CHEMISTRY INVESTIGATORY PROECT

TOPIC:- To study the quantity of casein present in

different samples of milk

Submitted to- Submitted by-

Mr. Devendra Kumar Tiwari Abhishek Singh
(H.O.D. Chemistry) XII G

Board roll no:-

 ACKNOWLEGEMENT

I would like to express my immense gratitude to my

chemistry teacher Mr. Devendra Kumar Tiwari , for the help
and guidance he provided for completing the investigatory
project.
I also thank my parents who gave their ideas and inputs in
making this Project. Most of all I thank our school
management, for providing us the facilities and opportunity
to do this project
Lastly, I would like to thank my school mates who have
rendered and done this project along with me. Their support
made this project fruitful

-Abhishek Singh
 Certificate

This is to certify that Mr. Abhishek Singh ,XII – ‘G’,

Sunbeam School Varua, Varanasi 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. Devendra Kumar Tiwari
 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:

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, it is readily dispersible in dilute alkalis and in salt
solutions such as sodium oxalate and sodium acetate.

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.
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 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.
(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 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
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 x100
Weight of milk
Result –
Different Samples of milk contains different
percentage of casein.
Highest percentage of casein is present in
Goat’s milk.
Precautions –
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