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Transcript of Casein Plastic
Plastic: capable of being molded or modeled
Molecule: smallest particle of a substance that retains all the properties of the substance and is composed of one/more atoms
Polymer: chemical compound or mixture of compounds formed by polymerization and consisting of repeating structural units
Monomer: a chemical compound that can undergo polymerization
Coagulation: the process of converting a liquid into a semi-solid mass
Casein: a phosphorus-containing protein that is separated from milk through the action of an acid that is used in making adhesives
Acid: chemical that donates protons or hydrogen ions and/or accepts electrons
Yield: the amount or quantity produced or returned
Curds: the thick casein-rich part of coagulated milk Properties of Milk Milk contains many molecules of a protein called casein. When you heat milk and add an acid (in this case vinegar), the casein molecules unfold and reorganize into a long chain (polymer). Each casein molecule is a monomer and the polymer you make is made up of many of those casein monomers hooked together in a repeating pattern Plastic from
milk? Results Process/Experiment Use the measuring spoon to add 1 tablepoon (tbsp.) of white vinegar to the cup labeled "1," 2 tbsp, to the cup labeled "2".
Heat 2 cups of milk in a large measuring cup in the microwave or in a pot on a stove.
Heat up the milk and try not to scald (burn) it.
Check the milk with a thermometer to make sure it is at least 49°C (120°F). Repeat this step until the milk is hot. Warmer than 49°C is fine.
Write down the total number of minutes it took you to warm the milk and the final temperature of the hot milk.
Carefully pour 1 cup of hot milk in to each of the four cups with vinegar in them.
Mix each cup of hot milk and vinegar slowly with a spoon for a few seconds. That will help make sure the vinegar reacts with as much of the milk as possible.
Once the milk and vinegar mixture has cooled, carefully pour the mixture from cup "1" into the cotton cloth sieve on the other cup. If there are any curds, they will collect in the cloth sieve. The leftover liquid will filter into the clear cup.
Once the milk and vinegar mixture is poured into the sieve, the curds will gather on the top of the sieve, and the liquid will drain through into the clear cup. Casein plastic can be coagulated from milk to form a polymer of plastic that can be shaped or molded into many forms. Through a chemical reaction of the proteins in the base (milk) and the acid (vinegar) to form a curd that contains the casein. This process reorganizing and stripping of protein molecules is also known as protein denaturation which causes the lumping of the casein containing curd together.
Based on the observations and experiments done, casein plastic can be extracted from milk. The amount of curd containing casein milk can produce depends on the amount of vinegar in the solution which triggers this reaction of protein denaturation. How? Let's look into what is a plastic. It is a material that can be shaped or molded into many forms. But there are different types of plastics due to different molecule structures. These molecules are then repeated over in a chain pattern to create a polymer (which is what plastic is) from that molecule substance which is the monomer. Casein Plastic from Milk (Chemical analysis) Question Based on the casein content of milk, can you materialize this substance? Hypothesis It is possible to coagulate the casein from milk through a chemical reaction of a base (milk) and an acid (vinegar)
under protein denaturation Materials Clear plastic or glass drinking cups (4), each large enough to hold 8 oz. of liquid
Milk (at least 2 cups); nonfat, 1%, 2%, and whole milk will all work
*Microwavable liquid measuring cup; should hold 2 cups
Mugs or other heat-resistant cups (2); capable of 8 oz. of liquid
Teaspoon measuring spoon
White vinegar (at least 8 oz.)
Cooking or candy thermometer
Notebook Writing down my observations in a data table, like Table 1, in my notebook. In at least one of the cups I should have seen that the milk has separated into white clumps (called curds).
I can see that some sort of substance has coagulated, which should be the casein.
The leftover liquid was murky at sight but still transparent and water-like.
The curd that I had collected looked flour like in texture and had a dough type texture.
The curd can be kneaded and molded but isn't smooth and a little crumbly compared to other manufactured plastics.
Based on the two tests, the solution that produced more casein plastic was the solution that had 2 tbsp of vinegar than the one that only had 1 tbsp of vinegar. Preparation Observation Each cup had same amount of milk (1 cup) Lactose Milk contains lactose. It is a sugar derived from galactose and glucose that is found most notably in cow milk
It makes up 2 to 8% of the milk's weight
Appears as a white solid
Molar mass of: 342.30 g/mol Molecular Formula:
C-12 H-22 O-11 Proteins and Fats Milk also contains a lot of protein and fats
The composition of these polymers of amino acids are too complex to get into with this science project
It is this exact protein which reacts with the acid (vinegar) to produce the curds
Milk is composed of many different types of proteins which is where the heart of the curd lies as when it reacts with the acid, it messes with the solutions' equilibrium causing its helix structure to untangle with and separate with the water attracting and water repelling molecules which then regroup eventually forming the curds that we see. This process is also known as protein denaturation. Vinegar Vinegar is a liquid substance consisting mainly of acetic acid and water, where the water is used mainly to dilute the concentration of acidity
Vinegar is a diluted acetic acid, often produced by fermentation and subsequent oxidation of ethanol which comprises alcohol beverages like beer Vinegar Molecular Formula:
CH-3 COOH + H-2 O Sources http://www.sciencebuddies.org/science-fair-projects/project_ideas/Chem_p101.shtml
http://www.elmhurst.edu/~chm/vchembook/546lactose.html Fig 1.1 Fig 1.2 Fig 1.1 shows a protein helix of amino acids and fig 1.2 shows the protein denaturation process of the untangling of the helix and regrouping of similar properties Elvin R. Quitugua
Chemistry Science Project 2.1 2.3 2.4 2.2 Table 1: Cup and sieve observation