Chemistry Project Part 1 Caseins in Milk.....

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1. 1. 2014 - 2015 Arpit Ranka XII – a Roll No. - 18 2014-2015 Chemistry Investigatory Project
2. 2. ACKNOWLEGEMENT I would like to express my immense gratitude to my chemistry teacher Mrs. Poonam Taneja , 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. - Arpit Ranka
3. 3. Certificate This is to certify that Mr. Arpit Ranka (Roll No. - 18) , student of class XII – ‘A’, S.D Jain Modern School Surat 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 2014-2015 under the
guidance of Mrs. Poonam Taneja. School Stamp Signature of Principal Signature of external examiner Signature of chemistry teacher
4. 4. Objective – To study the quantity of Casein present in different samples of milk.
5. 5. 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: Casein is the most predominant phosphoprote is found in milk an 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 stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. SOURCE OF MILK WATER (%) MINERALS (%)
PROTEINS (%) FATS (%) CARBO-HYDRATES (%) 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
6. 6. 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. Ca2+ - Caesinate + 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.
7. 7. Applications: In addition to being consumed in milk, casein in 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 whey protein, 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 nondairy
cheese substitutes to improve consistency especially when melted.
8. 8. 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.
9. 9. Apparatus Required – Funnel, funnel stand , glass rod , filter paper, weight box , test tubes, pestle and mortar. Chemicals Required – (i) Different samples of
milk. (ii) Saturated ammonium sulphate solution. (iii) 1 % acetic acid solution.
10. 10. Procedure – 1. Wash the beaker (250 ml) with the distilled water and dry it. 2.Take20mlofbuffalo’smilkin250mlbeakerandfinditsweight.
3.Add20mlsaturatedsolutionofammoniumsulphateslowlywith stirring.Fatandcaseinwillseparateoutasprecipitate.
4.Filtertheabovesolutionandtransfertheprecipitateinanother beaker. 5.Treattheaboveprecipitatewith30mldistilledwater.Casein
dissolvesformingmilkysolutionwhereasfatremainsassuch. 6. Warm the above contents of the beaker to 40 - 45°C on a low flame. Now, add 1% acetic acid
solution drop wise with stirring 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 cow’s milk, goat’s milk and sheep’s milk.
11. 11. Observations – Volume of milk taken in each case = 20 ml Weight of milk taken = W₁ g Weight of Casein isolated = W₂ g Percentage of casein = Weight of
Casein x 100 Weight of milk S.no. Type of milk Volume of milk taken (ml) Weight of milk (W₁ g) Weight of Casein (W₂ g) Percentage of casein 1. Buffalo’s
milk 20 23.09 0.632 2.73% 2. Cow’s milk 20 35.66 0.55 1.64% 3. Goat’s milk 20 23.09 0.77 3.67%
12. 12. Result – Different Samples of milk contains different percentage of casein. Highest percentage of casein is present in Goat’s 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 sulphate solution and wait some time for fat and casein to precipitate out. 5. Take the amount readings carefully with digital weighing machine
only.
13. 13. Bibliography – www.wikipedia.com www.encyclopedia.com www.caesine-pro.com www.sciencejournals.com www.icar.nic.in www.zetascience.com
www.scribd.com
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TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILK

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ARMY PUBLIC SCHOOL (1).pdf

PREPARATION OF SOYBEAN MILK

Project- CASEIN PRESENT IN

Docslide.net soyabean milk-project-class-