2022-2023

CHEMISTRY INVESTIGATORY PROJECT

A.Hari Prasad
XII-C

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ACKNOWLEGEMENT

In the accomplishment of this project successfully, many people have bestowed

their blessings and heart pledged support upon me, I take this opportunity to
express my gratitude to all, who have been instrumental in the successful
completion of this project.

Primarily, I express my deep sense of gratitude to the luminary, The

Correspondent, Shri. M.V.M.VELMOHAN, The Principal, Ms. KANCHANAMALA,
Vice-Principal, Mr. DASARATHARAJAN, And Head Master Mr. GIRIDHARAN for
providing the best of facilities and environment to bring out innovation and spirit
of inquiry through this venture.

I am deeply indebted to my teacher Mrs. MALATHI, without whose constructive

feedback, this project would not have been successful. The valuable advice and
suggestions for correction, modifications and improvement did enhance the
quality of the task.

I would also like to thank my parents, friends and all the members who contributed
to this project was vital for the success of the project.

I am grateful for their constant support and help.

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CERTIFICATE

This is to certify that this "CHEMISTRY INVESTIGATORY

PROJECT" on the topic " STUDY THE QUANTITY OF
CASEIN PRESENT IN DIFFERENT SAMPLES OF MILK" has
been successfully completed by A.HARIPRASAD of class
XII-C under the guidance of Mrs. MALATHI ma'am in
particular fulfilment of the curriculum of C.B.S.E leading to
award of annual examination of year 2022-2023.

Signature of chemistry teacher Signature of external examiner

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OBJECTIVE �

To study the quantity of Casein present

in different samples of milk.

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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
micellae in a sense that the hydrophilic parts reside at the
surface. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. These micelles
have negative charge and on adding acid to milk the negative
charges are neutralized.

2
Ca +- Caesinate + 2CH3COOH(aq) ➔ Casein+(CH3C00)2 Ca(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.

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