गगगगगगगग गगग गगगगग

CHEMISTRY

SUBMITTED BY: Govind kumar Awasthi

SUBMITTED TO: Mr. Amit Prakash Kulshreshtha

 Study of the quantity of Caesin
present in different sample of milk.
 PROCEDURE
1. Take a clean dry beaker,put into it 20ml of cow’s
milk and add 20ml of saturated ammonium sulphate
solution slowly and with stirring.Fat along with caesin
will precipitate out.
2. Filter the solution and transfer the precipitates
in another beaker.Add about 30ml of water to the
precipitates.Only caesin dissolves in water forming
milky solution leaving fat undissolved.
3. Heat the milky solution to about 40⁰C and add
1% acetic acid solution dropwise,when caesin gets
precipitated.
4. Filter the precipitate, wash with water, and let
the precipitate dry.
5. Weigh the dry solid mass in a previously weighed
watch glass.
6. Repeat the experiment with with other samples
of milk.
 CONCLUSION

 Different samples of milk

contain different percentage of
caesin.
 INTRODUCTION*
Milk is a complete diet as it contain in it proteins,
carbohydrates, fats, minerals, vitamins and water.
Caesin is the major protein constituent present in the milk
and is a mixed phosphor-protien. Caesin has isoelectric pH
of about 4.7 and can be easily seprated around this pH.it
readily dissolves in dilute acids and alkalies.caesin is
present in milk as calcium casemate in the form of
micelles.these micelles have negative charge and on adding
acid to milk the negative charge are neutralized.
Ca2+_Caesinate
+2CH3COOH(aq)Caesin(s)+(CH3COO)2Ca(aq)
Average composition of milk from different sources is given
below:
Source of Water(%) Minerals(%) Protiens(%) Fats(%) Carbohydrates(%)
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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
To study the quantity of caesin present
in different samples of milk.
REQUIREMENTS
 Beaker(250ml)
 Filter paper, Glass rod
 Weight box
 Filteration flask
 Buchner funnel
 Water pump
 Test tubes
 Porcelain dish
 Burner
 Different samples of milk
 1% Acetic acid solution
 Saturated ammonium sulphate
solution
 The aim of this project is to determine
the amount of caesin present in different
samples of milk.
 CERTIFICATE
This is to certify that project entitled as
Study of the quantity of casein
present in different in different
samples of milk is completed by Govind
kumar awasthi of standard XII wearing
a roll no. of session 2018-19.this
project is unique, beyond the
expectation.

During this project work, his demotion,

hard work, concentration is carried out in
the determination of this project.

I wish him all the success in his future.

Mr. Amit Prakash Kulshreshtha

(PGT Chemistry)
 ACKNOWLEDGEMENT
Primarily I would thank god for being able to complete this project
with success. Then I would like to thank my chemistry teacher Mr.
Amit Prakash Kulshreshtha and lab assistant Mr. Anil Saini,
whose valueable guidance has been the ones that helped me patch this
project and his instruction has served as the major contributer
towards the completion of project.
Then I would like to thank my parents and friends who have helped
me with their valueable suggestions and guidance has been helpful in
various phase of the completion of this project.
Last but not the least I would like to thank my classmates who have
helped me a lot.

Govind Kumar Awasthi

 OBSERVATION
Volume of milk taken in each case =20ml

Samples of milk Weight of % of Caesin

caesin
Cow milk
Buffalo milk
Goat milk
Sheep milk
BIBLIOGRAPHY:
 NCERT CHEMISTRY
TEXTBOOK
 COMPREHENSIVE
CHEMISTRY LAB MANUAL
 MODERN ABC OF
CHEMISRY
 SCRIBD.COM
 SLIDESHARE.COM
INDEX
Page no.
 Certificate of
excellence
 Acknowledgement
 Aim of project
 Introduction
 Objective of project
 Apparatus required
 Procedure followed
 Observation
 Conclusion
 Bibliography