2019-2020

CHEMISTRY INVESTIGATORY PROJECT

AADARSH MISHRA
XII – A
ROLL NO. –
 INDEX
1. Acknowledgement
2. Certificate
3. Objective
4. Introduction
5. Aim
6. Theory
7. Apparatus Required
8. Chemicals Required
9. Procedure
10. Observations
11. Result
12. Precautions
13. Bibliography
 ACKNOWLEDGEMENT

I would like to express my immense gratitude to my chemistry

teacher Mr. Karunesh, for the help & guidance he provided
for the completing the Investigatory Project.

I also thank my parents who gave their ideas & inputs in

making this Project. Most of all I thank my school
management, for providing us the facilities and opportunities
to do this project.

Lastly, I would like to thank my schoolmates who have

rendered and done this project along with me. Their support
made this project fruitful.

-AADARSH MISHRA
 CERTIFICATE

This is to certify that Aadarsh Mishra, student of class

XII – A, The Tribhuvan School has successfully
completed research in the below given project under the
heading ‘Study of amount of casein in different milk
samples’ during the academic session 2019-2020 under
the guidance of Mr. Kumar Karunesh.

Signature of Chemistry Teacher:

Signature of Principal:

Signature of External Examiner:

School Stamp:
 OBJECTIVE

To study the quantity of Casein present

in different samples of milk.
 INTRODUCTION
Milk is a complete diet as it contains proteins, carbohydrates,
fats, minerals, vitamins and water. The average composition
of milk from different sources is given below:

SOURCE OF WATER MINERALS PROTEINS FATS CARBOHYDRATES

MILK (%) (%) (%) (%) (%)

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

Casein is the most predominant phosphoprotein found in milk

as cheese. When coagulated with rennet, casein is sometimes
called Paracasein. British terminology, on the other hand, uses
the term caseinogen for the uncoagulated protein and casein
for coagulated protein. As it exists in milk, it is a salt of
calcium.

Casein is not coagulated by heat. It is precipitated by acids

and by rennet enzymes, a proteolytic enzyme typically
obtained from the stomach of calves. The enzyme trypsin can
hydrolyse off a phosphate containing peptone.
Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no
disulphide bridges. As a result, it has relatively little
secondary structure or tertiary structure. Because of
this, it cannot denature. 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 some resemblance with surfactant-type micelle in
a sense that the hydrophilic parts reside at the surface.
The caseins in the micelles are held together by calcium
ions & hydrophobic interactions. These micelles have
negative charge and on adding acid to milk, the
negative charges are neutralized.

Ca2+ - Caseinate + 2CH3COOH (aq) Casein +(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. 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 sodium oxalate and
sodium acetate.
Applications:

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

the manufacture of adhesives, 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 a
slow-digestive source of amino acids as opposed to the
fast-digesting proteins, 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.
AIM:
To study quantity of casein in different samples of milk.

THEORY:
Milk contains 3% to 4% casein suspended in water in
the colloidal form. It is precipitated in a weekly acidic
medium.
APPARATUS REQUIRED:

Funnel, funnel stand, glass rod, filter paper, weight box,

test tubes, pestle and mortar.

CHEMICAL REQUIRED:

1. Different samples of milk

2. Saturated ammonium sulphate solution.

3. 1% acetic acid solution

PROCEDURE:
 Wash the beaker (250ml) with distilled water and
dry it.

 Take 20ml of buffalo’s milk 250ml beaker and find

its weight.

 Add 20ml saturated solution of ammonium

sulphate slowly with stirring. Fat & casein will
separate out as precipitate.

 Filter the above solution & transfer the precipitate

in another beaker.

 Treat the above precipitate with 30ml distilled

water. Casein dissolves forming milky solution
whereas fat remains as such.

 Warm the above contents of the beaker to 40-45℃

on a low flame. Now, add 1% acetic acid solution
 drop wise with stirring when casein gets
precipitated.

 Filter the precipitated casein and wash with

distilled water and dry it.

 Find the weight of dry precipitate.

 Repeat the whole experiment with cow’s milk,

goat’s milk and sheep’s milk.
 OBSERVATIONS:
Volume of milk taken in each case = 20ml

Weight of milk taken = W1g

Weight of casein isolated = W2g

Percentage of casein = Weight of Casein x 100

Weight of milk

S.No. Type of Vol. of Weight Weight Percentage

Milk milk of milk of casein of casein
taken (W1g) (W2g)
(%)
1. Buffalo’s 20 23.09 0.632 2.73%
Milk

2. Cow’s Milk 20 35.66 0.55 1.64%

3. Goat’s 20 23.09 0.77 3.67%

Milk
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 and wait some time for fat and
casein to precipitate out.

 Take the amount readings carefully with digital

weighing machine only.
 BIBLIOGRAPHY

www.wikipedia.com

www.encylopedia.com

www.casein-pro.com

www.sciencejournals.com

www.icar.nic.in

www.zetascience.com

www.scribd.com