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Kartik Sharma, a class XII student, completed a chemistry project on analyzing the quantity of casein in different milk samples. The project involved precipitating casein from cow, buffalo and goat milk using ammonium sulfate and acetic acid solutions. Measurements were then taken of the mass of casein precipitate from each milk type. The results showed that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%. The project demonstrated that different milk samples contain varying amounts of the protein casein.
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Chemistry project on casein in mik
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
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This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
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If you want to take help from this just download it guyz
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1) The document describes an experiment to determine the percentage of casein in different milk samples.
2) The procedure involves precipitating casein from milk using ammonium sulfate and acetic acid, filtering and drying the precipitate, and weighing it.
3) The results will show the different percentages of casein contained in samples of cow, buffalo, goat and sheep milk.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion was that different milk sources contain different casein percentages.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk sources contain different casein percentages.
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Chemistry project on casein in mik
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
Chemistryprojectoncaseininmik 170207030628
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
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This is my investigatory project of class 12th chemistry.
If you want to take help from this just download it guyz
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1) The document describes an experiment to determine the percentage of casein in different milk samples.
2) The procedure involves precipitating casein from milk using ammonium sulfate and acetic acid, filtering and drying the precipitate, and weighing it.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion was that different milk sources contain different casein percentages.
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This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk sources contain different casein percentages.
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Untitled presentatio.pptx.pdf
- 2. Chemistry Project On Casein in different samples Of milk Submitted by: Kartik Sharma XII-Sciences Roll.no-5 Submitted to: Mr Vineet Ranot (PGT Chemistry)
- 3. Acknowledgement Primarily i would like to thank god for being able to complete this project with success.Then i would like to thank my chemistry teacher Mr Vineet Ranot whose valuable guidance has been the ones that helped me patch this project and make it a full proof success his suggestions and his instructions have served as the major contributor towards the completion of this project Then i would like to thank my parents and friends who have helped me with their valuable suggestions and guidance Kartik Sharma
- 4. Certificate This is to certify that Master Kartik Sharma of Gurukul International School,Solan of class XII-Sciences,Roll.no-5 has successfully completed his chemistry project file.He has taken proper care and utmost sincerity in completion of his project. All the work related to this project was done by the candidate himself. The approach towards the subject has been sincere. I certify that this project file is upto my expectation and as per the guidelines issued by CBSE. (PGT Chemistry) Principal
- 5. Aim: To study the quantity of casein present in different samples of milk.
- 6. Requirement Apparatus: Two 250m ml beakers, glass rod, test tubes,weight box, burner, burner, filter paper, funnel, filtration Flask, buchner funnel, water pump, etc. Chemicals: Different samples of milk, saturated ammonium sulphate solution, 10% acetic acid.
- 7. Procedure i.Take a 250 ml beaker.Clean it with water and dry.Put into it 100 ml of cow's milk. ii.Add 50 ml of saturated ammonium sulphate solution to it slowly with constant stirring.The fat present in it will precipitate out along with casein. iii. Filter the solution and transfer the precipitate in another 250 ml beaker. v.Wash the precipitate with about 50 ml of distilled water.Only casein will dissolve in water forming milky solution leaving the fat undissolved. v.Heat the milky solution to about 40 and then add 10% acetic acid solution dropwise when casein gets precipitated completely. vi.Filter the precipitate.Wash it with water and then with alcohol. vii.Dry the precipitate in a desiccator. viii.Weigh the dry solid mass of casein in a already weighed watch glass ix.Repeat the experiment with the same quantity of other samples of milk.
- 8. Observations Name of milk Weight of casein (ml) Volume of Milk taken (W1g) Weight of Milk (W2g) Percentage of casein Buffalo milk 20 23.09 0.632 2.73% Cow milk 20 35.66 0.55 1.64% Goat milk 20 23.09 0.77 3.67%
- 9. Result: Different samples of milk contain different percentage of casein. Highest percentage of casein is present in Goat's milk