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chemistry projectdssssssssssssssssssssssssssssssssssss
STUDY OF QUALITY OF CASEIN
PRESENT IN DIFFERENT SAMPLES OF
MILK
Guided by Respected
Nm Sir
&
Sandhya Mam
I would like to express my special thanks of gratitude
to my chemistry teacher "MR.Nm Das" for their
guidance and support in completing my project.
I would like to extend my gratitude to the Principal
Mam "Mrs.Diptimaye Mohanty" for providing me with
all facilities that was required.
NAME.OF THE CANDIDATE
Omm Aditya Mohanty
Casein is the protein found in all mammals' milk.
Mammals include cow, goat, sheep, yak, buffalo, camel
and humans.
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.
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
:
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.
NATURAL MILK
_________________
_______________
__
|
|
|
|
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.
In addition to being consumed in milk casein is used in the
manufacture of adhesives, binders, protective coatings,
plastics, fabrics, food additives, and many other products.It is
commonly used by body builders as slow digesting whey
proteins and also as an extremely high source of glutamine .
Another reason, it is used in bodybuilding is because of its
anti-catabolic effect, meaning that casein consumption
inhibits protein breakdown in the body.
To Study the quality of casein in different samples of
milk
Milk contains 3% to4% casein suspended in water in
colloidal form lt is precipitated in weakly acidic medium
AIM
THEORY
Funnel
Funnel Stand
Glass Rod
Filter Paper
Weight Box
Test Tubes
Pestle
Mortar
1.
2.
3.
4.
5.
6.
7.
8.
APPARATUS REQUIRED
(i) Different samples of milk.
(ii) Saturated ammonium sulphate
solution.
(iii) 1% acetic acid solution.
CHEMICAL REQUIRED
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.
PROCEDURE
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.
9. Repeat the whole experiment with cow's milk, goat's
milk and sheep's milk.
Volume of milk taken in each case = 20
ml
Weight of milk taken
=Wg
Weight of Casein isolated
=W₂g
Percentage of casein =
Weight of casien/Weight of Milk=100
OBSERVATION
TABULATION
Different samples of milk contains different percentage of
casein.
Highest percentage of casein present in goat milk.
1.
2.
RESULT
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while a dding 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.
PRECAUTIONS
www.wikipedia.com
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com
www.google.com
BIBLIOGRAPHY
chemistry projectdssssssssssssssssssssssssssssssssssss
chemistry projectdssssssssssssssssssssssssssssssssssss

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chemistry projectdssssssssssssssssssssssssssssssssssss

  • 2. STUDY OF QUALITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILK Guided by Respected Nm Sir & Sandhya Mam
  • 3. I would like to express my special thanks of gratitude to my chemistry teacher "MR.Nm Das" for their guidance and support in completing my project. I would like to extend my gratitude to the Principal Mam "Mrs.Diptimaye Mohanty" for providing me with all facilities that was required. NAME.OF THE CANDIDATE Omm Aditya Mohanty
  • 4. Casein is the protein found in all mammals' milk. Mammals include cow, goat, sheep, yak, buffalo, camel and humans. 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.
  • 5. 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 :
  • 6. 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. NATURAL MILK _________________ _______________ __ | | | |
  • 7. 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.
  • 8. In addition to being consumed in milk casein is used in the manufacture of adhesives, binders, protective coatings, plastics, fabrics, food additives, and many other products.It is commonly used by body builders as slow digesting whey proteins and also as an extremely high source of glutamine . Another reason, it is used in bodybuilding is because of its anti-catabolic effect, meaning that casein consumption inhibits protein breakdown in the body.
  • 9. To Study the quality of casein in different samples of milk Milk contains 3% to4% casein suspended in water in colloidal form lt is precipitated in weakly acidic medium AIM THEORY
  • 10. Funnel Funnel Stand Glass Rod Filter Paper Weight Box Test Tubes Pestle Mortar 1. 2. 3. 4. 5. 6. 7. 8. APPARATUS REQUIRED
  • 11. (i) Different samples of milk. (ii) Saturated ammonium sulphate solution. (iii) 1% acetic acid solution. CHEMICAL REQUIRED
  • 12. 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. PROCEDURE
  • 13. 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. 9. Repeat the whole experiment with cow's milk, goat's milk and sheep's milk.
  • 14. Volume of milk taken in each case = 20 ml Weight of milk taken =Wg Weight of Casein isolated =W₂g Percentage of casein = Weight of casien/Weight of Milk=100 OBSERVATION
  • 16. Different samples of milk contains different percentage of casein. Highest percentage of casein present in goat milk. 1. 2. RESULT
  • 17. 1. Handle apparatus and chemicals carefully. 2. Add ammonium sulphate solution very slowly. 3. Stir milk while a dding 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. PRECAUTIONS