What was the Effect of the Initial Temperature of Heavy Cream on the Mass of Milk Fat Formed? Purpose The purpose of this lab was to determine how temperature affected the mass of milk fat formed from heavy whipping cream, and which initial temperature formed the milk fat with the greatest mass. Background A colloid is defined as a solution containing particles that are sized between 1-1000 nanometers and are dispersed throughout the entire solution, never settling to the bottom (Law, 2017). Milk is a type of colloid called an emulsion that contains fat globules and casein proteins (one of the main milk proteins), suspended in a watery surrounding (University of Guelph, 2017). The water is the solution part of this colloid. It contains …show more content…
2) The glass beaker was placed in the freezer. 3) The temperature of the heavy whipping cream was checked with the thermometer every few minutes until its temperature reached 3˚C. 4) The heavy whipping cream, which was then at 3˚C, was transferred from the beaker to the container. 5) A timer was set for fifteen minutes and the container was shaken consistently for fifteen minutes. A mental note was taken of how the container was shaken so that it could be applied to all trials. 6) Once the fifteen minutes were up, the leftover butter milk was drained from the container with the lid into the garbage disposal, and any milk fat on the lid was scraped off and put into the container with the rest of the milk fat. 7) A Ziploc bag was massed and the measurement was recorded on the bag with the permanent maker 8) The lump of milk fat was transferred to that Ziploc bag. 9) The bag was labeled with the initial temperature of heavy cream (3˚C) and the trial number (1) in permanent marker, and then placed in the refrigerator to firm up. 10) The weigh boat was placed on the electronic balance, and the electronic balance was zeroed to the weigh …show more content…
Increasing the temperature of the cream does increase the energy of the fat globules and causes more collisions, which ultimately, forms milk fat with more mass in the fifteen-minute time span. The leveling off of the data at 18˚C shows that at that temperature and above, most of the fat globules have already been ruptured; therefore, the heavy cream with the higher temperature will provide milk fat with the most mass possible and heavy cream with a lower temperature will form milk fat with a lower mass because the temperature controls how much energy the fat particles have, which effects the amount and force of collisions, and then the rate at which fat globules form a mass of milk
Now, they are ready to start the lab. The empty crucible is weighed by and the weight was recorded. Then the students used a disposable pipet and put close to 4.0 grams of their milk sample in their crucible on the scale. The crucible was then placed back on
Rapid Oxidation of Steel Wool Arby D. Dickert Western Governors University Rapid Oxidation of Steel Wool Abstract The rapid oxidation of steel wool involves an exothermic reaction of iron with oxygen. Due to the decrease in volume of the combustion products compared to the original sample, many students would expect the products would weigh less than the original sample. This investigation determines that the product weighs more than the sample and why this occurs.
Materials: The materials that I will be utilizing during these experimentations are three to four ice cubes, one cup for measuring, six unblemished cups, one stopwatch, one hot water source, three tablets of Alka-Seltzer, one thermometer that measures from negative
The dough troughs are large, stainless steel oblong containers with rounded bottoms and are mounted on wheels, to facilitate their being rolled into the fermentation room. Here, where the temperature is held at 80 degrees F., the sponge ferments for about five hours. During this time, there is a chemical interaction of carbonates and acids, causing the sponge to rise. At the completion of the fermentation period, the sponge is ready for the next step in the method, mixing the dough. The sponge is returned to the mixer together with three hundred pounds of flour, 240 pounds of water, nonfat milk solids, and sugar.
Farm technology made a lot of progress from 1890-1920. Before this time, all the farming was done by hand. There were many inventions from wire to tractors to help make farming easier. Three inventions that really changed farming were gas tractors, cream separator and horse drawn combine. Gas tractors were created so that you didn’t have to use your horses so much and so you could pull more.
In the Penny Boat Lab, we made a boat to hold pennies in water. First, we collected materials we needed which were scissors, a ruler, water, pennies, aluminum foil, a triple beam balance and a container. Using the ruler, we measured the foil 15cm by 15cm, then cut excess pieces. Next, we had to fold the foil into a “boat”. After, we measured the mass of our boat using the triple beam balance.
Introduction: Melting is the change of a solid into a liquid when heat is applied. Melting will occur at a fixed temperature which known as melting point. Melting point is the temperature at which the solid and liquid forms of a pure substance can exist in equilibrium. The temperature will increase until the melting point is reached when heat is applied. Heat will convert the solid into a liquid with no temperature change.
Purpose: The purpose of this experiment is to investigate the movement of water into and out of a polymer. Hypotheses: • If Gummi Bears are submerged in tap water and distilled water, they will expand due to osmosis in order to create equilibrium in hypotonic solution • If Gummi Bears are submerged in salt water, they will decrease inside to create equilibrium in a hypertonic solution Materials: • 2 Gummi Bears • 2 plastic 8oz cups • 2 forks • Distilled water • Centimeter rule • Saturated salt solution • Paper towels • Electric scale • Permanent marker Procedures: 1. Obtain two plastic cups and two different color bears. 2.
As the thought of gooey chocolate drizzling down, as he rips the warm cookie apart fills the baker’s mind, he has made up his mind on what to bake. The baker has numerous steps to take in a count to make the cookie. He has to gather the ingredients and mix or the process, bake the cookies, and serve the chocolate cookies when done. The first step the baker must take is the process which is gets the ingredients and supplies. The ingredients that the baker has to get is one stick of butter,
Casein represents about 80% of milk protein and functions to form a clot in the stomach for efficient digestion. The globular proteins of milk whey are beta-lactoglobin, alpha-lactalbumin, bovine serum albumin and immunoglobulins, and are more water soluble than caseins (Haug,
Place the the beaker onto a hot plate that is on a low heat setting (about setting 3). Every 5 minutes for 20 minutes, measure the circumference of the balloon and record it in Data Table A. You can measure the circumference of the balloon by looping a piece of string around it then using a ruler to measure the string’s length. Record the data in the data
Milk: Two Types of Protein: The protein in milk is 20 percent whey and 80 percent casein. Whey protein is a fast-acting form of protein used as a main ingredient in many muscle-building drinks and powders. Casein protein is a slower-digesting protein that is also used in muscle-building
The leading question in the experiment was how can we manipulate the materials in milk to make the stickiest glue? By altering some of the ingredients and adding others, glue can be made. Depending on what ingredients and the amount being added, the more sticky or less sticky it will be. Based on our background information including all the Ingredients and what they do and how they affect the milk, the hypothesis that made the most sense in this experiment was, if we add more baking soda to the curdled milk, the glue will be stronger. The measurements recorded were set back from a complication.
Introduction: Lactose intolerance is a condition concerned with the inability of the small intestine to produce sufficient quantities of the lactase enzyme in order to digest lactose (1). Approximately two thirds of the world’s population is affected by this inability and it is often one of the most prevalent gastrointestinal disorders diagnosed by primary care physicians (2, 3). When a person suffering from lactase deficiency consumes lactose in their food, their body is unable to process and absorb the lactose, and so it travels directly to the colon (4). Once it has reached the colon, the undigested lactose interacts with the normal colonic bacteria, presenting the signs and symptoms of lactose maldigestion (4).
Complex milk lipids (CML) provide critical nutrients for neurodevelopment in infants. Beneficial effects of CML on brain functions have been extensively shown in rodents. The rapidly developing neonatal brain is vulnerable to nutrient insufficiency but also possesses a high degree of plasticity. This study was designed to test the hypothesis that infant formula enriched with CML improves neurodevelopmental outcomes at 12 months of age. Healthy, full-term infants (n = 418) at age ≤ 21 days were randomized to breastfeeding, standard infant formula, standard formula enriched with CML.