CHEMISTRY INVESTIGATORY PROJECT

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 ACKNOWLEDGEMENT

It gives me great pleasure to express my gratitude towards

our chemistry teachers for their guidance, support and
encouragement throughout the duration of the project.
 INDEX
 OBJECTIVE
 INTRODUCTION
 THEORY
 APPARATUS REQUIRED
 CHEMICALS REQUIRED
 PROCEDURE
 OBSERVATION
 RESULT
 APPLICATIONS
 PRECAUTIONS
 BIBLIOGRAPHY
 OBJECTIVE

To study the quantity of casein present in different samples

of milk.
 INTRODUCTION
MILK
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for the infant mammals(including humans who are
breastfed)before they are able to digest other types of food.
Early-lactation milk contains colostrums, which carries the
mother’s antibodies to its young and can reduce the risk of
many diseases . It contains many other nutrients including
protein and lactose. Interspecies consumption of milk is not
uncommon, particularly among humans, many of whom
consume the milk of other mammals.
As an agricultural product, milk also called dairy milk, is
extracted from farm produced about 730 million tones of milk
in 2011,from 260 million dairy cows. India is the world’s
largest producer of milk, and is leading exporter of skimmed
milk powder, yet it exports few other milk products. The ever
increasimg rise in domestic demand for dairy products and a
large demand-supply gap could lead to India being a net
importer of dairy products in the future. The united states,
India, china and Brazil are the world’s largest exporters of
milk and milk products.
China and Russian were the world's largest importers of milk
and milk products until 2016 when both countries became
self-sufficient, contributing to a worldwide glut of milk.
 Throughout the world, more than six billion people consume
milk and milk products. Over 750 million people live in dairy
farming households. Milk as a whole contains water, minerals
( Ca, K, Na and trace metals), vitamins(A, D, K),
carbohydrates, proteins and fats. The proportion of these
varies from source to source. Average composition of milk
from different sources is given ahead.
 CASEIN

Casein(from Latin caseus "cheese") is a family of related

phosphoproteins (αS1, αS2, β, κ). These proteins are
commonly found in mammalian milk, comprising c. 80% of
the proteins in cow's milk and between 20% and 45% of the
proteins in human milk.

The j Casein has a wide variety of uses, from being a major

component of cheese, to use as a food additive. The most
common form of casein is sodium caseinate.

As a food source, casein supplies amino acids, carbohydrates,

and two essential elements, calcium and phosphorus.

Casein contains a high number of proline residues, which do

not interact. There are also no disulfide bridges. As a result, it
has relatively little tertiary structure. It is relatively
hydrophobic, making it poorly soluble in water. It is found in
milk as a suspension of particles, called casein micelles,
which show only limited resemblance with surfactant-type
micelles in a sense that the hydrophilic parts reside at the
surface and they are spherical. However, in sharp contrast to
surfactant micelles, the interior of a casein micelle is highly
hydrated. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. Any of several
molecular models could account for the special conformation
of casein in the micelles.One of them proposes the micellar
nucleus is formed by several submicelles, the periphery
consisting of microvellosities of κ-casein.
Another model suggests the nucleus is formed by casein-
interlinked fibrils. Finally, the most recent model proposes a
double link among the caseins for gelling to take place. All
three models consider micelles as colloidal particles formed
by casein aggregates wrapped up in soluble κ-casein
molecules.
The isoelectric point of casein is 4.6. Since milk's pH is 6.6,
casein has a negative charge in milk. The purified protein is
water-insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in salt
solutions such as aqueous sodium oxalate and sodium acetate.
The enzyme trypsin can hydrolyze a phosphate-containing
peptone. It is used to form a type of organic adhesive.
THEORY
Milk contains 3 to 4% casein suspended in water in the
colloidal form. It is precipitated in a weakly acidic medium.

APPARATUS REQUIRED
 Funnel
 Funnel stand
 Glass rod
 Filter paper
 Weight box
 Test tubes
 Pestle
 Mortar

CHEMICALS REQUIRED
1. Different samples of milk.
2. Saturated ammonium sulphate solution.
3. 1% acetic acid solution.
 PROCEDURE

1. Wash the beaker(250 ml) with the distilled water and dry
it.
2. Take 20ml of buffalo’s milk in 250ml beaker and find its
weight.
3. Add 20ml saturated solution of ammonium sulphate
slowly with stirring . Fat and casein will separate out as
precipitate.
4. Filter the above solution and transfer the precipitate in
the another beaker.
5. Treat the above precipitate with 30 ml distilled water.
Casein dissolves forming milky solution whereas fat
remains as such.
6. Warm the above contents of the beaker to 40-450c on a
low flame. Now add 1% acetic acid solution dropwise
with stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled
water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk,goat’s
milk and sheep’s milk.
OBSERVATION
Volume of milk taken in each case= 20 ml
Weight of milk taken= W1 g
Weight of casein isolated= W2 g
Perentage of casein= weight of casein/weight of milk x 100
s.no T y p e o f m i l k Volume of milk taken(ml) Wt of milk(w1 g) wt of casein(w2g) Percentage of casein

1 . Buffalo’s milk 2 0 23.09 0.63 2 2.73%

2 . cow’s milk 2 0 35.66 0 . 5 5 1.64%

3 . Goat’s milk 2 0 23.09 0 . 7 7 3.67%

RESULT
Different samples of milk contains different percentage of
casein.
Highest percentage of casein is present in goat’s milk.

PRECAUTIONS

 Handle apparatus and chemicals carefully.

 Add ammonium sulphate solution very slowly.
 Stir milk while adding chemicals.
 Do not disturb milk after adding ammonium sulphate
solution ad wait some time for fat and casein to
precipitateout.
 Take the amount readings carefully with digital weighing
machine only.
 APPLICATIONS

In addition to being consumed in milk, casein is used in the

manufacture of adhesive, binders, protective coatings,
plastics(such as for knife handles and knitting
needles),fabrics, food additives and many other products. It is
commonly used by bodybuilders as s slow digesting source of
amino acid as opposed to the fast-digesting when protein, and
also as an extremely high source of glutamine (post workout).
Another reason it is used in bodybuilding,is because of its
anti-catabolic effect, meaning that casein consumption
inhibits protein breakdown in the body.Casein is frequently
found in otherwise non dairy cheese substitutes to improve
consistency especially when melted.
 BIBLIOGRAPHY

 XII class chemistry NCERT books

 www.wikipedia.com
 www.encyclopedia.com
 www.casein-pro.com
 www.sciencejournals.com
 www.icar.nic.in
 www.zetascience.com
 www.scribd.com