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2019-2020

Chemistry Investigatory Project

BHAVY GOYAL
XII –‘A’
ROLL NO. -
2014-2015
ACKNOWLEGEMENT

I would like to express my immense gratitude to my chemistry


teacher MRS. SEEMA CHUGH for the help and guidance she provided
for completing the investigatory project.
I also thank my parents who gave their ideas and inputs in making
this Project. Most of all I thank our school management, for
providing us the facilities and opportunity to do this project.

Their support made this project fruitful.

- BHAVY GOYAL
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Certificate
This is to certify that Bhavy Goyal(Roll No. ), student of
class XII – ‘A’, Ramjas School (pusa road) has successfully
completed research in the below given project under the heading
‘Study of amount of casein in different milk sample’ during the
academic session 2019-2020 under the guidance of Mrs Seema
Chugh conducted by AISSCE, New Delhi.

Signature of external examinerSignature of chemistry teacher

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STUDY OF AMOUNT OF
CASEIN
IN DIFFERENT SAMPLES OF MILK

MADE BY – Bhavy Goyal

Class – XII – ‘A’

Roll no. –

School – Ramjas School (pusa road)

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S.no Topic Pg.no
1 AIM 5

2 THEORY 6

3 PROCEDURE 8

4 OBSERVATION 9

5 PRECAUTION 10

6 REFERENCES 11

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INDEX

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AIM–
To study quantity of casein in different samples of milk.

APPARATUS AND CHEMICALS REQUIRED-


1. BEAKER (2)
2. FILTER PAPER
3. CONICAL FLASK (2)
4. TEST TUBE
5. TEST TUBE HOLDER
6. SPETULA
7. GLASS ROD
8. SATURATED AMMONIUM SULPHATE
9. 1% ACETIC ACID
10. FUNNEL
11. DIFFERENT SAMPLES OF MILK

THEORY-
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Milk is a complete diet as it contains in its Minerals, Vitamins
Proteins,Carbohydrates, Fats And Water.
Casein is a major protein constituent in milk & is a mixed
phosphor-protein. Casein has isoelectric pH of about 4.7 and
can be easily separated around this 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.

Ca2+ + Caesinate +2 CH3COOH(aq) = Caesein+(CHCOO)2Ca

Natural milk is an opaque white fluid Secreted by the


mammary glands of Female mammal .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 conditions casein of

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milk separate out as precipitate. When the acidity in milk is
sufficient and temperature is around 36 degree, it forms curd.

PROCEDURE-
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1. Take a clean beaker, followed by putting 20 ml of cow’s milk into it
and adding 20 ml of saturated ammonium sulphate solution slowly and with
stirring. Fat along with Casein will precipitate out.

2. Filter the newly formed solution and transfer it in another beaker. Add
about 30 ml of water to the precipitate. Only Casein dissolves in water
forming milky solution leaving fat undissolved.

3. Heat the milky solution to about 40 degree and add 1% acetic acid
solution drop-wise, when casein get precipitated.

4. Filter the precipitate and keep it aside to dry .

5. Weigh the dry solid mass in a previously weighed watch glass.

6. Repeat the experiment with other samples of milk.

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OBSERVATIONS-

Volume of milk taken in each case = 20 ml

S.no. Type of milk Amount of Percentage of


Casein(In 20 casein
ml milk)
1. Cow 0.62 3.1%
2. Goat 0.56 2.8%
3. Buffalo 0.66 3.3%
4. Powder 0 0%

RESULT –
Amount of Casein in different samples of milk has been
studied systematically.

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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.

REFERENCES-
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Class 12 ncert chemistry

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4166373/

https://www.webmd.com

https://www.sciencedirect.com/topics/agricultural-and-
biological-sciences/casein

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