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NAME :Arielle Forde, Elyssa McIntosh, Laura-Lee Downes, Sarah Delamore

DATE :10.01.19
LAB NO :10
TITLE :Planning and Design
PROBLEM STATEMENT: An athlete was told that she needed to increase her calcium and
protein intake. Her friend suggested that she consume more milk since she can get
calcium and the protein casein from that source. Make a suggestion on which milk
is the best source of the protein casein.
HYPOTHESIS: Cow’s milk is the best choice for the athlete as it the best source of the protein
casein.
AIM :To determine which type of milk has the greatest amount of casein by the use of
gravimetric analysis.
APPARATUS AND MATERIALS:
APPARATUS MATERIALS
-Funnel -Milk samples (cow, goat, almond)
-Funnel stand -Saturated ammonium sulphate
-Glass rod solution
-Filter paper -1% acetic acid solution
-Weight box -Distilled water
-Test tubes
-Pestle and mortar
-250cm3 beaker
-Bunsen burner
-Tripod Stand
-Wire gauze
VARIABLES:
Controlled: Amount of milk used, Temperature of milk used
Manipulating: Type of milk used (cow, goat and almond)
Responding: Mass of casein produced (grams)
METHOD:
1. Wash the beaker with distilled water and allow to dry.
2. Take 25ml of Cow’s milk in 250ml beaker and find its mass.
3. Add 25ml of the saturated solution of ammonium sulphate slowly while
stirring and allow fat and casein to separate out as precipitate.
4. Filter the above solution and transfer the precipitate into another beaker.
5. Treat the above precipitate with 35ml distilled water. Casein will dissolve
forming milky white solution whereas fat remains as such.
6. Warm the above contents of the beaker to 45C on a low flame.
7. Add 1% acetic acid solution dropwise with stirring when casein gets
precipitated.
8. Filter the precipitated casein and wash with distilled water and dry.
9. Find the mass of the dry precipitate.
10. Repeat experiment on cow’s milk until successive weighings agree within
0.3mg.
11. Record data
12. Repeat steps 1-11of the experiment with goat’s milk and almond milk.

RESULTS:
Figure 1:Table showing mass (mg) of casein produced from cow’s milk

Sample 1 Sample 2 Sample 3

Figure 2: Table showing mass (mg) of casein produced from goat’s milk.

Sample 1 Sample 2 Sample 3

Figure 3:Table showing mass (mg) of casein produced from almond milk.

Sample 1 Sample 2 Sample 3


TREATMENT OF RESULTS:

1. Mean of casein in:-


(i) Cow’s milk
=Sample 1 + Sample 2 + Sample 3
3
(ii) Goat’s milk
=Sample 1 + Sample 2 + Sample 3
3
(iii) Almond milk
=Sample 1 + Sample 2 + Sample 3
3
2. Concentration of casein in each sample
(i) Cow’s milk
= Mass of casein/mg
Volume of milk used/ml
(ii) Goat’s milk
= Mass of casein/mg
Volume of milk used/ml
(iii) Almond milk
= Mass of casein/mg
Volume of milk used/ml

3. Percentage of casein in each sample


(i) Cow’s milk
=Concentration of casein x 100
(ii) Goat’s milk
=Concentration of casein x 100
(iii) Almond milk
=Concentration of casein x 100

PRECAUTIONS:
1. Milk should not be expired as protein will react with excess sugar after
expiration.
LIMITATIONS:
1. Only three types of milk will be tested.

ASSUMPTION:
1. There was complete precipitation of casein.