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 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%.
To find the refractive indexes of (a) water,(b) oil using a plane mirror, an ...AnkitSharma1903
1. Ankit Sharma completed a physics project to determine the refractive indices of water and oil using a plane mirror, convex lens, and adjustable needle under the guidance of his teacher Mr. P.K. Sha.
2. The project involved using the lens formula to calculate the focal lengths of the convex lens alone and in combination with water or oil, then using these values and the radius of curvature of the lens to determine the refractive indices.
3. The refractive indices calculated were 1.0831 for water and 1.2886 for oil.
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.
This document is a student project on linguistic chauvinism. It includes an acknowledgement, certificate, and index signed by the student and teacher. The objective is to explain linguistic chauvinism, highlight the importance of language, and describe related historical events. The project covers the concept of linguistic chauvinism, importance of language, relationship between language and culture, and historical examples like the Franco-Prussian War, Japanese invasion of Korea, and annexation of Tibet by China where linguistic identity was threatened. The conclusion is that imposing foreign languages can create inferiority complexes and suppress future uprisings. The student reflection indicates they learned about impacts of foreign language imposition on a region's culture.
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.
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 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%.
To find the refractive indexes of (a) water,(b) oil using a plane mirror, an ...AnkitSharma1903
1. Ankit Sharma completed a physics project to determine the refractive indices of water and oil using a plane mirror, convex lens, and adjustable needle under the guidance of his teacher Mr. P.K. Sha.
2. The project involved using the lens formula to calculate the focal lengths of the convex lens alone and in combination with water or oil, then using these values and the radius of curvature of the lens to determine the refractive indices.
3. The refractive indices calculated were 1.0831 for water and 1.2886 for oil.
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.
This document is a student project on linguistic chauvinism. It includes an acknowledgement, certificate, and index signed by the student and teacher. The objective is to explain linguistic chauvinism, highlight the importance of language, and describe related historical events. The project covers the concept of linguistic chauvinism, importance of language, relationship between language and culture, and historical examples like the Franco-Prussian War, Japanese invasion of Korea, and annexation of Tibet by China where linguistic identity was threatened. The conclusion is that imposing foreign languages can create inferiority complexes and suppress future uprisings. The student reflection indicates they learned about impacts of foreign language imposition on a region's culture.
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.
This document outlines a chemistry experiment to study the presence of oxalate ions in guava fruit at different stages of ripening. The experiment involves extracting oxalate ions from guava pulp samples using dilute sulfuric acid, then titrating the solutions against potassium permanganate. Observations are recorded and calculations are shown to determine the normality and strength of oxalate ions in fresh, semi-ripe, and ripe guava samples. The results indicate that the content of oxalate ions increases with the ripening of the guava fruit.
“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.
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.
To Study the earth's magnetic field using a tangent galvanometer Tangent galv...Arjun Kumar Sah
1) The document is a 19 page physics investigatory project submitted by a student on the topic of a tangent galvanometer.
2) A tangent galvanometer is used to measure electric current by comparing the magnetic field generated by an unknown current to the Earth's magnetic field.
3) The student describes the components of a tangent galvanometer and its operating principle. Experiments are conducted to determine the reduction factor of the galvanometer and the horizontal intensity of the Earth's magnetic field at the location.
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.
Study Of oxalte ion in guava fruit at different stages of ripeningPrince Warade
guava is sweet,juicy,light or dark green coulured fruit.we will learn to test for the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.
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.
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.
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'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 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.
Chemistry Practical Record Full CBSE Class 12 Muhammad Jassim
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
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.
computer science with python project for class 12 cbsemanishjain598
This document is a project report on employee management from Subodh Public School. It includes sections on importing files and functions used in Python, tables created in MySQL, coding for the project, output screens, limitations and enhancements, and bibliography. The project allows administrators to manage employee records across different departments and posts by performing functions like adding, viewing, searching, modifying and deleting records in the database tables.
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 is the investigatory project on aids. for biology class 12. or can be used for educational purpose. this covers all important topics with good images. if you like this follow me on my instagram @vishal2782003
Physics investigatory project ON MAGNETS CLASS 12Vasu Yadav
Vasu Yadav conducted a physics investigatory project on the effect of temperature on magnetic strength. The project involved measuring the mass of paperclips attracted to a magnet at varying temperatures, from freezing to hot oven temperatures. The results showed that magnetic strength increased as temperature decreased, with the magnet attracting the most paperclips at -21.3°C. Magnetic strength decreased as temperature increased above room temperature. The conclusions were that cold temperatures align magnetic domains to strengthen magnets, while heat causes atomic movement that weakens magnetic alignment and force.
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.
Step-down transformer Physics project Class 12 CBSE FinalMuhammad Jassim
FULL MARK WITH THIS. EASY NO WORY. QUESTIONS FOR VIVA WILL ALSO BE EASY SINCE THE PROJECT IS EASY.
Step-down transformer Physics project Class 12 CBSE Final
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 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.
This document outlines a chemistry experiment to study the presence of oxalate ions in guava fruit at different stages of ripening. The experiment involves extracting oxalate ions from guava pulp samples using dilute sulfuric acid, then titrating the solutions against potassium permanganate. Observations are recorded and calculations are shown to determine the normality and strength of oxalate ions in fresh, semi-ripe, and ripe guava samples. The results indicate that the content of oxalate ions increases with the ripening of the guava fruit.
“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.
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.
To Study the earth's magnetic field using a tangent galvanometer Tangent galv...Arjun Kumar Sah
1) The document is a 19 page physics investigatory project submitted by a student on the topic of a tangent galvanometer.
2) A tangent galvanometer is used to measure electric current by comparing the magnetic field generated by an unknown current to the Earth's magnetic field.
3) The student describes the components of a tangent galvanometer and its operating principle. Experiments are conducted to determine the reduction factor of the galvanometer and the horizontal intensity of the Earth's magnetic field at the location.
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.
Study Of oxalte ion in guava fruit at different stages of ripeningPrince Warade
guava is sweet,juicy,light or dark green coulured fruit.we will learn to test for the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening.
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.
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.
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'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 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.
Chemistry Practical Record Full CBSE Class 12 Muhammad Jassim
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
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.
computer science with python project for class 12 cbsemanishjain598
This document is a project report on employee management from Subodh Public School. It includes sections on importing files and functions used in Python, tables created in MySQL, coding for the project, output screens, limitations and enhancements, and bibliography. The project allows administrators to manage employee records across different departments and posts by performing functions like adding, viewing, searching, modifying and deleting records in the database tables.
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 is the investigatory project on aids. for biology class 12. or can be used for educational purpose. this covers all important topics with good images. if you like this follow me on my instagram @vishal2782003
Physics investigatory project ON MAGNETS CLASS 12Vasu Yadav
Vasu Yadav conducted a physics investigatory project on the effect of temperature on magnetic strength. The project involved measuring the mass of paperclips attracted to a magnet at varying temperatures, from freezing to hot oven temperatures. The results showed that magnetic strength increased as temperature decreased, with the magnet attracting the most paperclips at -21.3°C. Magnetic strength decreased as temperature increased above room temperature. The conclusions were that cold temperatures align magnetic domains to strengthen magnets, while heat causes atomic movement that weakens magnetic alignment and force.
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.
Step-down transformer Physics project Class 12 CBSE FinalMuhammad Jassim
FULL MARK WITH THIS. EASY NO WORY. QUESTIONS FOR VIVA WILL ALSO BE EASY SINCE THE PROJECT IS EASY.
Step-down transformer Physics project Class 12 CBSE Final
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 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.
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.
Kartik Sharma, a class XII student, completed a chemistry project on analyzing the quantity of casein in different milk samples. The project involved precipitating casein from cow, buffalo and goat milk using ammonium sulfate and acetic acid solutions. Measurements were then taken of the mass of casein precipitate from each milk type. The results showed that goat milk contained the highest percentage of casein at 3.67%, followed by buffalo milk at 2.73% and cow milk at 1.64%. The project demonstrated that different milk samples contain varying amounts of the protein casein.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Similar to Chemistry project part 1 caseins in milk...... (20)
How to Create User Notification in Odoo 17Celine George
This slide will represent how to create user notification in Odoo 17. Odoo allows us to create and send custom notifications on some events or actions. We have different types of notification such as sticky notification, rainbow man effect, alert and raise exception warning or validation.
How to stay relevant as a cyber professional: Skills, trends and career paths...Infosec
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Chemistry project part 1 caseins in milk......
1. 2014 - 2015
Arpit Ranka
XII – a
Roll No. - 18
2014-2015
Chemistry Investigatory Project
2. ACKNOWLEGEMENT
I would like to express my immense gratitude to my
chemistry teacher Mrs. Poonam Taneja , for the help and
guidance she provided for completing the investigatory
project.
I also thank my parents who gave their ideas and inputs in
making this Project. Most of all I thank our school
management, for providing us the facilities and opportunity
to do this project.
Lastly, I would like to thank my school mates who have
rendered and done this project along with me. Their support
made this project fruitful.
- Arpit Ranka
3. Certificate
This is to certify that Mr. Arpit Ranka (Roll No. - 18) ,
student of class XII – ‘A’, S.D Jain Modern School Surat has
successfully completed research in the below given project
under the heading ‘Study of amount of casein in different
milk samples’ during the academic session 2014-2015 under
the guidance of Mrs. Poonam Taneja.
School Stamp
Signature of Principal
Signature of external examiner
Signature of chemistry teacher
4. Objective –
To study the quantity of Casein present
in different samples of milk.
5. Introduction –
Milk is a complete diet as it contains proteins,
carbohydrates, fats, minerals, vitamins and water. The
average composition of milk from different sources is given
below:
Casein is the most predominant phosphoprote is found
in milk an cheese. When coagulated with rennet, casein is
sometimes called Paracasein. British terminology, on the
other hand, uses the term caseinogen for the uncoagulated
protein and casein for coagulated protein. As it exists in milk,
it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by
acids and by rennet enzymes, a proteolytic enzyme typically
obtained from the stomachs of calves. The enzyme trypsin
can hydrolyze off a phosphate-containing peptone.
SOURCE OF
MILK
WATER
(%)
MINERALS
(%)
PROTEINS
(%)
FATS
(%)
CARBO-HYDRATES
(%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
6. Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no disulphide
bridges. As a result, it has relatively little secondary structure
or tertiary structure. Because of this, it cannot denature. It is
relatively hydrophobic, making it poorly soluble in water. It is
found in milk as a suspension of particles called casein
micelles which show some resemblance with surfactant-type
micellae in a sense that the hydrophilic parts reside at the
surface. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. These micelles
have negative charge and on adding acid to milk the negative
charges are neutralized.
Ca2+
- Caesinate + 2CH3COOH(aq) Casein+(CH3COO)2Ca(aq)
The isoelectric point of casein is 4.7. The purified protein
is water insoluble. While it is also insoluble in neutral salt
solutions, it is readily dispersible in dilute alkalis and in salt
solutions such as sodium oxalate and sodium acetate.
7. Applications:
In addition to being consumed in milk, casein in used in
the manufacture of adhesives, binders, protective coatings,
plastics (such as for knife handles and knitting needles),
fabrics, food additives and many other products. It is
commonly used by bodybuilders as a slow-digestive source of
amino acids as opposed to the fast-digesting whey protein,
and also as an extremely high source of glutamine (post
workout). Another reason it is used in bodybuilding, is
because of its anti-catabolic effect, meaning that casein
consumption inhibits protein breakdown in the body. Casein
is frequently found in otherwise nondairy cheese substitutes
to improve consistency especially when melted.
8. Aim –
To study quantity of casein in different samples of milk.
Theory –
Milk contains 3 to 4% casein suspended in water in the
colloidal form. It is precipitated in a weakly acidic medium.
9. Apparatus Required –
Funnel, funnel stand , glass rod , filter paper, weight box ,
test tubes, pestle and mortar.
Chemicals Required –
(i) Different samples of milk.
(ii) Saturated ammonium sulphate solution.
(iii) 1 % acetic acid solution.
10. Procedure –
1. Wash the beaker (250 ml) with the distilled water and dry it.
2.Take20mlofbuffalo’smilkin250mlbeakerandfinditsweight.
3.Add20mlsaturatedsolutionofammoniumsulphateslowlywith
stirring.Fatandcaseinwillseparateoutasprecipitate.
4.Filtertheabovesolutionandtransfertheprecipitateinanother
beaker.
5.Treattheaboveprecipitatewith30mldistilledwater.Casein
dissolvesformingmilkysolutionwhereasfatremainsassuch.
6. Warm the above contents of the beaker to 40 - 45°C on a
low flame. Now, add 1% acetic acid solution drop wise with
stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water
and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s milk
and sheep’s milk.
11. Observations –
Volume of milk taken in each case = 20 ml
Weight of milk taken = W₁ g
Weight of Casein isolated = W₂ g
Percentage of casein = Weight of Casein x 100
Weight of milk
S.no. Type of milk Volume of
milk taken
(ml)
Weight
of milk
(W₁ g)
Weight of
Casein
(W₂ g)
Percentage of
casein
1. Buffalo’s
milk
20 23.09 0.632 2.73%
2. Cow’s milk 20 35.66 0.55 1.64%
3. Goat’s milk 20 23.09 0.77 3.67%
12. Result –
Different Samples of milk contains different percentage
of casein.
Highest percentage of casein is present in Goat’s milk.
Precautions –
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.
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