CBSE

Investigatory project

Name: LINEYSHA TR
Tukhsjsjsjssns
Class: 12th
 ACKNOWLEDGMENT
* There are times when silence speaks so much louder than
words of praise to only as good as belittle a person whose
words do not express, but only put a veneer over true feelings,
which are of gratitude at this point of time."

Iwould like to express my sincere gratitude to my Chemistry

teacher Mr. Gowri Shankar and Mr. Shesharao for their vital
support, guidance, and encouragement, without which this
project would not have come forth. I would also like to
express my gratitude to all the staff of the Department of
Chemistry for their support during the making of this project.
INDEX
1. Objective
2. Theory
2.1 Milk
2.2 Casein
3. Materials required
4. Procedure
5. Observations
6. Result
7. Precautions
1.Objective
To study the quantity of casein present in different
samples of milk.
2. Theory
2.1 Milk

Milk is a nutrient-rich, white-liquid food produced by the

mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who
breastfed) before they can digest other types of food.
Early-lactation milk contains colostrum, which carries
the mother's antibodies to its young and can reduce the
risk of many diseases. It contains many other nutrients
including protein and lactose. Interspecies consumption
of milk is not uncommon,particularly among humans,
many of whom consume the milk of other mammals. As
an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after
pregnancy. Dairy farms produced about 730 million
tonnes of milk in 2011, from 260 million dairy cows.
India is the world's largest producer of milk, and is the
leading exporter of skimmed milk powder, yet it exports
few other milk products. The ever-increasing domestic
demand for dairy products and a large demand-supply
gap could lead to India being a net importer of dairy
products in the future. The United States, India, China,
and Brazilare the world's largest exporters of milk and
milk products. China and Russia were the world's largest
importers of milk and milk products until 2016 when
both countries became self-sufficient, contributing to a
worldwide glut of milk.
 More than six billion people worldwide consume milk
and milk products. Over 750 million people live in dairy
farming households. Milk contains water, minerals ( Ca,
K, Na, and trace metals), vitamins(A, D, K),
carbohydrates, proteins, and fats. The proportion of these
varies from source to source.

Theaverage composition of milk from different sources is

given ahead.

SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES

OF MILK(%) (%) (6) (%) (%)
COW 87.1 0.7 34 3.9 4.9
HUMAN 87.4 0.2 L4 |4.0 4.9
GOAT 87.0 0.7 3.3 4.2 4.8
SHEEP 82.6 D.9 5.5 6.5 4.5
2.2 Casein

Casein (from Latin caseus for "cheese") is a family of

related phosphoproteins (aS 1, aS2, B, K). These proteins
are commonly found in mammalian milk, comprising
80% of the proteins in cow's milk and between 20% and
45% of the proteins in human milk. The iCasein has a
wide variety of uses, from being a major component of
cheese, touse as a food additive. The most common form
of casein is sodium caseinate. As a food source, casein
supplies amino acids,carbohydrates, and two essential
elements, calcium, and phosphorus. Casein contains a
high number of proline residues, which do not interact.
There are also no disulfide bridges. As a result, it has
relatively little tertiary structure. 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 only limited resemblance with
surfactant-type micelles in that the hydrophilic parts
reside at the surface and 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 calcium ions and hydrophobic
interactions. Any of several molecular models could
account for the special conformation of casein in the
micelles. One of them proposes the micellar nucleus is
formed by several submicelles, the periphery consisting
of micro villosities 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 k-casein
molecules. The isoelectric point of casein is 4.6. Since
milk'spH is6.6, casein hasanegative charge in milk.
The purified protein is water-insoluble. While it is also
insoluble in neutral salt solutions, it is readily dispersible
in dilute alkalis and salt solutions such as aqueous
sodium oxalate and sodium acetate. The enzyme trypsin
can hydrolyze a phosphate-containing peptone. It is used
to forma type of organic adhesive.
 Structure of Casein:

H,N. NH

NH OH OH

H
N
H H OH
H,N H
H

OH

3. Materials required

" Conical flask

" Beakers
" Funnel
Measuring cylinder (100 mL)
Watch glass
" Filter paper
1% acetic acid
Different samples of milk
" Glass rod
 4. Procedure

i. Take 200 mL of each sample of milk in separate

:
beakers (500 mL).
i1. Heat the beakers containing the milk sample up to 50
606C.
iii.
111. Now, add a few drops of 1% acetic acid solution
slowlywith constant stirring with a glass rod for 5-10
minutes.
iv. After adding acetic acid, the casein coagulates as an
amorphous substance.
V. Filter the precipitate with the help of the funnel and
wash the precipitate several times with tap water.
vi. Remove the fat by using a suitable organic solvent
like alcohol.
Vii. Now, wash the casein again with water and dry it.
vii. Weigh dried casein in a watch glass.
ix. Repeat this process with all samples of milk.
5. Observation

The volume of each milk sample is 200 mL.

SAMPLE SOURCE CONTENTS AMDUNT %DF

NA. DF CASEIN
PROTEIN CASEIN
|al/m
Cow Milk 5
2. Gpat Milk D.65 034 |3.25
Autfala milk DA5 04 4.20
4 |Amu mik.5 T0.39 3.88

6. Result

According to our analysis of various samples of milk, we

conclude that:
" Cow milk contains 5% casein.
Goat milk contains 3.25% casein.
Buffalo milk contains 4.2% casein.
" Amul milk contains 3.88% casein.

According to the above results, we conclude that Cow's

milk is most beneficial for human beings.
7. Precautions

During filtration, press the casein formed.

Use only the required amount of acid for complete
precipitation.
" Use only fresh milk.
Use the same amount of each sample for the experiment.
 BIBLIOGRAPHY

htps://arihantbooks.com/laboratory-manualchemistry-class
X11

https:/len. wikipedia.org/wiki/Casein
https:/len.wikipedia.org/wiki/Milk
https://www.slideshare.net/dineshpol/amount-ofcasein-in-milk
https://www.slideshare.net/Neelanjyan/study-ofquantity-of
caesin-present-in-different-samples-ofmilk-54726663
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