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ACKNOWLEDGEMEN

T

  • I would like to express my immense

gratitude to our chemistry teacher.Mr.SATYAPAL SIR for the help and guidance he provided for completing the investigatory project.

  • I also thank my parents who gave there

ideas and inputs in making this Project along with the person who provided

the fresh milk of different animals.

Most of all i thank our principal sir,For providing us the facilities and opportunity to do this project.

Lastly.Iwould like to thank all others who have rendered their hearted Support in the succesful completion of this project.

SEEMA TOPPO

INDEX

INDEX 1. Introduction 2. Aim 3. Requirement 4. Theory 5. Procedure 6. Observations 7. Conclusions 8.

1. Introduction

  • 2. Aim

  • 3. Requirement

  • 4. Theory

    • 5. Procedure

    • 6. Observations

    • 7. Conclusions

    • 8. BIBLIOGRAPHY

Introduction

Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below:

Sou

rce

of

mil

k

Co

w

Go

at

She

ep

Wate

Mine

Prote

Fats

Carbohy

r

ral

in

(%)

drates

(%)

(%)

(%) (%) (%) (%)

(%)

(%)

87.1

  • 0.7 3.4

87.1 0.7 3.4 3.9 4.9
 
  • 3.9 4.9

 

87.0

  • 0.7 3.3

 
  • 4.2 4.8

 

82.6

  • 0.9 5.5

 
  • 6.5 4.5

 

Caesin 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.

Ca 2 +-Caesinate +2CH 3 COOH(aq)---Caesin+(CH 3 COO) 2 Ca

easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is

AIM

To study the quantity of Casein in different samples of milk.

REQUIREMENTS

Beakers (250 ml) Filter-paper Glass rod Weight box Filtration flask Buchner funnel Test tubes Porcelain dish Different samples of milk 1 % acetic acid solution Ammonium sulphate solution

Theory

REQUIREMENTS  Beakers (250 ml)  Filter-paper  Glass rod  Weight box  Filtration flask

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 taste.

in

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.

PROCEDURE

1.

A clean dry beaker has been

taken, 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 Caesin was precipitate out.

  • 2. The solution was filtered and

transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky solution leaving fat undissolved.

  • 3. The milky solution was heated to

about 40 o C and add 1% acetic acid solution drop-wise, when casein got precipitated.

  • 4. Filtered the precipitate, washed

with water

and

to dry.

the precipitate was allowed

  • 5. Weighed the dry solid mass in a

previously weighed watch glass.

6. The experiment was repeated with other samples of milk.

OBSERVATIONS

6. The experiment was repeated with other samples of milk. OBSERVATIONS Volume of milk taken in

Volume of milk taken in each case = 20 ml

Name of

   

% of

milk

casein

Cow milk

 

2.5-

   

3.6

Goat milk

 

2.5-

3.3

Sheep

 

4.3-

milk

4.6

CONCLUSION

Different samples of milk contains different percentage of casein.

BIBLIOGRAPHY

  • NCERT CLASS 12 CHEMISTRY BOOK

  • NCERT LAB MANUAL WIKIPEDIA-THE FREE ENCYCLOPEDIA

CERTIFICATE This is to certify that this project is submitted by SEEMA TOPPO to chemistry department

CERTIFICATE

This is to certify that this project is submitted by SEEMA TOPPO to chemistry department RTC +2 HIGH SCHOOL,RANCHI was carrid out by her under the guidance and supervision of MR. SATYAPAL SIR during acadmic session 2016-17.

NAME: SEEMA TOPPO

CLASS: 12 TH

ROLL NO:

DATE:

INTERENAL EXAMINER :

. .. .. .. ..

..

EXTERNAL EXAMINER :

. .. .. .. ..

..

DECLARATION

We hereby declare that the project work entitled “To study the quantity of Casein in different samples of milk” submitted to the “RTC +2 HIGH SCHOOL,RANCHI” is a record of original work done by me, except for quotations and summaries which have been duly acknowledged, under guidance of “MR. SATYAPAL SIR”. The project has not been accepted for any credits based on investigatory projects previously.