Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Index
S.
No.
Topic
Page
No.
Certificate
(i)
Acknowledgements
(ii)
Introduction
Theory
Experiment 1
Experiment 2
14
Bibliography
17
Photographs
18
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General Introduction
If there is one substance which is used in cooking and
dining all over the world, it is probably milk. Milk is an
everyday substance of great importance in our lives.
Therefore it becomes necessary for us to have as much
information about it as possible, regarding its
composition, its uses and harmful effects (if any).
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Role of Milk in
our Lives
Value of Milk in Human
Nutrition
Milk, described as natures most perfect food is the sole source
of nutrients in most new born mammals. For the human infant,
milk is the only source of nutrients for the first two or three
months of life and in many countries milk plays a major role in
the diet of growing child. Milk or milk substituents are
important during early growth of most domesticated mammals
as well. In addition, milk can be a valuable source of nutrients
for the mature humans, especially the elderly.
Milk is important in the diet because of three of its ingredients,
proteins, calcium and riboflavin. Most important is protein,
which provides many of the essential amino acids that are often
deficient in the cereal grains commonly used for food.
2016-17
all of the riboflavin requirements of growing children and adults
except pregnant and lactating females.
One quart of milk daily also supplies other nutrients like
magnesium, fats, calories, thiamine and Vitamin B.
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Theory
Composition of milk
Although milk is generally believed to be a complete food, it
lacks Iron and Copper, which are essential nutrients. Milk
contains Proteins, Fats, Carbohydrates, and Inorganic salts,
Lactose, Fats and Minerals.
A. Milk protein
Milk contains three principle
Lactalbumin and Lactglobulins.
types
Milk
Cows
Goats
Buffalo
Human
of
proteins:
Casein,
%
2.8
2.7
3.8
0.5
B. Milk Carbohydrates
Lactose is the main carbohydrate present in the milk. Lactose is
made up of two simple sugars- Glucose and Galactose. The
lactose content of milk is fairly stable. Lactose is the major
component responsible for osmotic pressure of milk.
C. Milk fats
Fats are present in the milk in the form of fine emulsion which is
easily digestible even without the presence of bile salts. #0% of
total fatty acids are unsaturated fatty acids. Almost all milk fats
are made up of triglycerides. Triglyceride is composed of the
three fatty acids attached to a glycerol molecule.
Goats milk is more digestible than cows milk because of
smaller fat droplets and softer curds.
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D. Calcium
Calcium in milk occurs in the form of free calcium ions. 75% of
the calcium in milk is in chemical or physical combination with
casein, phosphate and citrate.
E. Phosphorus
More than one half of the phosphorus in the milk is combined
with casein. It also occurs in the form of inorganic phosphate.
F. Lactic Acid
It is produced by lactose fermentation in milk and helps in the
absorption of calcium ion.
G. Vitamins
Milk is rich in Riboflavin, Carotene and Vitamin A. It is poor in
Vitamin C, Vitamin D and Vitamin K. That is why cows milk is
fortified with Vitamin D.
H. Casein
Casein is one of three major proteins in milk and is unique as
there is no other similar protein found naturally. It is one of the
chief constituents of cheese. Cheddar contains 33% of casein.
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Experiment 1
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Aim
The Physical, Chemical and
Microscopic Analysis of Milk.
I. Physical Examination
Colour
Odour
State
Density
It is white in colour.
It has a characteristic odour. When it is
left out in a warm place it tends to turn
sour and smells due to production of
lactic acid.
It is colloidal. It is not transparent to
light.
It is denser than water.
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S.N
o.
Experiment
1.
Biuret Test
Take 6 mL of 5% NaOH in a test
tube. Add 2-3 drops of 10%
CuSO4 solution and divide into
two parts.
1st Part: Add 3mL of water
2
2.
nd
Ninhydrin Test
To 1mL of milk add 2 drops of
0.2% Ninhydrin. Mix well and
heat.
Observation
Inference
No Change
Violet
appears
colour
Bluish
appears
colour
Presence of protein
in given sample.
Protein present in
the given sample.
Specific Test-Casein
S.N
o.
Experiment
Observation
Inference
1.
Precipitation
formed
2.
Coagulum
curd formed.
like
Presence of Casein
indicted
Experiment
Observation
1.
Solution
yellow
2.
Inference
turn
Lactalbumin
present
Lactalbumin
present
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Note: the term filtrate refers to the solution left after filtration
done to obtain casein. As mentioned later, the filtrate is used
for all further tests.
Experiment
1.
Molisch Test
To 2 mL of filtrate add a drop of
alpha-naphthol + 2 mL of conc.
H2SO4
5 mL of filtrate is neutralised
with
2%
Na2CO3
solution
dropwise. Divide the solution
into two parts:
2.
Observation
Inference
Carbohydrate
present
1st
Part:
Benedicts
Qualitative Test
To 5 mL of qualitative reagent
add 8 drops of solution. Mix
well and heat in water bath.
Green
ppt.
obtained
Reducing sugar in
the sample
Cotton
ball
shaped
crystals
are seen.
is
Lactose
present
sugar
S.N
o.
Experiment
1.
Observation
Inference
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heating it in boiling water bath.
Filter and divide into two parts:
1st Part: Add 3 mL of distilled
water to one part.
2nd Part: Libberman Buchard
Reaction
To 2 mL of extract add 1 mL
acetic anhydride and 4-6 drops
of conc. H2SO4.
Fine
formed
emulsion
Sample
contains
cholesterol
Green
colour
solution formed
Experiment
Observation
Inference
1.
Gelatinous ppt. of
Ca3 (PO4)2 seen.
White
colour
crystal of calcium
oxalate seen.
Ca2+ present.
Inference
2.
Ca2+ present
Experiment
Observation
1.
To 3 mL of filtrate add 2 mL of
conc. HNO3 and one spatula of
5%
ammonium
molybdate
(solid). Boil.
Yellow
formed
ppt.
Inorganic
phosphate present
Experiment
Observation
Inference
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o.
1.
To 2 mL of filtrate add 1 mL of
conc. HNO3. Mix well. Add 2 mL
(NH4)CNS. Mix and boil.
Iron present
Inference
A. Milk was examined physically. It was found to be a white
colloid (emulsion) with characteristic odour.
B. Milk was examined microscopically. It was observed to
contain fat droplets. Brownian motion was also observed.
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Experiment 2
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Aim
Comparison of casein
content in different
milks.
Apparatus and reagents required
Dilute acetic acid, test tubes, beaker, filter paper and glass rod.
Source of milk
Mother dairy milk
Cows Milk
Soyabean Milk
Procedure
(1)
(2)
(3)
(4)
(5)
Observation table
Sample of Milk
Toned Milk (Mother Dairy)
Soyabean Milk (Sofit)
Cows Milk
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Inference
(1)
is
(2)
(3)
(A) TONED MILK: Iron is present. Blood red ppt. with KCNS
seen. The complex formed is [Fe(CNS)6)]3(B) (Mother Dairy) Very little cholesterol. Very little green
coloured solution is observed in Libberman Buchards test.
COWS MILK: No iron present. All constituents otherwise
present.
SOYABEAN MILK: All constituents present.
Result
Casein Content
Bibliography
www.google.co.in
www.images.google.com
www.onlinelabs.im/chemistry
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Class 12 Chemistry NCERT
2016-17
Page 2
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