PRECAUTION
1. Handle apparatus and chemicals
carefully.
2. Add ammonium sulphate solution
very slowly.
3. Stir nilk while adding chemicals.
4. Do not disturb milk after adding
ammonim sulphate solution and wait
some time for fat and casein to
precipitate out.
T'AANK YOU
BY: AVINASH KALE
OBSERVATION
The Following observation is based on 3 different
samples of milk on which the test was performed
S.no. Type of mik Volume of Weight Weight of Percentage of
milk taken of milk
Casein
casein
(m) (Wg) (W.g)
1
Buffalo's
milk
20
23.09
0.632
2.737
2.
Cow's milk
20
35.66
0.55
1.64%
3
Goat's milk
20
23.09
0.77
3.67%
CONCLUSION
QUANTITY OF CASEIN PRESENT IN DIFFRNT
SAMPLES OF MILK IS DIFFERENT.
BY: AVINASH KALE
PROCEDURE
-Aclean dry beaker has been taken followed
0
by putting 20 ml of cows milk into it and adding
20 ml of saturated Ammonium Sulphate solution
slowly and with stirring. Fat along with casein
was precipitate out
The solution was filtered and transferred the
precipitates in another beaker.Added about 30
ml of water to the precipitate. oDly casein in
dissolved in water forming milky solution
leaving fat undissolved
’The milky solution was heatedtoabout 40
degree Celsiss and add 10% Acetic Acidsolution
drop wise when casein got precipitated
’Fltered the precipitate washed with water and
the precipitate was allowed to dry.
’Weighted the dry solution solid mass in a
previously weighted watch glass.
’The experiment was repeated with the other
samples of milk.
BY: AVINASH KALE
APPARATUS REQUIRED:
1. Beakers 250 ml
2. Filtration flask
3.Glass rod
4. China dish
5. Dropper
6. Different samples
of milk
7. 10% acetic acid
Casein is a heterageneous mixture of
phospharous cantaining proteins in
milk.
In pure form it is an amorphous white
solid, tasteless,and odaurless
While its commercial type is yellawish
with a pleasant adour
basein is present ín milk as calcium
salt and calcium caseinate..
> It is a mixture of alpha, beta and
kappa caseins to farm a cluster called
micelle. These micelles are
responsible far the white apaque
appearanCe of milk.
> Casein ls a Cheif Protien In milk and a
essential Ingradient af Milk
AIM OF THE PROJECT:
Tostudy the quantity of casein present in
ditferent samples of milk
INTRODUCTION
HN
N
OH
NH
CH
CH
OH
CH3
OH
CHy
O Casein Structure
Caseins contribute to the aming acid pattern of human
milk, and are highly digestible. Functionally, their most
important property is their ability to form stable
aggregates that include calcium and phaspharus.
AIM OF THE PROJECT :
To study the quantity of casein present in
different samples of milk
INTRODUCTION
H,NNH
OH
CH3
CH
OH
CH
CH
DCasein Structure
Caseins contribute to the amino acid pattern af human
milk, and are highly digestible. Functianally. their most
important property is their ability to form stable
aggregates that include calcium and phosphorus.
ACKNOLEDGEMENT
I would like to thank my chemistry teacher , Mr.
Kuldeep for guiding me throughout this project wark.
Ishould also thank our lab assistant who helped me
line up the project and help me with practical
work.
Aspecial acknowledgement goestòour principal
Kavita Jakhàr who gave me the golden opportunity of
this wonderful.project, which alsa helped me in
doing a lot of research and l came to know about so
many new things.
Iwish to thank my parents as well for their support
and encouragement without which Icould not have
completed this project in the limited time frame.
In the end, Iwant to thank my friends who displayed
appreciation for my work and motivated me to
continue my work.
CERTIFICATE
This is to certify that this chemistry
investigation project has been
successfully completed by Avinash
Kale of class 12th Funder the guidance
of Mr. Kuldeep int particular fulfillment
of the curiculum of central board of
secondary education (CBSE) leading to
the award of annual examination of the
year 2023-2024.
Teacher in charge
External Examiner
TABLE OF CONTENT
Certification
Acknowledgement
Aim of the project
Introduction
Apparatus required
Procedure
A
Observation
Conclusion
Precaution
BY: AVÍNASH KALE
PUBU
MY
C
SCHOD
HISAR
TRUTH IS GOD
CHEMISTRY PROJECT
SESSION : 2023-2024
APROJECT RERORT ON
STUDY OF QUANTITY QF CA^EIN PRESENT IN DIFFERNT
SAMPLES OF MILK"
SUBMITTED BY AVINASH KALE INDER THE GUIDANCE OF
MR KULOEEP
Class :12TH Section:F
ROLL NO. :22
PGT CHEMISTRY