Study of Quantity of Casein Present in Various sample of milk

Study of Quantity of Casein Present in Various Samples of MilkNAME-Pratibha Saharan CLASS-XII Sc.REMARKS- .SUBJECTCHEMISTRY DATE OF SUBMISSION- TEACHER’S SIGN. B ROLL NO. Krishan Dagar (Lecturer in chemistry) . Practical examination in the subject of Chemistry embodies a record of original study carried out by student under my supervision. Mr. This project in my opinion is completed and is suitable for presentation.Certificate This is certified that the chemistry project report entitled "A project on the study of quantity of casein in different samples of milk" submitted for partial fulfillment of XII Sc. Introduction Requirements Procedure Observation Result and discussion Bibliography . 5. 2. 3.Index 1. 4. 6. Introduction Milk is a white liquid secreted by the mammary glands of female cows. carbohydrates and the major milk protein casein are found only in milk and nowhere else in nature. Milk contains vitamins. cheese etc. proteins. Milk is the most nutritious food found in nature. It is a food of exceptional inters probability. . That is why it is widely consumed both in its natural forms and as diary product like butter. buffaloes etc. It depends upon the source of milk. The Composition of casein in milk is not constant. casein. existent. The salt has a complex structure and form micelles. These micelles have negative charges on the outer surface . . calcium casein etc.Theory The protein. milk as the calcium salt. Requirements 250-ml. beaker Filtrations flask Measuring cylinder Glass rod Spatula China dish Dropper Weight bore Different samples of milk 10% acetic acid . 3. by adding water and warm the mixture to about 40 c.Procedure 1. . Measure 20-ml. Add to the warm mixture drowse and with constant stirring 10% acetic acid unit the precipitation is completed. 4. 2. of a milk sample with the help of measuring cylinder and transfer into a clean 250ml. Stir the mixture for another 10 minutes or till the precipitated casein forms a large amorphous mass. beaker. Make the volume of milk to about 35ml. . 6. 7. Filter the casein precipitate. Wash thoroughly with water.5. Similarly. determine the amount of casein in other samples of milk. dry foils between folds of filter paper and then in air for 1-2 days weight the dry solid so obtained. Sample No. 4.25% 4. 3.65 Amul Rath 0.60 % of casein 3. Milk brand Amount of casein found 0.Observation Volume of Milk Taken in each case = 20ml.00% 3.85 0. 2.20% 3.75 .70% Saras Panchamrat 0. 1. At present Amul is the best brand of milk available in the market. .Results and discussion Different samples of milk contain different percent of casein and the casein contents in Amul brand are appreciable. Students & by O. Aggarwal. • Advanced organic practical chemistry for P.G.Bibliography • Laboratory manual in chemistry Class XII by B.P.Bhushan. .