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1. MATRIX ACADEMY SCHOOL,CBSE BOLINJ, VIRAR (W) CHEMISTRY PROJECT.. TOPIC :- Study of Quantity of casein present in Different samples of milk.. Submitted by~ Shreyansh Tak XI- Alpha Roll no :- 23

2. CERTIFICATE This is to certify that “ Shreyansh Tak ” of class 11th Alpha had completed the projected successfully under the supervision and guidance of Mrs. Twinkle Sagwan Chemistry teacher. To the best of my knowledge it is an original piece of work and is worthy of consideration in partial fulfilment of the requirement of CBSE.

3. ACKNOWLEDGEMENT I would like to express my gratitude to Mrs.Twinkle Sangwan Ma’am, for her stimulating guidance, continuous encouragement and supervision throughout the project work. I wish to extend my thanks to our Headmistress Mrs.Jeyanthi Ravichandran Ma’am for her constant support, motivation and kind words. I would like to accord a thank you to our class teacher Rakesh sir and laboratory assistant Mrs. Priyanka Bhoir Ma’am for her support and lending help to us. I would also like to be grateful to our Principal Mrs.Seema Behal Ma’am for providing us with a well-equipped laboratory to complete our project. I would like to thank my friends for their constructive suggestions that helped in the improvement of this project. ~ Shreyansh Tak

4. INDEX 1 . Aim 2. Theory 3. Materials required 4. Chemical Required 5. Procedure 6. Observation 7. Result 8. Precautions 9. Application 10. Bibliography

5. AIM Study Of Quantity of Casein Present in different milks.

6. THEORY Milk contain 3% to 4% of casein suspended in water in colloidal form it is precipitated in weakly acidic medium.

7. MATERIALS REQUIRED Funnel, funnel stand, glass rod, filter paper, weight box, test tubes, pestle and mortar.

8. CHEMICALS REQUIRED (i) Different samples of milk. (ii) Saturated ammonium sulphate solution. (iii) 1 % acetic acid solution

9. PROCEDURE 1. Wash the beaker (250 ml) with the distilled water and dry it. 2. Take 20 ml of buffalo's milk in 250 ml beaker and find its weight. 3.Add 20 ml saturated solution of ammonium sulphate slowly with stirring. Fat and casein will separate out as precipitate 4. Filter the above solution and transfer the precipitate in another beaker. 5.Treat the above precipitate with 30 ml distilled water. Casein dissolves forming milky solution whereas fat remains as such. 6.Warm the above contents of the beaker to 40-45 C on a low flame. Now, add 1% acetic acid solution dropwise with stirring when casein gets precipitated 7. Filter the precipitated casein and wash with distilled water and dry it. 8.Find the weight of dry precipitate. 9. Repeat the whole experiment with cow's milk, goat's milk and sheep's milk.

10. OBSERVATION Volume of milk taken in each case = 20 ml Weight of milk taken -WI g Weight of Casein isolated =W2g Percentage of casein = Weight of casein x 100 Weight of milk

11. OBSERVATION TABLE 9 H SR NO. TYPE OF MILK VOL. OF MILK TAKEN WEIGHT OF MILK WEIGHT OF CASEIN PERCENTAGE OF CASEIN 1. Buffalo milk 20ml 23.09 0.632 2.73 % 2. Cow milk 20ml 35.66 0.55 1,64%

12. RESULT ( i ) Different Samples of milk contains different percentage of casein. (ii) Highest percentage of casein is present in Cow’s milk.

13. PRECAUTION 1. Handle apparatus and chemicals carefully. 2. Add ammonium sulphate solution very slowly. 3. Stir milk while adding chemicals. 4. Do not disturb milk after adding ammonium sulphate solution and wait some time for fat and casein to precipitate out 5. Take the amount readings carefully with digital weighing machine only. .

14. BIBLIOGRAPHY # www.wikipedia.com # www.encyclopedia.com # www.caesine-pro.com # www.sciencejournals.com # www.icar.nic.in # www.zetascience.com