• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Investigating Glue. We expect the result the casein in milk and textured soy protein in soybean milk have comparable sticking strength as starch contained in commercial glue. The significant advantage of the production of our protein glues is that protei

Extracts from this document...

Introduction

Project (chemistry) Group 8 Class 6A Name: Leung Kai Yeung (15) Ng Kai Chi (22) Title To recycle the "bad" protein food by reproducing glue Aim Have you even thrown some food because it becomes "bad"? Do you think it really waste money? Do you want to make them become useful again? If you do, our experiment will show you how to do and everything about it. Apparatus: Heater, measuring cylinder �2(250ml&50ml), pH paper,beaker�2(300ml&500ml),glass rod, spoon Chemical: skim milk, vinegar Abstract The sticking properties of different proteins in daily food are being investigated in our experiment. Casein in dairy products and textured soy protein (TSP) in soybean products are abstracted out by precipitation in acid. The samples are then neutralized by carbonate and undergo a series of stress tests to compare the strength of our reproduced protein glues with commercial products. The basic principle of the sticking properties of protein glues is the ionic attractions and the Van der Walls' attractive force generated by the protein molecules. ...read more.

Middle

As we can see from ancient and medieval records, fish glue was both a common and important adhesive for many special applications; adapted by artists, it was used from the time of ancient Egypt to twentieth-century France, in painting media, coatings and grounds, in the gilding of illuminated manuscripts, and in pastel fixatives. 2)Theory of milk glue Casein is the principal protein found in cow milk (about 3%) from which it has been extracted commercially for most of the 20th century. It is responsible for the white, opaque appearance of milk in which it is combined with calcium and phosphorus as clusters of casein molecules, called micelles. The major uses of casein until the 1960s were in technical, non-food applications such as adhesives for wood, in paper coating, leather finishing and in synthetic fibers, as well as plastics for buttons, buckles etc. The first step in making acid-precipitated casein is acidification. Mineral acids or organic acids can add to the skim milk; or the milk is allowed to sour, in which case lactic acid, produced by fermentation of lactose, is the effective precipitant. ...read more.

Conclusion

3) Curds were allowed to settle to the bottom for about 10 minutes. 4) The heated mixture was filtered. 5) The curds were squeezed to remove liquid. 6) The curds were washed with little volume of water and squeezed again. 7) The curds were stirred with solid sodium hydrogencarbonate (NaHCO3) gradually and monitored pH by pH paper until pH became slightly alkali. �Testing of adhere strength of glue 1) The glues were used to stick two plywood together, a the plywood at downside , with contact surface of 20 cm2 2) Two samples were made for each glue and one sample of starch glue was made as control. 3) The stack plywood was pressed by 0.8kg mass and allowed to dry at dry place for 2 days . 4) The plywood was set above the ground. 5) 0.5 kg Test mass was added gently each time until the masses drop. 6) The maximum mass of the glues that can afforded were recorded. 7) The plywood was cut into 4, which contact surface was decreased 4 times, and the above tests were repeated. Reference 1)http://classes.ansci.illinois.edu/ansc438/milkcompsynth/milkcomp_protein.html 2)http://science-in-farming.library4farming.org/Crops-Grains-Protein/PROTEINS-ARE-BASIC/Milk-Proteins.html ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Chemistry section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Chemistry essays

  1. Research question - How many molecules are there in a liquid drop?

    3.5 � 10�4 2.1 � 10�� Ethylene glycol 0.043 0.046 0.045 0.045 0.045 4.5 � 10�� (� 1.1 � 10�� g) 6.9 � 10�4 4.2 � 10�� The standard deviations of the averages of each set of drops has not been calculated, as it isn't the final value needed (i.e.

  2. Titration of commercial products

    And, if there is 0.297g per 5.0ml of vinegar, it can be deduced that a mass of 5.94g of CH3COOH will be formed per 100ml: 0.276 --> 5.0ml X --> 100ml X --> 0.276x (100/5.0) = 5.94g of acetic acid.

  1. Strong and Weak Acids And Bases

    This indicates that ethanoic acid isn't a very strong or a very weak acid because it ionizes moderately, and is therefore partially ionized. Systematic errors would most likely be more significant than equipment uncertainties in this experiment. One main error that may have occurred is inaccurate interpretation of the brightness of the light.

  2. Chemistry Extended Essay - Viscosity of Xanthan Gum solutions

    The viscosity of xanthan gum solutions is almost unchanged even when the temperature is raised; allowing comparison of reactions over a wider range of temperatures then would otherwise be possible. The effect of the presence of xanthan gum in a solution in which a reaction is occurring will be measured through the rates of said reactions.

  1. Measuring the fatty acid percentage of the reused sunflower oil after numerous times of ...

    VEGETABLE OILS SMOKE POINTS ( ± 0.5oC) Safflower 265.0 Sunflower 246.0 Soybean 241.0 Canola 238.0 Corn 236.0 8 ASLAN Özge Cemre D129077 4 Ta ble 1: Smoke points of some vegetable oils in C degree. In this experiment the free fatty acids in the refined sunflower oil which is used

  2. Investigating the strength of Electrolytic solutions

    setting of 300mA, is 5 amp per reading but if measured at 0.3mA, it is read as 0.005 amp per reading. 2.1. Data Processing 2.1.1. Average and standard deviation of current in mA following through different electrolytic solutions Table 2 Types of Trial 1 Trial 2 Trial 3 Unit and Multimeter Average Standard Acid or Base?

  1. Detecting starch and sugars in food

    Oserved the color change and made records. 4. Placed small pieces of ten foods into ten different test tubes and added one drops of water, five drops of Benedict?s reagent to them in order and respectively. (lemon, lettus, tomato sauce, cucumber, tomato, dark green vegetables, milk, biscuit, cereal, sweet potatoes)

  2. Effect of temperature on pH of water samples

    The problem is that we are all so familiar with 7 being the pH of pure water, that anything else feels really strange. Remember that you calculate the neutral value of pH from Kw. If that changes, then the neutral value for pH changes as well.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work