NALANDA PUBLIC SCHOOL CUTTACK Chemistry Investigatory Project Sessiow. 2023-2024 A Project Report on “Study of quantity of caseiw present iw different sampley of milk” Submitted by: Priyanshu P. Mohapatra Class- X11" CBSE Roll No, ........20 Under the guidance of Mr. Chandan Kumar Sir PGT(Chemistry)NALANDA PUBLIC SCHOOL Certificate This is to certify that Priyanshu P, Mohapatra student of class XII'" has successfully prepared the report on the project entitled “Study of quantity of caseiw present iw different samples of milk” under the guidance of Mr. Chandan Kumar Sir (PGT Chemistry) The report is the result of the his efforts & endeavours. The report is found worthy of acceptance as final Project report for the subject Chemistry of class XII"(Science) ‘Signature of Chemistry Teacher Signature of External Examiner Signature of PrincipalAcknowledgement I would like to express a deep sense of thanks and gratitude to my project guide Mr. Chandan Kumar Sir for guiding me immensely through the course of the project. He always evinced keen interest in my project. His constructive advice and constant motivation have been responsible for the successful completion of this project My sincere thanks goes to our Principal ma’am Ms. Jasaswini Pattanayak for her co-ordination in extending every possible support for the completion 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 Priyanshu P. Mohapatra Class- XII"(Science)Declaration I herby declare that the project work entitled “Study of quantity of caseiw present iw differ- ent sampley of milk” submitted to Department of Chemistry, Nalanda Public School is prepared by me. Priyanshu P. Mohapatra Class XII"(Science)Table of Contents m= Certificate m= Declaration m= Acknowledgement w= Objective of the Project Report = Introduction w= About Casein ws Aim / Requirements m= Theory m= Procedure m= Observation m= Calculation m= Application m= Conclusion m= Precaution w= BibliographyOBIECTIVE The objective of this project is to “Study of quantity of casein present in different samples of milk”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 | CAR80HYoRATES OF MILK (96) |) (Hw) cow | 871 | 07 | 34 |39/ 49 HUMAN) 874 | 0.2 | 14 | 40) 49 GOAT | 87 07 33 | 42 4.8 SHEEP | 82.6 0.9 55 | 65 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: HN. NH NH OH O._OH 9 ~ oO ° H H H HN N. N NAY N.. N OH - H H H ° ~ 0 ° 3 oh 7™~on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 — Volume of milk taken in each case = 20 ml Weight of milk taken = W, g Weight of Casein isolated = W, g Percentage of casein = Weight of Casein x 100 Weight of milk S.no. | Type of milk | Volume of | Weight | Weight of | Percentage of milk taken| of milk | Casein casein (ml) | (Wg) | (8) 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% Pn te ee ee ee ee ee eeCALCULATION Let them ammonium sulphate present in powder form then convert in dilute solution The conversion of powder to dilute solution According to Google 800ml = 761 gram 200ml =? Then 761x20/800=19.025 gram 20ml=19.025 gram Dissolving ammonium sulphate in water after then filter out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.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.PRECAUTIONS A. During filtration, press the casein formed. B. Use only the required amount of acid for complete precip itation. C. Use only fresh milk. D. Use same amount of each sample for the experiment.=a FF won BIBLIOGRAPHY . https://arihantbooks.com/laboratory-manual- chemistry-class-xii . https://en.wikipedia.org/wiki/Casein . https://en.wikipedia.org/wiki/Milk . https://www.slideshare.net/dineshpol/amount- of-casein-in-milk . https://www.slideshare.net/Neelanjyan/study- of-quantity-of-caesin-present-in-different- samples-of-milk-54726663 . Google Assistant