CHEMISTRY

INVESTIGATORY PROJECT

To study the quantity of Casein present

in different samples of milk

CERTIFICATE

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This is to certify that this investigatory project entitled TO STUDY THE
QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF
MILK has successfully completed the project under the guidance of Mrs.
Remya [subject teacher] during the academic year 2022-23 in partial
fulfilment practical examination conducted by AISSCE.

Submitted by: POOJA P

Roll No:

Examiner: PRINCIPAL Date: TEACHER IN CHARGE

ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people have best

owned upon me their blessing and heart pledged support, this time I am
utilising to thank all the people who have been concerned with this project.
Primarily, I would thank god for being able to complete this project with
success. Then I would like to thank my principal Mrs Sreelekha Madam and

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Chemistry teacher Mrs Remya R and Lab Attendant Mrs Sindhu A K,
whose valuable guidance has been the ones that helped me patch this project
and make this full proof success suggestions and her instructions has served as
the major contributor towards the completion of this project. Then I would
like to thank my parents and friends who have helped me with their valuable
suggestions and guidance which has been helpful in various phases of the
completion of the project.

TABLE OF CONTENTS

ACKNOWLEDGEMENT ................................................................................

INTRODUCTION.............................................................................................

5 APPLICATIONS:

............................................................................................. 6 AIM

................................................................................................................. 6

THEORY........................................................................................................... 6

APPARATUS REQUIRED ............................................................................ 7

CHEMICALS REQUIRED ............................................................................ 7

PROCEDURE ................................................................................................. 7

OBSERVATIONS .......................................................................................... 8

RESULT .......................................................................................................... 8

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PRECAUTIONS ............................................................................................. 9

BIBLIOGRAPHY ........................................................................................... 9

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:

SOURC WATE MINER PROTE FATS CARBO

E R HYDRA
OF ALS INS TES
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.

Ca2+-Caseinate+ 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
non-dairy cheese substitutes to improve consistency especially when melted.

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.

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.

PROCEDURE

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 1. Wash the beaker (250 ml) with the distilled water and dry it. 2. Take 20
ml of 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 sample 2, sample 3 and sample 4.
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.
∙
Sl No: Type of milk Volume Weight Weight Percent
of milk of Milk of ag e of
taken casein casein
(W1 g)
(W2 g)
(ml)

1 Sample 1

2 Sample 2

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3 Sample 3

4 Sample 4

RESULT
Different Samples of milk contains different percentage of casein.
Highest percentage of casein is present in sample 3 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.

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