difffrent type of chiin milk

7/30/2019 difffrent type of chiin milk

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ent in Various Samples of Milk

(a) Submitted by:Student ofXII-Science (Chemistry)

Submitted to :

Lecturer in ChemistrySr. Sec. School

Index

Introduction(b) Requirements

(c) Procedure(d) Observation(e) Result and discussion(f) Bibliography

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 XIISc. Practical examination in the subject of Chemistry embodies a record of original study

carried out by student under my Supervision.
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This project in my opinion is completed and is suitable for presentation.

Lecturer in Chemistry.

Introduction

Milk is a white liquid secreted by the mammary glands of female cows, buffaloes etc. It is a

food of exceptional inters probability. Milk is the most nutritious food found in nature. That

is why it is widely consumed both in its natural forms and as diary product like butter,cheese etc.

Milk containsvitamins, proteins,carbohydratesand the major milk protein casein arefound only in milk and nowhere else in nature. The Composition of casein in milk is notconstant. It depends upon the source of milk.

Theory

The protein, casein, existent, milk as the calcium salt, calcium casein etc. The salt has acomplex structure and form micelles. These micelles have negative charges on the outersurface.

Requirements :

250-ml. beaker, filtrations flask, measuring cylinder, glass rod, spatula, china dish, dropper,and weight bore, different samples of milk, 10% acetic acid.

Procedure :

1. Measure 20-ml, of a milk sample with the help of measuring cylinder and transferinto a clean 250ml. beaker.

2. Make the volume of milk to about 35ml, by adding water and warm the mixture toabout 40 c.

3. Add to the warm mixture drowse and with constant stirring 10% acetic acid unit theprecipitation is completed.

4. Stir the mixture for another 10 minutes or till the precipitated casein forms a largeamorphous mass.

5. Filter the casein precipitate.6. Wash thoroughly with water, dry foils between folds of filter paper and then in air for

1-2 days weight the dry solid so obtained.7. Similarly, determine the amount of casein in other samples of milk.
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Observation :

Volume of Milk Taken in each case = 20ml.

Sample No. Quality of Milk Weight of casein percentage of casein

1. SARAS 0.60 3.00%

2 PANCHAMRAT 0.65 3.25%3. AMUL 0.85 4.20%

4. RATH 0.75 3.70

Therefore if an acid is added to milk the negative charge are neutralized and the neutral

protein precipitated out.

Ca+2 (casemated) +2 CH3 COOH (aq)

Casein + (CH3 COO)2 Ca

Results and Discussion :

Different samples of milk contain different percent of casein and the casein contents in maulbrand are appreciable. At present amul is thebest brandof milk available in the market.

Bibliography

Laboratory manual in chemistry Class XII by B.Bhushan Advanced organic practical chemistry for P.G. Students & by O.P. Agarwal. Internet Source :www.google.comwww.yahoo.com
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difffrent type of chiin milk