Professional Documents
Culture Documents
SCHO
Reg. no. - Reg. no. -
Reg. no. -
2015-16
Laboratory
certificate
This is to certify that _______________
has satisfactorily completed the
course of CHEMISTRY
INVESTIGATORY PROJECT
prescribed by the CBSE under the
AISSCE course in the laboratory of this
school in the year 2015-2016.
Signature of teacher in-charge:
Principal:
Signature of External-Examiner:
Signature of
Acknowledge
ment
I sincerely and profusely thank
_______________ (Chemistry teacher)
for his valuable guidance, advice and
for giving useful suggestions and
relevant ideas that facilitated an easy
and early completion of this project.
I also express my deep gratitude to
Mr. __________ (lab assistant), who was
instrumental in this regard by
providing all the necessary materials
required in this project.
Index
Contents
Aim
Description
Requirements
Procedure
Observation
Inference
Bibliography
Aim
Description
Casein is the main protein constituent of milk. It
constitutes about 80% of the total protein in cows
milk and about 3% of its weight. It group of protein
Requirements
Apparatus and Chemicals
250 ml beakers
Funnel
Glass rod
Chemical balances
Test tubes
Filtration flask
Bunsen burner
Different samples of milk
1% acetic acid solution
Saturated ammonium sulphate solution
Procedure
Take a clean dry beaker, put into it 20cc
of cows milk and add 20 ml of saturated
ammonium sulphate solution slowly and
with stirring. Fat along with casein will
precipitate out.
Filter the solution and transfer the
precipitates in another beaker.
Add about 30 ml of water to the
precipitate.
Observation
table
Volume of milk taken in each case = 20 ml.
Name of the
milk
Cow milk
Buffalo milk
Goat milk
Sheep milk
Weight of
casein
0.68 g
0.84 g
0.66 g
1.10 g
% of
casein
3.4
4.2
3.3
5.5
Inference
Different samples of
milk contain different
percentage of casein.
Bibliography
www.google.com
Comprehensive practical
chemistry
www.sciencebuddies.org
Gallery
Preparation of
saturated
ammonium
sulphate sol.
Differ
ent
samples of
milk.
Cows milk ( 20 cc ).
Addition of
saturated
fat
out.
the
Proteins and
precipitate
Filtration of
solution.
Separating
the filtrate.
out
Close up
view of the filtrate.
30ml
with
Heating the
filtrate with
water at 40C
1% acetic acid
solution.
Casein
protein
separate out.
out
dry.
Casein
protein
washed and
separated
and let to
After drying.