CHEMISTRY PROJECTS ON TENSILE STRENGTH OF FIBRES, AND QUANTITY OF CASEIN IN DIFFERNT SAMPLES OF MILK
Aim is To determine the quantity of Casein present in different samples of milk . Natural milk is an opaque white fluid Secreted by the mammary glands of Female mammal . The main constituents of natural milk are Protein, Carbohydrate, Mineral Vitamins, Fats and Water and is a complete balanced diet. Fresh milk is sweetish in taste. However , when it is kept for long time at a temperature of 5 degree it become sour because of bacteria present in air. These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk, the negative charges are neutralized. Milk is a complete diet as it contains in its proteins, carbohydrates, fats, minerals, vitamin...