CHEMISTRY INVESTIGATORY PROJECT

ACKNOWLEDGEMENT

I would like to express my immense gratitude to my chemistry teacher

Mrs Revathi 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 the opportunity 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
 CERTIFICATE

This is to certify that Mr VP someshwar (Roll # 21) & Mr. B Kishan (Roll #
21), student of class XII D, of Kola Saraswathi Vaishnav senior secondary
school, has successfully completed research in the below given project
under the heading “study of amount of casein different milk samples”
during the academic session 2022 -2023 under the guidance of Mrs
Revathi

School Stamp

Signature of principal

Signature of external examiner

Signature of chemistry teacher

 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 & water. The average composition of milk from
different sources is given below

Source of Water % Mineral Protein Fats % Carbohydrates

Milk % % %
Cow 87.1 0.7 3.4 3.9 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Buffalo 82.6 0.9 5.5 6.5 4.4

Casein is the most predominant Phosprote found in milk and cheese.

When coagulated with rennet, casein is sometimes called paracaisin.
British terminology on the other hand gives the term caseinogen for the
uncoagulated protein and casein for coagulated protein. As it exist in
milk it is a salt of calcium.

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

enzyme, a proteolytic enzyme typically obtained from the stomach of
calves. The enzyme trypsin can hydrolyze off phosphate containing
peptone.
 Casein consist of a fairly high number of praline peptides, which do
not interact. There are also no disulfide bridges. As a result, it has
relatively little secondary structures or tertiary structures. Because of
this, it cannot denature. It is relatively hydrophobic, making it poorly
soluble in water. It is found in milk as suspension of particles called casein
missiles which show some resemblance with surfactant type missile in a
sense that the hydrophilic part resides at the surface. The casein in the
missiles are held together by calcium ions and hydrophobic interaction.
These missiles have negative charge and on adding acid to milk the
negative charge are neutralized.

The isoelectric point of casein is 4.7. The purified protein is water

insoluble. While it is also insoluble in neutral salts solution, it is readily
dispersible in dilute alkalis and in salt solutions such as sodium oxalate
and sodium acetate.
APPLICATION

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

manufacture of adhesives, binders, protective coatings, plastics (such as
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 whey proteins,
and also has an extremely high source of glutamine. 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 weakly acidic medium.
Apparatus required

Funnel, Funnel stand, Filter Paper, Glass rod, weight box, Test tubes,
pestle and 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 distilled water and dry it
2. Take 20ML of buffaloes milk in 250ML beaker and find its weight
3. Add 20 mil saturated solution of ammonium sulfate slowly with
stirring. Fat and casein will separate out as precipitates
4. Filter the above solution and transfer the precipitates in another
beaker.
5. Treat the above precipitates with 30ML distilled water. Casein
dissolves forming Milky solution whereas fat remains as such
6. Warm the above content of beaker to 40 to 45 degrees Celsius
on low flame. Now add 1% acidic acid solution dropwise with
steering 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 Cows milk & Packaged Milk
Observations

Volume of milk taken in each case = 20 ML

Weight of milk taken = W1 Gm
Weight of casein isolated = W2 Gm
% of Casein = ( Weight of Casein X 100 ) / Weight of Milk
Sl.No. Types of Volume Weight of Weight of % of
Milk of milk milk (W1 Casein Casein
taken (ml) Gms) (W2 Gms)
1 Buffalo 20.00 23.09 0.632 2.73%
2 Cow 20.00 35.66 0.55 1.64%
3 Goats 20.00 23.09 0,77 3.67%
RESULT

Different samples of milk contain different percentage of case in

highest percentage of case in is in goats milk

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 sulfate solution and
wait some time for fat and casin to precipitate out
5. take the amount readings carefully with digital weighing machine
only
Bibliography

www.wikipedia.com
www.encyclopedia.com
www.caseinpro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com