ALL INDIA SENIOR SECONDARY

CERTIFICATE EXAMINATION

A FILE REPORT SUBMITTED TO

CHEMISTRY DEPARTMENT
ADITYA BIRLA PUBLIC SCHOOL

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KOVAYA, GUJARAT

BY- BHARAT JAIN

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ROLL NO-
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PRINCIPAL INTERNAL
EXAMINER
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EXTERNAL EXAMINER
 CERTIFICATE

This is to certify that this

dissertation titled “STUDY OF
QUANTITY OF CAESIN PRESENT

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IN DIFFERENT SAMPLES OF MILK”
submitted by BHARAT JAIN to
Chemistry department of THE
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ADITYA BIRLA PUBLIC SCHOOL,
KOVAYA, was carried under
guidance and supervision during
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the academic year 2009-2010.

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Principal Mr..
B.D.Kotwani Aditya Birla public School
(Head of chemistry dept.)
 ACKNOWLEDGEMENT
I wish to express my deep gratitude and
sincere thanks to the Principal, Raji
Jayaprasad, Aditya Birla public school,
Kovaya for her encouragement and for all the

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facilities that she provided for this project
work. I sincerely appreciate this magnanimity
by taking me into her fold for which I shall
remain indebted to her. I extend my hearty
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thanks to Mr. B.D.Kotwani, chemistry
teacher, who guided me to the successful
completion of this project. I take this
opportunity to express my deep sense of
gratitude for his invaluable guidance,
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constant encouragement, constructive

comments, sympathetic attitude and
immense motivation, which has sustained my
efforts at all stages of this project work.
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I can’t forget to offer my sincere thanks to

Mr. Pankaj Bajpayee & also to my
classmates
who helped me to carry out this project work
successfully & for their valuable advice &
support, which I received from them time to
time.
BHARAT JAIN
 DEDICATION
I DEDICATE THIS PROJECT WORK
TO THE LOTUS FEET OF

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MY FATHER
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Mr. SATISH JAIN
&
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MY MOTHER

Mrs. MADHU JAIN

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 DECLARATION
I do hereby declare that this project
work has been originally carried under
the guidance and supervision of Mr.
B.D.KOTWANI, head of chemistry

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department, Aditya Birla Public
School, kovaya.
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BHARAT JAIN
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 INDEX
1. Introduction……………… 1
2. Aim………………………………… 3
3. Requirements………………… 4
4. Theory…………………………… 5

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5. Procedure……………………… 7
6. Observations……………… 8
7. Conclusions ………………… 9
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8. References ………………… 15
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 INTRODUCTION
Milk is a complete diet as it contains
in its Minerals, Vitamins Proteins,
Carbohydrates, Fats And Water.
Average composition of milk from

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different sources is given below:

Source Water Mineral Protei Fats Carbohydra

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of milk (%) s (%) ns(%) (%) tes (%)
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
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Caesin is a major protein
constituent in milk & is a mixed
phosphor-protein. Casein has
isoelectric pH of about 4.7 and can
be easily separated around this
isoelectric pH. It readily dissolves in
dilute acids and alkalies. Casein is

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present in milk as calcium caseinate
in the form of micelles. These
micelles have negative charge and
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on adding acid to milk the negative
charges are neutralized.
Ca2+-Caesinate + 2CH3COOH(aq)→Caesin+
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(CH3COO)2Ca
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 AIM
To study the quantity of
Casein in different samples of
milk.

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REQUIREMENTS
 Beakers (250 ml)
 Filter-paper
 Glass rod

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 Weight box
 Filtration flask
 Buchner funnel
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 Test tubes
 Porcelain dish
 Different samples of milk

 1% acetic acid solution

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 Ammonium sulphate solution

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 Theory

Natural milk is an opaque

white fluid
Secreted by the mammary

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glands of
Female mammal . The main
constituents of natural milk
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are Protein, Carbohydrate,
Mineral Vitamins,Fats and
Water and is a complete
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balanced diet . Fresh milk is

sweetish in taste. However ,
when it is kept for long time at
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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
condition casein of milk starts
separating out as a
precipitate. When the acidity
in milk is sufficient and
temperature is around 36

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degree, it forms semi-solid
mass, called curd.
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 PROCEDURE

1. A clean dry beaker has been

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taken, followed by putting 20 ml of
cow’s milk into it and adding 20 ml
of saturated ammonium sulphate
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solution slowly and with stirring. Fat
along with Caesin was precipitate
out.
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2. The solution was filtered and

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transferred the precipitates in

another beaker. Added about 30 ml
of water to the precipitate. Only
Caesin dissolves in water forming
milky solution leaving fat
undissolved.
3. The milky solution was heated to
about 40oC and add 1% acetic acid
solution drop-wise, when casein got
precipitated.

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4. Filtered the precipitate, washed
with water and the precipitate was
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allowed to dry.

5. Weighed the dry solid mass in a

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previously weighed watch glass.

6. The experiment was repeated

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with other samples of milk.

 OBSERVATIONS
Volume of milk taken in
each case. =
ml

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Name of Weight of % of
milk Caesin Caesin
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Cow milk
Buffalo
milk
Goat milk
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Sheep milk
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 CONCLUSION

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Different samples of milk contain
different percentage of Caesin.
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 REFERENCES

 Comprehensive Practical Chemistry;

Laxmi Publications.

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WEBSITES: E.c
 www.icbse.com
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