Chemistry Project

Certificate
1
I would like to express my immense gratitude to
my Chemistry teacher Mrs. Sunita Nayak for the
valuable guidance, advice and for giving useful
suggestions she provided for completing this
project.
I would also like to thank my parents and my

friends for helping me with my project with every
possible help they could get me.
Chinmaya Mishra
2
INDEX
1. Introduction (1-3)
2. Aim (4)
3. Requirements (4)
4. Theory (5)
5. Procedure (6)
6. Observations (7)
7. Conclusion (8)
8. Bibliography (9)
3
Introduction
Casein is the name of related phosphor proteins.
These proteins are commonly found in mammalian
milk, making up 80%of the proteins in cow 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 for
amino acids, carbohydrates and two inorganic
elements, calcium and phosphorus.
14
Composition of Casein:-
Casein contains a fairly high number of proline
residues, which do not interact. There are also no
disulphide bridges. As a result hydrophobic,
making it poorly soluble in water. It is found in
milk as a suspension of particles called “casein
micelles” which slow only limited resemblance
with surfactant-type micelle 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. Several models account for the
special conformation of casein in the micelles.
25
One of them proposes the micellar nucleus is
formed by several sub micelles, the periphery
consisting of microvellosites of K-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 K-casein
molecules.
36
AIM
To determine amount of casein
present in different samples of milk.
APPARATUS REQUIRED
 250ml Beakers
 Funnel
 Glass Rod
 Porcelain Dish
 Chemical Balances
 Test Tubes
 Filtration Flask
 Burner
CHEMICALS REQUIRED
 Different Samples Of Milk
 1% Of Acetic Acid Solution
 Saturated Ammonium Sulphate Solution
47
THEORY
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 are 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
condition casein of milk starts separating
out as a precipitate. When the acidity in
milk is sufficient and temperature is
.
around 36 degree, it forms semi-solid mass,
called curd.
58
PROCEDURE
1) Wash the beaker (250 ml) with the distilled water and dry it.
2) Take 20 ml 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.
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.
96
OSERVATION
The yield of casein precipitated from the various milk samples of

goat milk, cow milk and buffalo milk contains 6.4 gm, 7.8 gm and 4
gm respectively. This shows that the casein precipitated from the
cow milk contains more amount of casein protein than the goat
and buffalo milk samples. The lower amount of casein in the
buffalo milk is may be due to the more fat content in it.
17
0
Conclusion
“The comparative analysis of casein content in
various milk samples provides valuable insights
into the nutritional differences among different
milk types. This study contributes to the
understanding of milk quality and its potential
impact on consumer health and choices.”
81
1
BIBLOGRAPHY
1. www.wikipedia.com
2. www.encyclopedia.com
3. www.scribd.com
4. www.zetascience.com
19
2

Chemistry Project

Uploaded by

Copyright:

Available Formats

Chemistry Project

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chemistry Project

Uploaded by

Copyright:

Available Formats

Certificate

I would also like to thank my parents and my

However, when it is kept for long time at a

2) Take 20 ml buffalo’s milk in 250 ml beaker and find its weight.

3) Add 20 ml saturated solution of ammonium sulphate slowly

4) Filter the above solution and transfer the precipitate in

5) Treat the above precipitate with 30 ml distilled water. Casein

6) Warm the above contents of the beaker to 40˚- 45 ˚C on a low

8) Find the weight of dry precipitate.

The yield of casein precipitated from the various milk samples of

impact on consumer health and choices.”

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.