CHEMISTRY

INVESTIGATORY
PROJECT 2022-23

NAME: MD AAFTHAB ALI

CLASS: XII-A
SCHOOL: KENDRIYA
VIDYALAYA KANCHANBAGH

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CERTIFICATE:

This is to certify that MD

AAFTHAB ALI, a student of
class 12, has successfully
completed the investigatory
project under the guidance of
G KALADEVI during the
academic year 2022-23 in
partial fulfilment of chemistry
practical examination
conducted by CBSE.

Sign of external sign of subject

Examiner Teacher

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ACKNOWLEDGEMENT:
I owe my sincere thanks to our
principal Mr. VIRENDRA KUMAR for
providing laboratory facilities and
our teacher Mrs. G KALADEVI for
timely guidance, help and support.
I also thank my parents for being a
source of inspiration and guidance
and providing the environment
conclusive to studies and giving me
the freedom to do what I want.
Lastly, I would like to thank my
friends who have helped me a lot to
complete this project successfully.

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 INDEX:
• CERTIFICATE
• ACKNOWLEDGEMENT
• AIM
• THEORY
• REQUIREMENTS
• PROCEDURE
• PRECAUTIONS
• OBSERVATION
• CALCULATIONS
• CONCLUSION
• BIBLIOGRAPHY

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Aim:

To determine amount
of CASEIN present in
different samples of
MILK.

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THEORY:

Natural milk is an opaque

white fluid secreted by the
mammary glands of female
mammal. The main
constituents of natural milk
are protein, carbohydrate,
mineral vitamins, fats and
water are a complete
balanced diet.
Fresh milk is sweetish in taste.
However, when it is kept for
long time at a temperature of
5 degree it become sour
because of bacteria present in
air.

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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
degrees, it forms semi-solid
mass, called curd

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Requirements:
APPARATUS:
• 250ML BEAKERS
• FUNNEL, GLASS ROD
• PORCELAIN DISH
• CHEMICAL BALANCES
• TEST TUBES
• FILTRATION FLASK
• BURNER

CHEMICALS:
• DIFFERENT SAMPLES OF
MILK
• 1% OF ACETIC ACID
SOLUTION
• SATURATED AMMONIUM
SULPHATE SOLUTION

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PROCEDURE:
1.Wash the beaker (250 ml) with
the distilled water and dry it.
2.Take 20 ml of buffalo's milk in
250ml beaker and find its weight.
3.Add 20 ml saturated solution of
ammonium sulphate slowly with
stirring. Fat and casein will
separate out a precipitate.
4.Filter the above solution and
transfer the precipitate in
another beaker.
5.Treat the Above Precipitate
With 30ml Distilled Water.

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6.Casein Dissolves forming milky
solution whereas fat remains as
such.
7.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.
8.Filter the precipitated casein
and wash with distilled water
and dry it.
9.Find the weight of dry
precipitate.
10.Repeat the whole experiment
with cow’s milk, goat’s milk and
sheep’s milk.

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Precautions:

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.

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 OBSERVATION:
● 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 * 100
weight of milk

S.no Type of Vol of Weight Weigh Percen

milk milk of milk t of tage
taken (W₁,g) Casein (%)
(ml) (W₂,g)
1 Buffalo's 20 23.9 0.632 2.73%
Milk
2 Cow's 20 35.66 0.55 1.64%
Milk
3 Goat's 20 23.09 0.77 3.67%
Milk

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Calculations:

Let the ammonium sulphate

present in powder form then
convert in dilute solution
The conversion of powder to
dilute solution
According to Google
800ml →761 gram
200ml→?
Then,
761×20/800=19.025 gram
20ml=19.025 gram

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Conclusion:
Different samples of
milk contains different
percentage of Casein.

Bibliography:
●https://www.wikipedia.org
●https://ncert.nic.in
●https://www.academia.edu

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