Project: Milk and Casein Present
A
Chemistry Project Report on Study of Quantity of Casein Present in Various Samples of Milk
Submitted by:
Student of XII-Science (Chemistry)
Vikram Jeet Mallick
Submitted to :
Lecturer in Chemistry
Sr. Sec. School
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 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.
Index
(a) Introduction
(b) Requirements
(c) Procedure
(d) Observation
(e) Result and discussion
(f) Bibliography
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 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 source of milk.
Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized.
Ca Ca2+-Caesinate + 2CH3COOH(aq)→Caesin + (CH3COO)2
Theory
The protein, casein, existent, milk as the calcium salt, calcium casein etc. The salt has a complex structure and form micelles. These
Chemistry Project Report on Study of Quantity of Casein Present in Various Samples of Milk
Submitted by:
Student of XII-Science (Chemistry)
Vikram Jeet Mallick
Submitted to :
Lecturer in Chemistry
Sr. Sec. School
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 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.
Index
(a) Introduction
(b) Requirements
(c) Procedure
(d) Observation
(e) Result and discussion
(f) Bibliography
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 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 source of milk.
Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized.
Ca Ca2+-Caesinate + 2CH3COOH(aq)→Caesin + (CH3COO)2
Theory
The protein, casein, existent, milk as the calcium salt, calcium casein etc. The salt has a complex structure and form micelles. These
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.com www.yahoo.com