Ph Buffer Lab
Abstract
Scientific method is a systematic observation, measurement and experiment. It is the formulation and testing of a hypothesis. When analyzing pH it measures for the acidity or basicity of a solution. pH levels vary depending on the solution. The more acidic solutions would be juices and vinegar and cleaning materials would be basic. You can determine the purpose of solutions based on their acidity and basicity. We measure the pH of solutions on a scale with levels from 1-14. These levels may change if other solutions are added, we can tell what the pH will be based on its colour. Solutions called buffers change the pH levels of solutions. Coagulation also called curdling is when lumps form in a liquid. Milk coagulates when acidic solutions are added to it. These lumps form because the proteins begin to cluster; the protein that causes this is casein. There are 80% casein proteins in cow milk; this is caused because an acidic solution has been added. The casein will become lumpy and fill the test tube. Yoghurt would be made because of coagulation.
Introduction
As babies milk plays a vital role in our lives as it gives us the basic components that allows us to grow and develop a healthy body. Milk contains proteins and lipids, it also provides the body with calcium, which strengthens bones. We get most of our milk supply from cows and their milk is 80% casein. These casein proteins play a big role in the making of yoghurts and other dairy products. For milk to curdle quicker you would have to add a high acidic solution.
Methods
In order for us to understand what makes milk curdle we need to have a control to compare it to. In the experiment I had water as my control and my acidic solutions are pineapple juice and lemon juice. To start the experiment two test tubes were filled with 5mL of each juice and labeled. Then a pipette was used to draw the red cabbage juice, 5 drops were put into each test tube. Then put a covering over the test tube
Scientific method is a systematic observation, measurement and experiment. It is the formulation and testing of a hypothesis. When analyzing pH it measures for the acidity or basicity of a solution. pH levels vary depending on the solution. The more acidic solutions would be juices and vinegar and cleaning materials would be basic. You can determine the purpose of solutions based on their acidity and basicity. We measure the pH of solutions on a scale with levels from 1-14. These levels may change if other solutions are added, we can tell what the pH will be based on its colour. Solutions called buffers change the pH levels of solutions. Coagulation also called curdling is when lumps form in a liquid. Milk coagulates when acidic solutions are added to it. These lumps form because the proteins begin to cluster; the protein that causes this is casein. There are 80% casein proteins in cow milk; this is caused because an acidic solution has been added. The casein will become lumpy and fill the test tube. Yoghurt would be made because of coagulation.
Introduction
As babies milk plays a vital role in our lives as it gives us the basic components that allows us to grow and develop a healthy body. Milk contains proteins and lipids, it also provides the body with calcium, which strengthens bones. We get most of our milk supply from cows and their milk is 80% casein. These casein proteins play a big role in the making of yoghurts and other dairy products. For milk to curdle quicker you would have to add a high acidic solution.
Methods
In order for us to understand what makes milk curdle we need to have a control to compare it to. In the experiment I had water as my control and my acidic solutions are pineapple juice and lemon juice. To start the experiment two test tubes were filled with 5mL of each juice and labeled. Then a pipette was used to draw the red cabbage juice, 5 drops were put into each test tube. Then put a covering over the test tube