ILARIA AURIOLA CLASSE 5AB ANNO SCOLASTICO 20162017 Aim The purpose is to create a glue starting from different types of milk Denaturation of proteins Denaturation is ID: 654275
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Slide1
THE GLUE OF THE FUTURE
SILVIA TOMBOLATO
ILARIA AURIOLA
CLASSE 5°AB ANNO SCOLASTICO 2016/2017 Slide2
Aim
The
purpose
is to create a glue starting from different types of milk Slide3
Denaturation
of
proteins
Denaturation
is
a
process
in
which
proteins
change their structure, in particular secondary and tertiary structure.
To
denature
a
protein
we
could
use
force,heat
or the
change
of
Ph
.
When
proteins
are
denaturated
,
they
lose
their
function
and
their
structure
.Slide4
Developing a glue
Spatulas
Stirring
rods
cylinders
beakers
heating
mantel
filter
funnel
and paperlolly sticksindicator paperweightsToolsSlide5
Developing a
glue
Milk (Skimmed,Semi-skimmed, Full Fat
) Vinegar
Soya
Milk
Reactives
Calcium
Carbonate CaC0
3
Sodium
hydrogen
carbonate NaHCO3BasesSlide6
Developing a
glue
100 ml of
milk
+ 20 ml of
vinegar
into
beaker
Heat
on a
heating
mantel
,
stir
constantly
until
small
lumps
form
Decant
the
liquid
from the top Slide7
Filter the mixture
Developing
a glue
CURDS AND WHEY
CURDS
WHEY
Keep
the
curds
into
another
beaker Add about 15 ml of water
Slide8
Measure the pH of the substance
Developing
a glue
We
tested
the
glue
after
one
week,
by sticking two lolly sticks together and by applying weights.
Add
the base to create a
neutral
pH
Measure
the pH
of
the
substance
Slide9
Results
GROUPS
MILK
NaHCO3
CaC03
COLOUR
CONSISTENCE
WEIGHT
Siano
1)
Soya
X
Yellow
Gelatinous
0 g
Bricchi
2)
Skimmed
X
Yellow
Cream (mold)
950 g
Stanghellini
3)Semi-
Skimmed
X
Cream
Solid
750g
Gallina
Auriola
4)Full fat
X
White
Solid
0 g
Tombolato
5)
Skimmed
X
White
Solid (one
mold
)
100 g
Paladino
6)Full fat
X
White
Liquid
200 g
Martino
7)Semi-
Skimmed
X
White
Solid
50 g
50 g
De La Cruz
8) Soya
X
Yellow
Solid
0 g
9)
SkimmedX YellowLiquid (mold)800 g2000 gFranceschini10) Semi-skimmed XWhiteSolid100 g Slide10
Microbiologic analysis
Siano-Bricchi
Skimmed
Milk
Base: NaHCO
3
Auriola
- Tombolato
Skimmed
Milk
Base: CaC0
3
Microbiologic
analysis
Mold
:
pennicillum
familySlide11
Conclusions
MILK
Skimmed
GROUPS
Bricchi Siano
Tombolato Auriola
De La Cruz Franceschini
NaHCO3
X
X
CaC03
X
COLOUR
Yellow
White
Yellow
CONSISTENCE
Cream (mold)
Solid (one
mold
)
Liquid (mold)
WEIGHT
950 g
100 g
800 g
2000 g
MILK
Soya
GROUPS
Siano - Bricchi
De La
Curz
- Franceschini
NaHCO3
X
CaC03
X
COLOUR
Yellow
Yellow
CONSISTENCE
Gelatinous
Solid
WEIGHT
0 g
0 g
The
glue
derived
from full
fat
milk,
is
not
resistant
because
of
high
lipid
percentage
full
fat
milk
Base: NaHCO
3
0 g
full fat milkBase: NaHCO3200 gSlide12
Thanks
for the
attention