Student of XII-Science (Chemistry)
Submitted to :
Lecturer in Chemistry
Sr. Sec. School
(e) Result and discussion
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. Practical examination in the
subject of Chemistry embodies a record of original study carried out by student
under my Supervision.
This project in my opinion is completed and is suitable for presentation.
Lecturer in Chemistry.
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 contains Vitamins, Proteins, Carbohydrates and the major milk protein casein are found only in milk and nowhere else in nature. The Composition of casein in milk is not constant. It depends upon the Sources of Milk.
The Protein, Casein, Existent, Milk as the calcium salt, calcium casein etc. The salt has a complex structure and form micelles. These micelles have negative charges on the outer surface.
250-ml. beaker, filtrations flask, measuring cylinder, glass rod, spatula, china dish, dropper, and weight bore, different samples of milk, 10% acetic acid.
Volume of Milk Taken in each case = 20ml.
|Sample No.||Quality of Milk||Weight of casein||percentage of casein|
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 maul brand are appreciable. At present amul is the best brand of milk available in the market.