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    Chemistry Project 12 Casein PDF

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    rohitmj599
    This document outlines a procedure to study the quantity of casein present in different forms of milk. Casein is the predominant protein in milk and can be precipitated from solution around its isoelectric pH of 4.7. The procedure involves adding ammonium sulfate and acetic acid to samples of buffalo, cow, goat and sheep milk to precipitate the casein, then isolating, drying and weighing the casein to calculate the percentage in each milk sample. The results found that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%.

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    © All Rights Reserved
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    Chemistry Project 12 Casein PDF

    Uploaded by

    rohitmj599
    28 views11 pages
    This document outlines a procedure to study the quantity of casein present in different forms of milk. Casein is the predominant protein in milk and can be precipitated from solution around its isoelectric pH of 4.7. The procedure involves adding ammonium sulfate and acetic acid to samples of buffalo, cow, goat and sheep milk to precipitate the casein, then isolating, drying and weighing the casein to calculate the percentage in each milk sample. The results found that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%.

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    Chemistry Project 12 Casein.pdf

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    This document outlines a procedure to study the quantity of casein present in different forms of milk. Casein is the predominant protein in milk and can be precipitated from solution around its isoelectric pH of 4.7. The procedure involves adding ammonium sulfate and acetic acid to samples of buffalo, cow, goat and sheep milk to precipitate the casein, then isolating, drying and weighing the casein to calculate the percentage in each milk sample. The results found that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views11 pages

    Chemistry Project 12 Casein PDF

    Uploaded by

    rohitmj599
    This document outlines a procedure to study the quantity of casein present in different forms of milk. Casein is the predominant protein in milk and can be precipitated from solution around its isoelectric pH of 4.7. The procedure involves adding ammonium sulfate and acetic acid to samples of buffalo, cow, goat and sheep milk to precipitate the casein, then isolating, drying and weighing the casein to calculate the percentage in each milk sample. The results found that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 11

    CONTENTS 1.

    Topic

    2.What is casein?

    3.Application

    4.Theory

    5.Apparatus Required

    6.Chemical Required

    7.Observation

    8.Result

    9.Precautions

    10.Bibliography
    TOPIC-

    Study of quantity of CASEIN present in different forms of milk


    What is Casein?

    Casein is the protein found in all mammal’s milk. Mammal’s include cow, goat,
    sheep, yak, buffalo, camel and humans. Milk is a complete diet as it contains
    minerals, vitamins, proteins, Carbohydrates, Fats and water. Average composition
    of milk from different source is given below.
    SOURCE WATER MINERALS PROTEIN FATS CARBOHYDRATES
    OF MILK (%) (%) (%) (%) (%)
    Cow 87.1 0.7 3.4 3.9 4.9
    Human 87.4 0.2 1.4 4.0 4.9
    Goat 87 0.7 3.3 4.2 4.8
    Sheep 82.6 0.9 5.5 6.5 4.5

    Casein in the most predominant protein in milk and is mixed phosphor protein.
    Casein has a isoelectric pH of about 4.7 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 +2CH2COOH(aq)-Caesein+(CHCOO)2Ca

    Natural milk is an opaque white fluid secreted by the mammary glands of female
    mammal. The main constituents of natural milk are minerals, vitamins, proteins,
    Carbohydrates, 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 conditions casein of
    milk separate out as precipitate. When the acidity in milk is sufficient and
    temperature is around 36 degree, it forms curd.
    APPLICATIONS

    In addition to being consumed in milk casein is used in the manufacture of


    adhesive, binders, protective coatings, plastics(such as knife handles and knitting
    needles), fabrics, food, additives, and many other products. It is commonly used
    by body builders as slow digesting whey proteins and also as an extremely high
    source of glutamine(post workout). Another reason , it is used in bodybuilding is
    because of its anti-catabolic effect, meaning that casein consumption inhibits
    protein breakdown in the body. Casein is frequently found in non-dairy
    substituents to improve consistency especially when melted.
    AIM –

    To study the quantity of casein present in different samples of milk

    Theory-

    Milk contain 3% to 4% of casein suspended in water in colloidal form it is


    precipitated in weakly acidic medium.
    APPARATUS REQUIRED-

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

    CHEMICALS REQUIRED:

    (1) Different samples of milk.


    (2) Saturated ammonium sulphate solution.
    (3) 1% acetic acid solution
    PROCEDURE-

    1. Wash the beaker (250ml) with the distilled water and dry it.

    2. Take 20ml of buffalo’s milk in 250ml beaker and finds its weight.

    3. Add 20ml saturated solution of ammonium sulphate slowly wit 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 30ml distilled water. Casein dissolves forming
    milky solution whereas fat remains as such.
    6. Warm the above contents of the beaker to 40-45degree Celsius 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.
    OBSERVATIONS-

    Volume of milk taken in each case = 20ml

    Weight of milk taken in each case = W1g

    Weight of casein isolated = W2g

    Percentage of casein = Weight of casein * 100/Weight of milk

    OBSERVATION TABLE:-

    SL.NO Types of Volume of Weight of Weight of Percentage


    milk taken milk milk(g) casein(g) Of casein
    taken(ml)
    1 Buffalo’s 20 23.09 0.632 2.73%
    milk
    2 Cow’s milk 20 35.66 0.55 1.64%
    3 Goat’s milk 20 23.09 0.77 3.67%
    RESULT:

    (1) Different samples of milk contains different percentage of casein.


    (2) Highest percentage of casein is present in goat’s milk.

    PRECAUTIONS:

    (1) Handle apparatus and chemical carefully.


    (2) Add ammonium sulphate solution very slowly.
    (3) Stir milk while adding chemicals.
    (4) Do not disturb milk after adding ammonium sulphate solution and wait
    some time for fat and casein to precipitate out.
    (5) Take the amount readings carefully with digital weighing machine only.
    BIBLIOGRAPHY

    # www.wikipedia.com
    # www.encyclopedia.com
    # www.casein-pro.com
    # www.sciencejournals.com
    # www.icar.nic.in
    # www.zetascience.com
    # www.scribd.com

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