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    Drashti Chemistry

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    Bhardwajgiri Goswami
    This document describes an experiment to determine the quantity of casein in different milk samples. Casein is a family of proteins found in mammalian milk and makes up 80% of cow milk proteins. The experiment involves heating milk samples, adding acetic acid to cause casein to coagulate, filtering and washing the precipitate, removing fat with alcohol, drying the casein, and weighing it. Observations show cow milk contains 5% casein, goat milk 3.25%, buffalo milk 4.2%, and Amul milk 3.88%. The conclusion is that cow milk is most beneficial for humans due to its casein content.

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    Drashti Chemistry

    Uploaded by

    Bhardwajgiri Goswami
    93 views16 pages
    This document describes an experiment to determine the quantity of casein in different milk samples. Casein is a family of proteins found in mammalian milk and makes up 80% of cow milk proteins. The experiment involves heating milk samples, adding acetic acid to cause casein to coagulate, filtering and washing the precipitate, removing fat with alcohol, drying the casein, and weighing it. Observations show cow milk contains 5% casein, goat milk 3.25%, buffalo milk 4.2%, and Amul milk 3.88%. The conclusion is that cow milk is most beneficial for humans due to its casein content.

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    This document describes an experiment to determine the quantity of casein in different milk samples. Casein is a family of proteins found in mammalian milk and makes up 80% of cow milk proteins. The experiment involves heating milk samples, adding acetic acid to cause casein to coagulate, filtering and washing the precipitate, removing fat with alcohol, drying the casein, and weighing it. Observations show cow milk contains 5% casein, goat milk 3.25%, buffalo milk 4.2%, and Amul milk 3.88%. The conclusion is that cow milk is most beneficial for humans due to its casein content.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    93 views16 pages

    Drashti Chemistry

    Uploaded by

    Bhardwajgiri Goswami
    This document describes an experiment to determine the quantity of casein in different milk samples. Casein is a family of proteins found in mammalian milk and makes up 80% of cow milk proteins. The experiment involves heating milk samples, adding acetic acid to cause casein to coagulate, filtering and washing the precipitate, removing fat with alcohol, drying the casein, and weighing it. Observations show cow milk contains 5% casein, goat milk 3.25%, buffalo milk 4.2%, and Amul milk 3.88%. The conclusion is that cow milk is most beneficial for humans due to its casein content.

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    You are on page 1of 16

    For Partial Fulfillment of AISSCE (2019-2020)

    Prescribed by CBSE

    WHITE HOUSE PUBLIC SCHOOL

    TOPIC:-
    DETERMINE THE QUANTITY OF CASEIN IN MILK IN
    VARIOUS SAMPLE
    INDEX

    1. Certificate
    2. Acknowledgement
    3. Objective
    4. Milk
    5. Casein
    6. Materials required
    7. Procedure
    8. Observations
    9. Result
    10. Precautions
    11. Bibliography
    CERTIFICATE

    This is to certify that the CHEMISTRY project


    titled “Casein” has been successfully completed
    by DRASHTI GOSWAMI of class Xll-‘A’,
    White House Public School, Haripar-Bhuj, in
    the partial fulfillment by Central Board Of
    Secondary Education (CBSE) leading to the
    award of the annual examination of the year
    2019-2020.

    TEACHER’S SIGNATURE EXAMINER’S SIGNATURE PRINCIPAL SIGNATURE


    ACKNOWLEDGEMENT

    I wish to express my deep gratitude and sincere thanks to Principal, Mr.


    DIPEN VAIDYA, W.H.P.S Bhuj, his encouragement and for all the
    facilities that he provided for this project work. I sincerely appreciate
    this magnanimity by taking me into her fold for which I shall remain
    indebted to him. I extend my hearty thanks to Mrs. DEEPMALA
    SINGH, who guided me to the successful completion of this project.
    I take this opportunity to express my deep sense of gratitude for his
    invaluable guidance, constant 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 classmates who helped
    me to carry out this project work successfully & for their valuable
    advice & support, which I received from them time to time.
    AIM OF THE PROJECT
    MILK
    Milk is a nutrient-rich, white liquid food produced by the
    mammary glands of mammals. It is the primary source of
    nutrition for infant mammals (including humans who are
    breastfed) before they are able to digest other types of
    food. Early-lactation milk contains colostrum, which
    carries the mother's antibodies to its young and can reduce
    the risk of many diseases. It contains many other nutrients
    including protein and lactose.
    Interspecies consumption of milk is not uncommon,
    particularly among humans, many of whom consume the
    milk of other mammals. As an agricultural product, milk,
    also called dairy milk, is extracted from farm animals
    during or soon after pregnancy. Dairy farms produced
    about 730 million tones of milk in 2011, from 260 million
    dairy cows. India is the world's largest producer of milk,
    and is the leading exporter of skimmed milk powder, yet
    it exports few other milk products.
    The ever increasing rise in domestic demand for dairy
    products and a large demand-supply gap could lead to
    India being a net importer of dairy products in the future.
    The United States, India, China and Brazil are the world's
    largest exporters of milk and milk products. China and
    Russia were the world's largest importers of milk and
    milk products until 2016 when both countries became
    self-sufficient, contributing to a worldwide glut of milk.
    Throughout the world, more than six billion people
    consume milk and milk products. Over 750 million
    people live in dairy farming households. Milk as a whole
    contains water, minerals (Ca, K, Na and trace metals),
    vitamins (A, D, K), carbohydrates, proteins and fats. The
    proportion of these varies from source to source. Average
    composition of milk from different sources is given
    ahead.
    CASEIN
    Casein (from Latin caseus "cheese") is a family of related
    phosphoproteins (αS1, αS2, β, κ). These proteins are
    commonly found in mammalian milk, comprising c. 80%
    of the proteins in cow's milk and between 20% and 45%
    of the proteins in human milk. The j Casein has a wide
    variety of uses, from being a major component of cheese,
    to use as a food additive. The most common form of
    casein is sodium caseinate.
    As a food source, casein supplies amino acids,
    carbohydrates, and two essential elements, calcium and
    phosphorus.
    Casein contains a high number of proline residues, which
    do not interact. There are also no disulfide bridges. As a
    result, it has relatively little tertiary structure. It is
    relatively hydrophobic, making it poorly soluble in water.
    It is found in milk as a suspension of particles, called
    casein micelles, which show only limited resemblance
    with surfactant-type micelles in a sense that the
    hydrophilic parts reside at the surface and they are
    spherical. However, in sharp contrast to surfactant
    micelles, the interior of a casein micelle is highly
    hydrated. The caseins in the micelles are held together by
    calcium ions and hydrophobic interactions. Any of several
    molecular models could account for the special
    conformation of casein in the micelles. One of them
    proposes the micellar nucleus is formed by several
    submicelles, the periphery consisting of microvellosities
    of κ-casein. Another model suggests the nucleus is
    formed by casein-interlinked fibrils. Finally, the most
    recent model proposes a double link among the caseins
    for gelling to take place. All three models consider
    micelles as colloidal particles formed by casein
    aggregates wrapped up in soluble κ-casein molecules.
    The isoelectric point of casein is 4.6. Since milk's pH is
    6.6, casein has a negative charge in milk. The purified
    protein is water-insoluble. While it is also insoluble in
    neutral salt solutions, it is readily dispersible in dilute
    alkalis and in salt solutions such as aqueous sodium
    oxalate and sodium acetate.
    The enzyme trypsin can hydrolyze a phosphate-containing
    peptone. It is used to form a type of organic adhesive.

    Ca2+ -Caseinate + 2CH3COOH (aq.) → Casein(s) + (CH3COOH) 2Ca


    OBJECTIVE
    To study the quantity of casein present in different
    samples of milk.

    MATERIALS REQUIRED:-
    • Conical flask
    • Beakers
    • Funnel
    • Measuring cylinder (100 ml)
    • Watch glass
    • Filter paper
    • 1% acetic acid
    • Different samples of milk
    • Glass rod
    PROCEDURE:-
    • Take 200 ml of each sample of milk in separate beakers
    (500 ml).
    • Heat the beakers containing milk sample up to 50- 60O
    C.
    • Now, add a few drops of 1% acetic acid solution slowly
    with constant stirring with a glass rod for 5-10 minutes.
    • After adding acetic acid, casein coagulates as
    amorphous substance.
    • Filter the precipitate with the help of the funnel and
    wash the precipitates several times with tap water.
    • Remove the fat by using a suitable organic solvent like
    alcohol.
    • Now, wash the casein again with water and dry it.
    • Weigh dried casein in a watch glass.
    • Repeat this process with all samples of milk.
    OBSERVATIONS:-

    Volume of each milk sample is 200 ml.


    RESULT
    According to our analysis of various samples of milk, we
    conclude that:
    Cow milk contains 5% casein.
    Goat milk contains 3.25% casein.
    Buffalo milk contains 4.2% casein.
    Amul milk contains 3.88% casein.
    According to above results, we conclude that Cow’s milk
    is most beneficial for human beings.
    PRECAUTIONS
    • During filtration, press the casein formed.
    • Use only the required amount of acid for complete
    precipitation.
    • Use only fresh milk.
    • Use same amount of each sample for the experiment.
    BIBLIOGRAPHY
    • https://arihantbooks.com/laboratory-manualchemistry-
    class-xii
    • https://en.wikipedia.org/wiki/Casein
    • https://en.wikipedia.org/wiki/Milk
    • https://www.slideshare.net/dineshpol/amount-ofcasein-
    in-milk
    • https://www.slideshare.net/Neelanjyan/study-ofquantity-
    of-caesin-present-in-different-samples-ofmilk-54726663
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