ALL INDIA SENIOR SECONDARY

CERTIFICATE EXAMINATION

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A FILE REPORT SUBMITTED TO

CHEMISTRY DEPARTMENT
ADITYA BIRLA PUBLIC SCHOOL
KOVAYA, GUJARAT

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BY- BHARAT JAIN

ROLL NO-

INTERNAL
EXAMINER

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PRINCIPAL

EXTERNAL EXAMINER

CERTIFICATE

This is to certify that this

dissertation titled STUDY OF

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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

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guidance and supervision during

the academic year 2009-2010.

Principal
B.D.Kotwani

Mr..

Aditya Birla public School

(Head of chemistry dept.)

ACKNOWLEDGEMENT

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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

DEDICATION

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I DEDICATE THIS PROJECT WORK

TO THE LOTUS FEET OF

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MY FATHER

Mr. SATISH JAIN

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&

MY MOTHER

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Mrs. MADHU JAIN

DECLARATION

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School, kovaya.

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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

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BHARAT JAIN

INDEX

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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

Protei
ns(%)
3.4
1.4
3.3
5.5

Fats
(%)
3.9
4.0
4.2
6.5

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Mineral
s (%)
0.7
0.2
0.7
0.9

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Water
(%)
87.1
87.4
87.0
82.6

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Source
of milk
Cow
Human
Goat
Sheep

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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:
Carbohydra
tes (%)
4.9
4.9
4.8
4.5

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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.

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Ca2+-Caesinate + 2CH3COOH(aq)Caesin+
(CH3COO)2Ca

AIM

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To study the quantity of

Casein in different samples of
milk.

REQUIREMENTS

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Beakers (250 ml)

Filter-paper
Glass rod
Weight box
Filtration flask
Buchner funnel
Test tubes
Porcelain dish
Different samples of milk
1% acetic acid solution
Ammonium sulphate solution

Theory

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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

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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

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1. 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.

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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.

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3. The milky solution was heated to

about 40oC and add 1% acetic acid
solution drop-wise, when casein got
precipitated.

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4. Filtered the precipitate, washed

with water and the precipitate was
allowed to dry.

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5. Weighed the dry solid mass in a

previously weighed watch glass.

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6. The experiment was repeated

with other samples of milk.

OBSERVATIONS
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Volume of milk taken in

each case.
ml

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Name of
Weight of
milk
Caesin
Cow milk
Buffalo
milk
Goat milk
Sheep milk

% of
Caesin

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CONCLUSION

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Different samples of milk contain

different percentage of Caesin.

REFERENCES
Comprehensive Practical Chemistry;
Laxmi Publications.

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www.icbse.com

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