Ph Of Milk Lab Report
Introduction:
The purpose of this experiment is to test if altering the pH of the milk will trigger a hydrophobic reaction. It will also give me a better understanding of the scientific method, hydrophobic reactions, and how pH affects substances.
If the vinegar and salt are added to the heated milk, then the milk will curdle. I came to this conclusion based on common knowledge and the text introducing the experiment. I have not made cheese at home before, but I have made Hamburger Helper meals that require you to mix the powdered cheese with the milk for the mixture to thicken; perhaps a similar chemical process is going on there.
Materials and Methods:
Materials
• Thermometer
• Milk
• Vinegar
• Salt
• A pot with a lid
• Tablespoon
• Colander
• Bowl
• Measuring cup
Procedure I began this experiment by laying out the materials listed above on my workspace. My camera and computer were close by to take pictures and type notes. I put the pot onto the largest burner of my stove and poured approximately (I measured the milk by eye) two liters of milk into the pot. Then I turned the stove to medium-low heat and waited for the milk to heat up, stirring every few minutes. …show more content…
Noting that it would take far too long to reach the desired temperature (or would not at all), I turned the heat up again, this time to medium-high. I attempted to take the temperature again, but it was too hot for the digital thermometer to register, so I got out the meat thermometer and used it. I turned the heat up one final time to high. As I was stirring the milk, I could tell that the milk at the bottom of the pan had scalded, but I carried on nevertheless. I took the temperature of the milk again and moved the pot off of the
The purpose of this experiment is to test if altering the pH of the milk will trigger a hydrophobic reaction. It will also give me a better understanding of the scientific method, hydrophobic reactions, and how pH affects substances.
If the vinegar and salt are added to the heated milk, then the milk will curdle. I came to this conclusion based on common knowledge and the text introducing the experiment. I have not made cheese at home before, but I have made Hamburger Helper meals that require you to mix the powdered cheese with the milk for the mixture to thicken; perhaps a similar chemical process is going on there.
Materials and Methods:
Materials
• Thermometer
• Milk
• Vinegar
• Salt
• A pot with a lid
• Tablespoon
• Colander
• Bowl
• Measuring cup
Procedure I began this experiment by laying out the materials listed above on my workspace. My camera and computer were close by to take pictures and type notes. I put the pot onto the largest burner of my stove and poured approximately (I measured the milk by eye) two liters of milk into the pot. Then I turned the stove to medium-low heat and waited for the milk to heat up, stirring every few minutes. …show more content…
Noting that it would take far too long to reach the desired temperature (or would not at all), I turned the heat up again, this time to medium-high. I attempted to take the temperature again, but it was too hot for the digital thermometer to register, so I got out the meat thermometer and used it. I turned the heat up one final time to high. As I was stirring the milk, I could tell that the milk at the bottom of the pan had scalded, but I carried on nevertheless. I took the temperature of the milk again and moved the pot off of the