CHEMISTRY

INVESTIGATORY
ROJECT

Name : Vishal.R
class : 12 'A'
school : Amrita vidyalayam senior secondary , thoothukudi

1
TOPIC :
Study of the quantity
of cASEIn present in different
samples of milk

2
 INDEX

S.NO TOPIC PAGE.N

O
1 ABSTRACT 3
2 INTRODUCTION 5
3 THEORY 7
4 USES 9
5 AIM 11

6 REQUIREMENTS 11

7 CHEMICALS 11
REQUIRED
8 PROCEDURE 12
9 CALCULATION 14
10 OBSERVATION 14
11 RESULT 14
12 PRECAUTIONS 15
13 RESULT 16
3
ABSTRACT
The main aim of the project to research
on different sample of milk and their sample deeply study. In
my project to study deeply study on the different sample of
milk. I.e. cow milk or buffalo milk and goat milk different
different amount of protein carbohydrate fat and also
important ingredient in milk.
These projects to identify the casein in different samples of
milk goat and cow milk are also helpful to human as
compared to buffalo. Buffalo milk present more amount of fat
as compared to cow and goat milk.
In the goat milk not accurately measure different to cool
/natural milk or warm milk both are same but in this case
warm milk also useful to human body because warm milk
occur more protein as compared to natural milk.

4
INTRODUCTION

Casein contains a high number of proline

amino acids which hinder the formation of
common secondary structural motifs of proteins.
There are also no disulfide bridges. As a result, it
has relatively little teritiary structure. 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 only
limited resemblance with surfactant -type micelles
in a sense that the hydrophillic parts reside at the
surface and they are spherical. However, in sharp
contrast to surfactant micelles, the interior of a
casein micelle is highly hydrated. The caseins in
the micelles are held together by calcium ions and
hydrophobic interactions. Any of several
molecular models could account for the special
conformation of casein in the micelles. One of
them proposes the micellar nucleus is formed by

5
several submicelles, the periphery consisting of
microvellosities of κ-casein. Another model
suggests the nucleus is formed by casein-
interlinked fibrils. Finally, the most recent
model proposes a double link among the caseins
for gelling to take place. All three models consider
micelles as colloidal particles formed by casein
aggregates wrapped up in soluble κ-casein
molecules.
The isoelectric point of casein is 4.6. Since milk's
pH is 6.6, casein has a negative charge in milk.
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 aqueous sodium oxalate and sodium
acetate .
Casein has a wide variety of uses, from being a major
component of cheese, to use as a food additive.The
most common form of casein is sodium caseinate. In
milk, casein undergoes phase separation to
form colloidal casein micelles, a type of
secreted biomolecular condensate.

6
THEORY
Milk is a white fluid secreted by the mammary
glands of livin g organisms. It is the food of
exceptional inters probability. Milk is also known
to contain all sorts of micronutrients essential for
the body of an organism. The major milk protein
casein is found only in milk and nowhere in the
world. The composition of casein is not constant
and depends upon the source of milk.

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

7
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.
2
Ca +-Caseinate +2CH3 COOH(aq)
Caesin+(CH3 COO)2 Ca

8
USES :
PAINT
casein paint is a fast-drying, water-soluble medium used by artists.
Casein paint has been used since ancient Egyptian times as a form
of tempere paint,

and was widely used by commercial illustrators as the material of

choice until the late 1960s when, with the advent of acrylic paint
casein became less popular. It is still widely used by scenic painters,
although acrylic has made inroads in that field as well.

Glue
Casein-based glues are formulated from casein, water, and alkalis
(usually a mix of hydrated lime and sodium hydroxide). Milk
9
is skimmed to remove the fat, then the milk is soured so that the
casein is precipitated as milk curd. The curd is washed (removing
the whey), and then the curd is pressed to squeeze out the water (it
may even be dried to a powder). The casein is mixed with alkali
(usually both sodium and calcium hydroxide) to make glue. Glues
made with different mixes of alkalis have different properties.
Preservatives may also be added.
They were popular for woodworking, including for aircraft, as late as
the de havilland albatross airliner in 1939.
Casein glue is also used in transformer manufacturing (specifically
transformer board) due to its oil permeability.
Elmer's All-Glue , Elmer's School Glue and many other Borden
adhesives were originally made from casein.

While one reason was its non-toxic nature, a primary factor was that it
was economical to use. Towards the end of the 20th century, Borden
replaced casein in all of its popular adhesives with synthetics
like PVA.
While largely replaced with synthetic resins, casein-based glues still
have a use in certain niche applications, such as laminating fireproof
doors and the labeling of bottles. Casein glues thin rapidly with
increasing temperature, making it easy to apply thin films quickly to
label jars and bottles on a production line.

10
 EXPERIMENT
AIM
To study the quantity of Casein in different samples of milk.

REQUIREMENTS
 Beakers(250 ml)

 Filtration Flasks

 Measuring Cylinders

 Glass rod

 Spatula

 China Dish

 Dropper

 Weight Bore

 Different samples of Milk

 10% Acetic Acid

CHEMICALS REQUIRED :
(i) Different samples of milk.
(ii) Saturated ammonium sulphate solution.
(iii) 1 % acetic acid solution.

11
PROCEDURE
1. A clean dry beaker has been taken, 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 was
precipitate out.
2. The solution was filtered and transferred the precipitates in another
beaker. Added about 30 ml of water to the precipitate. Only Casein
dissolves in water forming milky solution leaving fat undissolved.
3. The milky solution was heated to about 40oC and add 10% acetic
acid solution drop-wise, when casein got precipitated.
4. Filtered the precipitate, washed with water and the precipitate was
allowed to dry.
5. Weighed the dry solid mass in a previously weighed watch glass.
6. The experiment was repeated with other samples of milk.

12
13
Animal name Quantity of milk Acetic acid Ammonium sulphate
cow 20 ml 4 grams 20 ml
buffalo 20 ml 5 grams 20 ml
goat 20 ml 19 grams 20 ml
Warm 20 ml 18 grams 20 ml

Calculation
Let them ammonium sulphate present in powder form then convert in dilute
solution

The conversion of powder to dilute solution

According to Google ,

800ml →761 gram

200ml→?

Then 761×20/800 =19.025 gram

20 ml = 19.025 gram

OBSERVATIONS
Milk Weight of casein Weight of casein
(Heated milk) (normal milk)
cow 1 gram
goat 1.4 gram 1.2 gram
buffalo 0.8 gram

RESULT
According to our analysis of various samples of milk, we conclude that: Goat
milk heated wt. of casein 1.4 gram. Goat normal milk wt. of casein 1.2 gram.

14
PRECAUTIONS
•During filtration, press the casein formed.

•Use only the required amount of acid for complete precipitation.

•Use only fresh milk.

•Use same amount of each sample for the experiment.

15
 BIBLIOGRAPHY

Comprehensive Practical Chemistry Class-12; Laxmi Publications.

https://en.wikipedia.org/wiki/Casein

https://en.wikipedia.org/wiki/Milk

NCERT TEXT BOOK

GOOGLE ASSISSTANT

16