I wish to show my deep gratitude and sincere thanks to the Principal. Raji Jayaprasad. Aditya Birla public school. Kovaya for her encouragement and for all the installations that she provided for this undertaking work. I unfeignedly appreciate this munificence by taking me into her crease for which I shall stay indebted to her. I extend my hearty thanks to Mr. B. D. Kotwani. chemical science instructor. who guided me to the successful completion of this undertaking.
I take this chance to show my deep sense of gratitude for his priceless counsel. changeless encouragement. constructive remarks. sympathetic attitude and huge motive. which has sustained my attempts at all phases of this undertaking work. I can’t bury to offer my sincere thanks to Mr. Pankaj Bajpayee & A ; besides to my schoolmates who helped me to transport out this undertaking work successfully & A ; for their valuable advice & A ; support. which I received from them clip to clip.
7 0. 2 0. 7 0. 9 Protei ns ( % ) 3. 4 1. 4 3. 3 5. 5 om Fats ( % ) 3. 9 4. 0 4. 2 6. 5 Milk is a complete diet as it contains in its Minerals. Vitamins Proteins. Carbohydrates. Fats And Water. Average composing of milk from different beginnings is given below: Carbohydra Tes ( % ) 4. 9 4. 9 4. 8 4. 5 E. degree Celsiuss iC BS Ca2+-Caesinate + 2CH3COOH ( aq ) & gt ; Caesin+ ( CH3COO ) 2Ca E. degree Celsiuss Caesin is a major protein component in milk & A ; is a assorted phosphor-protein. Casein has isoelectric pH of about 4. 7 and can be easy separated around this isoelectric pH. It readily dissolves in dilute acids and bases.
Casein is present in milk as Ca caseinate in the signifier of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized. om AIM Intelligence Community BS E. c om To analyze the measure of Casein in different samples of milk. REQUIREMENTS? Beakers ( 250 milliliter ) ? Filter-paper? Glass rod? Weight box? Filtration flask? Buchner funnel? Test tubing? Porcelain dish? Different samples of milk? 1 % acetic acid solution? Ammonium sulfate solution Intelligence Community BS E. c om Theory Natural milk is an opaque white fluid Secreted by the mammary secretory organs of Female mammal.
The chief components of natural milk are Protein. Carbohydrate. Mineral Vitamins. Fats and Water and is a complete balanced diet. Fresh milk is sweetish in gustatory sensation. However. when it is kept for long clip at a temperature of 5 grade it become rancid because of bacteriums present in air. These bacteriums convert milk sugar of milk into lactic acid which is ninety-nine BS E. c om ninety-nine BS E. c om rancid in gustatory sensation. In acidic status casein of milk starts dividing out as a precipitate. When the sourness in milk is sufficient and temperature is about 36 grade. it forms semi-solid mass. called curd.
PROCEDURE 1. A clean dry beaker has been taken. followed by seting 20 milliliter of cow’s milk into it and adding 20 milliliter of concentrated ammonium sulfate solution easy and with stirring. Fat along with Caesin was precipitate out. 2. The solution was filtered and transferred the precipitates in another beaker. Added about 30 milliliters of H2O to the precipitate. Merely Caesin dissolves in H2O organizing milklike solution go forthing fat undissolved. ninety-nine BS E. c om 3. The milklike solution was heated to about 40oC and add 1 % acetic acerb solution drop-wise. when casein got precipitated. ninety-nine 6.
The experiment was repeated with other samples of milk. BS 5. Weighed the dry solid mass in a antecedently weighed ticker glass. E. c 4. Filtered the precipitate. washed with H2O and the precipitate was allowed to dry. om OBSERVATIONS Volume of milk taken in each instance. milliliter Name of Weight of milk Caesin Cow milk Buffalo milk Goat milk Sheep milk = % of Caesin Intelligence Community BS E. c om CONCLUSION Different samples of milk contain different per centum of Caesin. Intelligence Community BS E. c om.
REFERENCES? Web sites: ? World Wide Web. icbse. com Intelligence Community BS E. c om Comprehensive Practical Chemistry ; Laxmi Publications.