Casein
CERTIFICATE
This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by
Raunak Padamtintiwar to Chemistry department of Nirmal Higher Secondary School
carried under guidance and supervision during the academic year 2014-2015.
Mr Ninan Sir
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Sir, for his encouragement and for all the facilities that he provided for this project work. I sincerely appreciate this magnanimity by taking me into his fold for which I shall remain indebted to him. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.
INDEX
1. Introduction
2. Aim
3. Requirements
4. Theory
5. Procedure
6. Observations
7. Conclusions
8. References
Introduction
Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below:
Source
Water
Mineral
Protei
Fats
Carbohydra
of milk
(%)
s (%) ns(%) (%) tes (%)
Cow
87.1
0.7
3.4
3.9
4.9
Human
87.4
0.2
1.4
4.0
4.9
Goat
87.0
0.7
3.3
4.2
4.8
Sheep
82.6
0.9
5.5
6.5
4.5
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.
The main protein in milk is casein. Casein is a phosphoprotein which has phosphate groups attached to the hydroxyl groups of some of the amino acids side-chains. Casein exists in milk as a calcium salt, calcium caseinate. It is actually
This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by
Raunak Padamtintiwar to Chemistry department of Nirmal Higher Secondary School
carried under guidance and supervision during the academic year 2014-2015.
Mr Ninan Sir
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Sir, for his encouragement and for all the facilities that he provided for this project work. I sincerely appreciate this magnanimity by taking me into his fold for which I shall remain indebted to him. I take this opportunity to express my deep sense of gratitude for his invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.
INDEX
1. Introduction
2. Aim
3. Requirements
4. Theory
5. Procedure
6. Observations
7. Conclusions
8. References
Introduction
Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below:
Source
Water
Mineral
Protei
Fats
Carbohydra
of milk
(%)
s (%) ns(%) (%) tes (%)
Cow
87.1
0.7
3.4
3.9
4.9
Human
87.4
0.2
1.4
4.0
4.9
Goat
87.0
0.7
3.3
4.2
4.8
Sheep
82.6
0.9
5.5
6.5
4.5
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.
The main protein in milk is casein. Casein is a phosphoprotein which has phosphate groups attached to the hydroxyl groups of some of the amino acids side-chains. Casein exists in milk as a calcium salt, calcium caseinate. It is actually