project on quantity of casein in milk

Milk, Spray, Drip, Splash, Food, Liquid, Fresh

Today we will see how to make project on 'project on quantity of casein in milk' this project is only for class 11th student and this project is belongs to 'Chemistry in this project we will cover following steps

1. AIM OF PROJECT
2. INTRODUCTION
3. THEORY
4. APPARATUS REQUIRED
5. PROCEDURE FOLLOWED
6. OBSERVATION
7. CONCLUSION

8. BIBLIOGRAPHY

AIM OF THE EXPERIMENT

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

INTRODUCTION:

Milk is a complete diet as it contains in its Minerals, Vitamins, Proteins, Carbohydrates, Fats and Water. Average Composition of milk from different sources are given below

Casein is a major protein constituent in milk and is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalis.

Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized.

Ca2+ - Caesinate + 2CH3COOH(aq) ⟶ Casein (CH3COO)2Ca(aq)

THEORY

Natural milk is an opaque white fluid Secreted by the mammary glands of Female mammal. The main constituent of natural milk are Protein, Carbohydrate, Minerals, 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 in taste 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.

APPARATUS REQUIRED:

 Beakers (250 ml)

 Filter-Paper

 Glass Rod

 Weight box

 Filtration Flask

 Buchner funnel

 Test Tubes

 Porcelain Dish

 Different samples of Milk

 1% acetic acid solution

 Ammonium Sulphate solution

PROCEDURE

1. A Clean dry beaker has been taken, followed by putting 20 ml of cow’s milk into it and adding 20 ml of saturated ammonium sulphate solution slowly and with stirring. Fat along with Casein was precipitated out.

2. The solution was filtered and transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Casein dissolves in water forming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40 degree Celsius and add 1% of acetic acid solution drop-wise, when Casein got precipitated.

4. Filtered the precipitate, washed with water and the precipitate was allowed to dry.

5. Weighed the dry solid mass in a previously weighed watch glass.

6. The experiment was repeated with other samples of milk.

OBSERVATION:

Volume of the milk taken in each case = 20 ml

Conclusion:

Different samples of milk contains the different percentage of casein.

BIBLIOGRAPHY:

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