Jawahar Navodaya vidyalaya

Borai – durg(C.g.)

SeSSioN – 2023- 24
Chemistry
Investigatory Project
Topic :- Study of casein present in
different types of milk
Guided By:- Mrs Jaimala Srivastav Mam (
PGT Chemistry)
Submitted By:- Bhavana Choudhary
Class – 12th, ‘Science'
aCkNowledgemeNt
I would like to express a deep sense of thanks & gratitude
to my chemistry guide Mrs. Jaimala Srivastav Mam for
guiding me immensely through the course of the project.
She always evinced keen interest in my work.Her
constructive advice & constant motivation have been
responsible for the successful completion of this project.
My sincere thanks go to Mr. S.K. Sinha Sir , Our principal
sir, for his co-ordination in extending every possible
support for the completion of this project.
I also thanks to my parents for their motivation & support.
I must thanks to my classmates for their timely help &
support for compilation of this project.
Last but not the least; I would like to thank all those who
had Helped directly or indirectly towards the completion
of this project.

Bhavana Choudhary
Class – 12th, ‘Science'
 CertifiCate

This is to certify that Bhavana Choudhary of Class XIIth,

‘Science’ has prepared the Investigatory Chemistry project
entitled “ Study of casein present in different types of
milk”.
The report is the result of her efforts & endeavors. The
report is found worthy of acceptance as final project
report for the Subject Chemistry of Class XII. She has
prepared the report under my Guidance.

__________________. _________________
Teacher In Charge. External Examiner

____________________. ________________
Principal School Stamp
 CertifiCate
The investigatory project entitled:-
“Study of casein present in different types of milk”.
submitted by Bhavana Choudhary of Class XII for the
C.B.S.E Senior Secondary Examination of Chemistry
Practical at Jawahar Navodaya Vidyalaya, Borai – Durg
(C. G.) has been examined.

SIGNATURE OF EXAMINER
 deClaratioN

I hereby declared that the project work entitled,

“ Study of casein present in different types of milk”,
submitted in Department of Chemistry, Jawahar
Navodaya Vidyalaya, Borai – Durg (C.G.) has prepared
by me.

Bhavana Choudhary
Class - XII, ' Science'
 iNdex
Sr. No. Topic Page No.

1. Aim

2. Material
Required

3. Theory

4. Procedure

5. Observation

6. Calculation

7. Result

8. Precaution
 •Aim / Objective
To study the quantity of casein present in different
samples of milk.
•Materials Required
1.Conical flask
2.Beakers
3.Funnel
4.Measuring cylinder(100 mL)
5.Watch glass
6.Filter paper
7.1% acetic acid
8.Different samples of milk(100ml)
9.Glass rod
•Chemicals Include:-
1.Different sample of milk
2.Ammonium sulphate solution(NH4)2SO4)
3.1% Acetic acid solution

•Theory
1.Casein
Casein is a family of related phosphorus proteins. These
proteins are commonly found in mammalian milk,
comprising 80% of the proteins in cow's milk and between
20% and 45% of the proteins in human milk. The 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. As a food source, casein
supplies amino acids,carbohydrates, and two essential
elements, calcium and phosphorus.

Casein contains a high number of proline residues,which do

not interact. There are also no disulfide bridges. As a result,
it has relatively little tertiary 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 hydrophilic parts reside at the
surface and they are spherical.
While it is also insoluble in neutral salt solutions, it is readily
dispersible in dilute alkalis and in salt solutions such as
aqueous sodiumoxalate(Na2C2O4) and sodium
acetate(CH3COONa). The enzyme trypsin can hydrolyze a
phosphate-containing peptone. It is used to form a type of
organic adhesive.

Chemical Formula:-

Ca2 + Caseinate + 2CH3COOH(aq.) → Casein(s) +

(CH3COOH)2Ca

•Structure of Casein

•Procedure
A. A clean dry beaker has been taken follow by putting
20 ml of cow milk into it on adding 20 ml of saturated
ammonium sulphate solution slowly and with string
fat along with casein was precipitated out.

B. The solution was filtered and transferred precipitate

in another beaker. Adding about 30 ml water to
precipitate. Only casein dissolve in water forming
milky solution leaving fat undissolve.
C. The milky solution was heated to about 40 degrees
celsius and adds 1 % acetic acid solution dropwise and
when casein get precipitated.

D. Filter and precipitate washed with water and the

precipitate was allowed to dry.
E. Weight the dry solid mass in previously weight watch
glasses.

F. Same procedure happens with other types of milk.

•Calculation:

Let them ammonium sulphate present in powder form

then convert in dilute solution.
The conversion of powder to dilute solution:-

800ml →761 gram

200ml→?

Then

761×20/800=19.025 gram

20ml=19.025 gram

Dissolving ammonium sulphate in water after then filter

out
•Observation

MILK MILK (HEATED) (NORMAL MILK)

(ANIMAL NAME) WT. OF CASEIN WT.OF CASEIN

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:-

1.Goat milk heated wt. of casein 1.4 gram.

2.Goat normal milk wt. of casein 1.2 gram.

•PRECAUTIONS

1. During filtration, press the casein formed.

2. Use only the required amount of acid for complete

precipitation.

3. Use only fresh milk.

•BIBLIOGRAPHY

 Chemistry textbook for class XII, Part-2,

NCERT

 Chemistry Laboratory Manual for class

XII, NCERT

 www.wikipedia.org

 www.google.com