Amount of Casein in Milk Chemistry Project Cbse Class 12

CHEMISTRY INVESTIGATORY PROJECT
2019 - 2020
SUBMITTED TO: SUBMITTED BY:

MR.ASHUTOSH JHA VARUN CHAUDHARY
CLASS:12TH B
ROLL NO.42
PDF Watermark Remover DEMO : Purchase from www.PDFWatermarkRemover.com to remove the watermark
ACKNOWLEGEMENT
I would like to express my immense gratitude to my

chemistry teacher Mr.Ashutosh Jha , for thehelp andguidance she
provided for completing theinvestigatoryproject.
I also thank my parents who gave their ideasand inputs in
making this Project. Most of all I thank ourschoolmanagement,
for providing us the facilitiesand opportunityto do this project.
This is a watermark for trial version, register to get full one!
Lastly, I would like to thank my school mateswho haverenderedand
Benefits for registered user:
done this project along withme. Their supportmade thisproject
1.fruitful.
Can remove all trial watermark.
2. No trial watermark on the output documents.
Remove it Now
v
- arun chaudhary
Certificate
This is to certify that Mr. VARUN CHAUDHARY (Roll No. - 42

) , student of class XII – ‘B’, Gayatri Public School Agra has
successfully completed research in the below given
project under the heading ‘Study of amount of casein in
different milk samples’ during the academic session 2019-
2020 under the guidance of Mr.Ashutosh Jha.
School Stamp
1. Can remove all trial watermark.
Remove it Now
Signature of Principal
Signature of external examiner
Signature of chemistry teacher
Objective –
To study the quantity of Casein present

in different samples of milk.


Remove it Now
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 OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES

MILK
(%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9

This is a watermark
Human 87.4
for
0.2
trial version,
1.4
register to get full one!
4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6
1. Can remove 0.9
all trial watermark. 5.5 6.5 4.5
Casein is the most predominant phosphoprote

Remove it is found
Now
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
Benefits
caseins for registered user:
in the micelles
are held together by calcium ions and hydrophobic
interactions.
2. No These
trial watermark on micelles
the output have negative charge and on
documents.
adding
Remove it Now
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
Thistoisthe fast-digesting
a watermark whey
for trial protein,
version, and also
register asfull
to get an one!
extremely
high source of glutamine (post
workout). Another reason it is used in bodybuilding, is
because
1. Can oftrial
remove all itswatermark.
anti-catabolic effect, meaning that casein
consumption
2. No trial watermark on inhibits
the outputprotein breakdown in the body. Casein is
documents.
frequently found in otherwise nondairy cheese substitutes to

improve consistency especially when melted. Remove it Now
Aim –
To study quantity of casein in different samples of milk.
Theory –
Milk contains 3 to 4% casein suspended in water in the
colloidal form. It is precipitated in a weakly acidic medium.
Remove it Now
Apparatus Required –
Funnel, funnel stand , glass rod , filter paper, weight box ,
test tubes, pestle and mortar.
Chemicals Required –
(i) Different samples of milk.
(ii) Saturated ammonium sulphate solution.
Remove it Now
(iii) 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
Benefits for the aboveuser:
registered solution and transfer the precipitate in another
beaker.
5.trial
2. No Treat the above
watermark on theprecipitate with 30 ml distilled water. Casein
output documents.
dissolves forming milky solution whereas fat remains as such.
Remove it Now
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
This is a watermark
Percentage for trial
of casein version,ofregister
= Weight Caseintox get
100full one!
Benefits for registered user: Weight of milk

S.no. Type of milk Volume of Weight Weight of itPercentage

Remove Now of
milk taken of milk Casein casein
(ml) (W₁ g) (W₂ g)
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 percentage of casein is present in Goat’s milk.

Precautions – Remove it Now
1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.
Bibliography –
www.wikipedia.com
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com
Remove it Now

Amount of Casein in Milk Chemistry Project Cbse Class 12

Hochgeladen von

Dokumentinformationen

Originalbeschreibung:

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Amount of Casein in Milk Chemistry Project Cbse Class 12

Hochgeladen von

Copyright:

Verfügbare Formate

CHEMISTRY INVESTIGATORY PROJECT

SUBMITTED TO: SUBMITTED BY:

I would like to express my immense gratitude to my

This is to certify that Mr. VARUN CHAUDHARY (Roll No. - 42

Signature of external examiner

Signature of chemistry teacher

To study the quantity of Casein present

This is a watermark for trial version, register to get full one!

1. Can remove all trial watermark.

SOURCE OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES

Cow 87.1 0.7 3.4 3.9 4.9

Casein is the most predominant phosphoprote

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

frequently found in otherwise nondairy cheese substitutes to

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

7. Filter the precipitated casein and wash with distilled water

8. Find the weight of dry precipitate.

9. Repeat the whole experiment with cow’s milk, goat’s milk

Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

1. Can remove all trial watermark.

S.no. Type of milk Volume of Weight Weight of itPercentage

1. Buffalo’s 20 23.09 0.632 2.73%

2. Cow’s milk 20 35.66 0.55 1.64%

3. Goat’s milk 20 23.09 0.77 3.67%

Different Samples of milk contains different percentage

1. Can remove all trial watermark.

Precautions – Remove it Now

1. Handle apparatus and chemicals carefully.

Das könnte Ihnen auch gefallen