N

R
C
A
O
VIDYA MANDIR PUBLIC SCHOOL
Sector-15A, Faridabad
WEBSITE- www.vidyamandirpublicschool.com

H
L CHEMISTRY
MINVESTIGATORY
E PROJECT 2023-2024
L
E
-
NAME - SURAJ KUMAR SINGH
N
. CLASS -XII S5

M
O
.
ROLL NO – 36
SUBJECT – CHEMISTRY
TOPIC- STUDY OF QUANTITY
OF CAESIN PRESENT IN
.-
I
DIFFERENT MILK SAMPLE

.S
.
S
.
CERTIFICATE
This is to certify that, Suraj Kumar
Singh, a student of VIDYA MANDIR
PUBLIC SCHOOL has submitted the
chemistry project report entitled
“Study of Quantity of Casein content
in different samples of milk”
submitted for partial fulfilment and
practical examination to the
department of chemistry, embodies
a detailed study carried out by the
student under my supervision. This
project in my opinion is completed
and is suitable for presentation

YOGITA CHACHRA
(Chemistry Teacher)
 ACKNOWLEDGEMENT

I would like to express my

special thanks to my Chemistry
teacher as well as our Principal
Sir who gave me the golden
opportunity to do this
wonderful project in
CHEMISTRY, which also helped
me in doing a lot of Research. I
came to know about many new
things. This project couldn't
have been satisfactorily
completed without the support
and guidance of MY parents.
I would like to thank my
parents who helped me in
gathering diverse information,
collecting data and guiding me
from time to time in making
this project,despite their busy
schedule. They gave me
different ideas in making this
project, despite their busy
schedule.Theygave me
different ideas in making this
project unique.
 INDEX
1. Introduction

2. Theory

3. Aim

4. Requirements

5. Procedure

6. Observations

7. Conclusions

8. Bibliography
 INTRODUCTION

What is Casein ?

Casein protein is a protein found in milk

that gives milk its white color. Cow's milk
consists of around 80% casein protein. In
addition to milk, casein protein is found in
yogurt, cheese, and infant formulas, as
well as in a variety of dietary supplements. Do not
confuse casein protein with casein
peptides. Casein peptides are made by
breaking casein protein down into smaller
pieces.
Casein protein is taken by mouth to
improve athletic performance, diabetes,
liver disease due to alcohol consumption,
and many other conditions, but there is no
good evidence to support these uses. Milk
is a complete diet as it contains minerals,
vitamins,proteins, Carbohydrates, Fats And
Water . Averagecomposition of milk fro
different sources is given below :

Casein is present in milk as calcium

caseinate in the form of micelles. These
micelles have negative charge and on
addingacid to milk the negative charges
are neutralized.
 THEORY
Casein contains a fairly high number of
proline residues, which do not interact.
There are also no disulfide bridges. As a
result hydrophobic, making it poorly
soluble in water. It is found in milk as a
suspension of particles called “casein
micelles” which slow only limited
resemblance with surfactant-type micellae
in a sense that the hydrophilic parts reside
at the surface and they are spherical.
However, in sharp contrast to surfactant
micelles, the interior of a casein micelle is
highly hydrated. The caseins in the
micelles are held together by 7 calcium
ions and hydrophobic interactions. Several
models account for the special
conformation of casein in the micelles. One
of them proposes the micellar nucleus is
formed by several sub micelles, the
periphery consisting of microvellosites of K-
casein. Another model suggests the
nucleus is formed by casein-interlinked
fibrils. Finally, the most recent model
proposes a double link among the caseins
for gelling to take place. All three models
consider micelles as colloidal particles
formed by casein aggregates wrapped up
in soluble 8 K-casein molecules.
Uses:-
1. Paint- Casein paint is a fast drying, water
soluble medium used by artists. Casein
paint has been used since ancient Egyptian
times as a form of tempera paint, and was
widely used by commercial illustrators as
the material of choice until the late 1960s
when, with the advent of acrylic paint,
casein became less popular. It is still 9
widely used by scene painters, although
acrylic has made inroads in that field as
well.
2. Glue- Casein- based glues were popular
for woodworking, including for aircraft, as
late as the de Hacilland Mosquito. Casein
glue is also used in transformer
manufacturing(specially transformer
board) due to its oil permeability. While
largely replaced by synthetic resins,
casein-based glues 10 still have a use in
certain niche applications, such as
laminating fireproof doors and the labeling
of bottles.
 AIM :
To study quantity of casein in different
samples of milk

THEORY :
Milk contains 3% to 4% casein suspended
in water in colloidal form.It siprecipitated in
weakly acidic medium

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.

Casein Structure
 PROCEDURE :
1. Wash the beaker (250 ml) with the
distilled water and dry it.
2. Take 20 ml of buffalo’s milk in 250 ml
beaker and find its weight.
3. Add 20 ml saturated solution of
ammonium sulphate slowly with stirring.
Fat and casein will separate out as
precipitate.
4. Filter the above solution and transfer the
precipitate in another beaker.
5.Treat the above precipitate with 30 ml
distilled water. Casein dissolves forming
milky solution whereas fat remains as
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.

OBSERVATION
1. Volume of milk taken in each case =
20ml
2. Weight of milk taken = W1g
3. Weight of Casein isolate = W2g
4. Percentage of casein = {Weight of
casein (W2)/Weight of casein (W1) } * 100
 RESULT

1. Different Samples of milk contains

different percentage of casein.

2. Highest percentage of casein is present

in Goat’s milk.

CONCLUSION
Different samples of milk contain different
percentage of Casein.
 BIBLIOGRAPHY

Books:

Comprehensive Practical Chemistry; Laxmi

Publications

Internet sources:

www.wikipedia.org

www.google.com

www.slideshare.com

https://www.icbse.com