Reg. no. - Reg. no. .

Chemistry Investigatory Project Report
M. Thamarai selvi XII A
Reg. no. Topic: To determine the amount of casein present in different samples of milk.



Laboratory certificate This is to certify that _______________ has satisfactorily completed the course CHEMISTRY INVESTIGATORY of PROJECT prescribed by the CBSE under the AISSCE course in the laboratory of this school in the year 2010-2011. Signature of the external examiner: Signature of Principal: Signature of teacher in-charge: .

I also express my deep gratitude to Mr. Suresh (lab assistant).Acknowledgement I sincerely and profusely thank Mr. advice and for giving useful suggestions and relevant ideas that facilitated an easy and early completion of this project. . who was instrumental in this regard by providing all the necessary materials required in this project. Manjunath Reddy (Chemistry teacher) for his valuable guidance.

Index Contents y Aim y Description y Requirements y Procedure y Observation y Inference y Bibliography .

Aim To determine the amount of casein present in different samples of milk. .

it is a white. The micelle has a negative charge.Description Casein is the main protein constituent of milk. Casein is a complete protein meaning that it contains all of the essential amino acids. When an acid is added to the milk. It dissolves slightly in water. amorphous powder without taste and odour. It constitutes about 80% of the total protein in cow s milk and about 3% of its weight. extensively in alkalis or strong acids. When dried. It is a mixed phosphoprotein and occurs in milk as calcium salt (calcium caseinate) in the form of micelle. which the body can not manufacture on its own. It group of protein precipitated when the milk is slightly acidified. the negative charges are neutralized. Calcium caseinate + acetic acid + calcium acetate (aq) casein (s) .

Requirements Apparatus and Chemicals y 250 ml beakers y Funnel y Glass rod y Chemical balances y Test tubes y Filtration flask y Bunsen burner y Different samples of milk y 1% acetic acid solution y Saturated ammonium sulphate solution .

y Only casein dissolves in water forming milky solution leaving fat undissolved. y Add about 30 ml of water to the precipitate. y Heat the milky solution to about 40 C and add 1% acetic acid solution drop wise. when casein gets precipitated. . y Filter the solution and transfer the precipitates in another beaker. put into it 20cc of cow s milk and add 20 ml of saturated ammonium sulphate solution slowly and with stirring. Fat along with casein will precipitate out.Procedure y Take a clean dry beaker.

y Filter the precipitate. y Weigh the dry solid mass in a previously weighed watch glass. . y Repeat the experiment with other samples of milk. wash with water and let the precipitate dry.

5 . Name of the milk Cow milk Buffalo milk Goat milk Sheep milk Weight of casein 0.2 3.68 g 0.4 4.10 g % of casein 3.66 g 1.Observation table Volume of milk taken in each case = 20 ml.3 5.84 g 0.

.Inference Different samples of milk contain different percentage of casein.

Bibliography y y Comprehensive practical chemistry y .google.sciencebuddies.

Different samples of milk.Gallery Preparation of saturated ammonium sulphate sol. .

Addition of saturated ammonium sulphate solution .Cow s milk ( 20 cc ).

Proteins and fat precipitate out. Filtration of the solution. .

.Separating out the filtrate. Close up view of the filtrate.

.Heating the filtrate with 30ml water at 40 C with 1% acetic acid solution. Casein protein separate out.

Casein protein washed and separated out and let to dry. . After drying.

 Goat s milk  Cow s milk  Buffalo s milk  Sheep s milk .Casein protein from different samples of milk.

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