4. Discussion

4. Discussion

4.1 Analysis of results

Cider vinegar produced the most significant results, and other acids produced close to none. The findings may have been slightly inaccurate due to the little amounts of casein produced, thus might affect the analysing. Some acids did little to the milk, while others did not do anything. From there we can say that only the vinegar can affect the milk to produce results that are easy to measure. Despite the challenge of small amounts of casein produced, we tried our best in measuring them.

4.2 Key findings

We found out that only the vinegar produced significant amounts of the casein, which were not expected.

4.3 Explanation of key findings

From our findings, we can deduce that only vinegar is effective in producing casein from milk. However, we do not have an explanation for this observation.

4.4 Evaluation of Hypothesis

Our hypothesis was slightly inaccurate, as many acids produced little to no casein, and measuring and comparing the results is very unreliable. From this we learnt that only the vinegar produced significant results, whereas the rest did not produce much.

4.5 Areas for improvement

We realise that our choice of acids for use was quite poor, and as we had limited resources, we did not repeat the experiment multiple times to test for the average. Furthermore, there were likely to be many mistakes while sifting out the casein which most likely caused the results to be inaccurate.

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