AIM

TO ESTIMATE THE
QUANTITY OF CASEIN
IN MILK

NAMe
CLASs
 CERTIFICATE
This is to certify that Mr./ Ms. _________________________________ of

class 12, with Roll Number ___________________ of Delhi Public School,

Bangalore East has completed his/her project in the subject of

___________________________ for the class 12 practical examination of

the Central Board of Secondary Education for the academic year

2020-2021 under my supervision.

He/ She has taken great care and shown utmost sincerity in the
completion of the project.

I further certify that this project is up to my expectation and is as per

CBSE requirements.
________________ ___________________
Manila Carvalho Internal Examiner
Principal
_______________________
External Examiner
 ACKNOWLEDGEMENT

I would like to express my sincere gratitude to my

chemistry teacher _______________ and lab assistant
Ms. Swetha for their vital support, guidance and
encouragement without which this project would not
have come forth.
I would also like to thank Ms. Manila Carvalho, our
esteemed principal, for her continued support and to
provide the facilities required to execute this project.
Last, but not least, I would like to thank my parents for their
undivided support and interest which always inspiresme.
 Index
1 Certificate

2 Acknowledgement
3 Aim
4 Objective
5 Introduction
6 Materials and Equipment
7 Theory
8 Experimental Procedure
➢ Experiment 1
➢ Experiment 2
➢ Experiment 3
9 Result
10 Bibliography
 Objective
To study the quantity of casein in
different samples of milk.
Introduction
Materials and
Equipment
THEORY
 Experimental
Procedure
1. Take a clean dry beaker, put into it 20ml of cow's milk
and add 20ml of saturated ammonium sulphate slowly
into the beaker while stirring with a glass rod. Fat
along with casein will precipitate out.

2. Filter solution and transfer the precipitate in another

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

3. Heat the milky solution to about 40°c and add 1% acetic

acid solution dropwise, when casein gets precipitated.

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

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

6. Repeat the experiment for other samples of milk.

 Result

Different samples of milk contain different percentage of

casein.
 Bibliography
• www.icbse.com
• NCERT Lab Manual
• Library
• Wikipedia