Chem Ip

VELAMMAL VIDHYASHRAM SURAPET
CHEMISTRY INVESTIGATORY PROJECT

ON
“STUDY OF QUANTITY OF CASEIN
IN DIFFERENT TYPES OF MILK”
NAME : KISHORE S A
CLASS : 12 – B1
REGISTER NUMBER :
CERTIFICATE
This is to certify that this Chemistry

investigatory project on the topic
“Setting Of Cement”
has been successfully completed by KISHORE S A,
a student of class XII, in partial fulfillment of
AISSCE,CBSE, New Delhi for the academic year
2023– 2024.
•Teacher in-charge
•Signature of External ExaminerSignature of Internal Examiner
•Signature of the Principal

ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my

chemistry teacher Mrs.Banupriya mam who gave the golden
opportunity to do this wonderful project on the topic
"SETTING OF CEMENT" which also helped me in doing a lot of
research work and I came to know about so many new things.
I am really thankful to them.
My sincere thanks go to my Principal Ms.Suprabha for giving

me a great opportunity to excel in my learning through this
project.
TABLE OF INDEX
★ Introduction
★ Application
★ Aim
★ Theory
★ Apparatus Required
★ Chemical Required
★ Procedure
★ Observation
★ Results
★ Precaution
★ Bibilography
tamins,Fats and W
INTRODUCTION
What is Casein ?
k issweetish in tas
Casein is the protein found in all mammals’milk.
Mammals include cow,goat,sheep,yak,buffalo,camel
and humans.Milk is a complete diet as it contains
minerals,vitamins,proteins,Carbohydrates,Fats And
emperature of 5 de
Water.Averagecomposition of milk fro different
sources is given below :
air. These bacteria

Casein in the most predominant protein in milk and is a
mixedphosphor protein.Casein has a isoelectric pH of about 4.7
canbe easily separated around this isoelectric pH. It
readilydissolves 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 addingacid to milk the negative
charges are neutralized.
Natural milk is an opaque white fluid Secreted by themammary

glands of Female mammal.The main constituentsof natural milk
are Protein, Carbohydrate, Mineral Vitamins,Fats and Water and is
a complete balanced diet.Fresh milk issweetish in taste .
However, when it is kept for long time at atemperature of 5
degree it become sour because of bacteriapresent in air.These
bacteria convert lactose of milk into lacticacid which is sour in
taste.
In acidic conditions casein of milkseparate out as precipitate.
When the acidity in milk issufficient and temperature is around 36
degree, it forms curd.
esting whey protei
APPLICATIONS
ne (post workout).
In addition to being consumed in milk casein is used in the
manufacture of adhesives, binders, protective coatings,
plastics(such as knife handles and knitting needles), fabrics, food
additives, and many other products.It is commonly used by body
use of itsanti-catab
builders as slow digesting whey proteins and also 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.
mption inhibitsprot AIM

To study quantity of casein in different samples of milk.
ound innon dairy

THEORY
Milk contains 3% to4% casein suspended in water in colloidal form.
It is precipitated in weakly acidic medium.
APPARATUS REQUIRED
Funnel, funnel stand , glass rod , filter paper, weight box ,test tubes,
pestle and mortar.
CHEMICALS REQUIRED
(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution.
(iii) 1 % acetic acid solution.
solution whereas fat PROCEDURE
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find its weight.
r to 40 - 45°C on alo
3. Add 20 ml saturated solution of ammonium sulphate slowly
withstirring. Fat and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in
anotherbeaker.
5. Treat the above precipitate with 30 ml distilled water.
stirring when casein

Caseindissolves forming milky solution whereas fat remains as
such.
6. Warm the above contents of the beaker to 40 - 45°C on alow flame.
Now, add 1% acetic acid solution drop wise withstirring when
casein gets precipitated.
asein and wash with

7. Filter the precipitated casein and wash with distilled waterand dry
it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s
milkand sheep’s milk.
tate.9. Repeat the wh

arefully.2. Add ammo OBSERVATIONS
e a dding chemicals.
 Volume of milk taken in each case is equal to ml Name of milk
Weight of Caesin % of Caesin Cow milk Buffalo milk Goat milk Sheep
milk
e solution and wait so RESULT
he amount readings c
(i) Different Samples of milk contains different percentageof casein.
(ii) Highest percentage of casein is present in Goat’s milk.

PRECAUTIONS
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while a dding chemicals.
4. Do not disturb milk after adding ammoniumsulphate solution and

wait some time for fat andcasein to precipitate out.
5. Take the amount readings carefully with digitalweighing machine

only.
BIBLIOGRAPHY
www.wikipedia.com
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in

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VELAMMAL VIDHYASHRAM SURAPET

CHEMISTRY INVESTIGATORY PROJECT

This is to certify that this Chemistry

•Signature of External ExaminerSignature of Internal Examiner

•Signature of the Principal

I would like to express my special thanks of gratitude to my

My sincere thanks go to my Principal Ms.Suprabha for giving

air. These bacteria

Natural milk is an opaque white fluid Secreted by themammary

mption inhibitsprot AIM

ound innon dairy

(i) Different samples of milk.

stirring when casein

asein and wash with

tate.9. Repeat the wh

e solution and wait so RESULT

(ii) Highest percentage of casein is present in Goat’s milk.

1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.

3. Stir milk while a dding chemicals.

4. Do not disturb milk after adding ammoniumsulphate solution and

5. Take the amount readings carefully with digitalweighing machine

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