KENDRIYA

VIDYALAYA
BERHAMPORE
CHEMISTRY
INVESTIGATORY
PROJECT

TOPIC: -
TO STUDY THE QUALITY OF
ASSIGNMEN

CASIN PRESENT IN DIFFERENT

SAMPLE OF MILK (GOAT,
BUFFALO,
SOUMIKCOW)
DAS
XII A 48
T
 ACKNOWLEDGMENT

In the accomplishment of this project successfully, many

people have best owned upon me their blessings and the
heart pledged support, this time I am utilizing to thank all the
people who have been concerned with project.

Primarily I would thank god for being able to complete this

project with success. Then I would like to thank my
CHEMISTRY teacher Habibur Rahaman Biswas , whose
valuable guidance has been the ones that helped me patch
this project and make it full proof success his suggestions and
his instructions has served as the major contributor towards
the completion of the project.

Then I would like to thank my parents and friends who have

helped me with their valuable suggestions and guidance has
been helpful in various phases of the completion of the
project.

Last but not the least I would like to thank my classmates

who have helped me a lot.
 CERTIFICATE

This is to certify that ____________________ , a

student of class __________________, Roll no
______ has successfully completed the research
on STUDY OF QUANTITY OF CAESIN
PRESENT IN DIFFERENT MILK SAMPLES
project under the guidance teacher
of______________________________________
during the session 2022-2023 in the partial
accomplishment of the provision of CBSE.

__________________ ________________ _________________

Signature Of Subject Signature Of Signature Of
Teacher External Invigilator Principal
 CONTENT

1. Introduction…………………….6
2. Applications…………………….7
3. Aim……………………………….8
4. Theory…………………………..9
5. Procedure……………………….10
6. Observation…………………..11
7. Result……………………………12
8. Precaution……………………..13
9. Bibliography……………………14
10.
 INTRODUCTION

 Milk is a complete chat as it contains proteins.

carbohydrates, fats, minerals, vitamins and water. The
average composition of milk from different source is given
below:

SOURCE WATER MINERALS FATS CARBOHYDRATEDS PROTIENS

OF MILK (%) (%) (%) (%) (%)
COW
GOAT
BUFFALO

 Casein is the most predominant phosphorate is found in

milk and cheese. When coagulate with rennet, casein is
sometimes called Para casein. British terminology, on the
other hand, uses the term carcinogens 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 hydrolyse 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 micelle 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.

Ca2+ -
Caseinate + 2CH3COOH(aq) => Casein+(CH3COO)2Ca(aq)

 The isoelectric point of casein is 4.7. The purified protein

is water insoluble. While it is also insoluble in neutral salt
solution, it is readily dispersible in dilute alkalis and in salt
solutions such as sodium oxalate and sodium acetate.
 APPLICATIONS

 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 non-dairy cheese substitutes to improve
consistency especially when melted.
 AIM
TO DETERMINE THE AMOUNT
OF
CASEIN PRESENT
IN
DIFFERENT SAMPLES
OF
THEORY
 Milk contains 3 to 4% casein
suspended in water in the colloid form. It
is precipitated in a weakly acidic medium.

APPARATUS REQUIRED
 Funnel, funnel stand, glass rod, filter
paper, weight box, test tubes, pestle and
mortar

CHEMICALS-REQUIRED
 Different samples of milk
 Saturated ammonium sulphate solution
 1% acidic acid solution.
 PROCEDURE

 Wash the beaker (250 ml) with the distilled water and dry it.

 Take 20 ml of buffalo's milk in 250 ml beaker and find its

weight.

 Add 20 ml saturated solution of ammonium sulphate slowly

with stirring. Fat and casein will separate out as precipitate

 Filter the above solution and transfer the precipitate in another

beaker.

 Treat the above precipitate with 30 ml distilled water. Casein

dissolves forming milky solution whereas fat remains as much.

 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.

 Filter the precipitated casein and wash with distilled water and
dry it.

 Find the weight of dry precipitate.

 Repeat the whole experiment with cow's milk, goat's milk and
buffalo’s milk
 OBSERVATIONS
 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

Sl.no Type of Volume Weight of Weight Percentage

milk of milk milk(W1g) of of casein
taken casein
(ml) (W2g)
1. Buffalo’s
milk

2. Cow’s
milk

3. Goat’s
milk
 RESULT
 Different Samples of milk contains different percentage of
casein.

 Highest percentage of casein is present in Goat's milk.

PRECAUTIONS
 Handle apparatus and chemicals carefully.

 Add ammonium sulphate solution very slowly. Stir

milk while adding chemicals.

 Do not disturb milk after adding ammonium sulphate

solution and wait some time for fat and casein to
precipitate out.

 Take the amount readings carefully with digital

weighing machine only.
BIBLIOGRAPHY

1. Class 12th Chemistry NCERT Book

2. www.wikipedia.com
3. http://www.no-cctv.org.uk/
4. www.caesine-pro.com
5. www.encyclopedia.com
6. http://www.io2technology.com/
7. http://www.dvice.com/archives/
2012/05/10_current_tech.php