UNIVERSIDAD DE ZAMBOANGA

School of Allied Medicine (SAM)

Pharmacy Department

PHARM BIO SCI 3 LABORATORY

PHARMACEUTICAL BIOCHEMISTRY
Activity No. 3 - MILK
GROUP WORK OUTPUT

BS Pharmacy 2-A
MWF 9-11 am

Submitted to:

Sabtula, Ben-Frazier U.
Professor

Submitted by:

Basagan, Palmaira (Performer)

Mutya, John Mark (Observer)
Briones, Angelica Joy (Researcher)
Micubo, Claudine (Observer)
Ukail, Esveth-Raizza (Performer)
(Enymentor Group)
 UNIVERSIDAD DE ZAMBOANGA
School of Allied Medicine (SAM)
Pharmacy Department
PHARM BIO SCI 3 LABORATORY
PHARMACEUTICAL BIOCHEMISTRY

ACTIVITY No. 3 MILK

A. REACTION OF MILK

We prepared 20 ml of Carnation evaporated milk in a 50 ml beaker. We then test it for acidity

with blue litmus paper. The tip of the blue litmus paper turned into red when we dipped it into the milk.
We then test the milk with pH paper. As a result, we got 7 that showed the evaporated milk is neutral.
We then proceeded to test it with the pH meter, for two minutes. After 2 minutes the pH meter
apparatus showed a 7.1 which means that the milk is slightly basic.

B. COAGULATION TEST

We placed 1 ml of Carnation evaporated milk in a 5 ml test tube then we acidified it with 1 ml of

acetic acid. Upon addition, the milk produced lump particles. It exhibited a foul smell due to acetic
acid. We then tested the acidity of the solution with a strip of blue litmus paper. When we dipped the
litmus paper, the tip immediately turned into red which means that the solution is acidic. We then
tested it with the pH paper. After dipping the pH paper, the color indications showed a 2 which means
that it is strongly acidic.

We then boiled the solution and as a result, the colloidal particles of milk had completely
dissolved and the solution has less thickness compared to the original evaporated milk.

C. TEST FOR FILM FORMATION

We placed 5 ml of Carnation evaporated milk in an evaporating dish then we boiled it under

alcohol lamp. During heating, the milk produced a thin film at the surface. We then collected it with
spatula. We continued heating the milk again until it boiled and produced a second thick banana
yellow film. We also collected the film and put it in a 50 ml beaker. We then proceeded to test the two
films with biuret test. We put 1 ml of 10% NaOH solution. Upon addition, both films produced a white
solutions but the film didnt completely dissolved. We then added 4 drops of CuSO4 and upon
addition; the first film produced an indigo precipitate solution. For the disposition of the colloidal
particles, the particles of the first film became white but didnt dissolve. Whereas, the particles of the
second film had also became white but didnt dissolved.

A thick yellow film soon collects on the top of the fluid; the thickness of this layer - the cream -
may be taken as a rough gauge of the richness of the milk. Milk consists of a fine emulsion of fat, the
suspended particles of which are kept from running together by a superficial coating of dissolved
casein. When left at rest, the light fatty particles float on the top and form cream.

For sour milk, we used 5 ml of evaporated milk mixed with 18 drops of acetic acid. We then
repeated the solution by heating the solution. We collected the first film produced and the second film
produced during boiling. We also added 1 ml of 10% NaOH to both films then we added 4 drops of
CuSO4. Upon addition, the first film produced a greenish-white precipitate solution, while the second
film produced a yellowish-white precipitate solution.
The factor that facilitates the formation of surface film is caused by the denaturation of proteins such
as beta-lacto globulin (whey protein). When milk is boiled, soluble milk proteins are denatured and
then coagulate with milk's fat and form a sticky film across the top of the liquid, which then dries
by evaporation. The layer does not need to be discarded and can be consumed, as protein's
nutritional value is unaffected by the denaturation process.

D. ACTION OF HOT ALKALI

We mixed 1 ml of milk and 2 drops of NaOH. Before we heat the solution, there were no
changes even after we added the NaOH. After heating, the bubbles disappear and turned into slightly
sticky and dark color, liberating the color of caramel. It is caused by increase in temperature due to
heating. The same principle involved in the test in carbohydrates is the Moores test; it is the same in
action of hot alkali, because of the color and the odor.