particular antigens are called
agglutinogens. RBC agglutinating reactions are called “Haemoagglutination” reactions.
REQUIREMENTS:
2. 70%of ethanol
3. Microscopic slide
Page | 5
PROCEDURE:
1. A clean glass slide was taken and marked out at 3 points as A,B and D.
2. The middle finger tip was wiped with the help of cotton , soaked in 70%of
ethanol and allowed to dry.
3. The disinfected area of finger tip was sprinkled with a sterile needle and
squeezed the finger to ooze the blood out.
4. A drop of blood was placed at each point marked on the slide.
5. Each 1 drop of anti A, anti B, anti D sera was added to this points A,B and D
respectively.
6. The blood drop and antiserum was mixed well at each point using separate
applicator sticks and allowed to agglutinate.
OBSERVATION:
When the antisera solutions were mixed with blood drops, agglutination was observed
with anti A and anti D.
DISCUSSION:
The human ABO blood group system was given by Landsteiner. They are A,B,AB
and O based on type of antigen present on the RBC.
RESULT:
Page | 6
DETERMINATION OF CASEIN IN MILK
MILK SAMPLE-1
AIM:
THEORY:
APPARATUS REQUIRED:
a. Funnel,
b. Funnel Stand
c. Glass Rod
d. Filter Paper
e. Weight Box
f. Test Tubes
g. Pestles
h. Mortar
CHEMICALS REQUIRED:
Page | 7
PROCEDURE:
1. Wash the beaker (250ml) with the distilled water and dry it.
2. Take 20ml of buffalo’s milk in 250ml beaker and find its weight.
3. Add 20ml of saturate solution of ammonium sulphate slowly with stirring. Fat
and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in another beaker.
5. Treat the above precipitate with 30ml distilled water. Casein dissolves forming
milky solution whereas fat remains as such.
6. Warm the above contents of the beaker to 40-45oc 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.
9. Repeat the whole experiment with cow’s milk, goat’s milk, sheep’s milk.
PRECAUTIONS:
RESULT:
Page | 8
DETERMINATION OF CASEIN IN MILK
MILK SAMPLE-2
AIM:
THEORY:
APPARATUS REQUIRED:
❖ Funnel,
❖ Funnel Stand
❖ Glass Rod
❖ Filter Paper
❖ Weight Box
❖ Test Tubes
❖ Pestles
❖ Mortar
CHEMICALS REQUIRED:
Page | 9
PROCEDURE:
a) Wash the beaker (250ml) with the distilled water and dry it.
b) Take 20ml of cow’s milk in 250ml beaker and find its weight.
c) Add 20ml of saturate solution of ammonium sulphate slowly with stirring. Fat
and casein will separate out as precipitate.
d) Filter the above solution and transfer the precipitate in another beaker.
e) Treat the above precipitate with 30ml distilled water. Casein dissolves forming
milky solution whereas fat remains as such.
f) Warm the above contents of the beaker to 40-45oc on a low flame. Now add
1%acetic acid solution drop wise with Stirring when casein gets precipitated.
g) Filter the precipitated casein and wash with distilled water and dry it.
i) Repeat the whole experiment with cow’s milk, goat’s milk, sheep’s milk.
PRECAUTIONS :
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.
RESULT:
Page | 10
DETERMINATION OF CASEIN IN MILK
MILK SAMPLE-3
AIM:
THEORY:
APPARATUS REQUIRED:
❖ Funnel,
❖ Funnel Stand
❖ Glass Rod
❖ Filter Paper
❖ Weight Box
❖ Test Tubes
❖ Pestles
❖ Mortar
CHEMICALS REQUIRED:
Page | 11
PROCEDURE:
1. Wash the beaker (250ml) with the distilled water and dry it.
2. Take 20ml of goat’s milk in 250ml beaker and find its weight.
3. Add 20ml of saturate solution of ammonium sulphate slowly with stirring. Fat
and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in another beaker.
5. Treat the above precipitate with 30ml distilled water. Casein dissolves forming
milky solution whereas fat remains as such.
6. Warm the above contents of the beaker to 40-45oc 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.
9. Repeat the whole experiment with cow’s milk, goat’s milk, sheep’s milk.
PRECAUTIONS:
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.
RESULT:
Page | 12