2014-2015

Chemistry Investigatory Project

PRATYUSH SHARMA
XII – ‘C’ ROLL NO. - 35
 ACKNOWLEGEMENT

I would like to express my immense gratitude to my chemistry

teacher Dr. Shazia Ali , for the help and guidance she
provided for completing the investigatory project.
I also thank my parents who gave their ideas and inputs in
making this Project. Most of all i thank our school
management, for providing us the facilities and opportunity to
do this project.
Lastly, I would like to thank my school mates who have
rendered and done this project along with me. Their support
made this project fruitful.

- PRATYUSH SHARMA

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 Certificate

This is to certify that Pratyush Sharma (Roll No. 35) ,

student of class XII – ‘C’, Campion School Bhopal has
successfully completed research in the below given project
under the heading ‘Study of amount of casein in different
milk sample’
during the academic session 2014-2015 under the guidance of
Dr. Shazia Ali conducted by AISSCE, New Delhi.

Signature of external examiner Signature of chemistry teacher

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 STUDY OF AMOUNT OF CASEIN IN
DIFFERENT SAMPLES OF MILK

MADE BY – Pratyush Sharma

Class – XII – ‘C’

Roll no. – 35

School – Campion school Bhopal

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AIM –
To study quantity of casein in different samples
of milk.

APPARATUS AND CHEMICALS REQUIRED-

1. BEAKER (2)
2. FILTER PAPER
3. CONICAL FLASK (2)
4. TEST TUBE
5. TEST TUBE HOLDER
6. SPETULA
7. GLASS ROD
8. SATURATED AMMONIUM SULPHATE
9. 1% ACETIC ACID
10. FUNNEL
11. DIFFERENT SAMPLES OF MILK

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THEORY-

Milk is a complete diet as it contains in its Minerals,

Vitamins Proteins, Carbohydrates, Fats And Water.
Casein is a major protein constituent in milk & is a mixed
phosphor-protein. Casein has isoelectric pH of about 4.7
and can be easily separated around this isoelectric pH. It
readily dissolves in dilute acids and alkalies. Casein is
present in milk as calcium caseinate in the form of
micelles. These micelles have negative charge and on
adding acid to milk the negative charges are neutralized.

CA2+-Caesinate +2CH3COOH(aq)-Caesein+(CHCOO)2CA

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 it is kept for long time at a temperature of 5 degree
it become sour because of bacteria present in air. These

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bacteria convert lactose of milk into lactic acid which is sour
in taste. In acidic conditions casein of milk separate out as
precipitate. When the acidity in milk is sufficient and
temperature is around 36 degree, it forms curd.

PROCEDURE-

1. Take a clean beaker, followed by putting 20 ml of cow’s

milk into it and adding 20 ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with Casein will
precipitate out.

2. Filter the newly formed solution and transfer it in another

beaker. Add about 30 ml of water to the precipitate. Only Casein
dissolves in water formingmilky solution leaving fat undissolved.

3. Heat the milky solution to about 40 degree and add 1% acetic

acid solution drop-wise, when casein get precipitated.

4. Filter the precipitate and keep it aside to dry .

5. Weighthe dry solid mass in a previously weighed watch glass.

6. Repeat the experiment with other samples of milk.

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OBSERVATIONS -

Volume of milk taken in each case = 20 ml

S.no. Type of milk Amount of Percentage of

Casein (In 20 casein
ml milk)
1. Cow 0.62 3.1%
2. Goat 0.56 2.8%
3. Buffalo 0.66 3.3%
4. Powder 0 0%

RESULT –
Amount of Casein in different samples of
milk has been studied systematically.

PRECAUTIONS –

1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate
solution and wait some time for fat and casein to
precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.

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