CHEMISTRY

INVESTIGATORY
PROJECT

TO DETERMINE THE PERCENTAGE OF CASEIN

PRESENT IN DIFFERENT SAMPLES OF MILK

-PRIYANSHU
GUPTA
XII-B
BOARD ROLL
Index
1. ACKNOWLEDGEME
NT
2. CERTIFICATE
3. AIM
4. THEORY
5. OBJECTIVE
6. MATERIAL USED
7. PROCEDURE
8. OBSERVATION
9. RESULT/DISCUSSIO
N
ACKNOWLEDGEMENT
I take this opportunity to express my
sincere and heartfelt gratitude towards
every person without whose help this
project would have been a distant
dream. Firstly Ma'am Seema Makhijani
whose timely advice and extremely
useful tips made this project a lot easier
that it would have been without her
motivation and help. Secondly Sir
Ganguly whose guidance proved to be a
great catalyst.
CERTIFICATE
This is to certify that PRIYANSHU GUPTA
student of class XII-A Father Agnel
School has completed the project titled
TO DETERMINE THE PERCENTAGE OF CASEIN
PRESENT IN DIFFERENT SAMPLES OF MILK
during the academic year 2018-19.

Ms.Seema Makhijani Mr.Ganguly

(Department of chemistry) (Lab assistant)
AIM
To Determine the quantity of Casein present in
different samples of milk

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 kept it for long time at a temperature of
5 degree it becomes sour because of bacteria in air. These bacteria convert lactose of
milk into lactic acid which is sour in taste. In acidic condition casein of milk starts
separtating out as precipitate. When the acidity in milk is sufficient and temperature is
around 36 degree, it forms semi-solid mass, called curd. Casein is present in milk as
calcuim caseinate in form of micelles. These micelles have negative charge and on
adding acid to milk, the negative charges are neutralized.

Milk is a complete diet as it contains proteins, carbohydrates, fats, minerals, vitamins

and water.

Average composition of milk from different sources is given below-

Casein is the major protein constituent presents in the milk and is a mixed
phospor-protein.
Casein has isoelectric pH of about 4.7 and can be easily seperated around
this pH.
It readily dissolves in dilute acids and alkalis.

ALPHA-CASEIN

MATERIALS REQUIRED
Beakers, Filter paper, glass rod, weigh-box, filtration flask, Funnel,
test tubes, burners, different samples of Milk,1%Acetic acid,
Ammonium sulphate solution.

PROCEDURE
 Take a clean dry beaker, put into it 20ml of Cow's milk and add 20ml of
ammonium sulphate solution slowly and with stirring. Fat along with
Casein will precipitate out.
 Filter the solution and transfer the precipitate in another beaker.
 Add about 30ml of water to the precipitate
Only casein dissolves in the water forming milky solution leaving fat
undissolved.

 Heat the milky solution to about 40 degree and add 1%acetic acid
solution drop wise when casein gets precipitated.
 Weigh the dry solid mass in a previously weighed watch glass.
 Repeat the experiment with other samples of milk.

OBSERVATIONS
If an acid is added to milk, the negative charge are neutralized and the
neutral protein precipitates out.

EQUATION INVOLVED
Ca+2 (casemated) +2 CH3 COOH (aq) 
                                            Casein + (CH3 COO)2 Ca
 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
Sample No. Quality of Milk Weight of Casein Percentage of
Casein
COW MILK
1. 0.60 3.00%
Goat Milk
2 0.65 3.65%
Mother Dairy
3. 0.85 2.20%
AMUL
4. 0.75 1.70%

OBSERVATION TABLE

Results and Discussion

Different samples of milk contain different percent of casein and the casein
contents in COW MILK are appreciable. Therefore if an acid is added to milk
the negative charge are neutralized and the neutral protein precipitated out.