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Chemistry Project Pushkar

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13 views16 pages

Chemistry Project Pushkar

Uploaded by

mr.pp048
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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ACKNOWLEDGEMENT

I am equally grateful to my teacher Mr. Kamlesh Patel. He gave


me moral support and guided me in different matters regarding
the topics. He had been exceedingly kind and patient while
suggesting me the outlines of this project and correcting my
doubts. I thank him for his overall support.
Last but not the least, I would like to thank my parents who
helped me allot in gathering different information collecting data
and guiding me from time to time in making this project.
Despite their busy schedules they gave me different ideas in
making this project unique.
Thank you,

Pushkar Panday
XII-Math’s
CERTIFICATE

It is hereby to certify that, the original and genuine


investigation work has been carried out to investigate about
the subject matter and the related data collection and
investigation has been completed solely, sincerely and
satisfactorily by Pushkar Panday of CLASS XII Math’s, St.
Norbert Sr. Sec. School (Damoh), regarding his project
titled “Study of quantity of Casein Present in Different
Samples of Milk”.

Internal Sign. Principal Sign.

External Sign.
PURPOSE

The milk proteins are the oldest and most widely


consumed food proteins. There is currently a large interest
in these substances, both in nutritional field and in
technological application. Casein proteins are a family of
proteins involved in the production of cheese and
fermented milk. They are important nitrogen compounds
not only for the dairy products production, but they are
also additives in medicine, and they have a technical use in
cosmetics, paints, and adhesives. Casein content is
determined by the difference between the total nitrogen
content and the non-casein nitrogen (NCN), obtained by
the milk, following the procedure indicated in this project.
➢ Aim
➢ Introduction
➢ Requirements
➢ Procedure
➢ Observation
➢ Observation Table
➢ Result
➢ Application
➢ precaution
➢ Conclusion
➢ Bibliography
➢ Teacher’s Remark
BIBLIOGRAPHY

All the information for this project work had taken


from the following websites.
www.Slideshare.com
www.Scribd.com
www.Youtube.com
www.Wikipedia.com
AIM
“To determine the amount of casein present in different
samples of milk.”

Milk is a multi-nutrient fluid, and it is the primary source of


nutrition for human beings. It consists of 80% of proteins.
The protein in the milk is classified into casein and whey
protein. Milk protein consists of 80% of casein and 20%
whey protein. The function of casein is to provide energy to
human body. The name of casein is related to the family of
phosphor proteins. These proteins are commonly found in
the mammalian milk. This study deals with the precipitation
of casein from the various milk samples such as cow milk,
goat milk, buffalo milk and the samples that availed from the
market. The technique of precipitation of casein is used to
predict the protein content in the milk samples.
Casein is the main protein constituent of milk. It constitutes
about 80% of the total protein in cow’s milk and about 3% of
its weight. Its groups of protein precipitated when the milk
is slightly acidified. It dissolves slightly in water, extensively
in alkalis or strong acids. Casein is a complete protein
meaning that it contains all the essential amino acids, which
the body cannot manufacture on its own. When dried, it is a
white, amorphous powder without taste and odor. It is a
mixed phosphor protein and occurs in milk as calcium salt
(calcium caseinate) in the form of micelle. The micelle has a
negative charge. When an acid is added to the milk, the
negative charges are neutralized.
Calcium caseinate + acetic acid → casein (s) + calcium acetate (aq)

Structure of casein
The quantity, quality and fat-content from the various milk
samples differ with the type of mammals and their fodder.
The composition of milk varies with according to the animals
from which it comes, providing the correct growth rate and
development for the young of that species.

Apparatus and Chemicals


• 250 ml beakers
• Funnel
• Glass rod
• Chemical balances
• Test tubes
• Filtration flask
• Bunsen burner
• Different samples of milk
• One percent acetic acid solution
• Saturated ammonium sulphate solution
Different samples of milk collected by student.

PROCEDURE:
• Take a clean dry beaker, put into it 20cc of cow’s
milk and add 20 ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with casein
will precipitate out.
• Filter the solution and transfer the precipitates in
another beaker.
• Add about 30 ml of water to the precipitate.
• Only casein dissolves in water forming milky
solution leaving fat undissolved.
• Heat the milky solution to about 40˚ C and add 1%
acetic acid solution drop wise, when casein gets
precipitated.
• Filter the precipitate, wash with water and let the
precipitate dry.
• Weigh the dry solid mass in a previously weighed
watch glass.
• Repeat the experiment with other samples of milk.

Amount of Casein in different samples of milk


➢Volume of milk taken in each case = 20 ml.

➢Weight of milk taken = W1 g

➢Weight of casein isolate= W2 g

➢Percentage of casein =weight of

casein(W2)/weight of casein(W1) X 100

OBSERVATION TABLE:
RESULTS

✓ Different samples of milk contain different amount


of casein.

✓ Highest amount of casein is present in cow’s milk.


In addition to being consumed in milk casein is
used in the manufacture of:
Adhesives, binders, protective coating, plastic
(such as knifes handles and knitting needles),
fabrics, food additives, and many more
products.

It is commonly used by body builders as slow


digesting whey proteins and as an extremely high
source of glutamine (post workout).

Another reason it is used in bodybuilding is


because of its anti-catabolic effect, meaning that
casein consumption inhibits protein breakdown in
the body. Casein is frequently found in non-dairy
substitutes to improve consistency especially when
melted.
o Oversee apparatus and chemicals carefully.

o Add ammonium sulphate solution very slowly.

o Stir milk while adding chemicals.

o Do not disturb milk after adding ammonium


sulphate solution and wait some time for fat
and casein to precipitate out.

o Take the amount readings carefully with digital


weighing machine only.
This study clearly indicated that the amount of casein
precipitated from the cow milk was higher than that
of the other milk samples. The quantitative analysis of
casein precipitated from the various milk samples
provide the ample scope to the cottage cheese
manufacture.
According to the research findings, cow milk contains
the largest amount of casein protein. Thus, the cow
milk is suitable for the best muscle growth and basic
body building achievements. It was found that goat
milk contains the small amount of casein protein.
Although the mineral content of goat's milk and cow's
milk is similar, goat's milk contains more calcium,
potassium, iron, magnesium, and sodium. All milk
has lots of casein but there are distinct types of casein
and for someone who has casein sensitivity, goat milk
may provide an alternative to which they do not react.

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