SUDHIR MEMORIAL INSTITUTE

DOLTOLLA, JESSORE ROAD, MADHYAMGRAM.

AISSCE SESSION: 2019-2020.

CHEMISTRY PROJECT ON:

AMOUNT OF CAESIN IN DIFFFRENT SAMPLES OF MILK

IN PARTIAL FUL FILLMENT ON THE PROJECT IN

CHEMISTRY SUBMITTED BY DIVYAM PANDEY.

CLASS – XII SCIENCE

ROLL NO - ____________
 CERTIFICATE

This is to certify that I Divyam Pandey a student of class

xii Science, Sudhir Memorial Institute have successfully
completed the chemistry project under the topic of
AMOUNT OF CAESIN IN DIFFERENT SAMPLES OF MILK
During the academic session 2019-2020 As prescribed
by the AISSCE , New Delhi.

_____________________ _____________________
INTERNAL EXAMINER EXTERNAL EXAMINER
 DECLARATION

I the undersigned student of Class XII hereby declare that

the project work presented in this report is my own work
and is carried out under the supervision of our chemistry
teacher this work has not been submitted to any other
school for any other examination.

______________________
( DIVYAM PANDEY )
Acknowledgement

I would like to express my gratitude to my chemistry

teacher’s for all the help and guidance they provided me
in completing this investigatory project and also our
principal sir for giving us this wonderful opportunity.
I would also like to thank my parents who gave their ideas
and input in making this project, and also our school
management, for providing us with the facilities.
Lastly, I would like to thank all my school mates who have
rendered and done this project along with me. Their
support made this project fruit ful.
 INDEX

SERIAL PAGE
TOPIC
NUMBER NUMBER

5
 INTRODUCTION

Milk is a complete diet as it contains proteins,

carbohydrates, fats, minerals, vitamins and water. The
average composition of milk from different sources is
given below:

SOURCE WATER MINERALS PROTEINS FATS CARBO-

OF HYDRATES
(%) (%) (%) (%)
MILK
(%)

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9

Goat 87 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

1
 Casein is the most predominant phosphoprote is
found in milk an cheese. When coagulated with rennet,
casein is sometimes called Paracasein. British
terminology, on the other hand, uses the term
caseinogen for the uncoagulated protein and casein for
coagulated protein. As it exists in milk, it is a salt of
calcium.

Casein is not coagulated by heat. It is precipitated by

acids and by rennet enzymes, a proteolytic enzyme
typically obtained from the stomachs of calves. The
enzyme trypsin can hydrolyze off a phosphate-containing
peptone.
Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no
disulphide bridges. As a result, it has relatively little
secondary structure or tertiary structure. Because of
this, it cannot denature. 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 some resemblance with surfactant-type micellae in
a sense that the hydrophilic parts reside at the surface.
The caseins in the micelles are held together by calcium
ions and hydrophobic interactions. These micelles have
negative charge and on adding acid to milk the negative
charges are neutralized.

Ca2+ - Caesinate + 2CH3COOH(aq)

Casein+(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. The purified

protein is water insoluble. While it is also insoluble in
neutral salt solutions.
 APPLICATIONS

In addition to being consumed in milk, casein in used in

the manufacture of adhesives, binders, protective
coatings, plastics (such as for knife handles and knitting
needles), fabrics, food additives and many other
products. It is commonly used by bodybuilders as a slow-
digestive source of amino acids as opposed to the fast-
digesting whey protein, and also as an extremely high
source of glutamine (post workout). Another reason it is
used in bodybuilding, is because of its anti-catabolic
effect, meaning that casein consumption inhibits protein
breakdown in the body. Casein is frequently found in
otherwise nondairy cheese substitutes to improve
consistency especially when melted
 EXPERIMENT

AIM – To study quantity of casein in different

samples of milk. D

THEORY -- Milk contains 3 to 4% casein suspended

in water in the colloidal form. It is precipitated in a
weakly acidic medium

APPARATUS REQUIRED :

 Funnel.
 Funnel stand.
 Glass rod.
 Filter paper.
 Weight box.
 Test tubes
 Pestle and Mortar.
CHEMICALS REQUIRED :

 Different samples of milk.

 Saturated ammonium sulphate solution.
 1 % acetic acid solution.
PROCEDURE:

1. Wash the beaker (250 ml) with the distilled water

and dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and
find its weight.
3. Add 20 ml saturated solution of ammonium sulphate
slowly with stirring. Fat and casein will separate out as
precipitate.
4. Filter the above solution and transfer the precipitate
in another beaker.
5. Treat the above precipitate with 30 ml distilled water.
Casein dissolves forming milky solution whereas fat
remains as such.
6. Warm the above contents of the beaker to 40 - 45°C
on a low flame. Now, add 1% acetic acid solution drop
wise with stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled
water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s
milk and sheep’s milk.
 OBSERVATIONS :

Volume of milk taken in each case = 20 ml

Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

Percentage of casein = Weight of Casein x 100

Weight of Milk
S.no. Type of Volume of Weight Weight of Percentage of
milk milk of milk Casein casein
taken (W₁ g) (W₂ g)
(ml)
1. Buffalo’s 20 23.09 0.632 2.73%
milk
2. Cow’s milk 20 35.66 0.55 1.64%

3. Goat’s milk 20 23.09 0.77 3.67%

RESULT :

Different Samples of milk contains different percentage

of casein.
Highest quantity of casein is present in Goat’s milk
 PRECAUTIONS

 Handle apparatus and chemicals carefully.

 Add ammonium sulphate solution very slowly.
 Stir milk while adding chemicals.
 Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
 Take the amount readings carefully with digital
weigh
 www.wikipedia.com
 www.encyclopedia.com
 www.caesine-pro.com
 www.sciencejournals.com
 www.icar.nic.in
 www.zetascience.com
 www.scribd.com
 ing machine only.