Chemistry Project work

on
Casein present
In various samples of milk

Done by

Hall ticket number:

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 Index
1) Certificate ………………………………………………………………………… 3

2) Aim and Theory …………………………………………………………………. 4

3) Procedure ………………………………………………………………………... 5

4) Observations …………………………………………………………………….. 6

5) Table showing Casein percentages …………………………………………... 7

6) Result .......................................................................................................... 8

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 Certificate
This is to certify that the report entitled “A Project on Casein Present in

Various Samples of Milk” being submitted by ----------------------------------------------------

Hall Ticket Number --------------------------------- in partial fulfillment of the part of

Practical work of Intermediate, is a record of bonafide work carried out by him under

our guidance and supervision.

Lecturer In charge Signature of the Examiner

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Aim:
To study the quantity of Casein present in different samples of milk

Theory:
Milk contains 3 – 4% of Casein suspended in water in the colloidal form. It is
precipitated in a weakly acidic medium.

Apparatus:
1) Funnel
2) Funnel stand
3) Glass rod
4) Filter paper
5) Weight box
6) Test tubes
7) Pestle
8) Mortar.

Chemicals:
1) Different samples of milk
2) Saturated Ammonium Sulphate solution
3) 1% Acetic acid solution

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Procedure:
1) Wash 250ml beaker with distilled water and dry it.
2) Take 20ml of buffalo’s milk into 250ml beaker and find it’s weight
3) Add 20ml saturated solution of Ammonium Sulphate slowly with stirring. Fat and
Casein separate out as precipitate.
4) Filter the above solution and transfer the precipitate into another beaker
5) Treat the above precipitate with 30ml distilled water. Casein dissolves and forms
a milky solution and Fat remains as it is.
6) Warm the above contents of the beaker to 40-50oC on a low flame. Now add 1%
acetic acid solution drop wise stirring when Casein 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.

Percentage of Casein = Weight of Casein x 100 / Weight of milk

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 Observations

I. Buffalo’s milk:
Source of milk = Buffalo’s milk
Volume of milk taken = 20ml
Weight of milk = 0.82gms
Weight of Casein = 0.0287gms

Percentage of Casein = 0.0287 X 100 / 0.82 = 3.5%

II. Cow’s milk:

Source of milk = Cow’s milk
Volume of milk taken = 20ml
Weight of milk = 0.75gms
Weight of Casein = 0.02gms

Percentage of Casein = 0.02 X 100 / 0.75 = 2.66%

III. Goat’s milk:

Source of milk = Goat’s milk
Volume of milk taken = 20ml
Weight of milk = 0.6gms
Weight of Casein = 0.0156gms

Percentage of Casein = 0.0156 X 100 / 0.6 = 2.6%

IV. Sheep’s milk:

Source of milk = Sheep’s milk
Volume of milk taken = 20ml
Weight of milk = 0.67gms
Weight of Casein = 0.0261gms

Percentage of Casein = 0.0261 X 100 / 0.67 = 3.9%

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Table showing the percentage of casein present
in various milk samples:

S.No Source of milk Volume of Weight of Weight of Percentage

milk (ml) milk (gm) Casein (gm) of Casein

1 Buffalo’s milk 20 0.82 0.0287 3.5%

2 Cow’s milk 20 0.75 0.02 2.66%

3 Goat’s milk 20 0.6 0.0156 2.6%

4 Sheep’s milk 20 0.67 0.0261 3.9%

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Result:
Different samples of milk contain different percentage of Casein. Highest
percentage of Casein is present in Sheep’s milk i.e., 3.9%