chemiistry investigatory project class 12

1. TagorePublicSchoolShastrinagar,
Jaipur

2. Certificate
This is to certify that RAVINDRA SINGH of CLASS
XII- B has successfully completed the resrarch on
the below mentioned project under the guigence of
Mr. Arvind Pareek (Chemistry teacher) during the
year 2016-17 in partial fulfillment of chemistry
practical examination conducted by AISSCE, New
Delhi.
Signiture of External examiner Signiture of chemistry teacher
ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many peoples have best owned upon me their
blessings and the heart pleadged support, this time
I am utilizing thank all the peoples who have been
concern with project.

3. Primarily I wouldthank god for being able to complete
this project with success. Then I wouldlike to thank my
chemistry teacher Mr. Arvind pareek whosevaluable
guidance has been the ones that helped me patch this
project and make if full proof success his suggestions
and instructions has served as the major contributor
towards the completion of the project.
Then I would to thank to my parents, friends and
classmates who have helped me.
AIM OF PROJECT

4. TO TEST THE PRESENCE OF WATER
AND STARCH IN THE GIVEN SAMPLE
OF MILK.
INDEX
1. Introducion
2. Requirement

5. 3. Theme
4. Chemical equation
5. Procedure
6. Observation
7. Conclusion
8. Precautions
9. Bibliography
INTRODUCTION

6. Milk is a pale liquid produced by
the mammary glands of mammals. It is the primary
source of nutrition for infant mammals before they
are able to digest other types of food. Early-
lactation milk contains colostrum, which carries the
mother's antibodiesto its young and can reduce the
risk of many diseases. It contains many other
nutrients[1] including protein and lactose.
As an agricultural product, milk is extracted from
non-human mammals during or soon after
pregnancy. Dairy farms produced about 730 million
tonnes of milk in 2011,[2] from 260 million dairy
cows.
REQUIREMENTS

7. 1. DIFFERENT SAMPLE OF
MILKS
2. TEST TUBES AND TEST
TUBE HOLHERS
3. METHYLENE BLUE
INDICATOR
4. WATER BATH
5. IODINE SOLUTION
6. WATER
THEME

8. QULALITY CONTROL TEST FOR MILK
ARE VERY IMPORTANT TO ASSURE
ADULTRRATION OF MILK FOR
CONSUMPTION. ADULTRATION OF
MILK REDUCES THE QUALITY OF
MILK AND CAN EVEN MAKE IT
HAZARDOUS. ADULTERANTS LIKE
SOAP, STARCH, TABLE SUGAR AND
CHEMICALS LIKE FORMALIN MAY
BE ADDED TO THE MILK. MOST
OF THE CHEMICALS USED AS
ADULTRANTS WHICH ARE
POISONOUS AND CAUSE HEALTH
HAZARDS. ADULTRANTS ARE
MAINLY ADDED TO INCREASE
SHELF LIFE OF MILK. SOME OF THE

9. PRESERVATIVES LIKE ACID AND
FORMALIN IS ADDED IN MILK AS
ADULTRANTS, THEREBY INCREASING
THE STORAGE PERIOD OF MILK.
GENERALLY, WATER IS ADDED TO
THE MILK.
PROCEDURE

10. I)WATER
WATER IN MILK MAY NOT BE BAD
FOR OUR HEALTH BUT DEFINETELY
FOR OUR POCKET.
TO CHECK:
PUT A DROP OF MILK ON STANDARD
SURFACE AND LET IT FLOW DOWN.IF
THE MILK LEAVES A TRIAL BEHIND
THEN IT IS NOT A PURE ELSE IT IS
PURE MILK.
II)STARCH

11. MILK CONTAINS RELATIVELY LARGE
AMOUNT OF FAT.ADDITION OF
CARBOHYDRATE TO MILK INCREASES
ITS SOLID CONTENT. THEREBY
REDUCING THE AMOUNT OF FAT
PRESENT IN THE MILK.
THE TEST TO DETECT STARCH IN
MILK USES IODINE SOLUTION,
ADDITION OF WHICHTURNS THE MILK
SOLUTION TO BLACK COLOR DUE TO
THE FORMATION OF STARCH- IODO
COMPLEX, IN THE PRESENCE OF
STARCH.
CHEMICAL

12. EQUATIONS
OBSERVATION TALBE

13. CONCLUSION
Unit COW GOAT SHEEP BUFFALO
Water g. 87.8 88.9 83.0 81.1
Carbohy
drates
g. 4.8 4.4 5.1 4.9

14. Differentsamplesof milkcontains
differentamountof starchandwater
PRECAUTIONS
1. Always wear lab coat and gloves
when you are in the lab, switch on the
exhaust fan and make sure that all the
reagents are available.
2. Make sure that the water bath is setto
100 degree celcius before starting the
experiment.

15. 3. The development of the colour
depends on the quality reagents
prepared.
4. Wipe the bench after the experiment
is completed.
5. switch off the taps and exhaust fan
before leacingh the lab.
BIBLIOGRAPHY
1.Www.google.com
2.Internet
3.Class 12 NCERT Book
4.Wikipedia

16. 5.www.yahoo.com
Thank

17. You