Republic of the Philippines

Division of Negros Occidental

Victorias City National High School

Water Proof Glue out of Gelatin and Skim Milk

An Investigatory Project
Presented to our Research Class

By:
Rovie Alfred S. Doromal
John Kenneth Beriña
Bruce Villaceran
Researchers

Nanette B. Legada
Research Adviser

January 2019
 Introduction

Glue, also known as adhesive, paste, mucilage and cement are any non-metallic
substance applied to one or both surfaces of two separate items that binds them together and
resists their separation. Glue sticks, super glue, liquid glue and glue spray are common
materials found in each classroom and homes. Strikingly, the creation of glue dates to around
200,000 BC, when it was mixed with paint to make cave drawings last longer. Derived from
plant and animal materials, glue has been a staple of humankind for millennia. Being only one
member of a large class of adhesives, glue works by binding two materials together. It does this
through producing a small surface chemical reaction and bond between the materials. Glue was
first used to connect materials together for the repair of broken ceramics and statues in 4000
BCE. At this time, glue was made from the bones, hides, and skin of animals. The ancient
Egyptians first discovered an important historical use of glue in the furniture creation process.
Throughout multiple centuries, furniture creation and repair has required significant glue
resources. The glue that we’ll be experimenting is called “Casein Glue”. Casein glue is the
name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly
found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and
45% of the proteins in human milk. Casein has a wide variety of uses, from being a major
component of cheese, to use as a food additive, to a binder for safety matches. As a food source,
casein supplies amino acids, carbohydrates, and the two inorganic elements calcium and
phosphorus. Milk is a white liquid produced by the mammary glands of mammals. It is the
primary source of nutrition for young mammals before they are able to digest other types of
food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby
and can reduce the risk of many diseases in the baby. Vinegars are liquids consisting mainly of
acetic acid (CH3COOH,) and water. Gelatin is a mixture of peptides and proteins produced by
partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals
such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, the natural molecular
bonds between individual collagen strands are broken down into a form that rearranges more
easily. Its chemical composition is, in many aspects, closely similar to that of its parent
collagen. Photographic and pharmaceutical grades of gelatin generally are sourced from cattle
bones and pig skin. Gelatin has proline, hydroxyproline and glycine in its polypeptide chain.
Glycine is responsible for close packing of the chains. Presence of proline restricts the
conformation. This is important for gelation properties of gelatin.

This research is done to seek solutions which will help address these problems.
1. The unavailability of glue in stores.
2. An accidental run out glue at our home.

We,
 Methodology

This covers the presentation and the discussion on the development methods and
procedures that are to be used in the production of alternative glue made out of milk, vinegar and
baking soda. This provides the outline of steps that is to be implemented in order to achieve the
objective of this study. This includes the research design, flowchart of methodology, testing and
collection of useful data to fulfill the purpose of this study.

Research Design

This study used the experimental method of research. The method is a controlled
procedure in which manipulated treatment from factors called the experimental variables (Glue
out of milk and vinegar).

Preparation of Raw Materials

Skimmed Milk and Gelatin are the most important ingredient in this study. The collection
of this processed material is possible in the nearest sari-sari store or department store.

Instruments/Materials
 Bowl – this will be used as a place to mix the gelatin and milk.
 Teaspoon – this utensil will be used as the stirrer of both milk and gelatin.
 Jar – this will be used to contain the alternative glue.

Ingredients
 2 Packets of Unflavored Gelatin.
 Skimmed Milk
 Water

Procedures

1. Dissolve 2 packets of unflavored gelatin in 2 tablespoons (30 mL) of water. Pour 2

tablespoons (30 mL) of water into a small bowl, then add two 1/2-ounce (14-g) packets of
unflavored gelatin. Give the mixture a stir to help dissolve the gelatin.
2. Set the gelatin aside for 1 hour so that it can thicken. If this is for a science project, you
can start working on the rest of your presentation to help save some time.
3. Heat 3 tablespoons (45 mL) of skim milk over medium heat. You want the milk to
become warm enough so that it starts to steam. Don't let it come to a boil, however; if it
starts to simmer, turn the heat down or take it off the stove.
4. Stir the milk into the gelatin with a fork or spoon. Take the milk, and pour it into the
bowl that has the gelatin in it. Stir the ingredients together until the milk is completely
mixed into the gelatin.
5. Apply the glue while it is still hot. This glue is very strong, and once it dries, it is
waterproof! It is suitable for glass, metal, ceramics, and porcelain. Keep in mind that this
glue is not heat-resistant. While you can use it to glue broken dishes, you won't be able to
use those dishes in the dishwasher or microwave; the heat will weaken it.