SNBP International School

Morwadi

Chemistry Project
Case Study
Session: 2023-24

Submitted to : Komal Bandekar

Submitted by : Anupriya Kundu

Class : 12-C

Stream : Science (PCM)

 SNBP INTERNATIONAL SCHOOL
MORWADI, PIMPRI, PUNE
CBSE AFFILIATION NO. 1130522

Certificate
This is to certify that,
Name of the Student ________________________________
Class _______________
Has successfully completed the project
Name of the Project _________________________________
Under the guidance and observation of
Name of the Teacher ________________________________
During the academic session 2023-2024, in the partial fulfilment of
Practical Examination conducted by AISSCE-2024.

Signature of the Teacher with Date _____________________________

Signature of the Principal with Date _____________________________

School Seal

Signature of the External Examiner _____________________________

 Acknowledgement
I, __________________________________________ (name)
student of SNBP International School, Morwadi, Pimpri, Pune;
affiliated to CBSE Board vide Affiliation No. 1130522; would like
to express my gratitude to the Institution for the support and
knowledge I received in the school. I feel in debt towards Principal
Sweta Paithankar Madam and my teacher___________________
________________ who gave me an opportunity to do the project
___________________________________________________
(name of project) I, once again thank the school for providing me all
the facilities and excellent education. I am also grateful to my friends
and family for their faith in me.

Thank You All!

Signature of Student ___________________________

Date __________________

Signature of the Receiver________________________

 Index

1. Objective ………………………….…………………………………………… 5

2. Theory …………….……………………………………………………………. 5

3. Requirements ..……………………………………………………………… 8

4. Procedure .…………………………………………………………............ 10

5. Observation …………………………………………………………………… 11

6. Result …………………………………………………………………………… 12

7. Conclusion …………………………………………………………………..… 13

8. Bibliography …………………………………………………………………. 13

Chemistry 4
 Objective

To study the quantity of casein present in different quantities of

milk.

Theory

What is milk?
Milk is a white liquid food produced by the mammary glands of
mammals. It is the primary source of nutrition for young
mammals. Milk Is a Great Source of Calcium.

Protein, fat, lactose, and minerals are the four major components
in all types of milk.

Chemistry 5
 Percentage
Cow milk composition
(%)

Water 87.5

Total Solids 12.7

Fat 4.5

Protein 2.9

Lactose 4.1

Ash (minerals) 0.8

What is casein?
Casein, the chief protein in milk and the essential ingredient of
cheese. Pure casein is an amorphous white solid without taste or
odour. Commercial casein is slightly yellow, with a pleasant
odour. It is a mixture of phosphoproteins of differing molecular
weight. Cow’s milk contains about 3 percent casein.

Chemistry 6
Casein has isoelectric pH of about 4.7 and can be easily seperated
around this 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 neutralised.

𝐶𝐶𝑎𝑎2+ - Caesinate + 2𝐶𝐶𝐻𝐻3 COOH (aq) → Casein (s) + (𝐶𝐶𝐻𝐻3 C𝑂𝑂𝑂𝑂)2Ca

(aq)

Source of
Water Mineral Protein Fats Carbohydrates
Milk
(%) (%) (%) (%) (%)
(%)
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 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

Casein is also used in prepared foods, in medicines and dietary

supplements, and in cosmetics. Minor industrial applications
include the seasoning and dressing of leather, cleaners and

Chemistry 7
polishes for shoes, textile printing and sizing, insecticide sprays,
soapmaking, and many uses in which casein serves as a
protective colloid, emulsifying agent, or binder. Major applications
of casein are paper coatings, glues, paints, plastics, and man-
made fibres.

Requirements

• Beakers (250 ml)

• Filter paper
• Glass rod
• Weight box
• Filtration flask
• Buchner funnel
• Water pump
• Test tubes
• Porcelain dish
• Burner
• Different samples of milk
• 1% acetic acid solution
• Saturated ammonium sulphate solution

Chemistry 8
Chemistry 9
 Procedure

1. Take a clean dry beaker, put into it 20 ml of cow’s milk and add
20 ml of saturated ammonium sulphate solution slowly and
with stirring. Fat along with casein will precipitate out.

2. Filter the solution and transfer the precipitates in another

beaker. Add about 30 ml of water to the precipitates. Only
casein dissolves in water forming milky solution leaving fat
undissolved.

3. Heat the milky solution to about 40°C and 1% acetic acid

solution dropwise, when casein gets precipitated.

4. Filter the precipitate, wash with water, and let them dry.

5. Weight the dry solid mass in a previously weighed watch glass.

6. Repeat the experiment with other samples of milk.

Chemistry 10
 Observation

Volume of milk taken in each case = 20 ml

Weight of milk taken = W1 g

Weight of casein isolated = W2 g

Weight of casein
Percentage of casein = X 100
Weight of milk

Yield of casein
No Samples
(grams)

1 Cow milk 7.8

2 Buffalo milk 4.0

3 Goat milk 6.4

4 Market milk (A) 6.8

5 Market milk (B) 5.5

Chemistry 11
 Result

This study clearly indicated that the amount of caesin precipitated

from the cow milk was higher than that of the other milk samples.

According to the research findings, cow milk contains the largest

amount of casein protein. Thus, the cow milk is suitable for the
best muscle growth and basic body building achievements.

Chemistry 12
 Conclusion

Different samples of milk contain different percentage of casein.

Bibliography

References from the internet

• www.slideshare.net
• www.wikipedia.org
• www.britinnia.com
• www.vedantu.com

Help from teachers, chemistry practical lab manual and

experiments done in Chemistry laboratory.

Chemistry 13
Thank You.