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Can you make glue from milk?. Group members…. Natalie Yeo Jia Ying. Lee Huiwen. Tay Kai Lin Hilda. Gayathri Morvil. Teacher In Charge…. Mr Pradeep Gopalakrishnan. Abstract. Milk contains Casein Proteins sensitive to heat and pH changes Heat milk up Add acidic chemical

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  1. Can you make glue from milk? Group members… Natalie Yeo Jia Ying Lee Huiwen Tay Kai Lin Hilda Gayathri Morvil Teacher In Charge… Mr Pradeep Gopalakrishnan

  2. Abstract • Milk contains Casein • Proteins sensitive to heat and pH changes • Heat milk up • Add acidic chemical • Casein coagulate form curds • Curds separated and dried • Form raw material to make glue • Neutralize acid • Add baking soda • Add water • Curds have a gluey texture • Turned milk into glue! • Use commercial brands as a control • Test strengths of brands of glue, and brands of milk

  3. Introduction... • Can we really make glue from milk? • Can different brands of milk affect the stickiness of the • various types of glue produced? • Does the amount of protein in the milk determines the • stickiness of the glue produced. • What effects would other controlled variables like milk, • vinegar, baking soda and water have and in what amounts?

  4. Background • Casein is the most predominant phosphoprotein found in milk and cheese. When coagulated with rennet,the term caseinogen is used for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium. • Casein is relatively hydrophobic. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micelle in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions. In addition to being consumed in milk, casein is used in the manufacture of adhesives.

  5. Hypothesis... The more protein the milk has, the stronger the glue.

  6. Variables Independent variable: Brand of milk – Meiji Magnolia Daisy Dependent variable: Stickiness of the various glue produced from the different brands of milk Controlled variables: Amount of milk Temperature of heated milk Amount of vinegar added Amount of baking soda added Amount of water added Type of paper used to test the strength of the glue

  7. Materials needed Apparatus: 2 hot plates 4 glass rods 4 200-ml beakers 2 thermometers Filter paper Tissue 3 funnels 15 pieces of A4 size paper 1 Spring balance (max. 10g) 1 Spring balance (max. 100g) Materials: 150 ml of Daisy milk (4.5g protein/ 100g) l50 ml of Magnolia milk (3.2g protein/ 100g) Meiji milk(150ml) 30 ml of vinegar 24g of baking soda 24g of water

  8. Methodology 1. Pour 150 ml of each type of milk into the beaker. 2. Place the beaker of milk in the center of the hotplate. 3. Stir and heat the milk until it reaches 60 degrees Celsius. 4. Add and stir vinegar(10ml/ 150ml of milk), while keeping solution constantly at 60 degrees Celsius. 5. Take milk off when it coagulates. 6. Extract the curds and dry them completely. 7. Add baking soda and water (both 8g) and stir continuously. 8. The milk has turned into glue.

  9. Strength Test • Glue 2 pieces of paper together. • 2. Hook a spring balance to 1 of the pieces of paper. • 3. Pull slowly to get the most precise measurement • before the pieces of paper separate. • 4. The strongest glue is the one which takes the most • force to pull apart.

  10. Strength Test The diagram looks like this:

  11. Results and Discussion Images of the milk after the milk had turned into glue.

  12. Data Table for Strength test

  13. A graph of the strength of glue against the type of milk Strength of glue (g) Type of glue

  14. Reflections First day: Our experiment did not turn out the way we had expected. • The curds seemed dry and it did not dissolve in the water. • The Paul’s milk popped and splattered all over the place! It literally exploded!

  15. Second/Third day: • This time it became better and we were able to successfully make and test the glue. • On the second day, we only did one trial. • We redid the experiment on the third day, this time with more trials. • Our explanation: • The beaker was too hot when the vinegar was added and we • stirred the milk too vigorously. • We forgot to remove the cover of the thermometer so the • temperature was not accurate.

  16. Conclusion • No conclusion can be made based on our hypothesis as our • results do not support nor contradict it. • Although Magnolia milk contained less protein than Meiji milk, • its glue produced was stronger. (Contradicts) • However, the glue produced by Daisy milk as compared to • Magnolia milk was stronger. (Supports) • Other factors in milk.

  17. Bilblography • Anne Marie Helmenstine, Ph.D. (Not able to find date of publication). How to make non-toxic glue from milk? Retrieved (24 April 2007), from http://chemistry.about.com/cs/howtos/ht/gluefrommilk.htm • David A. Katz. (Not able to find date of publication). Elmer’s glue from milk. Retrieved (24 April 2007), from http://www.chymist.com/Glue%20from%20Milk.pdf • Peter Jerrim (Not able to find date of publication). Glue from milk. Retrieved (24 April 2007), from http://www.axel-and-alice.com/proj/chem/chem0008.html

  18. Budget report Project budget report

  19. Q and A Shoot us with your questions!!

  20. Thank You!

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