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Name-Tapaneswar Bemal

Class-XII Science
Roll No-
This is to certify that this dissertation titled "STUDY



Tapaneswar Bemal to Chemistry department of J A W A H A R

N A V O D A Y A V I D Y A L A Y A , NARLA, was carried under guidance

and supervision during the academic year 2017-2018.

(Subject Teacher) (Examiner)

I wish to express my deep gratitude and sincere
thanks to the Principal,G.V.S.Babu, Jawahar Navodaya
Vidyalaya, Narla for her encouragement and for all
the facilities that he provided for this project
work.I sincerely appreciate this magnanimity by
taking me into her fold for which I shall remain
indebted to her. I extend my hearty thanks to Mrs.
Sachita Sahu chemistry teacher, who guided me to the
successful completion cf this project. I take this
opportunity to express my deep sense of gratitude for
his invaluable guidance, constant encouragement,
constructive comments, sympathetic attitude and
immense motivation, which has sustained my efforts
at all stages of this project work.
I can't forget to offer my sincere thanks to my
classmates and who helped me to carry out this
project work successfully & for their valuable
advice & support, which I received from them time to

Tapaneswar Bemal
Topic Page
1. Aim

2. Introduction

3. Objective

4. Theory

5. Apparatus

6. Chemical

7. Procedure

8. Observations

9. Conclusions

10. Bibliography
AIM of the experiment
To study the quantity of Casein in different
samples of milk.

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 the body of an organism. The major milk protein
casein is found only in milk and nowhere in the world. The
composition of casein is not constant and depends upon the
source of milk.
Average composition of milk from different sources is given
Source Water Mineral Protein Fats Carbohydrates
of 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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

Natural milk is an opaque white fluid Secreted by the mammary
glands of Female mammals. The main constituents 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 become
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.
Beakers (250 ml)



Weighing machine





(i) Different samples of milk.

(ii) Saturated ammonium sulphate
(iii) 1 % acetic acid solution.
Take a clean dry beaker, put into it 20mL of sample milk
and add 20 ml of saturated ammonium sulphate solution
slowly and with stirring. Fat along with casein will
precipitate out.
Filter the solution and transfer the precipitates in
another beaker.
Add about 30 ml of water to the precipitate.
Only casein dissolves in water forming milky solution
leaving fat undissolved.
Heat the milky solution to about 40C and add 1% acetic
acid solution drop wise, when casein gets precipitated.
Filter the ppt., wash with water, and let the ppt. dry.
Weigh the dry solid mass in a previously weighed watch
Repeat the experiment with other samples of milk.
Calcium caseinate + 2CH3COOH(aq) Casein(s) +
(CH3 COO) 2 Ca (aq)
Different Samples of milk
contains different percentage of
casein.Highest percentage of
casein is present in Goats milk.