2. Methods

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)

(b) Diagrams
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(c) Procedures: Detail all procedures and experimental design to be used for data collection

  1. Using the pH sensor, measure the pH of all acids and record them in the notebook.
  2. Using the masking tape and pen, label the three beakers: 1, 2, and 3.
  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,”.
  4. Heat 750ml of milk in a beaker in the microwave.
    1. 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.
    2. 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.
    3. Repeat this step until the milk is 45°C.
  5. 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).
  6. Mix each mug of hot milk and cider vinegar slowly for a few seconds, to maximise the amount of vinegar reacting with the milk.
  7. 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.
  8. 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.
  9. Over a sink, squeeze all the extra liquid out of the curds. Scrape the curds off of the cloth.
  10. Weigh the ball of casein plastic on a kitchen scale (0.01g) using the tray. Record the weight in the table.
    1. 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
  11. Repeat steps 7-12 for the other two beakers of milk and cider vinegar.
  12. Repeat steps 1-13 for the yuzu juice, apple juice, aloe vera juice, soda and wine.

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