CHEMISTRY PROJECT WORK,2012

REPORT OF A PROJECT WORK ON

ISOLATION OF CAESIN FROM DIFFERENT SAMPLES OF MILK AND ITS CHARACTERIZATION

SUBMITTED TO

The Department of Chemistry, Darrang College,

Tezpur-784001, Assam

 

For Partial Fulfillment of HS Final Year Chemistry Practical Examination 2012

SUBMITTED BY

NAME…………………………………………………………….

ROLL…………………… NO…………………………………..

                      REGISTRATION NO……………………….   OF ……………………………

                        SESSION……………………………………….

Under the Guidance of

Dr Palashmoni Saikia

Associate Professor, Department of Chemistry

Darrang College,Tezpur

Certificate

This is to certify that this dissertation titled “ISOLATION OF CASEIN FROM DIFFENET MILK SAMPLES AND ITS CHARACTERIZATION” submitted by Abagunthita Kashyap to th Department of Chemistry, Darrang College,Tezpur, was carried under my guidance and supervision during the academic year 2011-12.

Dr Palashmoni Saikia                                                                                                       Date:                                   

Associate Professor                                            

Department of Chemistry

ACKNOWLEDGEMENT

I am grateful to Almighty for giving me the inner strength and vision in my journey of life where this project work is no less a milestone.           

          First of all I thank my chemistry mentor MR. PRONIL BORA for his vital support, guidance and encouragement without which this project would not have come forth.

         A Special thanks to my teacher DR. PALASHMONI SAIKIA for his continuous support, advices and for giving useful suggestions and relevant ideas that facilitate an easy and early completion of this project

          I also express my gratitude our Lab Assistants SRI NIRANJAN DEKA, SRI PRANJAL BORAH, SRI PRATIM SAIKIA, SRI MANJUL BHUYAN AND RATUL BORAH for their willingness in providing us with necessary lab equipments and constant support without which this effort would have been worthless

          I am grateful to my parents and my brother whose blessing and wishes have gone a long way in the completion of this task

          Last but not the least I thank all my friends specially my best friend, without their prompt support my efforts would have been in vain  

                   Barasha Saharia                                                                         Dated:

 Preface

Milk is a complex biological mixture of chemicals that serves as the primary food source

for infant mammals. Milk contains most of the biological molecules necessary to sustain life including 

water, a variety of vitamins, minerals, proteins, sugars, and lipids (DNA, although necessary for life, is 

made by your body and therefore is not needed on a dietary level). Although most mammals stop 

drinking milk upon maturity, many (but not all) human cultures continue drinking milk and consuming 

milk products (for example, cheese, butter, and cream) throughout their entire life. 

It would be quite challenging to isolate every component of milk because some of the chemicals

are present in very small quantities. One can very easily, however, isolate the most abundant

components from each other. A common example of this 

is removing the fat from cow’s milk to make skim milk or 

removing the sugar from milk to make lactose‐free milk.

 The aim of this project is to isolate casein the most important protein present in milk. Through this work an attempt has been made to compare the percentage of casein present in cow,goat and buffalo milk. The isolated casein will be then characterized by biuret test and xanthoproteic test.

                                                        Content:

                                                                                                               Page No

1. Introduction

    1.1 Milk

    1.2 Composition of milk 

    1.3 Curdling of milk

    1.4 Butter and Cheese 

     1.5 Milk and health

2. Isolation of Casein

     2.1 Objective

    2.2 Methodology 

      2.3 Things required

      2.4 Procedure

      2.5 Yield

3. Characterization of casein

    3.1 Biuret test

    3.2 Xanthoproteic test

4. Conclusion

5. Reference