{"type":"headsupcheck","url":"https://blog.autopilothq.

com
/lead-nurturing-secrets/"}
Chem istry, C++, Physics, Maths, Biology, Social Science

Biology C ++ C hemistry IP Maths Physics Social Science Type text to search here...

Home > Chemistry > Chemistry Project to Study the Quantity of Caesin in Milk Kindly send and share your projects to
admin@icbse.com
Chemistry Project to Study the Quantity of Caesin in Milk
Share

STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT Project Work

SAMPLES OF MILK C++ Project on CD Cafe
A FILE REPORT SUBMITTED TO
Chemistry Project to Study Effect of Metal
INTERNAL Coupling on Corrosion
C++ Project on School Management
EXAMINER
Chemistry Project on Preparation of Potash
CHEMISTRY DEPARTMENT ADITY A BIRLA PUBLIC SCHOOL KOVAY A, GUJARAT Alum
Chemistry Project on Analysis of Fertilizers
CERTIFICATE
Tags Archives
This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN PRESENT
Banking C ++ Project July 2010
IN DIFFERENT SAMPLES OF MILK” submitted by File C ++ Project File March 2010
BHARAT JAIN to Chemistry department of THE ADITY A BIRLA PUBLIC SCHOOL, KOVAY A, Structure C BSE
Disaster July 2009
was Management Project May 2009
carried under guidance and supervision during the academic year 2009-2010. C BSE Maths Project April 2009
C BSE Maths Project
on Probability C BSE March 2009
Principal Mr..
Maths Project Topics
B.D.Kotwani Aditya Birla public School (Head of chemistry dept.) C D C afe Disaster
Management

Project
CBSE Maths Project Class IX
CBSE Science Projects Class IX
ACKNOWLEDGEMENT CBSE Social Science Projects
I wish to express my deep gratitude and sincere thanks to the Principal, Raji Jayaprasad, CCE Projects
Aditya Birla public school, Kovaya for her encouragement and for all the facilities that she
provided for this project work. I sincerely appreciate this magnanimity by taking me into
her fold for which I shall remain indebted to her. I extend my hearty thanks to Mr.
Top Contributors
B.D.Kotwani, chemistry teacher, who guided me to the successful completion of this Abhisek De​
project. I take this opportunity to express my deep sense of gratitude for his invaluable Abhyodaya siddhartha
guidance, constant encouragement, constructive comments, sympathetic attitude and Garima Bhardw aj
immense motivation, which has sustained my efforts at all stages of this project work. Saurabh​
I can’t forget to offer my sincere thanks to Mr. Pankaj Bajpayee & also to my classmates Sw athi
who helped me to carry out this project work successfully & for their valuable advice &
support, which I received from them time to time. C BSE
BHARAT JAIN

B……………………………………………………………………………….. AS
DEDICATION
I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF
MY FATHER
Mr. SATISH JAIN
&
MY MOTHER Mrs. MADHU JAIN

DECLARATION
I do hereby declare that this project work has been originally carried under
the guidance and supervision of Mr.
B.D.KOTWANI, head of chemistry
department, Aditya Birla Public

converted by W eb2PDFConvert.com
School, kovaya.

BHARAT JAIN
INDEX

1. 1. Introduction………………… 1
2. 2. Aim……………………………………… 3
3. 3. Requirements……………………. 4
4. 4. Theory……………………………….. 5
5. 5. Procedure………………………….. 7
6. 6. Observations…………………. 8
7. 7. Conclusions …………………….. 9
8. 8. References …………………….. 15
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 is given below:

Source Water Mineral Protei Fats Carbohydra

of milk (%) s (%) ns(%) (%) tes (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

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 +
2CH 3COOH(aq)^Caesin+(CH 3COO) 2Ca

AIM
To study the quantity of Casein in different samples of milk.

REQUIREMENTS
> 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

converted by W eb2PDFConvert.com
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 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
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.
PROCEDURE
Urn-
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 Caesin was precipitate out.
2. The solution was filtered and transferred the precipitates in another beaker. Added
about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky
solution leaving fat undissolved.

3. The milky solution was heated to about 40 oC and add 1% acetic acid solution drop-
wise, when casein got precipitated.
1. 4. Filtered the precipitate, washed with water and the precipitate was
allowed to dry.
2. 5. Weighed the dry solid mass in a previously weighed watch glass.
3. 6. The experiment was repeated with other samples of milk.
Visit www.icbse.com for more projects
OBSERVATIONS

CONCLUSION

Different samples of milk contain different percentage of Caesin.

REFERENCES
>Comprehensive Practical Chemistry; Laxmi Publications.
WEBSITES:

Leave a comment Trackback Track back s (0) Com m ents (10)

August 12th, 2010 at 12:08 | #1 Reply | Q uote

gooood project ;;;;;;;;;;;;; But should be more ebalorated :::::::::::

Vishal
Chouksey

August 12th, 2010 at 12:09 | #2 Reply | Q uote

@Vishal Chouksey
Vishal it should be atleast of 10 pages :::::::::::
Chouksey

Septem ber 1st, 2010 at 03:34 | #3 Reply | Q uote

GOOD PROJECT
M.N.Fathimath
Aashina

converted by W eb2PDFConvert.com
 Septem ber 12th, 2010 at 07:36 | #4 Reply | Q uote

priya very nice project………………bt observation table is not completed.

but still very nice project.

Septem ber 12th, 2010 at 15:57 | #5 Reply | Q uote

a gud project. realy nice. and thankzzz

Jibin
Vasudev
Kuzhimattathilj

Septem ber 17th, 2010 at 15:36 | #6 Reply | Q uote

can u pls tell me observation abt this i.e; w eight of caesin w hich u hd taken
sarah nd w at is the total % of caesin present in cow ’s milk
rply as soon as possible

Septem ber 23rd, 2010 at 13:05 | #7 Reply | Q uote

LILLE ORE ELABORATED

NADA ALI

O ctober 6th, 2010 at 14:47 | #8 Reply | Q uote

nice project but i w ant to know how much percent of caesin you got for
jins different samples
can you please say

O ctober 7th, 2010 at 08:11 | #9 Reply | Q uote

Thanx dude ur gr8….

Shardool

O ctober 8th, 2010 at 10:24 | #10 Reply | Q uote

good project !!!!!!!!!!!!!!!!!!!!!!!!!11 for school levels

senthil

Name (required)
E-Mail (will not be published) (required)
Website

Subscribe to comments feed Submit C omment

Chemistry Project to To Determine w hich Antacid Neutralizes Stomach Acid Most

Chemistry Project to Determine the Caffeine in Tea Samples

Top
C opyright © 2010 School Projects

converted by W eb2PDFConvert.com