Separation of Milk Lab Introduction: Milk is a homogenous mixture of several proteins, a sugar called lactose, and dairy fat

dissolved in water. Milk contains other substances too, but only in small amounts. In this lab we will use skim milk because it is more efficient since its a combination of both protein and lactose in water. Milk is a mixture of proteins, as sugar called lactose and dairy fat dissolved in water. The protein part of milk is mostly casein protein, which becomes curdled when adding in acid. If the curds are removed from the milk, the remaining liquid is now known as whey. When you add acid in to milk, the casein in milk will change into curd. Once you remove the curds you are left with whey. When you heat the left over proteins in he milk they turn into an insoluble gel which can be scooped out easily. If a student extracts protein from 42.3mL of milk, he would extract 1.68oz of protein from it. Hypothesis/ Purpose: The purpose of this lab is to calculate the percentage of protein and sugar found in the milk. Materials: -Ring stand -Ring clamp -Wire gauze - 40mL skim milk -125mL Erlenmeyer flask -thermometer - evaporating dish or crucible - Bunsen burner -disposable pipette - circular piece of filter paper -3-4mL acetic acid

-10mL & 100mL graduated cylinder - Electronic scale

Safety: *Keep all hair tied back and keeps dangling objects away from flame* Procedures: 1. Put the ring stand, ring clamp and wire gauze together. Light the Bunsen burner to slowly heat the wire gauze.

2. Pour 40mL of skim milk into a 100mL graduated cylinder. Using the disposable pipette, transfer 34mL of acetic acid to the 10mL graduated cylinder. 3. Pour the milk into the Erlenmeyer flask and begin slowly heating the flask until it reaches 38-40C. Pour in the acetic acid. You should see curds beginning to form. Continue stirring until protein has formed into a ball and liquid is a clear yellow.

4. Place the Erlenmeyer flask back onto the wire gauze to heat CAREFULLY until it reaches 80C. Do not let the solution boil. The clear solution should turn to a cloudy color. 5. Fold the filtering paper so that it fits into the funnel. Set up the funnel over a 10mL graduated cylinder. Carefully pour the hot liquid so that the protein is filtered through the filter paper. You will need about 3mL of this solution. Once filtering is complete, move the filtering paper to a safe place to dry. 6. Measure the mass of the evaporating dish and pour your lactose solution from the cylinder into the dish. Move the Bunsen burner away from the ring stand and hold the evaporating dish over the flame of the burner. Remove the dish once the water is removed, burning the sugar will affect your data. 7. When the lactose is dry record the mass of the dish and lactose together. The next day measure the mass of your casein, filter paper, and whey all together. Record the mass.

Results: Mass 39.8mL 3.90mL 3.20mL .640g 1.432g 1.658g .884g .226g 1.99g .224g 1.33g

Milk volume Acid volume Lactose solution volume Mass of filter paper Mass of evaporating dish Mass of evaporating dish + lactose Mass of all protein + filter paper Mass of lactose Expected mass of lactose Mass of all protein Expected mass of all protein

1. What percentage of the protein in the milk did you successfully extract? Show all work for a percent yield calculation and round your % yield to 3 significant figures. We extracted about 18.3% of the expected protein in milk.

2. What percentage of the sugar did you successfully extract? Show all work for a percent yield calculation and round your % to 3 significant figures. We extracted 11.4% of the expected sugar in milk.

3. During step 11, lactose is isolated. Is this a physical or a chemical change? Explain your answer. In step 11 we isolated lactose using evaporation which is a physical change.

4. Evaporated milk is sold in cans in supermarkets. It has about 60% of its water removed. If fresh skim milk contains 9g of protein in an 8-ounce serving, would you expect evaporated milk to have more or less than 9g of protein in an 8-ounce serving? Explain your answer. The protein should stay the same because only 60% of the water is removed which doesnt affect the protein.

5. Put the following in order from least dense to most dense: whey, skim milk, distilled water. Explain how you decided upon the order. I think Distilled water comes first, then whey, then skim milk. Because there is distilled water in whey and there is both in skim milk.

Conclusion: My results were not even close to the right percentage. We only took out about 20%of the actual amounts we needed. We started out with 39.8mL of skim milk. The expected amount we were supposed to extract for protein was 1.33g. For sugar, it was about 1.99g but, we only extracted .244g of protein and .226g of lactose. The purpose was to separate milk, a homogenous mixture, into its different parts to show it was still a mixture. The problem was our results were not even close to really show this. The way we separated the milk following the procedures showed us how mixtures separate. We used many techniques to separate the components of the milk. Even though the mixture looks the same throughout, it can still be separated using physical changes. One of our errors was when we tried to take the filter paper out it ripped a little. Another one was when we tried to take all the casein from the flask, some of it didn't come out, and at other times the paper towel got stuck to the casein. All of these errors prevented us from extracting everything from the mixture. The procedures we used helped us mainly in two ways; one is that we could use dimensional analysis to convert units to what we need. The other is we can separate different mixtures into other components of the mixture. One way we could have made the lab better would be that we get to use stronger filter paper so it doesnt rip so easily and to use a nonstick substance to put our casein on so nothing gets stuck to it. That way we will have improved measurements better than the last one.