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    Amit Mishra
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    This document describes a chemistry investigatory project on separating and quantifying the casein protein from different milk samples. The student acknowledges those who helped with the project. An introduction provides background on the composition of milk and casein. The required materials and theoretical background are outlined. The procedure describes separating casein from goat's milk using ammonium sulfate and acetic acid precipitation. Observations confirm casein precipitation. The conclusion is that different milk samples contain different percentages of casein.

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    This document describes a chemistry investigatory project on separating and quantifying the casein protein from different milk samples. The student acknowledges those who helped with the project. An introduction provides background on the composition of milk and casein. The required materials and theoretical background are outlined. The procedure describes separating casein from goat's milk using ammonium sulfate and acetic acid precipitation. Observations confirm casein precipitation. The conclusion is that different milk samples contain different percentages of casein.

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    22 views12 pages

    Chemistry Invetstigatory Project

    Uploaded by

    Amit Mishra
    This document describes a chemistry investigatory project on separating and quantifying the casein protein from different milk samples. The student acknowledges those who helped with the project. An introduction provides background on the composition of milk and casein. The required materials and theoretical background are outlined. The procedure describes separating casein from goat's milk using ammonium sulfate and acetic acid precipitation. Observations confirm casein precipitation. The conclusion is that different milk samples contain different percentages of casein.

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    © All Rights Reserved
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    of 12

    CLASS XII

    CHEMISTRY
    INVESTIGATORY
    PROJECT
    ACKNOWLEDGEMENT
    • First of all, I would like to say thank you, for giving me the strength to do the
    project work.
    • Not forgotten my parents for providing everything, such as money to buy
    anything that are related to this project work and their advice, support which
    are the most needed for this project. Internet, books, computer and all that.
    • Then I would like to thank my teacher KAMLESH KUMAR for guiding me
    and friends throughout this project.
    •Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats
    And Water. Average composition of milk from different sources is given below:
    INTRODUCTION

    • Caesin is a major protein constituent in milk & 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 alkalies. 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)^Caesin+(CH3COO)2Ca
    Beakers (250 ml)
    Filter-paper
    Glass rod
    REQUIRED
    MATERIAL

    Weight box
    Filtration flask
    Buchner funnel
    Test tubes
    Porcelain dish
     Different samples of milk
     1 % acetic acid solution
    Ammonium sulphate solution
    • 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 is a complete balanced diet.
    THOERY

    • 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. 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.
    • Milk is a complete diet as it contains in its proteins, carbohydrates, fats, minerals, vitamins and
    water.
    • Average composition of milk from different sources is given below.
    • Casein is the major protein constituent presents in the milk and is a mixed phosphor-protein.
    • Casein has isoelectric pH of about 4.7 and can be easily separated around this ph.
    • It readily dissolves in dilute acids and alkalis.
    5% COW

    Of casein
    in cow’s
    milk

    Education Lorem
    SOURCE OF MILK 1 in 3

    4.20%
    BUFFALO
    Of casein in
    buffalo’s milk

    3.25% GOAT
    Of casein in
    goat milk

    cow buffalo Goat


    PROCEDU
    • Take a clean dry beaker, put into it 20cc of goat’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
    RE

    solution drop wise, when casein gets precipitated.


    • Filter the ppt., wash with water, and let the ppt. dry.
    • Weigh the dry solid mass in a previously weighed watch glass.
    • Repeat the experiment with other samples of milk.
    OBSERVATION
     If An Acid Is Added To Milk, The Negative
    Charge Are Neutralized And The Neutral
    Protein Precipitated Out.
     Ca+2 (Casemated) + 2CH3 COOH(aq)
     Casein(s)+(CH3COO)2 Ca (aq)
     Volume Of Milk Taken In Each Case = 20
    ml.
    CONCLUSION
    Different
    Samples Of
    Milk Contain
    Different
    Percentage Of
    Casein.

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