INDEX

1. INTRODUCTION 1
2. AIM 2
3. REQUIREMENTS 2
4. THEORY 3
5. PROCEDURE 3
6. OBSERVATIONS 6
7. USES AND RESULT 6
8. PRECAUTIONS 7
9. BIBLIOGRAPHY 8
Introduction:

Milk is a complete diet as it contains in its Minerals, Vitamins

Proteins, Carbohydrates, Fats And Water. Average composition of
milk from different sources is given below:

Source Water Mineral Protein Fats

Carbohydrate
of milk (%) s(%) ns(%) (%) test (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 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 & 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 alkalies. 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.

Ca2+-Caseinate + 2CH3COOH(aq)^Casein+(CH3COO)2Ca
AIM:
To study the quantity of Casein present in different samples of milk.

APPARATUS REQUIRED:
 1.Beakers (250 ml)
 2.Filter-paper
 3.Glass rod
 4.Weight box
 5.Filtration flask
 Buchner funnel
 Test tubes
 Porcelain dish
 Different samples of milk
 1 % acetic acid solution
 Ammonium sulphate solution
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 and is 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.

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 degree, it forms semi-solid mass, called curd.

PROCEDURE:

1. A clean dry beaker has been taken, followed by putting 20 ml of

cow's milk into it and adding 20 ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with Casein was
precipitate 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^ºC and add 1% acetic
acid solution drop-wise, when casein got 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.

OBSERVATIONS:

Volume of milk taken in each case =20ml

SAMPLE OF MILK WEIGHT OF CASEIN PERCENTAGE OF

CASEIN(%)
Cow milk
Buffalo milk

USES AND RESULT:

USES:

A. Buffalo milk provides high amount of calcium, a mineral needed

for bone development.

B. Casein is a major protein found in milk, comprising about 89% of

buffalo milks total protein content.

C. Cow milk helps in improving the metabolism of the body and

therefore prevents weight gain.

D. Cow milk is a good source of protein and calcium, as well as

nutrients including vitamin, B12 and iodine.
E. Goat milk is a powerhouse of protein, healthy fats, vitamins, iron
and other essential nutrients.

F. Goat milk keeps your bones and teeth stronger, due to its high
calcium content.

RESULT:

According to our analysis of various samples of milk, we conclude

that:

Cow milk wt. of casein ____ gram.

Buffalo milk wt. of casein ____gram.

PRECAUTIONS:

A. During filtration, press the casein formed.

B. Use only the required amount of acid for complete precipitation.

C. Use only fresh milk.

D. Use same amount of each sample for the experiment.

BIBLIOGRAPHY:
 Comprehensive Practical Chemistry for class XII by Lakshmi
Publications
 https://arihantbooks.com/laboratory-manual-chemistry-class-
xii
 https://en.wikipedia.org/wiki/Milk
 https://en.wikipedia.org/wiki/Casein
 PONVIDYASHRAM GROUP OF SENIOR SECONDARY SCHOOLS

CHEMISTRY INVESTIGATORY
PROJECT

STUDY OF THE QUANTITY OF

CASEIN IN DIFFERENT SAMPLES OF
MILK

DONE BY: AARAV.A

XII-B