To Estimate Quantity of Casein in Milk C
To Estimate Quantity of Casein in Milk C
To Estimate Quantity of Casein in Milk C
Roll no.:- 41
INDEX
1. Certificate
2. Acknowledgement
3. Objective
4. Milk
5. Casein
6. Materials required
7. Procedure
8. Observations
9. Result
10. Precautions
11. Bibliography
CERTIFICATE
This is to certify that this project is submitted by
Sulogna Dutta student of class XII A in the academic
year 2022-23 of Burnpur Riverside School has
successfully completed the project on the topic '
Determination of quantity of present in different
samples of milk' . Based on the syllabus of CBSE
council and has given a satisfactory account of it in
this report. This project will partially fulfil the purpose
of chemistry practical examination.
Structure of Casein:
.)
PROCEDURE:-
Take 200 mL of each sample of milk in separate
beakers (500 mL).
Heat the beakers containing milk sample upto 50-
60oC.
Now, add a few drops of 1% acetic acid solution slowly
with constant stirring with a glass rod for 5-10 minutes.
After adding acetic acid, casein coagulates as
amorphous substance.
Filter the precipitate with the help of the funnel and
wash the precipitates several times with tap water.
Remove the fat by using a suitable organic solvent like
alcohol.
Now, wash the casein again with water and dry it.
Weigh a dried casein in a watch glass.
Repeat this process with all samples of milk.
OBSERVATIONS:-
g
g
g
g
RESULT
According to our analysis of various samples of milk, we
conclude that:
Cow milk contains 5% casein. Goat
milk contains 3.25% casein. Buffalo
milk contains 4.2% casein. Amul
milk contains 3.88% casein.
According to above results, we conclude that Cow’s milk is
most beneficial for human beings.
PRECAUTIONS
During filtration, press the casein formed.
Use only the required amount of acid for complete
precipitation.
Use only fresh milk.
Use same amount of each sample for the experiment.
BIBLIOGRAPHY
Chemistry practical lab manual
SlideShare.com
Cortana