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Chemistry Investigatory Project On Casein

This document is a certificate, acknowledgement, introduction, and procedure for determining the amount of casein in different milk samples. It certifies that Mansi Patel completed a chemistry project, acknowledges help from her teacher and principal, introduces casein as a family of milk proteins used in paints, glues, cheeses, and plastics, and provides the steps to precipitate and measure casein from cow and buffalo milk samples.

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Mansi Patel
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592 views13 pages

Chemistry Investigatory Project On Casein

This document is a certificate, acknowledgement, introduction, and procedure for determining the amount of casein in different milk samples. It certifies that Mansi Patel completed a chemistry project, acknowledges help from her teacher and principal, introduces casein as a family of milk proteins used in paints, glues, cheeses, and plastics, and provides the steps to precipitate and measure casein from cow and buffalo milk samples.

Uploaded by

Mansi Patel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Bharatiya Vidya BhaVan’s

GIPCL Academy

Name: Mansi Patel


Class: XII
Roll No.:
CERTIFICATE
This is to certify that Mansi Patel of
class 12th has successfully completed the
project work in Chemistry for class XII
practical examination of the Central Board
of Secondary Education in year 2017-18.

External’s Signature Teacher’s Signature

Principal’s Signature
ACKNOWLEDGEMENT

I would like to express my special thanks of


gratitude to my teacher Mr. Vijay Bhagat as well
as our principal Mrs. Trishla Shah who gave me
the golden opportunity to do this wonderful project,
which also helped me in doing a lot of Research and
I came to know about so many new things I am
really thankful to them.
Secondly I would also like to thank my parents and
friends who helped me a lot in finalizing this project
within the limited time frame.
INTRODUCTION
Casein is the name for a family of related
phosphoproteins (αS1, αS2, β, κ). These proteins
are commonly found in mammalian milk,
comprising c. 80% of the proteins in cow's milk and
between 20% and 45% of the proteins in human
milk. Casein has a wide variety of uses, from being
a major component of cheese, to use as a food
additive.

As a food source, casein supplies amino acids,


carbohydrates, and two essential elements, calcium
and phosphorus.
Composition:
It has relatively little tertiary structure. It is
relatively hydrophobic, making it poorly soluble in
water. It is found in milk as a suspension of
particles, called casein micelles, which show only
limited resemblance with surfactant-type micelles in
a sense that the hydrophilic parts reside at the
surface and they are spherical. All three models
consider micelles as colloidal particles formed by
casein aggregates wrapped up in soluble κ-casein
molecules.

The isoelectric point of casein is 4.6. Since milk's


pH is 6.6, casein has a negative charge in milk. The
purified protein is water-insoluble. While it is also
insoluble in neutral salt solutions, it is readily
dispersible in dilute alkalis and in salt solutions
such as aqueous sodium oxalate and sodium acetate.
Uses
 Paint:
Casein paint is a fast-drying, water-soluble
medium used by artists. Casein paint has been
used since ancient Egyptian times as a form of
tempera paint, and was widely used by
commercial illustrators as the material of
choice.
 Glue:
Casein-based glues, formulated from casein,
water, hydrated lime and sodium hydroxide were
popular for woodworking, including for aircraft,
as late as the de Havilland Albatross airliner.
Casein glue is also used in transformer
manufacturing (specifically transformer board)
due to its oil permeability.
 Cheese-making:
Cheese consists of proteins and fat from milk,
usually the milk of cows, buffalo, goats, or sheep.
It is produced by coagulation of casein. Typically,
the milk is acidified and then coagulated by the
addition of rennet, containing a proteolytic
enzyme known as rennin; traditionally obtained
from the stomachs of calves, but currently
produced more often from genetically modified
microorganisms. The solids are then separated and
pressed into final form.
 Plastics and fiber:
Some of the earliest plastics were based on casein.
In particular, galalith was well known for use in
buttons. Fiber can be made from extruded casein.
Lanital, a fabric made from casein fiber (known as
Aralac in the United States), was particularly
popular in Italy during the 1930s. Recent
innovations such as QMilch are offering a more
refined use of the fiber for modern fabrics.
Aim

To determine amount of
casein present in
different samples of
milk.
REQUIREMENTS

•Dilute acetic acid


•Test tubes
•Beaker
•Filter paper
•Glass rod
•Different samples of milk namely cow milk and
buffalo milk.
Theory
Casein is one of the three major proteins in milk and
is unique as there is no other similar protein found
naturally. It is one of the chief constituents of
cheese. Cheddar contains some 33% of casein.
Milk contains 3 to 4% casein suspended in water in
the colloidal form. It is precipitated in a weakly
acidic medium.
Procedure

1. 20 ml of the given milk sample is pipette into a


beaker.
2. 10 ml of water is added to it.
3. Few drops of dilute acetic acid is added to the
mixture so obtained and stirred to precipitate casein.
4. The obtained mixture is then filtered.
5. The casein residue on the filter paper is dried and
filtered.
Observation

Sample of milk Mass of casein in 20


ml of sample(in gm)
Cow’s milk
Buffalo’s milk

Result
Casein content:
Cow’s milk-
Buffalo’s milk-
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