LAB NO:14

DATE: _____________
TITLE: Planning and Design- ENZYMES

OBSERVATION: 
A family which keeps cows usually collects milk in the morning and leave it in the kitchen until someone has the
chance to boil it or put it away in the fridge. 
Some days the milk stays out longer than others. They usually have no problems with spoilage. Occasionally the
milk goes bad for no apparent reason. Someone suggested that it was on very hot days that it spoil quickly but they
thought it might just be a coincidence. Plan and design an experiment to investigate this observation.

HYPOTHESIS: Milk spoils faster at room temperature than at cool OR hot temperatures.
AIM: TO INVESTIGATE THE EFFECT OF THREE DIFFERENT TEMPERATURES ON THE RATE OF SPOILAGE ON FRESH
COW’S MILK
APPARATUS AND MATERIALS:
● fresh cow’s milk
● 3 beakers
● 3 boiling tubes
● Tripod stand
● Wire gauze
● Bunsen burner
● 3 thermometers
● Measuring cylinder
● Ice
● pH paper

METHOD: (present tense, point form)

1. Set up three water baths at 15oC, room temperature, 50 oC.
2. Label three boiling tubes A,B,C.
3. Add ____ml of fresh cow’s milk.
4. Place one or two test tube into each of the three water baths.
5. Repeat steps_ to _ for another sample of milk at each temperature.
6. Leave the milk samples undisturbed for ____ hours and record the observations of degree of curdling,
pH, odour.

DIAGRAM:
Showing three beakers with milk at each temperature

VARIABLES:
Constant variable: type of milk, volume of milk, duration of the experiment-8 hours
Manipulated variable: temperature of milk
Responding variable: degree of curdling, pH, odour
Control: milk left at room temperature on the counter
EXPECTED RESULTS: illustrated in a Table- do not include actual results.
TABLE TITLE: WRITTEN IN CAPITAL LETTERS, UNDERLINED, AT THE TOP

*** table accommodates repeats at each temperature

Temperature,T/oC 15.0 15.0 RT RT 50.0 50.0
Beakers A1 A2 B1 B2 C1 C2
pH
Degree of curdling
odour

State expectations:
● State which sample of milk do you expect will show the lowest pH-most acidic, most curdling
(appearing lumpy) and most pungent in odour?
It is expected that the milk left at …

LINK TO HYPOTHESIS:
If the milk in beaker B has a lower pH, more lumps or curdling and a sharp spoilt odour than the milk in
beakers A OR C then the hypothesis is true.
If…write the opposite…false

LIMITATIONS:
1. Odour is subjective to the experimenter.
2. Duration or time to conduct the experiment.
3. Difficulty to maintain the temperatures of each water bath.