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Which type of milk spoils faster 2%, /1%, Whole, Skim, or half and half

I was given the assignment to test which type of milk spoils fastest 2%, 1%, Whole, Skim, or half and half.
by Isaac Trujillo on 24 January 2013

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Transcript of Which type of milk spoils faster 2%, /1%, Whole, Skim, or half and half

What type of milk spoils fastes 1%, 2%, skim, Whole, or Half and Half ? Isaac Trujillo 8Th Mrs.Allmon I chose this topic, becuase I wanted to see what type of milk takes longest to spoil, and also to let others know about my method for finding when milk spoils. Topic Purpose The purpose of my experiment is to let people know what type of milk spoils fastest, and to let others know how to tell when milk is spoiled. I would like to also find out how long milk usually lasts , what kind of milk stays unspoiled the longest, and how can I tell when it is spoiled, if it is spoiled ? I also believe that my experiment will benefit others by preventing them from accidentally drinking spoiled milk, which can cause food poisoning. Hypothesis I believe that if fat affects milk by making it spoil faster, then my outcome will be that the milk with the most fat will spoil first. When I first read about fat effecting milk's spoilage time, I did not believe it until I could prove the site contained reliable information. Source one I learned from an article that the fat in milk actually affects the rate at which the milk spoils. The milk's freshness lasts less time if it has more fat. http://www.madsci.org/posts/archives/2000-01/948927469.Mi.r.html Source Two I also found in an article that a protein in milk called Casein can effect the feel of spoiled milk. It can also effect the rate at which milk spoils. https://docs.google.com/viewer?a=v&q=cache:g1YylEtpWYUJ:www.d131.org/database/teacherdownloads/%257B3725b759-9f64-4e45-83b6-b230fa7c03a1%257Df.s.%2520-%2520ch.%252023.ppt+Does+bacteria+in+milk+make+fat+spoil+faster&hl=en&gl=us&pid=bl&srcid=ADGEESjhVVqcNabvhghzP6_u_kfj0lWRNTLP-U6aT-uLrP0myHZnTnDhCRGhGK-ivb0zS1kaenxuwlbyTaxUusrHsNXKX358cAMUy8jIxWOVqO4nyapfqOA1YdiGD5B_nc5idGApFC__&sig=AHIEtbQ6iRyyE_XkCA6_CfsjfQdT8A3D2g Source 3 I have found that milk also clumps up when it is left out for a really long time. This is because the pH level of Casein in milk becomes higher than 6.6. https://docs.google.com/viewer?a=v&q=cache:g1YylEtpWYUJ:www.d131.org/database/teacherdownloads/%257B3725b759-9f64-4e45-83b6-b230fa7c03a1%257Df.s.%2520-%2520ch.%252023.ppt+Does+bacteria+in+milk+make+fat+spoil+faster&hl=en&gl=us&pid=bl&srcid=ADGEESjhVVqcNabvhghzP6_u_kfj0lWRNTLP-U6aT-uLrP0myHZnTnDhCRGhGK-ivb0zS1kaenxuwlbyTaxUusrHsNXKX358cAMUy8jIxWOVqO4nyapfqOA1YdiGD5B_nc5idGApFC__&sig=AHIEtbQ6iRyyE_XkCA6_CfsjfQdT8A3D2g Source Four I also know that finding when milk spoils can be confusing to some people, so I looked around for many ways to find out when milk is spoiled. To find if milk is spoiled then you must look at the expiration date, smell to see if the milk smells sour, or look at the color if it is a more dark color then it is spoiled. http://www.ehow.com/how_2295523_tell-milk-spoiled.html Source Five When I was looking for information about milk I came across an article that said milk has different bacteria in it that can affect the rates at which milk spoils. Certain types spoil faster due to this bacteria. http://www.madsci.org/posts/archives/2000-01/948927469.Mi.r.html Experimental Design Materials
To do this experiment I only used 4 simple things: a measuring cup to measure how much mL I used, a chart, my nose for smelling, and cups for the milk. I put exactly 110 mL in each cup. Procedure When I got all the materials I needed, I labeled the cups with the different types of milk there were so 1%, 2%, skim, whole, and half and half.
Next I filled them each with 110mL of the milk specified for each cup. Then I checked them every two hours for signs of them being spoiled. Data Analysis I made a chart with the names, the amount of mL I used, and the total time it took the milks to spoil. My experimental design had the same amount of milk all the time and it did not change at all. It also included change in temperature and movement. Also, none of the milk was expired, but they all had different expiration dates. Results Once all the milk was spoiled I put all my information into my chart and looked over it. When I then looked at the milk and saw the different color in the Half and Half I went back to looking at my sources and how they told me how milks color will change when it is spoiled. after getting done I threw the milk out and in some of them it fell in clumps. It might of been a science project but it was not as fun as I thought it would be. Once I saw that my hypothesis was correct about fattier milk spoiling faster I was happy.
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