glue from milk
Apparatus
4 small bottles (to contain milk glue)
1 bowl (for mixing curds with baking soda and water for texture)
2 cups (for measurement of milk)
1 spoon (for mixing purposes)
1 pot (for heat purposes)
4 sheets of filter paper
1 pail
1 20cm x 20cm piece of wood
4 5cm x 5cm piece of wood
Powdered milk makes the strongest milk glue because of its high protein content. This is because casein is a protein which is present in milk and gives milk its white colour. It contains all the essential amino acids required by humans, making it of high nutritional value.
Casein is also used in the manufacture of adhesives, binders, and other things. It is frequently found in other nondairy cheese substitutes to improve consistency, especially when melted.
Casein glue can be used on wood with up to 15% moisture content as well as oily woods. Commercial casein glues contain dried curd casein, lime, sodium salts and fungicide. However, insects, mice, mold and bacteria also love casein glues.
Curd is formed as a result of the chemical reaction between casein and lactic acid bacteria. Lactic acid bacteria in milk causes the coagulation of casein and so converts the milk into curd. Curd can also be obtained by coagulating milk with an edible acidic substance, vinegar in this case, and then draining off the liquid portion, which is the whey.
During the heating process, the curd is separated from the liquid, which is the whey. The heat helps to speed up the separation process. The curds will then dry to form casein, which also acts as an adhesive.
The vinegar is acidic, and so it curdles the solids so they can be separated from the whey, and the baking soda neutralises any acid that remains. From our experiment and the results that we have obtained, we can conclude that our hypothesis is correct and a protein content in milk will make the glue stronger and stickier. This is due to the casein in milk which gives
4 small bottles (to contain milk glue)
1 bowl (for mixing curds with baking soda and water for texture)
2 cups (for measurement of milk)
1 spoon (for mixing purposes)
1 pot (for heat purposes)
4 sheets of filter paper
1 pail
1 20cm x 20cm piece of wood
4 5cm x 5cm piece of wood
Powdered milk makes the strongest milk glue because of its high protein content. This is because casein is a protein which is present in milk and gives milk its white colour. It contains all the essential amino acids required by humans, making it of high nutritional value.
Casein is also used in the manufacture of adhesives, binders, and other things. It is frequently found in other nondairy cheese substitutes to improve consistency, especially when melted.
Casein glue can be used on wood with up to 15% moisture content as well as oily woods. Commercial casein glues contain dried curd casein, lime, sodium salts and fungicide. However, insects, mice, mold and bacteria also love casein glues.
Curd is formed as a result of the chemical reaction between casein and lactic acid bacteria. Lactic acid bacteria in milk causes the coagulation of casein and so converts the milk into curd. Curd can also be obtained by coagulating milk with an edible acidic substance, vinegar in this case, and then draining off the liquid portion, which is the whey.
During the heating process, the curd is separated from the liquid, which is the whey. The heat helps to speed up the separation process. The curds will then dry to form casein, which also acts as an adhesive.
The vinegar is acidic, and so it curdles the solids so they can be separated from the whey, and the baking soda neutralises any acid that remains. From our experiment and the results that we have obtained, we can conclude that our hypothesis is correct and a protein content in milk will make the glue stronger and stickier. This is due to the casein in milk which gives