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Chemistry Investigatory Project

This chemistry investigatory project analyzed the quantity of casein, a protein, present in different milk samples. The student took samples of cow milk, goat milk, buffalo milk, and two market milk samples. Through a procedure involving precipitation and filtration, the student was able to weigh and compare the amount of casein in each sample. The results showed that cow milk contained the highest amount of casein at 7.8g, while buffalo milk contained the lowest at 4g. The market milk samples varied, with one containing more casein than the other. This provided insight into the composition of different milks and how they vary in protein content.

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Daksh Pathak
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2K views11 pages

Chemistry Investigatory Project

This chemistry investigatory project analyzed the quantity of casein, a protein, present in different milk samples. The student took samples of cow milk, goat milk, buffalo milk, and two market milk samples. Through a procedure involving precipitation and filtration, the student was able to weigh and compare the amount of casein in each sample. The results showed that cow milk contained the highest amount of casein at 7.8g, while buffalo milk contained the lowest at 4g. The market milk samples varied, with one containing more casein than the other. This provided insight into the composition of different milks and how they vary in protein content.

Uploaded by

Daksh Pathak
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DELHI PUBLIC SCHOOL BANGALORE NORTH

CHEMISTRY INVESTIGATORY
PROJECT
(2020-2021)
ON

STUDY OF QUANTITY OF CASEIN


PRESENT IN DIFFERENT SAMPLES OF
MILK
By
ANIZA BASHEER
(Board roll: )

CLASS: XII D
ROLL NO:19
CERTIFICATE
This is to certify that the chemistry project
“Quantity of Casein Present in Different
Samples of Milk” is submitted by “Aniza
Basheer” of class XII - ‘D’ appearing for
chemistry practical exam of the central board
of secondary education
2020-2021

Signature of:

INTERNAL EXAMINER EXTERNAL EXAMINER

PRINCIPAL
ACKNOWLEDGEMENT

This project would be sorely lacking in terms of content


without the help, criticism, and hard work of a number
of people. I would like to start by thanking our principal,
Mrs. Manju Balasubramanium, for giving me the
opportunity to work on such a fascinating project as
this. I would also like to thank our chemistry teacher
Mrs. Gomathi. J for lending me, her all-too-valuable
time in helping us with the project. My gratitude is not,
of course, restricted to only those in school; I would like
to thank my friends, classmates, and my parents for
their valuable inputs into this project. I would like to
give special thanks to our chemistry lab assistant,
Mr. Sommana V., without whose expertise and help in
practical chemistry we would never have completed
this project.
Index
 THEORY

 AIM

 MATERIALS REQUIRED

 PROCEDURE

 OBSERVATION

 CONCLUSION

 BIBLIOGRAPHY
THEORY
MILK
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It contains many other
nutrients including protein and lactose. Interspecies
consumption of milk is not uncommon, particularly among
humans, many of whom consume the milk of other
mammals. As an agricultural product, milk, also called dairy
milk.
AVERAGE COMPOSITION OF MILK FROM DIFFERENT
SOURCES
SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES
OF MILK
(%) (%) (%) (%) (%)
MILK A 87.1 0.7 3.4 3.9 4.9
MILK B 87.2 0.9 3.8 3.2 4.7
COW 87.4 0.2 1.4 4.0 4.9
GOAT 87.0 0.7 3.3 4.2 4.8
BUFFALO 82.6 0.9 5.5 6.5 4.5
CASEIN
Casein (from Latin caseus "cheese") is 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.
Ca2+ -Caseinate + 2CH3COOH (aq.) Casein(s) + (CH3COOH)2Ca
AIM
To determine the amount of casein present in
different samples of milk.
MATERIALS REQUIRED
 Filtration flask
 250 ml Beakers
 Funnel
 Measuring cylinder (100 mL)
 Bunsen burner
 Filter paper
 1% acetic acid
 Different samples of milk
 Glass rod
 Saturated ammonium sulphate solution
 Chemical balances
 Test tubes
PROCEDURE
1. Take a clean dry beaker, put into it 20cc of cow’s milk and
add 20 ml of saturated ammonium sulphate solution slowly
and with stirring. Fat along with casein will precipitate out.
2.Filter the solution and transfer the precipitates in another
beaker.
3.Add about 30 ml of water to the precipitate. Only casein
dissolves in water forming milky solution leaving fat
undissolved.
4.Heat the milky solution to about 40˚ C and add 1% acetic
acid solution drop wise, when casein gets precipitated.
5.Filter the precipitate, wash with water and let the
precipitate dry. Weigh the dry solid mass in a previously
weighed watch glass.
6.Repeat the experiment with other samples of milk.
OBSERVATION
Volume of milk taken in each case = 20 ml.

The yield of casein precipitated from the


various milk samples of goat milk, cow milk
and buffalo milk contain 6.4 gm, 7.8 gm and 4
gm respectively. Similarly, the milk samples
availed from the market such as milk -A and
milk -B was 6.8 gm and 5.5 gm respectively.
This shows that the casein precipitated from
the cow milk contains more amount of casein
protein than the goat and buffalo milk
samples. The lower amount of casein in the
buffalo milk is may be due to the more fat
content in it. The dissimilarities between the
milk samples -A and B is revealed that the
market milk -B may be adultered with water
or any other substance.
RESULTS:

According to our analysis of various samples of


milk, we conclude that:
COW MILK CONTAINS MILK A and MILK B
5% CASEIN CONTAINS 2.3% CASEIN
GOAT MILK CONTAINS
3.25% CASEIN
BUFFALO MILK
CONTAINS 4.2%
CASEIN
CONCLUSION
This study clearly indicated that the amount of casein
precipitated from the cow milk was higher than that of
the other milk samples. The quantitative analysis of
casein precipitated from the various milk samples
provide the ample scope to the cottage cheese
manufacture. According to the research findings, cow
milk contains the largest amount of casein protein.
Thus, the cow milk is suitable for the best muscle
growth and basic body building achievements.
It was found that goat milk contains the small amount
of casein protein. Although the mineral content of
goat's milk and cow's milk is generally similar, goat's
milk contains more calcium, potassium, iron,
magnesium and sodium. All milk has lots of casein but
there are different types of casein and for someone
who has casein sensitivity, goat milk may provide an
alternative to which they do not react.
BIBLIOGRAPHY
[1] https://en.wikipedia.org/wiki/Casein
[2]https://arihantbooks.com/laboratory-
manual-chemistry-class-xii
[3]http://www.milkfacts.info/Milk%20Compo
sition/Milk%20Composition%20Page.htm
[4]https://en.wikipedia.org/wiki/Milk
[5] Google Assistant

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