Moo

Glue?!
 Objectives
In this Investigatory Project, we have the
following objectives:
 to be able to tell if our hypothesis is right or
wrong with the sufficient evidences through
an experiment;
 create a working glue through the use of
milk;
 explain the significance of the materials
used;
 determine the scientific explanations to
every reactions; and
 finish the project in the allotted time.
 What comes into your mind when you hear
the word “milk”? Of course we know it’s a white
liquid that comes from animals. It is rich in
calcium. But in this Investigatory Project we
will redefine milk. We will use it to create
something sticky, like glue. In here, we created
glue out of milk with the help of vinegar and
baking soda. Through vinegar’s acidic
properties, we were able to extract core of our
experiment from the milk.
Ran out of glue? Check your refrigerator and
check if you still have milk because in this
research paper we will teach your how to
create a simple, cheap and quick glue. It might
be homemade but it can be as strong as
branded ones.
Materials:
Milk (preferably skimmed)
Vinegar
Baking soda
Water
Equipment:
Stove
Pan
Jar (optional)
Sieve
Measuring cup
Procedures:
1. Pour 125 ml of milk into the pan.
2. Wait for the milk to warm (but not boil).
3. When it is already warm, add 3 teaspoons of
vinegar. The milk will now start curdling.
4. When the milk has completely curdled, separate
the curd from the whey using the sieve.
5. Get the solid part (the curd) and put it back in the
pan.
6. Now add water and baking soda. The amount
depends on the amount of curd collected.
7. Continue stirring the mixture until you get the right
consistency, then it’s done.
A.) Background of Study
This project was done because we want to
discover more useful things that can be used
as substitutes to the common ones we use
every day. This year, we decided to find a
substitute for glue. We ended up discovering
the science behind the hidden sticky
properties that an ordinary milk conceals. This
was our hypothesis: Milk can be used as a
surrogate for glue. In addition to such, we
wanted also to know if which of the two milk
can produce more curds (for glue): skimmed
or pure.
B.) Significance of Study
We tackled this study for us to discover
useful home materials that can replace glue.
Glue is one of the most common things we use
especially students, whether in projects or
simple home repairs.
Sometimes, we could not avoid the fact that
the milk in our refrigerators get sour. Now is
the time we find the right solution so our milk
will not be put to waste.
C.) Scope and Delimitations
This study if focused on researching about
the specific characteristics of milk and its
components that make it a reliable substitute
for glue. This does not cover other things
about the chemical processes involved in the
milk that does not make any connection to the
product being made. Period of research took a
day. Simple household materials are required
in the making. The crux of this research is
about the processes that must be involved in
order to turn milk into useful glue.
D.) Review of Related Literature
As we all know, milk is something that
comes from mammals. It is rich in calcium and
sold in markets as pure, evaporated,
condensed, low-fat and skimmed milk. Pure
milk is the milk that isn’t modified. Evaporated
milk is the milk from which most of the water
has been removed. Condensed milk is the one
with sugar added and much of the water
removed. Low fat milk is milk that contains low
amounts of fat. Lastly, skimmed milk is the milk
from which all the cream and fat has been
removed.
It has pH level ranging from 6.7 to 6.5. But in
this research, we discovered and learned
about the two parts of milk—the curd and the
whey. The whey is the watery part of the milk.
It is the one left behind after the milk curdles.
The curd is the solid part that forms during milk
curdling. They are milk proteins, called casein.
Liquid casein is a natural glue. Skimmed milk
can make more curds because its cream and
fat has already been removed. The fat protects
the proteins in the milk especially casein.
People can deliberately curdle milk by using
any edible acidic substances like vinegar. The
major protein in milk is casein. This protein is
very susceptible to chemical changes when in
solution. An example of this would be adding
acid to milk and then it curdles (casein
proteins are clumping together). At lower pH
(4.6 for casein) the charge on the protein
becomes neutral. At any other pH, the proteins
are all charged. Since like charges repel, only
when there is no charge (at 4.6, this is called
the isoelectric point) will the proteins be able
to come together and clump.
Vinegar, one of the most important
condiments in our kitchens, consists mainly of
acetic acid (CH3COOH) and water. It has pH
levels ranging from 2.3 to 3.3. Since it is acidic,
it reduces the pH levels of any substance it
mixes with. It causes the casein proteins of
milk to form lumps.
Baking soda or sodium bicarbonate
(NaHCO3) neutralizes the vinegar. In water,
baking soda breaks apart into a positively-
charged sodium ion (Na+) and a negatively
charged bicarbonate ion (HCO3-). When we mix
baking soda and acetic acid in water together,
acetic acid gives its proton to the broken-apart
baking soda and together they form sodium
acetate (CH3COONa), water (H2O), and carbon
dioxide (CO2). In short:

NaHCO3(s) + CH3COOH(l) → CO2(g) + H2O(l) +

Na+(aq) + CH3COO-(aq)
 The procedures were well executed,
therefore leading to the success. We were able
to create an efficient glue. It is strong enough
to hold objects together. We left the 2
materials with glue overnight. The following
day, we witnessed success to our experiment.
We did three trials, each with different weight
of materials: light, normal and heavy, wherein
the 3 materials should stick with their separate
“carriers”. Then the “carriers” will be lifted up
quickly. The three materials, then, should not
fall because if they do, the glue we made would
be a failure.
According also to our observations, more
glue can be made out of skimmed milk than
pure ones.
 We now therefore conclude that milk can be
used to make glue. Making these cheap and
easy-to-make glues can help us in cases of
emergency. As we stated earlier, our
hypothesis was: Milk can be used as a
surrogate for glue. And our experiments are
enough evidences for us to tell that our
hypothesis is indeed correct. Vinegar helped
us separate curd from whey while baking soda
helped neutralizing the acidic effect of vinegar
so the curds could go back into liquid state
again. Just prepare all the needed materials
and follow the need procedures and you will be
good to go.
Before applying the glue, make sure that the
surface is clean. After you apply it, leave it
overnight for best results.
 http://www.wikihow.com/Make-Glue-out-
of-Milk
http://www.science-
sparks.com/2012/02/06/make-glue-from-milk/
http://en.wikipedia.org/wiki/Vinegar
http://en.wikipedia.org/wiki/Sodium_bicar
bonate
http://chemistry.about.com/od/chemicalre
actions/f/What-Is-The-Equation-For-The-
Reaction-Between-Baking-Soda-And-
Vinegar.htm
http://en.wikipedia.org/wiki/Casein
 First of all, we would like to thank God for
guiding us in making this project.
Second, we would like to thank Mrs. Perlita
Solomon for teaching us Grade 9 students the
subject of Science.
Lastly, we would like to thank one another for
the cooperation of each and every of us in
making this Investigatory Project possible. We
also thank to that one special group member of
ours who already thought of a product to be
made far way ahead of time (summer vacation).
Thank you also to the ones who gave us bright
and aspiring ideas for this research project.