This document is a chemistry investigatory project report on determining the quantity of casein present in different milk samples. It includes an introduction on casein and milk composition, the theory behind casein precipitation using acid, the procedure where casein is precipitated from various milk samples using acetic acid and weighed, observations of the measured casein quantities, and a conclusion that the casein content varies between milk sources.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
Study of quantity of caesin present in different samples of milkNeelanjyan Dutta
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
Chemistry project part 1 caseins in milk......AnuragSharma530
1) The document is a chemistry investigatory project report by Arpit Ranka studying the quantity of casein in different milk samples.
2) The aim was to study the quantity of casein in buffalo's milk, cow's milk, goat's milk, and sheep's milk.
3) The results found that goat's milk contained the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.73%, then cow's milk at 1.64%.
TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILKAnkitSharma1903
This document is a certificate and report for a school science project on studying the quantity of casein in different milk samples. It was completed by Ankit Sharma, a class 12 student, under the guidance of his teacher Mr. S.C. Jatt. The report includes an introduction on milk and casein, the aim, requirements, procedure, observations, and conclusions of the experiment. It found that different milk samples contain varying percentages of casein, with buffalo milk containing the highest at 4.20% and cow milk the lowest at 3.00%.
This document describes an experiment to analyze the quantity of casein in different milk samples. Casein was precipitated from cow, goat, buffalo, and Amul milk by adding ammonium sulfate and acetic acid solutions. The precipitated casein was collected, dried, and weighed. The analysis found that cow milk contains the highest percentage of casein at 5%, followed by buffalo milk at 4.2%, goat milk at 3.25%, and Amul milk at 3.88%. Therefore, the conclusion is that cow's milk is the most beneficial for human beings based on its casein content.
PHYSICS INVESTIGATORY PROJECT
AIM:-
CHARGING AND DISCHARGING OF CAPACITORS IN R-C CIRCUIT
PURPOSE
THE GOAL OF THIS PROJECT IS TO verify that 63% charge is stored in a capacitor in an R-C circuit at its time constant and 63% charge remains when capacitor is discharged and hence plot a graph between voltage and time
"Study of amount of Casein present in different samples of Milk" [J P EDUCATI...Shweta Singh
This document is a chemistry project report submitted by a student. It examines the amount of casein present in different milk samples. The project introduces casein and milk, outlines the aim to study casein content, discusses the relevant theory, and describes the materials, procedure, observations, and conclusion. The observations table shows the source, total protein content, and percentage of casein measured in cow, goat, buffalo and store-bought milk.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
Study of quantity of caesin present in different samples of milkNeelanjyan Dutta
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
Chemistry project part 1 caseins in milk......AnuragSharma530
1) The document is a chemistry investigatory project report by Arpit Ranka studying the quantity of casein in different milk samples.
2) The aim was to study the quantity of casein in buffalo's milk, cow's milk, goat's milk, and sheep's milk.
3) The results found that goat's milk contained the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.73%, then cow's milk at 1.64%.
TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILKAnkitSharma1903
This document is a certificate and report for a school science project on studying the quantity of casein in different milk samples. It was completed by Ankit Sharma, a class 12 student, under the guidance of his teacher Mr. S.C. Jatt. The report includes an introduction on milk and casein, the aim, requirements, procedure, observations, and conclusions of the experiment. It found that different milk samples contain varying percentages of casein, with buffalo milk containing the highest at 4.20% and cow milk the lowest at 3.00%.
This document describes an experiment to analyze the quantity of casein in different milk samples. Casein was precipitated from cow, goat, buffalo, and Amul milk by adding ammonium sulfate and acetic acid solutions. The precipitated casein was collected, dried, and weighed. The analysis found that cow milk contains the highest percentage of casein at 5%, followed by buffalo milk at 4.2%, goat milk at 3.25%, and Amul milk at 3.88%. Therefore, the conclusion is that cow's milk is the most beneficial for human beings based on its casein content.
PHYSICS INVESTIGATORY PROJECT
AIM:-
CHARGING AND DISCHARGING OF CAPACITORS IN R-C CIRCUIT
PURPOSE
THE GOAL OF THIS PROJECT IS TO verify that 63% charge is stored in a capacitor in an R-C circuit at its time constant and 63% charge remains when capacitor is discharged and hence plot a graph between voltage and time
"Study of amount of Casein present in different samples of Milk" [J P EDUCATI...Shweta Singh
This document is a chemistry project report submitted by a student. It examines the amount of casein present in different milk samples. The project introduces casein and milk, outlines the aim to study casein content, discusses the relevant theory, and describes the materials, procedure, observations, and conclusion. The observations table shows the source, total protein content, and percentage of casein measured in cow, goat, buffalo and store-bought milk.
This document appears to be a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusions for 3 experiments. The first experiment examines the digestion of starch by saliva over time. The second analyzes the impact of temperature. The third evaluates the impact of pH. The report was guided by a teacher and examines the student's investigation on how salivary amylase breaks down starch at different temperatures and pH levels.
Chemistry Investigatory Project of class 12th CBSENagesh Agrawal
This document appears to be a student project report analyzing the contents of different cold drink brands. It includes sections like the introduction, aim, theory, tests conducted to detect ingredients like carbon dioxide, glucose, phosphate, alcohol and sucrose. The results found that all drinks contained these ingredients. The conclusion compares the drinks and finds that Coca Cola is most acidic while Limca is least. Fanta contains the highest sucrose while Sprite has the most carbon dioxide. Potential disadvantages of cold drinks are also discussed.
TOPIC-To investigate the relation between the ratio of :- 1. Input and outpu...CHMURLIDHAR
TOPIC-To investigate the relation between the ratio of :- 1. Input and output voltage. 2. Number of turnings in the secondary coil and primary coil of a self made transformer.
This document is a project report submitted by Divyanshu Kumar of class 12 for his Physics practical on transformers. It includes an introduction to transformers, the theory behind their working, procedures followed to study step-up and step-down transformers designed with different turn ratios of coils. Observations from experiments are recorded in a table. The conclusions drawn are that output voltage depends on the ratio of turns and there is power loss between input and output coils. Precautions taken and possible sources of error are also stated.
The document is a physics investigatory project report by a 12th grade student on transformers. It includes an introduction to transformers, the theory behind their operation, the apparatus used, experimental procedure followed to investigate the relationship between input/output voltage and primary/secondary coil turns, uses of transformers, conclusions drawn, and sources cited. The student successfully completed the project under a teacher's guidance to fulfill curriculum requirements.
“To estimate the charge induced on each one of the two identical Styrofoam (o...VanshPatil7
This document is a certificate certifying that Vansh Patil of class 12th at SNBP International School completed a physics project on estimating the charge induced on two identical Styrofoam balls suspended vertically using Coulomb's Law, in partial fulfillment of a CBSE exam. The student thanks their physics teachers Miss Luna and Miss Ruchita for guidance. The project report includes an introduction to transformers, the theory behind them, sample circuit diagrams, observation tables showing measurements taken, results discussing relationships between voltage ratios and coils, and applications of transformers such as in voltage regulators.
To estimate quantity_of_casein_in_milkZoha Hussain
THEORY
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breastfed) before they are able to digest other types of food.
Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many
diseases. It contains many other nutrients including protein and
lactose. Interspecies consumption of milk is not uncommon,
particularly among humans, many of whom consume the milk of
other mammals.
As an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after pregnancy.
Dairy farms produced about 730 million tonnes of milk in 2011,
from 260 million dairy cows. India is the world's largest
producer of milk, and is the leading exporter of skimmed milk
powder, yet it exports few other milk products. The ever
increasing rise in domestic demand for dairy products and a
large demand-supply gap could lead to India being a net importer
of dairy products in the future.
The United States, India, China and Brazil are the world's
largest exporters of milk and milk products. China and Russia
were the world's largest importers of milk and milk products
until 2016 when both countries became self-sufficient,
contributing to a worldwide glut of milk.
Throughout the world, more than six billion people consume
milk and milk products. Over 750 million people live in dairy
farming households.
Spoorthi Kulkarni, a class 12 student, conducted an investigatory physics project on the factors that affect the internal resistance of a cell. The factors studied were distance between electrodes, area of electrodes, temperature of electrolytes, and concentration of electrolyte. The results showed that internal resistance increases with distance between electrodes, and decreases with increasing area of electrodes, temperature of electrolytes, and concentration of electrolyte. The project follows the guidelines for the All India Senior Secondary Certificate Examination.
This document appears to be a student project report on investigating the relationship between input/output voltage and number of turns in the primary and secondary coils of a transformer. It includes sections on introduction, theory, apparatus, procedure, observations, conclusion, and bibliography. The key points are that the output voltage of a transformer depends on the ratio of turns in the secondary coil to the primary coil, and that there are losses between the input and output resulting in the transformer's efficiency being less than 100%.
Physics Investigatory - Electromagnetic Induction. CLASS XIIEligetiVishnu
The document is a student project report on the topic of electromagnetic induction. It includes an introduction discussing electromagnetic induction, theory explaining key concepts like magnetic flux and Lenz's law. It describes Michael Faraday's discovery of induction and his famous experiments. It discusses applications of induction in electrical generators and transformers. It then provides details of Faraday's experiments, the procedure, observations and results which demonstrated that relative motion between a magnet and coil induces current in the coil. The report concludes that a changing magnetic flux induces a voltage across a coil.
Chemistry Investigatory Project Class 12Self-employed
This document is a student's chemistry investigatory project report on studying the setting of cement mixtures over time. It includes an introduction on cement, the aim to study how cement mixtures with sand, fly ash, and time affect strength. The procedures take cement mixtures and tests their strength after 3, 7, and 30 days by attempting to break slabs. The results found that strength increased with longer setting time and mixtures with fly ash and limestone showed lower required weights to break after each time period compared to a sand-only mixture.
Sterlization of water using bleaching powder Gaurav Sharma
The document describes an experiment to determine the dosage of bleaching powder required to sterilize different water samples. It includes a certificate of authenticity, acknowledgements, introduction on water purification techniques, theory on bleaching powder preparation, experimental procedure, observations, calculations and results. The key findings are that 0.215gm, 1.077gm and 1.231gm of bleaching powder are required to sterilize 1 liter of Bisleri water, rain water and borewell water respectively.
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion was that different milk sources contain different casein percentages.
Chemistry Investigatory Project - CBSE Class 12NandanRamesh2
This document describes an investigatory chemistry project analyzing the oxalate ion content in guava at different stages of ripening. The student measures the oxalate ion concentration in fresh guava, 1-day old guava, 3-day old guava, and 1-week old guava by titrating guava pulp solutions against a potassium permanganate solution. The results show that the oxalate ion content increases as the guava ripens, with the highest concentration measured in 1-week old guava. Through this project, the student determines that guava fruit contains high amounts of oxalate ions and that the percentage increases with ripening.
chemistry project on detection of caffeine in teaTarun Rana
This document is a student project on determining the amount of caffeine in different tea samples. It includes an acknowledgement, introduction on caffeine and tea, methodology used, observations recorded, and results found. The student tested 3 tea samples and found the highest amount of caffeine (60mg) in Red Label Tea, followed by Yellow Label Tea (55mg), and the lowest in Green Label Tea (45mg) per 50g sample. The document demonstrates the student's understanding of caffeine and the process to extract and quantify it from tea leaves.
PREPARATION OF SOYBEAN MILK AND ITS COMPARISION WITH NATURAL MILKRajivSingh261
This document is a certificate certifying that Aditi Chauhan, a student of Class XII at D.A.V. Public School, has satisfactorily completed a required chemistry project on the preparation of soybean milk and its comparison to natural milk. The project included preparing soybean milk, comparing its taste to natural milk, examining the effect of temperature on curd formation in both milks, and analyzing the nutritional composition and health benefits of soybean milk versus natural milk. The document provides details of the project's procedure, observations, results, and conclusions drawn by Aditi in completing the required chemistry work.
chemistry investigatory project on food adulterationappietech
This chemistry project certificate summarizes Sharath Nair's research project on detecting common food adulterants under the guidance of his teacher Rakhi Phathak. The project includes an introduction on the history and issues of food adulteration, objectives to study common adulterants in different foods, acknowledgments, contents listing the sections, experiments conducted to detect adulterants in fats/oils, sugar, and spices, and precautions consumers can take to avoid adulterated foods.
cbse class 12th, chemistry investigatory projectNIKHIL DWIVEDI
This document appears to be a chemistry project file submitted by Nikhil Dwivedi, a class 12 science student, on the topic of studying food adulterants. The file includes a certificate, acknowledgements, index, objective, introduction on food adulteration and laws, and details of experiments conducted to detect adulterants in foods like oils, fats, sugar and spices. The introduction provides background on food adulteration issues and legislation in India and other countries to protect consumers from health risks of adulterated foods.
This document appears to be a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusions for 3 experiments. The first experiment examines the digestion of starch by saliva over time. The second analyzes the impact of temperature. The third evaluates the impact of pH. The report was guided by a teacher and examines the student's investigation on how salivary amylase breaks down starch at different temperatures and pH levels.
Chemistry Investigatory Project of class 12th CBSENagesh Agrawal
This document appears to be a student project report analyzing the contents of different cold drink brands. It includes sections like the introduction, aim, theory, tests conducted to detect ingredients like carbon dioxide, glucose, phosphate, alcohol and sucrose. The results found that all drinks contained these ingredients. The conclusion compares the drinks and finds that Coca Cola is most acidic while Limca is least. Fanta contains the highest sucrose while Sprite has the most carbon dioxide. Potential disadvantages of cold drinks are also discussed.
TOPIC-To investigate the relation between the ratio of :- 1. Input and outpu...CHMURLIDHAR
TOPIC-To investigate the relation between the ratio of :- 1. Input and output voltage. 2. Number of turnings in the secondary coil and primary coil of a self made transformer.
This document is a project report submitted by Divyanshu Kumar of class 12 for his Physics practical on transformers. It includes an introduction to transformers, the theory behind their working, procedures followed to study step-up and step-down transformers designed with different turn ratios of coils. Observations from experiments are recorded in a table. The conclusions drawn are that output voltage depends on the ratio of turns and there is power loss between input and output coils. Precautions taken and possible sources of error are also stated.
The document is a physics investigatory project report by a 12th grade student on transformers. It includes an introduction to transformers, the theory behind their operation, the apparatus used, experimental procedure followed to investigate the relationship between input/output voltage and primary/secondary coil turns, uses of transformers, conclusions drawn, and sources cited. The student successfully completed the project under a teacher's guidance to fulfill curriculum requirements.
“To estimate the charge induced on each one of the two identical Styrofoam (o...VanshPatil7
This document is a certificate certifying that Vansh Patil of class 12th at SNBP International School completed a physics project on estimating the charge induced on two identical Styrofoam balls suspended vertically using Coulomb's Law, in partial fulfillment of a CBSE exam. The student thanks their physics teachers Miss Luna and Miss Ruchita for guidance. The project report includes an introduction to transformers, the theory behind them, sample circuit diagrams, observation tables showing measurements taken, results discussing relationships between voltage ratios and coils, and applications of transformers such as in voltage regulators.
To estimate quantity_of_casein_in_milkZoha Hussain
THEORY
Milk is a nutrient-rich, white liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breastfed) before they are able to digest other types of food.
Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many
diseases. It contains many other nutrients including protein and
lactose. Interspecies consumption of milk is not uncommon,
particularly among humans, many of whom consume the milk of
other mammals.
As an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after pregnancy.
Dairy farms produced about 730 million tonnes of milk in 2011,
from 260 million dairy cows. India is the world's largest
producer of milk, and is the leading exporter of skimmed milk
powder, yet it exports few other milk products. The ever
increasing rise in domestic demand for dairy products and a
large demand-supply gap could lead to India being a net importer
of dairy products in the future.
The United States, India, China and Brazil are the world's
largest exporters of milk and milk products. China and Russia
were the world's largest importers of milk and milk products
until 2016 when both countries became self-sufficient,
contributing to a worldwide glut of milk.
Throughout the world, more than six billion people consume
milk and milk products. Over 750 million people live in dairy
farming households.
Spoorthi Kulkarni, a class 12 student, conducted an investigatory physics project on the factors that affect the internal resistance of a cell. The factors studied were distance between electrodes, area of electrodes, temperature of electrolytes, and concentration of electrolyte. The results showed that internal resistance increases with distance between electrodes, and decreases with increasing area of electrodes, temperature of electrolytes, and concentration of electrolyte. The project follows the guidelines for the All India Senior Secondary Certificate Examination.
This document appears to be a student project report on investigating the relationship between input/output voltage and number of turns in the primary and secondary coils of a transformer. It includes sections on introduction, theory, apparatus, procedure, observations, conclusion, and bibliography. The key points are that the output voltage of a transformer depends on the ratio of turns in the secondary coil to the primary coil, and that there are losses between the input and output resulting in the transformer's efficiency being less than 100%.
Physics Investigatory - Electromagnetic Induction. CLASS XIIEligetiVishnu
The document is a student project report on the topic of electromagnetic induction. It includes an introduction discussing electromagnetic induction, theory explaining key concepts like magnetic flux and Lenz's law. It describes Michael Faraday's discovery of induction and his famous experiments. It discusses applications of induction in electrical generators and transformers. It then provides details of Faraday's experiments, the procedure, observations and results which demonstrated that relative motion between a magnet and coil induces current in the coil. The report concludes that a changing magnetic flux induces a voltage across a coil.
Chemistry Investigatory Project Class 12Self-employed
This document is a student's chemistry investigatory project report on studying the setting of cement mixtures over time. It includes an introduction on cement, the aim to study how cement mixtures with sand, fly ash, and time affect strength. The procedures take cement mixtures and tests their strength after 3, 7, and 30 days by attempting to break slabs. The results found that strength increased with longer setting time and mixtures with fly ash and limestone showed lower required weights to break after each time period compared to a sand-only mixture.
Sterlization of water using bleaching powder Gaurav Sharma
The document describes an experiment to determine the dosage of bleaching powder required to sterilize different water samples. It includes a certificate of authenticity, acknowledgements, introduction on water purification techniques, theory on bleaching powder preparation, experimental procedure, observations, calculations and results. The key findings are that 0.215gm, 1.077gm and 1.231gm of bleaching powder are required to sterilize 1 liter of Bisleri water, rain water and borewell water respectively.
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion was that different milk sources contain different casein percentages.
Chemistry Investigatory Project - CBSE Class 12NandanRamesh2
This document describes an investigatory chemistry project analyzing the oxalate ion content in guava at different stages of ripening. The student measures the oxalate ion concentration in fresh guava, 1-day old guava, 3-day old guava, and 1-week old guava by titrating guava pulp solutions against a potassium permanganate solution. The results show that the oxalate ion content increases as the guava ripens, with the highest concentration measured in 1-week old guava. Through this project, the student determines that guava fruit contains high amounts of oxalate ions and that the percentage increases with ripening.
chemistry project on detection of caffeine in teaTarun Rana
This document is a student project on determining the amount of caffeine in different tea samples. It includes an acknowledgement, introduction on caffeine and tea, methodology used, observations recorded, and results found. The student tested 3 tea samples and found the highest amount of caffeine (60mg) in Red Label Tea, followed by Yellow Label Tea (55mg), and the lowest in Green Label Tea (45mg) per 50g sample. The document demonstrates the student's understanding of caffeine and the process to extract and quantify it from tea leaves.
PREPARATION OF SOYBEAN MILK AND ITS COMPARISION WITH NATURAL MILKRajivSingh261
This document is a certificate certifying that Aditi Chauhan, a student of Class XII at D.A.V. Public School, has satisfactorily completed a required chemistry project on the preparation of soybean milk and its comparison to natural milk. The project included preparing soybean milk, comparing its taste to natural milk, examining the effect of temperature on curd formation in both milks, and analyzing the nutritional composition and health benefits of soybean milk versus natural milk. The document provides details of the project's procedure, observations, results, and conclusions drawn by Aditi in completing the required chemistry work.
chemistry investigatory project on food adulterationappietech
This chemistry project certificate summarizes Sharath Nair's research project on detecting common food adulterants under the guidance of his teacher Rakhi Phathak. The project includes an introduction on the history and issues of food adulteration, objectives to study common adulterants in different foods, acknowledgments, contents listing the sections, experiments conducted to detect adulterants in fats/oils, sugar, and spices, and precautions consumers can take to avoid adulterated foods.
cbse class 12th, chemistry investigatory projectNIKHIL DWIVEDI
This document appears to be a chemistry project file submitted by Nikhil Dwivedi, a class 12 science student, on the topic of studying food adulterants. The file includes a certificate, acknowledgements, index, objective, introduction on food adulteration and laws, and details of experiments conducted to detect adulterants in foods like oils, fats, sugar and spices. The introduction provides background on food adulteration issues and legislation in India and other countries to protect consumers from health risks of adulterated foods.
This document describes a physics investigatory project to construct a full wave bridge rectifier. The aim is to show that alternating current (AC) can be rectified into direct current (DC). The project includes an introduction to rectifiers, materials required like diodes and a transformer, a circuit diagram, procedures to construct the circuit, an explanation of how the circuit works to rectify AC to DC, observations from testing the circuit, and conclusions. Safety precautions and uses of rectifiers are also discussed.
This document appears to be a chemistry project file submitted by Nikhil Dwivedi, a class 12 science student, on the topic of studying food adulterants. The file includes a certificate, acknowledgements, index, objective, introduction on food adulteration and laws, and details of experiments conducted to detect adulterants in foods like oils, fats, sugar and spices. The introduction provides background on food adulteration issues and legislation in India and other countries to protect consumers from health risks of adulterated foods.
Class 12th Physics Investigatory Project for CBSE on ERRORSRanjan Lohia
This certificate certifies that the physics investigatory project titled "ERRORS" was completed by Ranjan Lohia, a student of Class XIITH – A, under the supervision and guidance of his teacher. The project demonstrates the student's strong understanding of the topic. It examines errors in various fields including chemistry, physics, biology, speedometers, timekeeping and more. The student found that speedometers generally underestimate speed compared to GPS measurements, with errors of up to 5-10% due to factors like tire wear. The project was completed over 5 days at a cost of about 360 rupees.
Chemistry is the study of matter, its composition, structure, properties, transformations, and the energy involved in transformations. It has many branches including organic, inorganic, physical, analytical, and biochemistry. Chemistry plays a central role in industry, society, and everyday life through applications like materials, foods, fuels, medicines and more. There are also many career opportunities for chemists in fields like industry, teaching, health professions, entrepreneurship, forensics, commerce, and journalism.
Study The Presence of Oxalate Ions in Different Stages Of GuavaAman Sinha
This document describes a chemistry investigatory project that studied the presence of oxalate ions in different guava samples. The project involved extracting oxalate ions from guava pulp samples of varying ripeness through boiling and titration. Measurements were taken of the volume of potassium permanganate solution needed to reach the endpoint with each sample. The results showed that oxalate content was highest in fresh guava and decreased as the fruit ripened over three days. The project thus demonstrated how oxalate levels vary during guava ripening.
• Corrosion is a serious problem of some metal like iron, zinc, aluminium and alloys like brass which are commonly used in day to day life.
• Apart from reducing the life of articles made up of these metals or alloys the chemical substances formed out of corrosion have serious public health problems.
• Replacement of machines or their parts and many other articles in industrial and public dealing lead to huge expenditure.
• Hence, how to reduce or avoid corrosion of articles made up of metals or alloys has been a major subject in field of chemistry and electro-chemistry.
Sujay Kumar Lal, a class 12 student at Central Academy Senior Secondary School, completed a physics project on AC generators under the guidance of his teacher Mr. D.P. Srivastava. The project describes the components, working principle, losses, and efficiency of AC generators. It explains that an AC generator converts mechanical energy to electrical energy using the principle of electromagnetic induction by rotating a coil within a magnetic field. Key components include the field, armature, rotor, stator, and slip rings. Losses occur due to internal resistance, hysteresis in the iron cores, and mechanical factors like bearing friction. Efficiency is the ratio of output to input power.
This document is Prakhar Seth's project on logic gates submitted for his Senior School Certificate physics examination. It thanks various people who helped him complete the project, including his principal, physics teacher Mr. Manoj Dubey, and lab assistant. The aim is to study the properties and functions of logic gates and assemble an AND gate. It describes logic gates as digital circuits that relate input and output voltages according to logical relationships expressed in truth tables. It provides details on AND, OR, and NOT gates and their truth tables. The apparatus used includes a battery, wires, switches, and an LED. Precautions involve making neat, tight connections and checking them before switching on.
The document is a student project report on using transistors as amplifiers and switches. It includes an introduction describing transistors, the circuit diagram used, procedures followed, observations recorded, and analysis of results. Key findings are that the transistor acts as an amplifier in the active region when the base-emitter junction is forward biased and base-collector junction is reverse biased, and acts as a switch in the saturation region when both junctions are forward biased.
Physics investigatory project on Ohm's LawPrakhar Seth
This document describes an experiment to verify Ohm's Law and determine the resistivity of different metal wires. The experiment involves measuring the current through and potential difference across samples of iron, aluminum, manganese and copper wire. Observations are recorded in tables and used to calculate the resistivity of each wire based on its dimensions. The results show the resistivity increases in the order of copper, aluminum, iron and manganese. In conclusion, Ohm's Law held for each metal as the relationship between potential and current was linear.
Accountancy 12th class project work(Both Comprehensive and specific)Himanshu Mishra
I have uploaded Accountancy 12th class project work(Which Includes Both Comprehensive and specific) as per latest CBSE guidelines 2015 . This project consist of 52pages where i have uploaded 32 pages (Ledger accounts and introduction have been depleted which you can write on your own)
If any query please persist hmishra678@gmail.com (Himanshu Mishra)
This document is an investigatory chemistry project on analyzing the amount of casein protein in different milk samples. It includes an introduction to milk and its composition, the aim to study casein protein quantity, the required materials and procedures, observations of the experiment, conclusions drawn, and bibliography. The key conclusions are that cow milk contains the highest percentage of casein protein at 5%, while goat milk contains 3.25%, buffalo milk 4.2%, and Amul milk 3.88%. The student thus concludes that cow's milk is most beneficial for humans due to its highest casein protein content.
Shivani Neemval, a class 12 student, conducted a chemistry project to study the quantity of casein present in different milk samples. The project involved precipitating casein from cow's milk, goat's milk, buffalo milk and Amul milk using ammonium sulfate and acetic acid. Results showed buffalo milk contains the highest amount of casein at 4.25%, followed by Amul milk at 3.75%, cow's milk at 3% and goat's milk at 2.75%. The project concluded buffalo milk is most beneficial for human beings based on its higher casein content.
Anuj Kumar, a class 12 student, conducted a chemistry project to study the quantity of casein present in different milk samples. He took samples of cow, goat, buffalo and Amul milk and used a process involving ammonium sulfate and acetic acid precipitation to separate and weigh the casein from each sample. His observations found that cow milk contained 3.00% casein, goat milk 3.25%, buffalo milk 4.20% and Amul milk 3.88%, demonstrating that different milk samples contain varying percentages of the milk protein casein.
The document presents a chemistry project report that aims to study the quantity of casein present in different milk samples through precipitation. The experiment involves adding ammonium sulfate and acetic acid solutions to samples of buffalo's milk, cow's milk, goat's milk and sheep's milk to isolate and weigh the casein precipitate. The results found that goat's milk contained the highest percentage of casein at 3.67%, while cow's milk contained the lowest at 1.64%.
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk sources contain different casein percentages.
The document describes a chemistry investigatory project conducted by a student named Akshita Mehrotra to study the quantity of casein present in different milk samples. The project involved precipitating casein from various milk samples like goat milk, cow milk, sheep milk, and Amul milk using acetic acid, then collecting and weighing the precipitate to compare the casein content. The results showed that the goat milk sample contained the most casein by weight.
Rishabh Shivhare is a 12th grade science student at Gyan Ganga International School in 2022-23. This document outlines an experiment to determine the quantity of casein, a protein found in milk, in different milk samples. The procedure involves adding acetic acid to samples of cow and buffalo milk to precipitate out the casein, then isolating, drying, and weighing the casein to calculate the percentage in each milk type. Preliminary results show buffalo milk contains a higher percentage of casein than cow milk.
The document analyzes the amount of casein protein present in different milk samples. Through a process of precipitation using acetic acid and saturated ammonium sulfate solution, the casein protein is separated from cow milk, goat milk, buffalo milk, and two market milk samples. The results show that cow milk contains the highest amount of casein at 7.8 grams, while buffalo milk contains the lowest at 4 grams. This indicates cow milk is most suitable for muscle growth. However, goat milk may provide an alternative for those sensitive to certain types of casein.
This document discusses milk and casein. It provides background on milk, noting that it is produced by mammary glands and is a primary source of nutrition for infant mammals. It then discusses casein, the main protein in milk, which comprises 80% of cow's milk proteins. The document presents an experiment that measures the quantity of casein in different milk samples (cow, buffalo, goat, human) by precipitating it from solution using acetic acid. It finds that heated goat milk contains the most casein at 1.4 grams, while normal goat milk contains 1.2 grams.
Project- CASEIN PRESENT IN DIFFERENT SAMPLES OF MILK KrishnaRawatXIIB
Krishna Rawat conducted a study to determine the percentage of casein in different milk samples. Casein is the predominant protein in milk, forming a gel in the stomach and promoting fullness. The study involved precipitating casein from samples of buffalo, cow, goat, and sheep milk using ammonium sulfate and acetic acid. Goat milk was found to contain the highest percentage of casein. Moderate to high amounts of casein were shown to enhance zinc absorption from whole wheat and white rolls in humans. The project increased Krishna's interest in science and experimental lessons.
Quantity of Casein in Different Sample of Milk.pptxRonitChaudhary1
This document analyzes the quantity of casein in different milk samples. Casein is a major protein in milk that helps form curds during cheese making. The experiment involves precipitating casein from cow, buffalo, goat and human milk samples using acetic acid and ammonium sulfate. Observations show goat milk contains the highest amount of casein at 1.4 grams, while buffalo milk contains the lowest at 0.8 grams. Heating goat milk before testing increases its casein content slightly. The document concludes by noting various health benefits of different milk types based on their casein and nutrient contents.
This document describes a student chemistry project to determine the amount of casein protein in different milk samples. The student took samples of cow milk, goat milk, buffalo milk, and two store-bought milk samples labeled A and B. Using procedures like adding acetic acid and ammonium sulfate, the student was able to precipitate and measure the casein from each sample. The results showed the cow milk sample contained the most casein at 7.8 grams, while the buffalo milk contained the least at 4 grams. Milk samples A and B differed as well, with sample B containing less casein, possibly due to adulteration. In conclusion, the project demonstrated cow milk is highest in casein and thus most
The document discusses the composition of milk and the protein casein. It describes an experiment to quantify the amount of casein in different milk samples (cow, goat, buffalo, processed). The results showed that the percentage of casein varied between samples, with cow milk containing 3.0% casein, goat milk 3.25%, buffalo milk 4.2% and processed milk 3.88%. The document expresses thanks to the teacher and school administrators for their support.
1) The document describes an experiment to determine the percentage of casein in different milk samples.
2) The procedure involves precipitating casein from milk using ammonium sulfate and acetic acid, filtering and drying the precipitate, and weighing it.
3) The results will show the different percentages of casein contained in samples of cow, buffalo, goat and sheep milk.
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2. KENDRIYA VIDYALAYA NEW CANTT.
ALLAHABAD
DEPARTMENT OF CHEMISTRY
CERTIFICATE
This is to be certify that ABHINAVKUMAR SINGH , a
student of class XII-A has successfully completed the
research on the below mentioned project under the
guidance of Mr. ASHOKKUMAR , chemistry teacher
during the year 2016-17in fulfilment of chemistry
practical examination.
Signature
3. ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere
thanks to the Principal, B.B. SINGH, Kendriya
Vidyalaya New Cantt., Allahabad 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 his. I
extend my hearty thanks to Mr. Ashok Kumar,
chemistry teacher, who guided me to the
successful completion of this project. I take this
opportunity to express my deep sense of
gratitude for her invaluable guidance, constant
4. encouragement, constructive comments,
sympathetic attitude and immense motivation,
which has sustained my efforts at all stages of
this project work. I can’t forget to offer my
sincere thanks to my family who helped me to
carry out this project work successfully & for
their valuable advice & support, which I received
from them time to time. A special thanks to my
friends to support me in every phase of my life.
8. Introduction
Freshmilk is sweetishintaste. However, whenit is kept for long time at a
temperatureof5degrees it becomesour becauseofbacteriapresent inair.
These bacteriaconvert lactoseofmilkinto lactic acid whichis sour in taste.
In acidic conditionCasein ofmilk starts separatingout as a precipitate.
Whenthe acidity in milkis sufficient and temperature is around36 degree, it
forms semi-solidmass, calledCURD. Casein is present inmilk as calcium
caseinate in the form of micelles. These micelles have anegative charge and
on adding acid to mik, the negative charges are neutrilised.
Milk is a completediet as it contains protein, carbohydrates, fats, minerals,
vitamins and water.
Average compositionof milkfrom different soruces is givenbelow:
9. Casein is the major proteinconstituent presentsinthe milk and is
mixedphospsor-protein.
Casein has isoelectric pHofabout 4.7 and canbe easily separated
around this pH.
Casein readily dissolve in acids and alkalies.
Theory
Milk is a white fluid secreted by the mammary glands of
living organisms. It is the food of exceptional inters
probability. Milk is also known to contain all sorts of
micronutrients essential for the body of an organism. The
major milk protein casein is found only in milk and
nowhere in the world. The composition of casein is not
constant and depends upon the source of milk.
10. Casein is the name for a family of
related phosphoproteins . These proteins are commonly
found in mammalian milk, making up 80% of the proteins
in cow's milk and between 20% and 45% of the proteins
in human milk. Casein has a wide variety of uses, from
being a major component of cheese, to use as a food
additive, to a binder for safety matches. As a food source,
casein supplies amino acids,carbohydrates, and the two
inorganic elements calcium and phosphorus.
Ca+2 (Casemated) + 2CH3 COOH(aq) Casein(s)+(CH3COO)2 Ca (aq)
11. requirements
Beakers(250 ml)
Filtration Flasks
Measuring Cylinders
Glass rod
Spatula
China Dish
Dropper
Weight Bore
Different samples of Milk
10% Acetic Acid
12. Procedure
A clean dry beaker has been taken,
followed by putting 20 ml of cow’s
milk into it and adding 20 ml of
saturated ammonium sulphate
solution slowly and with stirring. Fat
along with Casein was precipitate
out.
The solution was filtered and
transferred the precipitates in
another beaker. Added about 30 ml of
water to the precipitate. Only Casein
dissolves in water forming milky
solution leaving fat undissolved.
13. The milky solution was heated to
about 40 degree C and add 10%
acetic acidsolution drop-wise, when
casein got precipitated.
Filtered the precipitate, washed with
water and the precipitate was
allowed to dry.
Weighed the dry solid mass in a
previously weighed watch glass.
The experiment was repeated with
other samples of milk.
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