CHEMISTRY INVESTIGATORY
PROJECT
BY LAKSHAY ARORA CLASS 12TH B
Amount of casein
in different milk
This Photo by Unknown author is licensed
under CC BY-SA.
By Lakshay Arora
OBJECTIVE
• To study the quantity of Casein present in different samples
of milk.
INTRODUCTION
• Milk is a complete diet as it contains proteins
,Carbohydrates, fats, minerals , vitamins and water . The
average composition of milk is given in the table below;
• Casein is the most predominant phosphorate is found in
milk and cheese , When coagulated with rennet, casein
is sometimes called para casein . 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.
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 precipated
in a weakly acidic medium.
APPARATUS
REQUIRED
CHEMICALS REQUIRED
-
PROCEDURE(1)
Wash
Wash the beaker (250ml) with the distilled water and dry it.
Take
Take 20ml of buffalo's milk in 250ml beaker and find its weight.
Add
Add 20ml saturated solution of ammonium sulphate slowly with stirring
, fat and casein will separate out as precipitate.
Filter
Filter the above solution and transfer the precipitate in another beaker.
Treat
Treat the above precipitate with 30ml distilled water .casein dissolves
forming milky solution whereas fat remains such.
PROCEDURE(2)
Warm
Filter
Find
Repeat
Warm the above contents with beaker to 40-45 degree celsius on a low
flame . Now add 1% acetic acid solution drop wise with stirring when
casein gets precipitated.
Filter the precipitated casein and wash with distilled water and dry it.
Find the weight of dry precipitate.
Repeat the whole experiment with cow's milk , goat ' s milk and sheep
's milk.
OBSERVATIONS
RESULT
PRECAUTIONS
BIBLIOGRAPHY
wikipedia
www.sciencejournals.com
www.zetascience.com
www.icar.nic.in