MEET RAHUL GOEL MEMORIAL Sr. Sec.

SCHO
Reg. no. - Reg. no. -

Reg. no. -

2015-16

Laboratory
certificate
This is to certify that _______________
has satisfactorily completed the
course of CHEMISTRY
INVESTIGATORY PROJECT
prescribed by the CBSE under the
AISSCE course in the laboratory of this
school in the year 2015-2016.
Signature of teacher in-charge:
Principal:

Signature of External-Examiner:

Signature of

Acknowledge
ment
I sincerely and profusely thank
_______________ (Chemistry teacher)
for his valuable guidance, advice and
for giving useful suggestions and
relevant ideas that facilitated an easy
and early completion of this project.
I also express my deep gratitude to
Mr. __________ (lab assistant), who was
instrumental in this regard by
providing all the necessary materials
required in this project.

Index
Contents
Aim
Description
Requirements
Procedure
Observation
Inference
Bibliography

Aim

To determine the amount of

casein present in different
samples of milk.

Description
Casein is the main protein constituent of milk. It
constitutes about 80% of the total protein in cows
milk and about 3% of its weight. It group of protein

precipitated when the milk is slightly acidified. It

dissolves slightly in water, extensively in alkalis or
strong acids. Casein is a complete protein meaning
that it contains all of the essential amino acids,
which the body can not manufacture on its own.
When dried, it is a white, amorphous powder without
taste and odour. It is a mixed phosphoprotein and
occurs in milk as calcium salt (calcium caseinate) in
the form of micelle. The micelle has a negative
charge. When an acid is added to the milk, the
negative charges are neutralized.
Calcium caseinate + acetic acid casein (s) + calcium acetate (aq)

Requirements
Apparatus and Chemicals
250 ml beakers
Funnel
Glass rod

 Chemical balances
Test tubes
Filtration flask
Bunsen burner
Different samples of milk
1% acetic acid solution
Saturated ammonium sulphate solution

Procedure
Take a clean dry beaker, put into it 20cc
of cows milk and add 20 ml of saturated
ammonium sulphate solution slowly and
with stirring. Fat along with casein will
precipitate out.
Filter the solution and transfer the
precipitates in another beaker.
Add about 30 ml of water to the
precipitate.

 Only casein dissolves in water forming

milky solution leaving fat undissolved.
Heat the milky solution to about 40 C
and add 1% acetic acid solution drop
wise, when casein gets precipitated.
Filter the precipitate, wash with water
and let the precipitate dry.
Weigh the dry solid mass in a previously
weighed watch glass.
Repeat the experiment with other
samples of milk.

Observation
table
Volume of milk taken in each case = 20 ml.
Name of the
milk
Cow milk
Buffalo milk
Goat milk
Sheep milk

Weight of
casein
0.68 g
0.84 g
0.66 g
1.10 g

% of
casein
3.4
4.2
3.3
5.5

Inference

Different samples of
milk contain different
percentage of casein.

Bibliography

 www.google.com
Comprehensive practical
chemistry
www.sciencebuddies.org

Gallery

Preparation of
saturated
ammonium
sulphate sol.
Differ

ent
samples of

milk.

Cows milk ( 20 cc ).

Addition of

saturated

ammonium sulphate solution

fat
out.

the

Proteins and
precipitate

Filtration of
solution.

Separating
the filtrate.

out

Close up
view of the filtrate.

30ml
with

Heating the
filtrate with
water at 40C
1% acetic acid
solution.

Casein
protein
separate out.

out
dry.

Casein
protein
washed and
separated
and let to

After drying.

Casein protein from different

samples of milk.
Goats milk
Cows milk
Buffalos milk
Sheeps milk