Tagore Public School Shastri nagar, JaipurCertificateThis is to certify that RAVINDRA SINGH of CLASS XII- B has successfully completed the resrarch on the below mentioned project under the guigence of Mr. Arvind Pareek (Chemistry teacher) during the year 2016-17 in partial fulfillment of chemistry practical examination conducted by AISSCE, New Delhi.

Signiture of External examiner Signiture of chemistry teacher

ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many peoples have best owned upon me their blessings and the heart pleadged support, this time I am utilizing thank all the peoples who have been concern with project.

Primarily I would thank god for being able to complete this project with success. Then I would like to thank my chemistry teacher Mr. Arvind pareek whose valuable guidance has been the ones that helped me patch this project and make if full proof success his suggestions and instructions has served as the major contributor towards the completion of the project.

Then I would to thank to my parents, friends and

classmates who have helped me.

AIM OF PROJECT

TO TEST THE PRESENCE OF WATER AND STARCH IN THE GIVEN SAMPLE OF MILK.

INDEX 1. Introducion2. Requirement 3. Theme4. Chemical equation5. Procedure6. Observation7. Conclusion8. Precautions9. Bibliography

INTRODUCTION

Milk is  a pale  liquid produced by  the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are   able   to digest other   types   of   food.   Early-lactation milk contains colostrum, which carries the mother's antibodiesto its young and can reduce the risk   of   many   diseases.   It   contains   many   other nutrients[1] including protein and lactose.As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million 

tonnes of milk in 2011,[2] from 260 million dairy cows.

REQUIREMENTS1.DIFFERENT SAMPLE OF MILKS2.TEST TUBES AND TEST TUBE HOLHERS3.METHYLENE BLUE INDICATOR4. WATER BATH5. IODINE SOLUTION6. WATER

THEMEQULALITY CONTROL TEST FOR MILK ARE VERY IMPORTANT TO ASSURE ADULTRRATION OF MILK FOR CONSUMPTION. ADULTRATION OF MILK REDUCES THE QUALITY OF MILK AND CAN EVEN MAKE IT HAZARDOUS. ADULTERANTS LIKE SOAP, STARCH, TABLE SUGAR AND CHEMICALS LIKE FORMALIN MAY BE ADDED TO THE MILK.

MOST OF THE CHEMICALS USED AS ADULTRANTS WHICH ARE POISONOUS AND CAUSE HEALTH HAZARDS. ADULTRANTS ARE MAINLY ADDED TO INCREASE SHELF LIFE OF MILK. SOME OF THE PRESERVATIVES LIKE ACID AND FORMALIN IS ADDED IN MILK AS ADULTRANTS, THEREBY INCREASING THE STORAGE PERIOD OF MILK. GENERALLY, WATER IS ADDED TO THE MILK.

PROCEDUREI) WATER WATER IN MILK MAY NOT BE BAD FOR OUR HEALTH BUT DEFINETELY FOR OUR POCKET.

TO CHECK:PUT A DROP OF MILK ON STANDARD SURFACE

AND LET IT FLOW DOWN.IF THE MILK LEAVES A TRIAL BEHIND THEN IT IS NOT A PURE ELSE IT IS PURE MILK.

II)STARCHMILK CONTAINS RELATIVELY LARGE AMOUNT OF FAT.ADDITION OF CARBOHYDRATE TO MILK INCREASES ITS SOLID CONTENT. THEREBY REDUCING THE AMOUNT OF FAT

PRESENT IN THE MILK.

THE TEST TO DETECT STARCH IN MILK USES IODINE SOLUTION, ADDITION OF WHICHTURNS THE MILK SOLUTION TO BLACK COLOR DUE TO THE FORMATION OF STARCH- IODO COMPLEX, IN THE PRESENCE OF STARCH.

CHEMICALEQUATIONS

OBSERVATION TALBE

Unit

COW GOAT SHEEP BUFFALO

Water g. 87.8

88.9

83.0

81.1

Carbohydrates

g. 4.8 4.4 5.1 4.9

CONCLUSION

Different samples of milk contains

different amount of starch and water

PRECAUTIONS1. Always wear lab coat and gloves when you are in the lab, switch on the exhaust fan and make sure that all the reagents are available.

2. Make sure that the water bath is setto 100 degree celcius before starting the experiment.

3. The development of the colour depends on the quality reagents prepared.

4. Wipe the bench after the experiment is completed.

5. switch off the taps and exhaust fan before leacingh the lab.

BIBLIOGRAPHY1.Www.google.com

2.Internet3.Class 12 NCERT Book4.Wikipedia5.www.yahoo.com

Thank

You