STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK

A FILE REPORT SUBMITTED TO INTERNAL EXAMINER CHEMISTRY DEPARTMENT ADITYA BIRLA PUBLIC SCHOOL KOVAYA, GUJARAT CERTIFICATE This is to certify that this dissertation titled STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK submitted by BHARAT JAIN to Chemistry department of THE ADITYA BIRLA PUBLIC SCHOOL, KOVAYA, was carried under guidance and supervision during the academic year 2009-2010. Principal Mr.. B.D.Kotwani Aditya Birla public School (Head of chemistry dept.)

ACKNOWLEDGEMENT I wish to express my deep gratitude and sincere thanks to the Principal, Raji Jayaprasad, Aditya Birla public school, Kovaya for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her. I extend my hearty thanks to Mr. B.D.Kotwani, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.

I cant forget to offer my sincere thanks to Mr. Pankaj Bajpayee & also to my classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time. BHARAT JAIN

B.. AS DEDICATION I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF MY FATHER Mr. SATISH JAIN & MY MOTHER Mrs. MADHU JAIN

DECLARATION I do hereby declare that this project work has been originally carried under the guidance and supervision of Mr. B.D.KOTWANI, head of chemistry department, Aditya Birla Public

School, kovaya.

BHARAT JAIN INDEX

1. 2. 3. 4. 5. 6. 7. 8.

1. Introduction 1 2. Aim 3 3. Requirements. 4 4. Theory.. 5 5. Procedure.. 7 6. Observations. 8 7. Conclusions .. 9 8. References .. 15

Introduction Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below: Source of milk Cow Human Goat Sheep Water (%) 87.1 87.4 87.0 82.6 Mineral s (%) 0.7 0.2 0.7 0.9 Protei ns(%) 3.4 1.4 3.3 5.5 Fats (%) 3.9 4.0 4.2 6.5 Carbohydra tes (%) 4.9 4.9 4.8 4.5

Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized. Ca2+-Caesinate + 2CH3COOH(aq)^Caesin+(CH3COO)2Ca

AIM To study the quantity of Casein in different samples of milk.

REQUIREMENTS > > > > > > > > > > > Glass rod Weight box Filtration flask Buchner funnel Test tubes Porcelain dish Different samples of milk 1 % acetic acid solution Ammonium sulphate solution Beakers (250 ml) Filter-paper

Theory Natural milk is an opaque white fluid Secreted by the mammary glands of Female mammal . The main constituents of natural milk are Protein, Carbohydrate, Mineral Vitamins,Fats and Water and is a complete balanced diet . Fresh milk is sweetish in taste. However , when it is kept for long time at a temperature of 5 degree it become sour because of bacteria present in air . These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic

condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd. PROCEDURE Urn1. A clean dry beaker has been taken, followed 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 Caesin was precipitate out. 2. The solution was filtered and transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40oC and add 1% acetic acid solution drop-wise, when casein got precipitated. 1. 4. Filtered the precipitate, washed with water and the precipitate was allowed to dry. 2. 5. Weighed the dry solid mass in a previously weighed watch glass. 3. 6. The experiment was repeated with other samples of milk. Visit www.icbse.com for more projects OBSERVATIONS CONCLUSION

Different samples of milk contain different percentage of Caesin.

REFERENCES >Comprehensive Practical Chemistry; Laxmi Publications. WEBSITES:

Casein is a protein that is found in milk, and can be extracted for use in a number of different applications. Along with use in a number of nutritional products, casein can also be utilized as an ingredient in a number of items, including resin products. The process for extracting casein from milk will vary somewhat, depending on the reason for the extraction. However, there are several elements to the extraction process that apply in just about every case.

Extracting milk casein always begins with the refining process for whole milk. Just as whole milk goes through a process to separate the cream, the casein will also be separated by the use of filtering agents and various churning methods that allow the fat to rise to the top. Once the milk has been separated, the salt caseinate and calcium caseinate enzymes are retained in the skimmed milk. Removing the fat before attempting to extract the casein from the milk product greatly simplifies the process. In order to remove the casein from the skimmed milk, the product goes through a process known as precipitation. Essentially, the skimmed milk is heated under strictly controlled conditions. As the heating takes place, the casein content begins to shrink and expel moisture. The result of this action is known as whey. At the same time, this process creates milk curd that is clumped with the whey. The next step in extracting the casein involves separating the whey from the curd. After the separation, the curd is subjected to pressure to further remove the water content. When the moisture content is reduced to an acceptable level, the curd is dried using a hot air system. Alternating heating and cooling then takes place until the substance is a combination of various size particles. These particles or grains contain the extracted milk protein known as casein.

The composition of milk differs widely among species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules, and the strength of the curd are among those than may vary.[32] For example:

Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams. Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals [33] and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on.

Donkey and horse milk have the lowest fat content, while the milk of seals and whales may contain more than 50% fat.[34][35] High fat content is not unique to aquatic mammals. Guinea pig milk has an average fat content of 46%.[36] Milk composition analysis, per 100 grams [37] Constituents Water Protein Fat Carbohydrate Energy Energy Sugars (lactose) Cholesterol Calcium Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids unit Cow Goat Sheep g 87.8 88.9 g 3.2 3.1 g 3.9 3.5 g 4.8 4.4 kcal 66 60 kJ 275 253 g 4.8 4.4 mg 14 10 IU 120 100 g 2.4 2.3 g 1.1 0.8 g 0.1 0.1 Water buffalo 83.0 81.1 5.4 4.5 6.0 8.0 5.1 4.9 95 110 396 463 5.1 4.9 11 8 170 195 3.8 4.2 1.5 1.7 0.3 0.2

Cow's milk
These compositions vary by breed, animal, and point in the lactation period. Milk fat percentages Cow breed Approximate percentage Jersey 5.2 Zebu 4.7 Brown Swiss 4.0

Holstein-Friesian 3.6 The protein range for these four breeds is 3.3% to 3.9%, while the lactose range is 4.7% to 4.9%.[38] Milk fat percentages may be manipulated by dairy farmers' stock diet formulation strategies. Mastitis infection can cause fat levels to decline.[39]