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BHAVY GOYAL
XII –‘A’
ROLL NO. -
2014-2015
ACKNOWLEGEMENT
- BHAVY GOYAL
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Certificate
This is to certify that Bhavy Goyal(Roll No. ), student of
class XII – ‘A’, Ramjas School (pusa road) has successfully
completed research in the below given project under the heading
‘Study of amount of casein in different milk sample’ during the
academic session 2019-2020 under the guidance of Mrs Seema
Chugh conducted by AISSCE, New Delhi.
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STUDY OF AMOUNT OF
CASEIN
IN DIFFERENT SAMPLES OF MILK
Roll no. –
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S.no Topic Pg.no
1 AIM 5
2 THEORY 6
3 PROCEDURE 8
4 OBSERVATION 9
5 PRECAUTION 10
6 REFERENCES 11
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INDEX
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AIM–
To study quantity of casein in different samples of milk.
THEORY-
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Milk is a complete diet as it contains in its Minerals, Vitamins
Proteins,Carbohydrates, Fats And Water.
Casein 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.
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milk separate out as precipitate. When the acidity in milk is
sufficient and temperature is around 36 degree, it forms curd.
PROCEDURE-
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1. Take a clean beaker, 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 will precipitate out.
2. Filter the newly formed solution and transfer it in another beaker. Add
about 30 ml of water to the precipitate. Only Casein dissolves in water
forming milky solution leaving fat undissolved.
3. Heat the milky solution to about 40 degree and add 1% acetic acid
solution drop-wise, when casein get precipitated.
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OBSERVATIONS-
RESULT –
Amount of Casein in different samples of milk has been
studied systematically.
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PRECAUTIONS –
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate
solution and wait some time for fat and casein to
precipitate out.
5. Take the amount readings carefully with digital weighing
machine only.
REFERENCES-
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Class 12 ncert chemistry
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4166373/
https://www.webmd.com
https://www.sciencedirect.com/topics/agricultural-and-
biological-sciences/casein
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