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    The Velammal International School: Study of Quantity of Casein Present in Different Samples of Milk

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    sureshkumarkrishna21
    This chemistry project studied the quantity of casein, a predominant protein, present in different milk samples. The student took 20 mL samples of buffalo, cow, goat and sheep milk and isolated the casein from each using saturated ammonium sulfate solution to precipitate proteins and acids, then weighed the dried casein precipitate. The aim was to compare the quantity of casein in different milk types by isolating and weighing the casein precipitate. Procedures involved adding ammonium sulfate to precipitate proteins, filtering, dissolving casein and re-precipitating with acetic acid, filtering and drying the isolated casein to obtain weights for comparison.

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    The Velammal International School: Study of Quantity of Casein Present in Different Samples of Milk

    Uploaded by

    sureshkumarkrishna21
    1K views10 pages
    This chemistry project studied the quantity of casein, a predominant protein, present in different milk samples. The student took 20 mL samples of buffalo, cow, goat and sheep milk and isolated the casein from each using saturated ammonium sulfate solution to precipitate proteins and acids, then weighed the dried casein precipitate. The aim was to compare the quantity of casein in different milk types by isolating and weighing the casein precipitate. Procedures involved adding ammonium sulfate to precipitate proteins, filtering, dissolving casein and re-precipitating with acetic acid, filtering and drying the isolated casein to obtain weights for comparison.

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    This chemistry project studied the quantity of casein, a predominant protein, present in different milk samples. The student took 20 mL samples of buffalo, cow, goat and sheep milk and isolated the casein from each using saturated ammonium sulfate solution to precipitate proteins and acids, then weighed the dried casein precipitate. The aim was to compare the quantity of casein in different milk types by isolating and weighing the casein precipitate. Procedures involved adding ammonium sulfate to precipitate proteins, filtering, dissolving casein and re-precipitating with acetic acid, filtering and drying the isolated casein to obtain weights for comparison.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views10 pages

    The Velammal International School: Study of Quantity of Casein Present in Different Samples of Milk

    Uploaded by

    sureshkumarkrishna21
    This chemistry project studied the quantity of casein, a predominant protein, present in different milk samples. The student took 20 mL samples of buffalo, cow, goat and sheep milk and isolated the casein from each using saturated ammonium sulfate solution to precipitate proteins and acids, then weighed the dried casein precipitate. The aim was to compare the quantity of casein in different milk types by isolating and weighing the casein precipitate. Procedures involved adding ammonium sulfate to precipitate proteins, filtering, dissolving casein and re-precipitating with acetic acid, filtering and drying the isolated casein to obtain weights for comparison.

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    THE VELAMMAL INTERNATIONAL SCHOOL

    CHEMISTRY PROJECT
    Study of Quantity of Casein Present in
    Different Samples of Milk

    Name: Devyani Singh


    Class: 12
    INDEX
    S.no Contents

    1. Introduction
    2. Theory
    3. Aim
    4. Requirements
    5. Procedure
    6. Observation
    7. Conclusion
    8. Bibliography

    INTRODUCTION

    Milk is a white fluid secreted by the mammary


    glands of all mammals. It is a complete diet as it
    contains minerals, vitamins, proteins,
    carbohydrates, fats and water.
    Casein in the most predominant protein in milk
    and is a mixed phosphor protein. Casein has an
    isoelectric pH of about 4.7 can be easily separated
    around this isoelectric pH. It readily dissolves in
    dilute acids and alkalies. It is the main component
    of cheese. Cow’s milk contains approximately 3%
    casein.
    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.

    Average composition of milk from different


    sources is given below :
    THEORY

    Milk contains 3% to4% casein suspended in


    water in colloidal form. The bacteria in milk
    converts the lactose in milk to lactic acid
    which is sour in taste. In acidic condition the
    casein separates out as precipitate.
    AIM

    To study quantity of casein in different


    samples of milk.
    REQUIREMENTS

    Apparatus Required:

     Funnel
     funnel stand
     glass rod
     filter paper
     weight box
     test tubes
     pestle
     mortar.

    Chemicals Required:
     Different samples of milk.
     Saturated ammonium sulphate solution.
     1 % acetic acid solution.

    PROCEDURE

    1. Wash the beaker (250 ml) with the distilled


    water and dry it.
    2. Take 20 ml of buffalo’s milk in 250 ml
    beaker and find its weight.
    3. Add 20 ml saturated solution of ammonium
    sulphate slowly with stirring.
    Fat and casein will separate out as precipitate.
    4. Filter the above solution and transfer the
    precipitate in another beaker.
    5. Treat the above precipitate with 30 ml
    distilled water.
    Casein dissolves forming milky solution
    whereas fat remains as such.
    6. Warm the above contents of the beaker to 40
    - 45°C on a low flame.
    Now, add 1% acetic acid solution drop wise
    with stirring when casein gets precipitated.
    7. Filter the precipitated casein and wash with
    distilled water and dry it.

    8. Find the weight of dry precipitate.


    9. Repeat the whole experiment with cow’s
    milk, goat’s milk and sheep’s milk.
    OBSERVATION

    Volume of milk taken in each case = 20 ml


    Weight of milk taken = W1 gm
    Weight of casein isolated= W2 gm

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