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Chemistry investigatory project

This is the chemistry investegatory project for class 12th on the topic "CASEIN IN MILK"

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Chemistry investigatory project

  2. 2. KENDRIYA VIDYALAYA NEW CANTT. ALLAHABAD DEPARTMENT OF CHEMISTRY CERTIFICATE This is to be certify that ABHINAVKUMAR SINGH , a student of class XII-A has successfully completed the research on the below mentioned project under the guidance of Mr. ASHOKKUMAR , chemistry teacher during the year 2016-17in fulfilment of chemistry practical examination. Signature
  3. 3. ACKNOWLEDGEMENT I wish to express my deep gratitude and sincere thanks to the Principal, B.B. SINGH, Kendriya Vidyalaya New Cantt., Allahabad for his encouragement and for all the facilities that he provided for this project work. I sincerely appreciate this magnanimity by taking me into his fold for which I shall remain indebted to his. I extend my hearty thanks to Mr. Ashok Kumar, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for her invaluable guidance, constant
  4. 4. 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 family who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time. A special thanks to my friends to support me in every phase of my life.
  5. 5. INDEX 1. Aim 2. introduction 3. theory 4. Requirements 5. Procedure 6. Observations 7. Conclusions 8. Bibliography
  6. 6. Aim to determinethe quantityof caseinpresent in different samplesof milk
  7. 7. Introduction Freshmilk is sweetishintaste. However, whenit is kept for long time at a temperatureof5degrees it becomesour becauseofbacteriapresent inair. These bacteriaconvert lactoseofmilkinto lactic acid whichis sour in taste. In acidic conditionCasein ofmilk starts separatingout as a precipitate. Whenthe acidity in milkis sufficient and temperature is around36 degree, it forms semi-solidmass, calledCURD. Casein is present inmilk as calcium caseinate in the form of micelles. These micelles have anegative charge and on adding acid to mik, the negative charges are neutrilised. Milk is a completediet as it contains protein, carbohydrates, fats, minerals, vitamins and water. Average compositionof milkfrom different soruces is givenbelow:
  8. 8.  Casein is the major proteinconstituent presentsinthe milk and is mixedphospsor-protein.  Casein has isoelectric pHofabout 4.7 and canbe easily separated around this pH.  Casein readily dissolve in acids and alkalies. Theory 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.
  9. 9. Casein is the name for a family of related phosphoproteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids,carbohydrates, and the two inorganic elements calcium and phosphorus. Ca+2 (Casemated) + 2CH3 COOH(aq) Casein(s)+(CH3COO)2 Ca (aq)
  10. 10. requirements  Beakers(250 ml)  Filtration Flasks  Measuring Cylinders  Glass rod  Spatula  China Dish  Dropper  Weight Bore  Different samples of Milk  10% Acetic Acid
  11. 11. Procedure  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 Casein was precipitate out.  The solution was filtered and transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Casein dissolves in water forming milky solution leaving fat undissolved.
  12. 12.  The milky solution was heated to about 40 degree C and add 10% acetic acidsolution drop-wise, when casein got precipitated.  Filtered the precipitate, washed with water and the precipitate was allowed to dry.  Weighed the dry solid mass in a previously weighed watch glass.  The experiment was repeated with other samples of milk.
  13. 13. Observation These are the compositions of casein in different sources of milk. Conclusion
  14. 14. Different samples of milk contain different amounts and composition of casein.
  15. 15. Bibliography Wikipedia Google Ncert School library