TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILK Py Made By S. GIR] PRASANNA XIl-AKENDRIYA VIDYALAYA NO.1 JIPMER CAMPUS, PUDUCHERRY. WY a SEE EE eet Gr ooTY data ener wet CHEMISTRY INVESTIGATORY PROJECT CERTIFICATE Certified that this project work is done by Registration Number under my supervision in partial fulfilment of AISSCE Practical Examination — 20 conducted by the Central Board of Secondary Education Internal Examiner External examiner Principal SHRI JOSE MATHEW KV NO.1, JIPMER CAMPUS, PUDUCHERRYACKNOWLEDGEMENT |, GIRI PRASANNASS, feel proud to present my Investigatory project in Chemistry on the topic “study of casein present in different samples of milk” which aims to analyse the presence of casein in milk. | wish to express my deep gratitude and sincere thanks to the Principal, Shri Jose Mathew for his encouragement and for all the facilities that he provided for this project work. This project wouldn’t have been feasible without the proper and rigorous guidance of my Chemistry teacher Mrs. Nekki Yadav who guided me throughout this project in every possible way. An investigatory project involves various difficult lab experiments which have to be carried out by the student to obtain the observations and conclude the report on a meaningful note. These experiments are very critical and in the case of failure, may result in disastrous consequences Thereby, | would like to thank Mrs. Nekki Yadav for guiding me on a step by step basis and ensuring that | completed all my experiments with ease.INDEX S.NO. TOPIC PAGE 1. ACKNOWLEDGEMENT 3 2. INTRODUCTION 5 3. ABOUT CASEIN 6 4. AIM 7 5. REQUIREMENTS 7 6. THEORY 8 7. PROCEDURE 9 8. OBSERVATIONS 10 9. CONCLUSION 11 10. BIBLIOGRAPHY 12ODUCTION Milk is a white fluid secreted by the mammary glands of living organisms. It is the food of exceptional inters probability. Milk is also known to contain all sorts of micronutrients essential for a body of an organism. The major milk protein Casein is found only in milk and nowhere in the world. The composition of milk from different sources is given below: SOURCE | WATER | MINERAL PROTEIN | FATS | CARBOHYDRATES OF MILK) (6) | (6) ) wy 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 45ABOUT CASEIN Casein is a major protein constituent in milk and is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around the 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. This is how ALPHA CASEIN structure looks like: HaN\ NH NH OH O. OH ° ° H H H HN N, O07 Low ° Ro Ho Ho OHIM To study the quantity of casein in different samples of milk. REQUIREMENTS 1. Beakers(250 ml) 2. Filter Paper 3. Glass Rod 4. Weight Box 5. Filtration Flask 6. Buchner Funnel 7.Test Tubes 8. Porcelain 9. Different samples of Milk 10. 1% of Acetic acid solution 11. Ammonium Sulphate SolutionTHEORY Natural Milk is an opaque white fluid secreted by the mammary glands of female mammal. The main constituent of natural milk are Protein, Carbohydrate, Mineral, Vitamins, Fats and Water and is a complete balanced diet. Fresh milk is sweetish in taste. However, when it is kept for long time at a temperature of 5 Degree, it becomes sour because of bacteria present in air. These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic condition, casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd.PROCEDU 1.A clean dry beaker has been taken, followed by putting 20ml 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 to another beaker. Added about 30ml of water to the precipitate. Only casein dissolves in water forming milky solution leaving fat undissolved. 3. The milky solution was heated to about 40 degrees and add 1% of 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.OBSERVATIONS After following the above procedure, the final observations we get are: CONTENTS | AMOUNT SAMPLE | SOURCE OF OF % OF NO. PROTEIN | CASEIN CASEIN (g/ml) 1. Cow Milk 0.60 0.5 5 2. Goat Milk 0.65 0.34 3.25 3. Buffalo 0.85 0.4 4.20 Milk 4. Packet 0.75 0.39 3.88 MilkCONCLUSION According to above brief analysis of casein milk, we are able to conclude that: 1. Amount of casein present in Cow Milk is 5%. 2. Amount of casein present in Goat Milk is 3.25%. 3. Amount of casein present in Buffalo’s Milk is 4.2%. 4. Amount of casein present in Packet Milk is 3.88%. So according to above analysis, we can finally conclude the Cow Milk is the best milk or beneficial milk for human beings.BIBLIOGRAPHY e Comprehensive Practical Chemistry Class 12 e http://www.google.com/=casein+milk http://en.wikipedia.org/wiki/Casein