CHEMISTRY

INVESTIGATORY PROJECT

STUDY OF QUANTITY OF CASIN PRESENT

IN DIFFERENT SAMPLES OF MILK

NAME: Navandeep
Standard: 12th Science
Exam No:
School: Sri Sri Ravishankar Vidya Mandir
 ACKNOWLEDGMENT

I would like to sincerely thank Mr. Karan Deepakbhai

Modi (chemistry teacher) for the valuable guidance,
advice and for giving useful suggestion and relevant
idea that facilitated and easy and early completion of
this project.
 CERTIFICATE

This is to certify that Navandeep a student of class XII

Science of Sri Sri Ravishankar Vidya Mandir has
successfully and satisfactorily completed the project
work in the chemistry lab during the year 2023-24 for
the AISSCE chemistry practical examination(2023-24)
conducted by CBSE.

___________ ___________
____________
Mr. Karan Deepakbhai Modi EXTERNAL EXAMINER Mrs. Parul Modi

INTERNAL EXAMINER PRINCIPAL

 CONTENTS

1. Introduction
2. Objective of the Project
3. Requirements
4. Procedure
5. Observation
6. Conclusion
7. Bibliography
 INTRODUCTION

Milk is a complete diet as it contains in it proteins, carbohydrates, fats,

minerals, vitamins and water. Average composition of milk from
different sources is given below:

Source Water Minerals Proteins Fats Carbohydrates

of milk (percent) (percent) (percent) (percent) (percent)
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 the major protein constituent present in the milk and is a

mixed phosphoprotein. Casein has isoelectric pH of about 4.7 and can
be easily separated around this 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+ __ Caesinate + 2CH3COOH(aq) Caesin(s) + (CH3COO)2Ca(aq)

REQUIREMENTS

 Beakers(250 ml)
 Filter Paper
 Glass Rod
 Weight Box
 Filtration Flask
 Buchner Funnel
 Water Pump
 Test Tubes
 Porcelain Dish
 Burner
 Different Samples of Milk
 1% Acetic Acid Solution
 Saturated Ammonium Sulphate Solution
 OBJECTIVE OF THE PROJECT

The aim of this project is to determine the amount of

Caesin present in different samples of milk.
 PROCEDURE

1. Take a clean dry beaker, put into it 20 ml of cow’s milk and

add 20 ml of saturated ammonium sulphate solution slowly
with stirring. Fat along with caesin will precipitate out.

2. Filter the solution and transfer the precipitates into another

beaker. Add about 30 ml of water forming milky solution
leaving fat undissolved.

3. Heat the milky solution to about 40⁰C and add 1% acetic acid
solution dropwise, when caesin gets precipitated.

4. Filter the precipitate, wash with water, and let them dry.

5. Weigh the dry solid mass in a previously weighed watch glass.

6. Repeat the experiment with other samples of milk.

 OBSERVATIONS

Volume of milk in each case = 20ml

Sample of Weight of % of Caesin

Milk Caesin
Cow Milk
Buffalo Milk
Goat Milk
 CONCLUSION

Different samples of milk contain different

percentage of caesin.
 BIBLIOGRAPHY

 Comprehensive Practical Chemistry Class XII

 Modern’s Practical Chemistry class XII