Method – Description in detail of method or procedures (The following are important and key items that should be included when formulating ANY AND ALL research plans.)
(a) Equipment list:
- Beakers 500 ml capacity (x3)
- Beakers 250 ml capacity (x2)
- Masking tape (x1 roll)
- Pen or permanent marker (x2)
- Glass rod (x1)
- Cider vinegar (200ml)
- Yuzu juice (200ml)
- Apple juice (200ml)
- Coca-Cola (200ml)
- Aloe vera juice (200ml)
- Red wine (200ml)
- Full Cream Milk (4 cartons) (4ℓ)
- Microwave (x1)
- Laboratory thermometer (x1)
- Plastic tray (x1)
- Kitchen scale (x1) (accurate to 0.01 gram)
- Paper towels (x1 roll)
- pH sensor (x1)
- Measuring cup (x1)
- Sieve (x1)
(c) Procedures: Detail all procedures and experimental design to be used for data collection
- Using the pH sensor, measure the pH of all acids and record them in the notebook.
- Using the masking tape and pen, label the three beakers: 1, 2, and 3.
- Use the measuring cup to add 25 ml of cider vinegar to the beaker labeled "1," 50 ml, to the beaker labeled "2," 100ml. to the beaker labeled "3,”.
- Heat 750ml of milk in a beaker in the microwave.
- The exact amount of time needed will depend on your microwave. Start by warming the milk at 50% power for five minutes. The 50% power will help you avoid scalding (burning) the milk.
- Check the milk with a thermometer to make sure it is 45°C. If it is not heated enough, put it back in the microwave for another two minutes at 50% power.
- Repeat this step until the milk is 45°C.
- Carefully pour 250ml of hot milk into each of the two beakers with cider vinegar in them. Write down the observations in a data table in the notebook. Observe if the milk has separated into white clumps (called curds).
- Mix each mug of hot milk and cider vinegar slowly for a few seconds, to maximise the amount of vinegar reacting with the milk.
- Once the milk and cider vinegar mixture has cooled a bit, carefully pour the mixture from beaker "1" into the sieve. If there are any curds, they will collect in the sieve. The leftover liquid will filter into the beaker.
- Rinse the curds in the cloth with tap water 3 times, each time letting the water flow through the cloth before doing it the next time.
- Over a sink, squeeze all the extra liquid out of the curds. Scrape the curds off of the cloth.
- Weigh the ball of casein plastic on a kitchen scale (0.01g) using the tray. Record the weight in the table.
- The amount of casein plastic each recipe makes is called the yield for that recipe. The more plastic, as measured by weight in this case, the greater the yield
- Repeat steps 7-12 for the other two beakers of milk and cider vinegar.
- Repeat steps 1-13 for the yuzu juice, apple juice, aloe vera juice, soda and wine.