7/25/2019 Chemistry Class 12th Investigatory Project

Submitted by:
Dheeraj Singh
Class:XIth‘A 
Roll No.:18

Under the Guidence of:

Mr.Sudhir Maingi
PGT(Chemistry)
Department of Chemistry
Kendriya Vidyalaya No. 1, Pathankot
Punjab

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7/25/2019 Chemistry Class 12th Investigatory Project

This is to certify that RAHUL KUSHWAHA, a student

of class XII-A has successfully completed the project 
“
entitled   uantity of casein in milk”
   under the
guidance of Mr. Sudhir Maingi during the year 2015-
16.The project is found worthy of acceptance as final
project for the subject Chemistry of class 12th. He has
prepared the project under my guidance.

Signature of external examiner)  Mr. Sudhir Maingi) 

PGT (Chem) 
(Department of Chemistry)

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7/25/2019 Chemistry Class 12th Investigatory Project

Every organized report requires a lot of hard work and seeks a lot of
helpinghands.Uptothecompletionofthisprojectreport,Iwasnotsofar
 from this strategy or rule. Apart from the efforts of an individual, the

success of any project depends largely on the encouragement and
guidelinesofmanyothers.Itakethisopportunitytoexpressmygratitude
tothepeoplewhohavebeeninstrumentalinthesuccessfulcompletionof
thisproject.

Firstofall,Iwouldliketoshowmygreatestappreciationtoourrespected
teacherMr.SudhirMaingiforhisproperguidanceandmoderationduring
my class. I feel motivated and encouraged every time I attend their
lectures.Withouttheirencouragementandguidance,thisprojectwould
nothavematerialized.ThenIwouldliketogivethankstoourrespected
principal Mr. J.D Guru.  I would like to thank him for his tremendous
supportandhelp.

Plus,Iwouldalsoliketothanktomydearfriendsandmydearparentsfor
theircontinuoussupportandhelponthecompletionofmyprojectwork.
Theguidanceandsupportreceivedfromallthememberswhocontributed
andwhoarecontributingtothisproject,wasvitalforthesuccessofthe
project.

 Atlast,I wouldliketo rememberand thankeveryindividualwhohelped

me to complete my project report successfully.



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7/25/2019 Chemistry Class 12th Investigatory Project

INDEX
1. AIM OF PROJECT
2. INTRODUCTION
3. THEORY

4. APPARATUS REQUIRED
5. PROCEDURE FOLLOWED
6. OBSERVATION

7. CONCLUSION
8. BIBLIOGRAPHY 

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 AIM OF THE
EXPERIMENT

  To study the quantity of casein

present in different samples of milk

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7/25/2019 Chemistry Class 12th Investigatory Project

INTRODUCTION:
Milk is a complete
Proteins, diet asFats
Carbohydrates, it contains in itsAverage
and Water. Minerals, Vitamins,
Composition of milk from different sources are given below:
Source Water Mineral Protein Fats Carbohydrates
of Milk (%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

Casein is a major protein constituent in milk and is a mixed

phosphor-protein. Casein has isoelectric pH of about 4.7 and can be
easily separated around this isoelectric pH. It readily dissolves in dilute
acids and alkalis.
Casein is present in milk as calcium caseinate in the form of micelles.
These micelles have negative charge and on adding acid to milk the
negative charges are neutralized. 

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THEORY:
Natural milk is an opaque white fluid Secreted
by the mammary glands of Female mammal.
The main constituent of natural milk are
Protein, Carbohydrate, Minerals, Vitamins, Fats

and
FreshWater
milk isand is a complete
sweetish in taste.balanced
However,diet.
when it
is kept for long time at a temperature of 5
degree it become sour in taste because of
bacteria present in air. 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
36 milk is sufficient
degree, and temperature
it forms semi-solid is around
mass, called curd.

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 APPARATUS REQUIRED:
  Beakers (250 ml)
  Filter-Paper
  Glass Rod
  Weight box
  Filtration Flask
  Buchner funnel
  Test Tubes
  Porcelain Dish
  Different samples of Milk
  1% acetic acid solution
   Ammonium Sulphate
solution

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PROCEDURE:
 
1. A Clean20
putting drymlbeaker has been
of cow’s taken,it followed
milk into by20
and adding
ml of saturated ammonium sulphate solution
slowly and with stirring. Fat along with Casein was
precipitated out.
2. The solution was filtered and transferred the
precipitates in another beaker. Added about 30 ml
of water to the precipitate. Only Casein dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40 degree
Celsius and Casein
wise, when add 1% got
of acetic acid solution drop-
precipitated.
4. Filtered the precipitate, washed with water and the
precipitate was allowed to dry.
5. Weighed the dry solid mass in a previously weighed
watch glass.
6. The experiment was repeated with other samples of
milk.

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7/25/2019 Chemistry Class 12th Investigatory Project

OBSERVATION:

Volume of the milk taken in each case = 20 ml

Name of milk: Percentage of Casein

Cow Milk 2.5-3.6
Goat Milk 2.5-3.3

Sheep Milk 4.3-4.6

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Conclusion:
Different samples of milk contains
 the different percentage of casein.

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BIBLIOGRAPHY
o Help From Internet

o Information from Library 

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o Help From Teachers

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