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In order to turn milk into plastic, will vinegar or soda pop work better to create a better plastic?
Transcript of In order to turn milk into plastic, will vinegar or soda pop work better to create a better plastic?
Measuring spoon (tsp)
Soda pop (Coca-Cola)
Microwavable liquid measuring cup
Rubber bands (8)
Clear glass cups (8)
Lab notebook By: Jillian Carruthers and Emily Vickers Milk Plastic Science Fair Project Question In order to turn milk into plastic, will vinegar or soda pop work more efficiently to create a better plastic? Hypothesis We hypothesized that the plastic would be made from vinegar and milk because research found that many scientific studies used vinegar for this experiment and found success. We chose Coca-Cola as our second substance because it has the same pH as vinegar.
Our second hypothesis was that plastic could also be made from pop and milk because pop's pH and vinegar's pH are the same. Observations 1 tsp of vinegar did not form curds, liquid is thick and white, still resembles milk, weighs approx 2.19g, small curds lots of leftover liquid. 2 tsp of vinegar formed very few cuds, thick, colour beginning to fade, weighs approx 6.64g, slightly larger curds double the first one. 4 tsp of vinegar made a medium amount of curds, clear thin liquid, weighs approx 10.13g, fair sized lumps, less liquid. 8 tsp of vinegar made a large amount of curds, liquid is completely clear, weighs approx 9.78g, large heavy lumps of curds, no liquid leftover. Procedure This procedure was followed according to sciencebuddies.org. Eight mugs were labeled 1, 2 ,4, and 8. Four mugs had vinegar added, the other four had pop added. The numbers 1, 2, 4, and 8 refer to the number of teaspoons of the substance being added. Eight cups of milk were heated in a microwave in a large measuring cup to 120 degrees fahrenheit. To each mug, one cup of milk was added. Contents were mixed. Curds were formed in mugs with the vinegar, but not the pop. With a rubber band cotton cloth squares were attached to act as a sieve on the clear glass. All the extra liquid was drained out by the sieve, leaving the curds on top of the sieve. After the liquid drained, the bands were removed and the extra liquid was squeezed out of the curds. The curds were dried and placed into labeled bags. They were left in the bags for 48 hours and then the curds were weighed. The casein was then placed on the scale. The number was recorded to four decimal places; 1 Tsp of vinegar equaled 2.1893g, 2 Tsp of vinegar equaled 6.6391g, 4 Tsp of vinegar equaled 10.1335g, 8 Tsp of vinegar equaled 9.6817g. Results The following measurement for the weights for the vinegar milk curds were 2.1893g for mug number one, 6.6391g for mug number 2, 10.1335g for the mug labeled 4, and lastly 9.6812g for the mug labeled 8. For the mugs with pop, no curds were formed so we were unable to receive weights. (see table two) Conclusions With increasing amounts of vinegar, curds were formed. Hypothesis number two was not correct as no curds were formed. The carbonation in pop could have prevented the curds from forming. Flat pop could be used to test this theory. Next time this experiment could be done using different substances mixed with milk to see if there would be a different outcome with different substances such as lemon juice. 1 tsp of coca-cola did absolutely nothing, 2 tsp of coca-cola again did absolutely nothing, 4 tsp of coca-cola still did not do anything, and 8 tsp of coca-cola only changed the colour of the liquid but still did not do a single thing.