CHEMISTRY INVESTIGATORY PROJECT

STUDY OF THE QUANTITY OF CAESIN PRESENT IN

DIFFERENT SAMPLES OF MILK

STUDENT NAME : H.SIDDHARTH

CLASS & SECTION : XII D
ROLL NO :
 INDEX:

S.NO CONTENT Page No.

01. Introduction 04

02. Note on Caesin 05

03. Composition of Caesin 06

04. Research on Caesin 07

05 Observation & Result 08

06 Conclusion 09

07 10
Bibliography
 ACKNOWLEDGEMENT

I hereby would like to thank my principal Mrs.Katheeja and my

chemistry teachers Mrs.Jayashree and Mrs.Kamakshi for giving me
this opportunity and helping me in finishing this project. I would
also like to thank my family for supporting me throughout the
completion of this project.

Signature of the student:

3
 .INTRODUCTION:

 Milk is the liquid produced by the mammary glands of mammals, including

humans.
 Milk is a white, yellow, or pinkish-white fluid that contains proteins and minerals
such as calcium, magnesium, phosphorus, potassium, sodium and zinc.
 Milk is a rich and complex mixture of proteins, fats, carbohydrates, minerals and
vitamins. The major component of milk is the fat which is usually found in the
form of triglycerides. These triglycerides consist of an ester bond formed by the
combination of three fatty acids with a glycerol molecule.
 The milk of mammals is composed of three major components: fat, casein and
water.
 The milk protein is mainly composed of casein and can be divided as follows:
alpha casein (70%), beta casein (10%) and kappa casein (20%).
 The milk water is mainly composed of water and can be divided as follows:
ethanol (2%–4%), ethyl acetate (0.2%–1%) and aqueous (97%).
 Average composition of milk from different sources is given below:

 . The milk of the lactating mammal is composed of three main components: a

fluid known as milk, milk fat, and casein.
 The composition of milk depends on the animal species (buffalo, cow, goat,
sheep, and horse), milk composition and fat content (cows have more fat than
sheep), diet (cows are fed with concentrate or grass) and the season, the cows
produce milk with high fat content during summer and vice versa.
 NOTE ON CASESIN

 Caesin is the major protein constituent present in the milk and is a mixed
phosphoprotein.
 Caesin has isoelectric pH of about 4.7 and can be easily seperated around this
pH. It readily disolves in dilute acids and alkalies.
 Caesin is present in milk as calcium caesinate in the form of micelles.
 These micelles have negative charge and on adding acid to milk the negative
charge are neutralized.
 The caseins form linear and branched chains (2 to 5 proteins long) interlocked
by the casein-stabilized calcium phosphate. nanoclusters. This model suggests
that stabilization of calcium phosphate nanoclusters by phosphoserine domains
of αs1-, αs2-, or β-casein, or their combination, would orient their hydrophobic
domains outward, allowing interaction and binding to other casein molecules.

Ca2+ + caseinated + 2CH3COOH(aq) ---- Casein + ( CH3COO)2Ca

C
O
M
P
O
S
 COMPOSITION OF CAESIN

 Casein contains a high number of proline residues, which do not interact.

 There are also 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 as a
suspension of particles, called casein micelles, which show only limited
resemblance with surfactant-type micelles 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 a casein micelle is highly hydrated.
 The caseins in the micelles are held together by calcium ions and hydrophobic
interactions. Any of several molecular models could account for the special
conformation of casein in the micelles.
 One of them proposes the micellar nucleus is formed by several submicelles,
the periphery consisting of microvellosities of casein.
 Another model suggests the nucleus is formed by casein-interlinked fibrils.
Finally, the most recent modeproposes a double link among the caseins for
gelling to take place
 All three models consider micelles as colloidal particles formed by casein
aggregates wrapped up in soluble κ-casein molecules

 The isoelectric 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
dispersible in dilute alkalis and in salt solutions such as aqueous sodium oxalate
and sodium acetate.
 REsearch on COMPOSITION OF MILK

For caesin:
 Materials:
Beaker, Filter Paper, Conical Flask, Glass Rod and Funnel. Saturated
Ammonium sulphate, 1% Acetic Acid, Distilled Water and Different Sample
of Milk.

 Procedure:
1)Take a clean dry beaker, put into it 20ml of cow’s milk and add 20ml of
saturated ammonium sulphate solution slowly and with stirring. Fat along
with casein will precipitate out.

2)Filter the solution and transfer the precipitates in another beaker. Add
about 30ml of water to the precipitates. Only casein dissolves in water
forming milky solution leaving fat undissolved.

3) Heat the milky solution to about 40 degree Celsius and add 1percent
acetic acid solution dropwise, when casein 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. Repeat the
experiment with other samples of milk.

For Fats:
 Materials:
Beaker, Centrifuge, Butyrometer, Funnel and Glass Rod. Sluphuric Acid,
Amyl Alcohol, Distil Water and Different Sample of Milk.

 Procedure:
Put 10 ml of sulphuric acid in butyrometer. Add 11 ml of milk from the
average sample. Add 1 ml of Amyl alcohol. Shake the Butyrometer to
dissolve the milk elements. Put the Butyrometer in the centrifuge.
 OBSERVATIONS AND RESULTS

1) Volume of milk taken in each case = 20 ml

2) Weight of milk taken = W1g
3) Weight of casein isolated = W2g
4) Percentage of casein = Weight of casein X 100a

Sample of Milk Weight of Caesin % of Caesin

Cow Milk 0.62 3.4%
Buffalo Milk 0.66 3.3%
Goat Milk 0.56 2.8%

The yield of casein precipitated from the various milk samples of goat milk,
cow milk, buffalo, goat, sheep, horse and camel milk contains 7.8gm, 4gm,
6.4gm, 6.5gm, 3gm and 0.626 gm respectively.

This shows that the casein precipitated from the cow milk contains more
amount of casein protein than the goat and buffalo milk samples.
 CONCLUSION

This study clearly indicated that the amount of casein precipitated from the
cow milk was higher than that of the other milk samples.

The quantitative analysis of casein precipitated from the various milk

samples provide the ample scope to the cottage cheese manufacture.

Thus, the cow milk is suitable for the best muscle growth and basic body
building achievements.

Milk and its derivatives are proposed as being useful foods throughout all
life periods, in particular during childhood and adolescence, when their
contents of calcium, protein, phosphorus, and other micronutrients might
promote skeletal, muscular, and neurologic development.

In summary, casein is a versatile protein with significant nutritional

benefits, particularly for muscle maintenance and satiety. However, it poses
allergy risks for some individuals, necessitating alternative protein sources
for those affected.

Different samples of milk contain different percentage of casein.

 Bibliography
Google Chrome
Wikipedia
Chemiprojects.blogspot.in
Encyclopedia Britannica
LabXChange