catdog Composition

WMRC

Greening School's

Green Chemistry Lesson

GS005-008

Glue From Milk

Objectives

Elements

1 .

Look at how a reaction can

turn into a new merchandise,

2 . Appreciate how renewable resources can

provide in our everyday lives

Green Chemistry Guidelines

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Safety initially and last

Use replenishable resources

IL State Specifications (Science)

14. A, 12. B, doze. C, 12. E, 13. B

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a couple of one-ounce remedies cups

Safety goggles

Plastic spoon (reuse)

Basket-type caffeine filter

a couple of 9-once clear (reusable) plastic-type cups

3-quart package of powdered nonfat milk

1 ВЅ cups vinegar

almost 8 ounce container of baking soda

set of measuring spoons

Measuring cup

Hot water (1/3 – ½ cup)

Plastic-type material or paper (to cover table in the event

necessary)

Daily news for gluing

Towels for cleanup

Levels

Middle College (Use as a demonstration intended for

elementary school)

Vocabulary

Period

Curd, Whey, Casein, Rennin

One category period

Overview

Utilizing replenishable resources in their classroom visually illustrates the principles of Green Biochemistry and biology. The Dairy and Glue activity displays to the students that you may take a green resource-milk in this case, and by using a chemical reaction, turn it into a useful product just like glue. The activity also displays the students that chemistry can be fun. One group of glue will be produced, although this glue has no long life. Procedure

1 )

2 .

several.

4.

Evaluate Вј cup of hot water

Pout to a clear 9-ounce cup

Add 2 tablespoons of powdered mil towards the water and stir until dissolved. Add one tea spoon of white vinegar to the combination and stir. You should see the milk start to separate in solid portions of curd and a watery liquid called whey. 5. Stir until the milk is well separated. [This separation works best when the milk is very warm or perhaps hot. This is why powdered dairy and warm water are used. Should your

milk would not separate well, try a a bit more vinegar or try heat it. Whether it still will not separate after having a few minutes, try it out again with warmer normal water. ] 6. Distinct the curd from the designer whey. To do this, range the clean, empty second cup while using coffee filtering and serve the curd/whey mixture in to the filter. 7. Lift the filter gradually. The the liquid whey will need to drain through the filter, departing only the curd. The curd is what you want to keep.

8. Squeeze the filter made up of the curd to remove as much of the whey (liquid) as is feasible. Drop the lump of curd into the plastic-type material cup that you just first utilized. [Dispose of the designer whey by putting it down the sink. ]

9. Use the spoon to break the curd in to small parts. [Breaking up the curd is important for making good glue. ]

10. Add one teaspoon of warm water and 1/8-1/4 teaspoon of baking soft drink to the sliced curd and mix thoroughly. You must see a few slight foaming, a chemical reaction. Continue blending until the curd becomes more stable and more liquid. The curd has now become glue. [If the mixture is actually thick, put in a few drops of water. If it is too lumpy, add another crunch of cooking soda, and stir. You must see a few foaming. You afraid to experiment with the addition of more drinking water or cooking soda to further improve the uniformity of your glue. The finished product can vary from a thick the liquid to a solid paste. This kind of depends on simply how much curd there may be, and how much water and baking soda pop are used. ] 14. Use glue to paste together components of paper. It might take 15-30 moments to dry according to how much you utilize, but it should certainly work as well as traditional white college paste.

12. Cover glass of stuff with plastic wrap and let sit for a few hours, or even right away. The uniformity should become smoother and clearer. Get rid of the damp glue inside the trash within 24-48 hours or it is going to start to mess up and smell like rotten milk— or perhaps worse.

Educator Background

Dairy contains a special type of healthy proteins called casein (pronounced kay-seen). When milk sours, or perhaps has an acid solution such as vinegar added to this, the casein clumps jointly to form curds. The...



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