INVESTEGATORY PROJCET

KENDRIYA VIDYALAYA
KIRANDUL

TOPIC: TO STUDY THE QUANTITY OF CASEIN

PRESENT IN DIFFERENT SAMPLES OF MILK

BY: AACHAL GAYRE

CLASS:12 A
ROLL NO. : 1209
SUBJECT TEACHER: MRS.ANITA DAHIYA MAM
 Acknowledgement

I wish to express my deep gratitude, sincere

and heartly thanks to my Chemistry teacher,
West Academy, who guided me to
successfully complete this project. I take this
opportunity to express my deep sense of
gratitude for her guidance, constant
encouragement, sympathetic attitude and
immense motivation, which has sustained my
efforts at all the stages of this project work.
I can’t forget to offer my sincere thanks to all
my classmates who helped me to carry out this
project work successfully and for their
valuable advice and support, which I received
from tie to time.
 INDEX

1. INTRODUCTION
2. OBJECTIVES
3. REQUIREMENTS
4. PROCEDURE
5. OBSERVATION
6. CONCLUSION
7. USES
8. REFERENCES
 INTRODUCTION
Milk is a complete diet as it contains in it
minerals, vitamins, proteins, carbohydrates, fats
and water. Casein is a major constituent in milk.
Casein contains a fairly high number of proline
residues which do not interact. There are no
disulfide bridges. As a result, it has relatively little
tertiary structure. It is relatively hydrophobic,
making it poorly soluble in water. It is found in
milk as a suspension of particles called "casein
micelles" which show only limited resemblance
with surfactant-type micelle in a sense that the
hydrophilic parts reside at the surface and they are
spherical. However, in sharp contrast to surfactant
micelles, the interior of casein micelle is highly
hydrated. The casein in the micelles is held
together by calcium ions and hydrophobic
interactions. Several model account for the special
conformation of casein in the micelles.
The iso-electric point of casein is 4.6. Since,
milk's pH is 6.6 casein has a negative charge in
milk The purified protein is water insoluble.
While it is also insoluble in neutral salt solutions,
it is readily insoluble in dilute alkali together by
calcium ions and hydrophobic intera.
 OBJECTIVE
To study the quantity of casein present in
different samples of milk.
 REQUIREMENTS
 Beakers (250 ml)
 Filter paper
 Glass rod
 Weight box
 Filtration flask
 Bucher funnel
 Test tubes
 Porcelain dish
 Different samples of milk
 1% acetic acid solution
 Ammonium sulphate solution
 PROCEDURE
1.A clean dry beaker was taken, followed by
putting 200ml of cow’s milk into it and adding
20ml of saturated ammonium sulphate solution
slowly and with stirring. Fat along with casein
precipitated out.
2.The solution was filtered and transferred the
precipitate in another beaker. Added about
30ml of water to the precipitate and only
casein. Dissolves in water forming milky
solution leaving fat undissolved.
3.The milky solution was heated to about forty
degrees Celsius and 1% acetic acid solution
was added drop-wise when casein got
precipitated.
4.Filtered the precipitate, washed with water and
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.
 OBSERVATION
 Volume of milk taken in each case = 20 ml

Average composition of casein from

different milk samples: -

S. No. Sources of Weight of % Of

milk casein(gm) casein
1. Buffalo
2. Goat
3. Amul gold
4. Cow
 CONCLUSION
Different samples of milk contain different
percentages of casein, casein content being
highest in buffalo's milk and minimum in cow's
milk. Amul gold also contains appreciable amount
of casein, now-a-days commonly used milk. So,
buffalo's milk is a good source of protein and
must be included in the diet.
 USES
Casein has a variety of uses. Some of which are
mentioned below:

1. Paint: Casein paint is fast-drying, water soluble

medium used by artists. Casein paint has been used
since ancient Egyptian times as a form of tempera
paint, and widely used by commercial illustrators
as the material of choice until the late 1960s when
with the event of acrylic paint, casein became less
popular. It is still widely used by scene painters,
although acrylic has made in road in that field as
well.

2. Glue: Casein based glues were popular for

woodworking, including for aircraft, as late as the
de Havilland mosquito. Casein glue is also used in
transformers manufacturing {specifically
transformer board} due to its oil permeability
While largely replaced by synthetic resins Casein
based glues still have a use in certain.
niche applications, such as laminating fireproof
doors and the labelling of bottles.
3. Cheese Making: Cheese consists of proteins
and fats from milk, usually the milk of cows,
buffalo, goats or sheep. It is produced by
coagulations of casein. Typically, the milk is
acidified and then coagulated by the addition of
rennet, containing a proteolytic enzyme, typically
obtained from the stomachs of calves. The solids
are separated and pressed into.

4. Plastic and Fibre: Some of the earliest plastics

were based on casein. In particular, galalith was
well known for use in buttons. Fibre can be made
from for use in buttons. Fibre can be made from
extruded casein Lanital a fabric made from
extruded casein fibre (known as Aralac in United
States), was particularly popular in Italy during a
more fed use of the fibre for modern fabrics.

5. Protein Requirements: An attractive property

of casein molecule in its ability to form a gel or
clot in the stomach, which makes it very efficient
in nutrient supply. The clot is able to provide a
sustained slow release of amino acids into the
blood stream, sometimes lasting for several hours.
6. Medical and dental uses: Casein derived
compounds are used in tooth re-mineralization
products to stabilize amorphous calcium
phosphate (ACP) and release the ACP onto tooth
surfaces, where it can facilitate remineralization.