K.V.No.

1(ARMY) JODHPUR

CHEMISTRY
INVESTIGATORY
PROJECT
(2016-17)

SUBMITTED TO :- MR. LALTA PRASAD

(PGT CHEMISTRY)
BY :-

Deepanshu Sonwane
XII-B (SCIENCE)

CERTIFICATE
THIS IS TO CERTIFY THAT THE PROJECT
ENTITLED CASEIN CONTENT IN MILKHAD
BEEN DONE BY.THIS
Deepanshu sonwane IS A RECORD OF HIS OWN
WORK AND IS CARRIED OUT UNDER MY
GUIDANCE AND THE RESULTS ARE CHECKED
AND VERIFIED BY ME ASWELL.

ACKNOWLEDGEMENT

I EXPRESS MY DEEP SENSE OF GRARITUDE TO MR. A.K.

DWIVEDI

(PRINCIPAL)

FOR

THE

FACILITIES

HE

HAS

PROVIDED FOR THE COMPLETION OF THIS PROJECT. I

EXTENT MY HEARTY THANKS TO MR. LALTA PRASAD (PGT
CHEMISTRY) WHOSE GUIDENCE WAS THE MAIN WAY SFOR
THE COMPLETION OF THIS PROJECT REPORT. I TAKE THIS
OPPORTUNITY TO EXPRESS MY THANKFULLNESS FOR HIS
INVALUABLE CONSULTATION AND CONSTANT MOTIVATION
AND ENCOURAGEMENT.

PROJECT REPORT
ON

CASEIN CONTENT
IN MILK

AIM
TO DETERMINE THE
AMOUNT OF CASEIN
PRESENT IN DIFFERENT
SAMPLES OF MILK.

INTRODUCTION
Milk is a complete diet as contains in it the
essesntial proteins, carbs, fats, minerals,
vitamins and water. Casein is the major
constituent present in the milk and is mixed
phosphoprotein. Casein has isoelectric ph of
about 4.7 and can be easily separated out. This
ph, readily dissolves in dilute acid and alkalies.
CAESIN IS PRESENT IN MILK AS CALCIUM
CAESINATE IN THE FORM OF NUCLEUS WHICH
HAS NEGATIVE CHARGE. ON ADDING TO MILK,
THE NEGATIVE CHARGE IS NEUTRALISED.
2+

CA
+ CAESINATE
CAESIN(S)+ CH3COOH

2CH3COOH(AQ)-->

Materials required

1. Beaker
2. Filter paper
3. Glass rod
4. Weight box
5. Beam balance
6. Filtration mask
7. Buchner funnel
8. Water pump
9. Test tube
10. Porcelain dish
11. Burner
12. Different samples of milk
13. 10 acetic acid soln
14. Saturated ammonium sulphate solution

Procedure

Step 1: take a clean dry beaker. Then put it into 200

ml of cow milk and add 20ml of saturated ammonium
sulphate solution with constant stirring. It is observed
that the caeain will precipitate out.
Step 2: filter the solution and transfer the precipitate
into another beaker. Then add 30 ml of water to
precipitate. Caesin dissolves in water and forms milky
solution leaving fat which is undissolved.
Step 3: then take the milky solution and heat it to
about 40 degree Celsius and add 10 of acetic acid
solution drop wise till it is observed that the caesin
gets precipitated.
Step 4: filter the precipitate and allow it to dry.
Step 5: weigh the dried ppt using a beam balance.
Step 6: calculate the percentage of caesin present in
the milk.
Step 7: repeat the experiment with different samples
of milk.

OBSERVATION
VOLUME OF MILK TAKEN: 200 ML

AVERAGE COMPOSITION OF MILK FROM

DIFFERENT SOURCES.

RESULT
fROM THE ABOVE EXPERIMENT IT IS OBSERVED THAT
THE DIFFERENT SAMPLES OF MILK CONTAIN
DIFFERENT PERCENTAGE OF CAESIN IN IT. I CONCLUDE
THAT THE PERCENTAGE OF CAESIN PRESENT IN
COW'S AND HUMAN'S MILK IS THE HIGHEST AMONG
THE OTHER SOURCES OF MILK AT 4.9.