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Chemistry Project to Study the Quantity of Caesin in Milk

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STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK

A FILE REPORT SUBMITTED TO

INTERNAL

EXAMINER

CHEMISTRY DEPARTMENT ADITYA BIRLA PUBLIC SCHOOL KOVAYA, GUJARAT

CERTIFICATE

This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by

BHARAT JAIN to Chemistry department of THE ADITYA BIRLA PUBLIC SCHOOL, KOVAYA, was

carried under guidance and supervision during the academic year 2009-2010.

Principal Mr..

B.D.Kotwani Aditya Birla public School (Head of chemistry dept.)


ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Principal, Raji Jayaprasad, 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. B.D.Kotwani, chemistry teacher, who guided me to the successful completion of this project. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.

I can’t forget to offer my sincere thanks to Mr. Pankaj Bajpayee & also to my classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time.

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

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 +

2CH3COOH(aq)^Caesin+(CH3COO)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


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 40oC 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.

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OBSERVATIONS

CONCLUSION

Different samples of milk contain different percentage of Caesin.


REFERENCES

>Comprehensive Practical Chemistry; Laxmi Publications.

WEBSITES:

  1. Vishal Chouksey
    August 12th, 2010 at 12:08 | #1

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

  2. Vishal Chouksey
    August 12th, 2010 at 12:09 | #2

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

  3. M.N.Fathimath Aashina
    September 1st, 2010 at 03:34 | #3

    GOOD PROJECT

  4. priya
    September 12th, 2010 at 07:36 | #4

    very nice project………………bt observation table is not completed.
    but still very nice project.

  5. Jibin Vasudev Kuzhimattathilj
    September 12th, 2010 at 15:57 | #5

    a gud project. realy nice. and thankzzz

  6. sarah
    September 17th, 2010 at 15:36 | #6

    can u pls tell me observation abt this i.e; weight of caesin which u hd taken nd wat is the total % of caesin present in cow’s milk
    rply as soon as possible

  7. NADA ALI
    September 23rd, 2010 at 13:05 | #7

    LILLE ORE ELABORATED

  8. jins
    October 6th, 2010 at 14:47 | #8

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

  9. Shardool
    October 7th, 2010 at 08:11 | #9

    Thanx dude ur gr8….

  10. October 8th, 2010 at 10:24 | #10

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

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