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. 1. Introduction

2. 2. Aim 3
3. 3. Requirements. 4
4. 4. Theory.. 5

5. 5. Procedure.. 7
6. 6. Observations.

7. 7. Conclusions ..
8. 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
>

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
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
Urn-

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.
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.
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OBSERVATIONS
CONCLUSION

Different samples of milk contain different percentage of Caesin.

REFERENCES
>Comprehensive Practical Chemistry; Laxmi Publications.
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