2019 - 2020

CHEMISTRY INVESTIGATORY PROJECT

SUBMITTED BY:
BRIJESH KANDOLKAR
CLASS: XII SCIENCE
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 ACKNOWLEGEMENT

I would like to express my immense gratitude to my

chemistry teacher Ms. Teja Kumbhar , for the help and
guidance she provided for completing the
investigatory project.
I would also like to thank our Principal, Mr. Abhay
Mathur for his co-ordination in extending every
possible support for the completion of this project.
I also thank my parents who gave their ideas and inputs in
making this Project. Most of all I thank our school
management, for providing us the facilities and
opportunity to do this project.
Lastly, I would like to thank my school mates who have
rendered and done this project along with me. Their
support made this project fruitful.

- BRIJESH KANDOLKAR
 CERTIFICATE

This is to certify that Mr. Brijesh Kandolkar , student

of class XII – Science, Sunshine Worldwide School
has successfully completed research in the below
given project under the heading ‘Study of amount of
casein in different milk samples’ during the academic
session 2019 - 2020 under the guidance of Ms. Teja
Kumbhar.

School Stamp

Signature of Principal

Signature of external examiner

Signature of chemistry teacher

 STUDY OF AMOUNT OF CASEIN IN
DIFFERENT SAMPLES OF MILK

MADE BY – Brijesh
Kandolkar Class – XII Science
School – Sunshine Worldwide School
 INDEX

Topic Page Number

Objective 1
Introduction 2
Aim 5
Theory 5
Apparatus
Required 6

Chemical
Required 6

Procedure 7
Observations 8
Result 9
Precautions 9
Bibliography 10
 OBJECTIVE –

To study the quantity of Casein

present in different samples of milk.

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 INTRODUCTION –
Milk is a complete diet as it contains proteins,
carbohydrates, fats, minerals, vitamins and water. The
average composition of milk from different sources is
given below:

SOURCE OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES

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 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

Casein is the most predominant phosphoprote is found

in milk an cheese. When coagulated with rennet, casein is
sometimes called Paracasein. British terminology, on the
other hand, uses the term caseinogen for the uncoagulated
protein and casein for coagulated protein. As it exists in milk,
it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by
acids and by rennet enzymes, a proteolytic enzyme
typically obtained from the stomachs of calves. The
enzyme trypsin can hydrolyze off a phosphate-containing
peptone.
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 Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no disulphide
bridges. As a result, it has relatively little secondary structure
or tertiary structure. Because of this, it cannot denature. 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 some resemblance with surfactant-type
micellae in a sense that the hydrophilic parts reside at the
surface. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. These micelles
have negative charge and on adding acid to milk the
negative charges are neutralized.

Ca2+ - Caesinate + 2CH3COOH(aq)  Casein+(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. 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 sodium oxalate and sodium acetate.

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Applications:

In addition to being consumed in milk, casein in used in

the manufacture of adhesives, binders, protective coatings,
plastics (such as for knife handles and knitting needles),
fabrics, food additives and many other products. It is
commonly used by bodybuilders as a slow-digestive source
of amino acids as opposed to the fast-digesting whey
protein, and also as an extremely high source of glutamine
(post workout). Another reason it is used in bodybuilding, is
because of its anti-catabolic effect, meaning that casein
consumption inhibits protein breakdown in the body. Casein
is frequently found in otherwise nondairy cheese substitutes
to improve consistency especially when melted.

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AIM –
To study quantity of casein in different samples of milk.

THEORY –
Milk contains 3 to 4% casein suspended in water in the
colloidal form. It is precipitated in a weakly acidic medium.

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APPARATUS REQUIRED –
Funnel, funnel stand , glass rod , filter paper, weight box ,
test tubes, pestle and mortar.

CHEMICALS REQUIRED –
(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution.

(iii) 1 % acetic acid solution.

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PROCEDURE –
1. Wash the beaker (250 ml) with the distilled water and dry it.

2. Take 20 ml of buffalo’smilkin 250 ml beakerandfinditsweight.

3. Add 20 ml saturatedsolution of
ammoniumsulphateslowlywith stirring.
Fatandcaseinwillseparateout as precipitate.

4. Filterthe abovesolutionandtransfertheprecipitate in
another beaker.

5. Treat theaboveprecipitate with30 ml

distilledwater.Casein
dissolvesformingmilkysolutionwhereasfatremainsas such.

6.Warm the above contents of the beaker to 40 - 45°C on

a low flame. Now, add 1% acetic acid solution drop wise
with stirring when casein gets precipitated.

7.Filter the precipitated casein and wash with distilled

water and dry it.

8. Find the weight of dry precipitate.

9.Repeat the whole experiment with cow’s milk, goat’s

milk and sheep’s milk.
7
 OBSERVATIONS –
Volume of milk taken in each case = 20

ml Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

Percentage of casein = Weight of Casein x 100

Weight of milk

S.no. Type of milk Volume of Weight Weight Percentage of

milk of milk of Casein casein
taken (W₁ g) (W₂ g)
(ml)
1. Buffalo’s 20 23.09 0.632 2.73%
milk

2. Cow’s milk 20 35.66 0.55 1.64%

3. Goat’s milk 20 23.09 0.77 3.67%

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RESULT –

Different Samples of milk contains different percentage

of casein.

Highest percentage of casein is present in Goat’s milk.

PRECAUTIONS –
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.

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BIBLIOGRAPHY –
www.wikipedia.com

www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com

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