Beruflich Dokumente
Kultur Dokumente
Of
Casein in different
Samples of milk
NAME : Projects
th
CLASS : 12
ROLL NO : 03
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Certificate
This is to certify that Eden Cyril of
th
class 12 has successfully completed
the project work on chemistry for
class XII practical examination of the
Central Board of secondary educa‐
tion in yr 2013‐14.
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Acknowledgement
I would like to sincerely and profuse‐
ly thank Mr. Digvijay Sir for the val‐
uable guidance, advice and for giving
useful suggestions and relevant
ideas that facilitate an easy and early
completion of this project.
, ,
And would also like to thank my par‐
ents and my friends for helping me
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with my project with every possible
help they could get me.
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INDEX
1. Introduction (5-23)
2. Aim
3. Requirements
4. Theory
5. Procedure
6. Observations ,,
7. Conclusion
8. Bibliography
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Introduction
Casein is the name of related phosphor
proteins. These proteins are commonly
found in mammalian milk, making up
80%of the proteins in cow milk and be-
tween 20% and 45% of the proteins in
human milk. Casein has a wide variety of
uses, from being a major component of
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cheese, to use as a food additive, to a
binder for safety matches. As a food
source, casein supplies for amino acids,
carbohydrates and two inorganic ele-
-�ments,
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� calcium and phosphorus.
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Composition of Casein :-
Casein contains a fairly high number of pro-
line residues, which do not interact. There are
also no disulfide bridges. As a result hydro-
phobic, making it poorly soluble in water. It is
found in milk as a suspension of particles
called “casein micelles” which slow only li-
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mited resemblance with surfacta n t-type micel-
lae in a sense that the hydrophilic parts reside
at the surface and they are spherical. However,
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in sharp contrast to surfactant micelles, the
interior of a casein micelle is highly hydrated.
The caseins in the micelles are held together by
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calcium ions and hydrophobic interactions.
Several models account for the special confor-
mation of casein in the micelles. One of them
proposes the micellar nucleus is formed by sev-
eral sub micelles, the periphery consisting of
microvellosites of
K-casein. Another model suggests the nucleus is
formed by casein-interlinked fibrils. Finally,
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the most recent model proposes a double link
among the caseins for gelling to take place. All
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three models consider micelles as colloidal
formed by casein aggregates wrapped
up in soluble
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K-casein molecules.
Uses:-
• Paint- Casein paint is a fast drying,
water soluble medium used by artists. Case-
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in paint has been used since a ncient Egyp-
tian times as a form of tempera paint, and
was widely used by commercial illustrators
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as the material of choice until the late
1960s when, with the advent of acrylic
paint, casein became less popular. It is still
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widely used by scene painters, although
acrylic has made inroads in that field as
well.
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still have a use in certain niche applica-
tions, such as laminating fireproof doors
and the labeling of bottles.
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from extruded casein. Lanital, a fabric
made from casein fiber(known as Ara-
lac in the United States), was particu-
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larly popular in Italy during the
1930s. Recent innovations such as
QMilch are offering a more refined use
of the fiber for modern fabrics.
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cient in nutrient supply. The clot is
able to provide a sustained slow release
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of amino acids into the blood stream,
sometimes lasting for several hours.
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Controversies
•Autism- Although research has shown
high rates of use of complementary and al-
ternative therapies for children with aut-
ism, including gluten and/or casein exclu-
sion diets, as of 2008 there is a lack of
evidence for the efficacy of these diets. A
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2006 review of seven studies indicated that,
although all reported benefits of exclusive
diets in reducing autism symptoms, all
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To determine amount
Of CASEIN
present In
Different samples
Of
Milk
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Requirements
APPARATUS
• 250ML BEAKERS
• FUNNEL, GLASS ROD
• PORCELAIN DISH
• CHEMICAL BALANCES
• TEST TUBES
• FILTRATION FLASK
• BURNER ,,
CHEMICALS
• DIFFERENT SAMPLES OF MILK
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• 1% OF ACETIC ACID SOLUTION
• SATURATED 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, carbohy-
drate, mineral vitamins, fats and water
and are a complete balanced diet.
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Fresh milk is sweetish in taste.
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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 slowly and with
stirring. Fat along with casein was
precipitate out.
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2. The solution was filtered and
transferred the precipitates in anoth-
-�� er beaker. Added about 30 ml of wa-
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solves in water forming milky solution
leaving fat undissolved.
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Weighed the dry solid mass in a
previously weighed watch glass.
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6. The experiment was repeated with
other samples of milk.
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Serial Name Weight of
no. of Casein
Milk present
1. Cow
2. Buffalo
3. Goat
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4. Sheep
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“Different samples of
milk contain different
percentage of Casein.”
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BIBLOGRAPHY
1. Wikipedia.com
2. Chemiprojects.blogspot.in
3. Scribd.com
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