Title: Milk into Glue

Objective:
To compare the stickiness of the casein milk made based on the fat contain of two different
milk.

Apparatus:
Measuring cylinder Wire gauze
Beaker Thermometer
Bunsen burner Electrical balance
Tripod stand Filter funnel
Glass rod

Materials:
200ml low fat milk Baking soda
200ml full cream Filter paper
80ml vinegar Distilled water
Procedures:
1. Measure 200ml of low fat milk using measuring cylinder and pour into a beaker.
2. Boil the milk.
3. Gradually pour 40ml of vinegar into the milk while stirring the milk with a glass rod.
4. Heat and stir the milk continuously until the curd is separated from the whey.
5. Filter the mixture with filter funnel to separated the solid lumps curd from the whey.
6. Press the curd with some filter paper to dry off the curd.
7. Place the lump into a beaker and add water while stirring until the lump dissolve
completely.
8. Add half spatula of baking soda into the mixture.
9. Heat the mixture until it starts to bubble and let it cool down until room temperature.
10. Add water and baking soda until a thick paste is formed.
11. Repeat the experiment by using full cream milk.

Manipulated variable:
The type of milk used which are full cream milk and low fat milk.

Responding variable:
The stickiness of the casein glue made from different type of milk.

Safety precautions:
1. Wear mask to reduce the pungent smell of the vinegar.
2. Handle the apparatus carefully to avoid spillage.