Shri Sant Garoba Shikshan Sanstha

HIND ENGLISH MEDIUM SCHOOL

GURUKOOL, CBSE Affiliation No.: 1130782
School code: 30710

Chemistry
Project Work
 Acknowledgement
First of all, I am deeply thankful to my Chemistry teacher ................................... for
extending his valuable and scholarly guidance throughout the preparation of this project.
I wish to extend my sincere thanks to Mrs. .................................. respected Principal,
HEM Gurukool for her continuous motivation and moral support for completing the work.
I am also thankful to all my respected teachers, library staff, office staff and staff
members of the Chemistry Laboratory of the school. I am also thankful to the teachers
and staff members of the department of Chemistry for extending their humanitarian and
scholastic assistance in finding out the solutions of some query during my work. Last but
no the least I am indebted to my friends, classmates and parents for encouraging and
never let me down in my confidence while completing the project.
 Certificate
This is to certify that……………………….of class 12 th of HEM Gurukool has completed the
Investigatory Project in Chemistry titled “Study Of Quantity of Casein present in Different
Samples of Milk.” himself under the supervision and guidance of Chemistry Teacher
during the year 2022-23. The progress of the project has been continuously reported and
has been in my knowledge consistently.

……………………….... ………………………………. …………………………………

Signature of Principal Signature of subject teacher Signature of
External Invigilator
 Index
• Acknowledgement
• Certificate
• Introduction
• Uses
• Objective & Materials Required
• Theory
• Procedure
• Observation & Table
• Precaution
• Result
• Source of Error
• Bibliography
  Introduction
What is Casein ?
Casein is the protein found in all mammals’ milk. Mammals include cow, goat, sheep, yak, buffalo,
camel and humans. Milk is a complete diet as it contains minerals, vitamins, proteins,
Carbohydrates, Fats And Water . Average composition of milk fro different sources is given below :
Source of Milk Water(%) Minerals(%) Protein(%) Fats(%) Carbohydrates(%)
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

Casein in the most predominant protein in milk and is a mixed phosphor protein. Casein has a
isoelectric pH of about 4.7 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+-Caseinate + 2CH3COOH(aq.)→Casein(s)+ (CH3COOH)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
milk separate out as precipitate. When the acidity in milk is sufficient and
temperature is around 36 degree, it forms curd.
 Structure of Casein

• A. Structure of Casein
 Types of Milk (Animal name).

Cow’s milk.

Goat’s milk.

Buffalo’s milk.
USES
1. Buffalo milk provides high amount of calcium, a mineral needed for bone development.

2. Casein is a major protein found in milk, comprising about 89% of buffalo milks total
protein content.

3. Cow milk helps in improving the metabolism of the body and therefore prevents weight
gain.

4. Cow milk is a good source of protein and calcium, as well as nutrients including vitamin,
B12 and iodine.

5. Goat milk is a powerhouse of protein, healthy fats, vitamins, iron and other essential
nutrients.

6. Goat milk keeps your bones and teeth stronger, due to its high calcium content.
 OBJECTIVE
To study the quantity of casein present in different samples of milk .

MATERIALS REQUIRED
1. Conical flask 6. Filter paper
2. Beakers 7. Test tubes
3. Funnel 8. Weight box
4. Measuring cylinder(100 mL) 9. Glass rod
5. Watch glass 10. Pestle and Mortar

Chemicals
1. Different sample of milk
2. Ammonium sulphate solution
3. 1% Acetic acid solution
  Theory
1. Milk contains 3% to4% casein suspended in water in colloidal form. It is precipitated in weakly acidic medium.
2. To study the quantity of casein present in different samples of milk . A clean dry beaker has been taken follow
by putting 20 ml of cow milk into it on adding 20 ml of saturated ammonium sulphate solution slowly and with
string fat along with casein was precipitated out.

 Procedure
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of buffalo’s 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.
 Observation
• 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*100
Weight of milk
 Observation
Table:
S. No Type of Milk Vol. of Milk (ml) Weight of Milk Weight of Casein Percentage of
(gram) (gram) Casein (%)

1. Buffalo’s Milk 20 ml 23.09 0.632 2.73 %

2. Cow’s Milk 20 ml 35.66 0.55 1.64 %

3. Goat’s Milk 20 ml 23.09 0.77 3.67 %

  Precaution
1. During filtration, press the casein formed.
2. Use only the required amount of acid for complete precipitation.
4. Use same amount of each sample for the experiment.
5. Handle apparatus and chemicals carefully.
6. Add ammonium sulphate solution very slowly.
7. Stir milk while adding chemicals.
8. Do not disturb milk after adding ammonium sulphate solution and
wait some time for fat and casein to precipitate out.
9. Take the amount readings carefully with digital weighing machine only.
  Result:

According to our analysis of various samples of milk, we conclude that:

1. Different samples of milk contain different percentage of casein.
2. Goat milk heated wt. of casein 1.4 gram.
3. Goat normal milk wt. of casein 1.2 gram.
4. Goat milk contains highest amount of casein.
 Source of Error:
1. Sample preparations
2. Error by analyst
3. Equipment problem
4. Calibration
5. Report error
6. Calculation error
7. Error in method selection
8. Sampling error
 Bibliography
1. [Link]
2. [Link]
3. [Link]
4. [Link]
5. [Link]
caesin-present-in-different-samples-of-milk-54726663
 Thank
You
Name: Aadi Sharma
Class: 12th (Science)
School: HEM Gurukool