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Negative impacts of drinking
Negative impacts of drinking
Negative impacts of drinking
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What is the effect of milk with different fat percentages on the mass of curds produced?
Purpose
The purpose of the experiment conducted was to determine if the percentage of protein in different types of milk would affect the mass of curds produced.
Background Information Milk is a very nutrient rich beverage made up of protein, fat and water. However, there are many different types of milk and all of them have different fat percentages. In one cup of whole milk there are about 8 grams of protein. While in one cup of skim milk there are about 8.3 grams of protein. (SFGATE) Skim milk has more grams of protein because it is essentially milk without including the majority of the fat. To create skim milk, just remove all of the fat. This
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15 graduated cylinders were lined up in rows of five
2. 120 ml of skim milk were added to one row of the 5 graduated cylinders
3. 120 ml of whole milk were added to the second row of 5 graduated cylinders
4. 120 ml of 1% milk were added to the third row of 5 graduated cylinders
5. Milk sat for 30 minutes
6. The mass of one of the cheesecloths were recorded
7. 1 cheesecloth was placed on top of 3 empty cups
8. 15 drops of distilled white vinegar were added to each separate cup of milk
9. Each cup was swirled with the stir rod for 5 seconds
10. The cups with vinegar sat for 15 minutes
11. Milk was poured from the graduated cylinder into a cup with a cheesecloth on it
12. The milk and curds drained for 5 minutes
13. A weighboat was placed on a scale, the scale was then zeroed
14. The mass of the cheesecloth and curds were recorded
15. The mass of the cheesecloth was subtracted to find the mass of the curds
16. The mass of the curds was recorded
Data and Results Section:
Data Table with Title
Trial 1
Trial 2
Trial
2. A test tube was then filled with 35ml of yeast and placed in the
Protein from whole food has been around since the creation of the world and the times of the hunter-gatherers. Those ages didn’t have whey protein isolate, powdered casein protein, or any of those variations. They just had meat, nuts, veggies, and fruits. The biggest advantage that whole foods have over protein powder is that they stimulate the body’s metabolism more and take more time to be digested and absorbed than shakes.
Firstly, I decreased my consumption of milk products. For a healthy diet, I brought down the serving to meet the standard serving as prefer by Canada’s food guide. 2 servings of skim milk (500 ml), which contains 366 calories in total.
the experimenter added 5 ml of yeast suspension to each one of the ten test
The egg expanded and the mass of the egg increased after a day of being fully submerged into the vinegar solution. The egg originally had a mass of 60.55g with a white colored shell before being placed into the vinegar solution. When the egg was taken out of the vinegar solution a day later, the egg had a mass of 80.84g and the shell was completely dissolved. The
In my experiment, I will use an overall volume of 50 cm³ of 2moles of
Raw milk has been proven to be more nutritious than pasteurized milk. When milk is pasteurized, it is heated to kill off pathogens. It also takes away some of the vitamins and minerals. Raw milk from cattle has eight essential amino acids. About 80% of those are easy for our digestive systems to break down (“Health Benefits of Raw Milk). When milk is pasteurized, it is heated to 161 degrees Fahrenheit for about fifteen seconds. Isabel Maples states that some people believe raw milk is an antibacterial. It contains lactoferrin which contains iron. Raw milk contains Vitamin A, which is fat soluble. It is removed when fat content is lowered during pasteurization. All milk is fortified with Vitamin D. She also states that pasteurization causes a loss of Vitamin K. It is necessary for blood clotting and also helps with bone strength. “Pasteurization means a loss of half the Vitamin C in milk and 38-60% of other water soluble vitamins (Maples).”
Question 1 is, Vinegar is made of acetic acid and water. Explain how it was able to remove the calcium shell. My answer was, the acetic acid broke down the shell. Question 2 is, What happened to the size of the egg after remaining in vinegar? My answer was, After remaining in vinegar the egg got bigger. Question 3 is, Was there more or less liquid in the jar? My answer was, There was less liquid in the jar. Question 4 is, Did the water move into or out of the egg? Why? My answer was, water moved into the egg because of osmosis. Question 5 is, What happened to the egg after remaining in distilled water? My answer was, After remaining in distilled water the egg got bigger. Question 6 is, was there more or less liquid left in the jar? My answer was, there was less liquid in the jar. Question 7 is, did water move into or out of the egg? Why? My answer was, water moved into the egg because of osmosis. Question 8 is, what happened to the size of the egg after remaining in syrup? My answer was, After remaining in syrup the egg shrunk. Question 9 is, Was there more or less liquid left in the jar? My answer was, there was more liquid in the jar. Question 10 is, Did water move into or out of the egg? Why? My answer was, Water moved out of the egg because of osmosis. Question 11 is, Was the egg larger after remaining in water or vinegar? Why? My answer was, the egg was larger after vinegar because of osmosis. Question 12 is, Why are fresh vegetables sprinkled with water at markets? My answer was, so the vegetables don’t shrink down. On day 2, the eggs mass became hypertonic from the vinegar. On day 3, the eggs mass became hypertonic from the distilled water. On day 4, the eggs mass became hypotonic from the syrup. The claim that you read in the beginning of this report is false. The correct claim should look something like this: When the egg is placed in vinegar, it will be hypertonic. When it's placed in water, it will become hypertonic. When
Now pour 25 ml of milk in one of the 30 ml beakers. Once again grab a pipette and add 5 drops onto each of the Periplaneta americana . Wait for 2 minutes, then record on a table how many Periplaneta americana are dead in the plastic cup. Put again 10 new Periplaneta americana into a new plastic cup.
These trends on the graph represent the mass of the curd as each trial was being completed. The 1st trial (Red) is the lowest amount of lemon drops added to the milk (5 drops). Its mass came out to be an average of 20.3 grams where it stood in between the other two trials. The 2nd trial (Green) had an average mass of 19 grams below the 1st and 3rd trial. The 3rd trial (Blue) had a mass of 22 grams where it was above both 1st and 2nd trial. As more lemon drops were added the lighter the mass of the curd was. When less drops were added the thicker and heavier the curd mass
Since the beginning of time, people have been drinking milk. Even today you will find a gallon of milk in almost every refrigerator in America. Milk is, and has always been, a staple of our diet. Because it contains essential proteins, carbohydrates, fats, minerals and vitamins, milk is considered one of nature's perfect foods. Unfortunately, throughout the last century milk has been subjected to many forms of modern processing practices, which deprive milk from many of its natural qualities and benefits. Therefore many essential vitamins and enzymes are lost. Processing milk has altered one of nature’s perfect foods and changed it into something nature did not intend. Because of the abundant health benefits in raw milk, this report will explain why it should be made legal for consumers to buy throughout the United States.
The mixture was poured through a weight filter paper and Sucrose washed with a 5ml of dichloromethane. The resulting solid was left in a breaker to dry for one week, to be measured. Left it in the drawer to dry out for a week and weighted it to find the sucrose amount recovered amount.
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ø The concentration of Rennin Ø
= == In my investigation to find out how salt solution concentration affect the mass of potatoes, I will investigate how much the mass of a potato changes if I leave it in a beaker of water with a specified salt concentration for half an hour. I will change the salt concentration after each experiment. Background Knowledge --------------------