Procedure:
Part one:
1. Label four 6ml tubes with the type of curdling agent group member.
2. Use a large pipet to transfer 3 ml of milk into each of the 6ml tubes.
3. Use a small pipet and transfer the entire contents of the tubes of fermentation produced chymosin, natural bovine chymosin or buttermilk to the labeled tube containing the milk. For water, fill the small transfer pipet to the bottom of the bulb and add to the labeled tube containing the milk.
4. Cap the tubes and invert the tubes three times and then transfer to 37°C water bath or place at body temperature (armpit) for incubation.
5. Set a timer and check for curdling every 5 minutes, by gently inverting the tube and examining for curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidified.
7. If the milk had not curdled in 30 minutes, check for curdling every hour.
8. In a data table similar to the Data Table 1, record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidify.
9. Upon return to the lab, during the next work period, determine the amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a suitable collection vessel. Once all liquid has drained through, dry the filter paper with curds overnight.
12. Weigh the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds (in mg) by multiplying the mass in grams by 1000.
13. Repeat with each treatment.
14. Create a data table that reports the Rate of Curd Production (weight/time) by each Curdling Agent.
15. Create a bar graph that shows the Rate of Curd Production by each Curdling Agent.
Part Two:
1. Label four 6ml tubes with the type of curdling agent group member.
2. Use a large pipet to transfer 3 ml of milk into each of the 6ml tubes.
3. Use a small pipet and transfer 3x the original amount of each curdling agent into each of the four tubes. Use a different pipet for each transfer to avoid cross contamination. 4. Cap the tubes and invert the tubes three times and then transfer to 37°C water bath or place at body temperature (armpit) for incubation.
5. Set a timer and check for curdling every 2.5 minutes, by gently inverting the tube and examining for curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidified.
7. If the milk had not curdled in 30 minutes, check for curdling every hour.
8. In a data table similar to the Data Table 1, record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidify.
9. Upon return to the lab, during the next work period, determine the amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a suitable collection vessel. Once all liquid has drained through, dry the filter paper with curds overnight.
12. Weigh the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds (in mg) by multiplying the mass in grams by 1000.
13. Repeat with each treatment.
14. Create a data table that reports the Rate of Curd Production (weight/time) by each Curdling Agent.
15. Create a bar graph that shows the Rate of Curd Production by each Curdling Agent.
Part Three:
Monosaccharide/Glucose
1. Obtain a vial, and place into it a cheese sample that is of the approximate volume of 5mL.
2. Into this vial, pipet 5 mL of Benedict's solution. Mix well.
3. Heat for 2 minutes in a boiling hot water bath (100 mL of water in a 250-mL beaker at 100 degrees celsius)
4. Record all color changes
Polysaccharide/Starch
1. In a test tube, mix 5 mL of cheese sample with 0.625 mL of Lugol’s iodine.
2. Gently swirl to mix. Do not heat.
3. Record all color changes.
Protein
1. Place 4 mL of a cheese sample in a test tube.
2. Add 1.5mL of Biuret reagent to the test tube.
3. Mix well.
4. Record the color change after 30 seconds.
Lipid
-Paper Test
1. Melt the cheese in a test tube by inserting the vial in a heated water bath.
2. Pour the melted cheese onto a piece of paper.
3. After waiting for the cheese to dry and disperse, hold the paper to light.
4. Record the percentage of translucence.
-Sudan IV Test
1. Add 120 microliters of Sudan IV solution to a 4 mL cheese sample.
2. Gently mix.
3. Record color changes
Hypothesis: If we combine milk and a curdling agent then cheese will be produced. The independent variable is the curdling agents and the dependent variables is the speed and amount of cheese made.
Purpose: The purpose of this lab was to find the most efficient way to make cheese.
What things that would make an option efficient would be these factors; Speed, resources used, amount made, taste, level of difficulty, amount of waste. No since we didn’t taste them, they were all the same difficulty, and had the same waste, and used almost the same resources, we can discard those variables. Now, all we have to worry about to see which is the most efficient way is time, and amount made.
Data/Observations:
Below is the data table for our group for the first round of testing. The thing we were measuring is on the top and the curdling agent is on the left.
Part One:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
5
1.51
1.14
0.37
75
Chymosin (NBC)
15
1.44
1.15
0.3
20
Buttermilk
25
1.38
1.14
0.24
9.6
Water (-control)
1 day
1.4
1.14
0.26
0.1805
Class Data:
Agent
Curdling
Time (mins)
Weight of cone and curds (g)
Weight of cone (g)
Weight of curds (g)
Rate of curdling (mg/min)
FPC
5
2.321666667
0.916666666
1.403333333
280.6666667
NCB
490.1666667
1.47
0.926666666
0.718333333
15.86858974
ButterMilk
1440
1.778333333
1.113333333
1.053333333
2.017783333
Water (control)
2160
1.71
1.073333333
1.2
0.5260416667
Part Two:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
2
1.17
0.76
0.41
205
Chymosin (NBC)
15
1.08
0.78
0.3
20
Buttermilk
1 day
1.02
0.78
0.24
9.6
Water (-control)
1 day
1.3
0.77
0.26
0.1805
Part Three:
Standard
Indicator used
Description/Positive Control/Test Results
Description/Negative Control/Test results
Prescense
Glucose
Benedict’s Solution
Blue-Yellow-Orange
Blue
YES
Starch
Lugol’s Iodine
Black
Red
NO
Protein
Biuret Reagent
Purple
YES
Fat/lipids
Paper Bag test/Sudan IV
Orange
Red
YES
Observations:
Part One:
Part Two:
Part Three:
Analysis:
Part One:
-This is our class data that compares the different agents on their curdles per minutes. In this graph the higher the number the more it curdles in a minute so the higher the number the better. As you see FPC is the clear winner for this category.
-These graphs are to show visually what the time to curdle was for both and also the curdles per minute were for all 4 of the agents.
-The Graphs and the data tables show that FPC is the most efficient method to make cheese because it takes the least amount of time and makes the most cheese in that time
-My hypothesis was that when we mixed them milk with a curdling agent it would make cheese. The hypothesis is correct and we also know that FPC is the best curdling agent to make cheese with.
-Some of the errors that happened in this lab was that when we measured the curds sometimes I zeroed the scale and sometimes I didn't so the numbers might not have been as precise as I would have wanted. Another error was the timing we did for the curdling. The timing was off because sometimes I would forget to check the curds and it would be a bit shorter than it was or longer that it really was.
-Things to make this lab better would be to have the pipet and weight measurements be super precise so that the results will be better. For instance some of the pipette don't have that great of suction so you when you fill it up with 3ml it is down to 2.5ml by the time you have put it in the tube.
Part Two:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
2
1.17
0.76
0.41
205
Chymosin (NBC)
15
1.08
0.78
0.3
20
Buttermilk
1 day
1.02
0.78
0.24
9.6
Water (-control)
1 day
1.3
0.77
0.26
0.1805
-This graph and table are for when we changed the procedure to have 3x the amount of curdling agent.
-This graph and data show the same thing as the original graph and table except that the FPC time was cut from 5 minutes to 2 minutes.
-This Data shows that with 3x the amount of curdling agent FPC is the best choice for speed and curdles per minute.
-The make it better is the same as the first
Part Three:
-The table for part three shows that cheese tested positive for 3 out of the 4 macromolecules.
-Our biggest error in part three was that when we were dissolving the cheese we still had paper in there so that might have led to a false positive and another problem was that the pipettes we used might have been used for multiple chemicals so they also might have given us bad results.
-One way to make the lab better would be to have an easy reliable way to remove the cheese from the paper as to test only the cheese and also having pipets laid out to use for each chemical.
Calculations:
To get weight of curds: subtract weight of cone from weight of cone with curds.
Conclusion:
Cheese is made from milk and a curdling agent and cheese also contains 3 out of the 4 macromolecules. We took milk and 4 different curdling agents (FPC, NBC, ButterMilk, and water as our control) and we made cheese and took data to show which was the most efficient agent for making cheese. Then we tested the cheese with several chemicals (Benedict's solution, Benedict's solution, Biuret, and Sudan IV) to test to see what macromolecules cheese contained. For the first part with the original procedure this was the data we got from our experiments.
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
5
1.51
1.14
0.37
75
Chymosin (NBC)
15
1.44
1.15
0.3
20
Buttermilk
25
1.38
1.14
0.24
9.6
Water (-control)
1 day
1.4
1.14
0.26
0.1805
If you look at the data closely you can see that FPC is the quickest and makes the most curdles. This mean that FPC is the most efficient way of making cheese.
Standard
Indicator used
Description/Positive Control/Test Results
Description/Negative Control/Test results
Prescense
Glucose
Benedict’s Solution
Blue-Yellow-Orange
Blue
YES
Starch
Lugol’s Iodine
Black
Red
NO
Protein
Biuret Reagent
Purple
YES
Fat/lipids
Paper Bag test/Sudan IV
Orange
Red
YES
This is the table for the third part of the lab and this shows what happened when we substituted what was normally being tested with the chemicals with the cheese and it came with those results. This Data means that cheese contains 3 out of the 4 macromolecules.
Part one:
1. Label four 6ml tubes with the type of curdling agent group member.
2. Use a large pipet to transfer 3 ml of milk into each of the 6ml tubes.
3. Use a small pipet and transfer the entire contents of the tubes of fermentation produced chymosin, natural bovine chymosin or buttermilk to the labeled tube containing the milk. For water, fill the small transfer pipet to the bottom of the bulb and add to the labeled tube containing the milk.
4. Cap the tubes and invert the tubes three times and then transfer to 37°C water bath or place at body temperature (armpit) for incubation.
5. Set a timer and check for curdling every 5 minutes, by gently inverting the tube and examining for curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidified.
7. If the milk had not curdled in 30 minutes, check for curdling every hour.
8. In a data table similar to the Data Table 1, record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidify.
9. Upon return to the lab, during the next work period, determine the amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a suitable collection vessel. Once all liquid has drained through, dry the filter paper with curds overnight.
12. Weigh the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds (in mg) by multiplying the mass in grams by 1000.
13. Repeat with each treatment.
14. Create a data table that reports the Rate of Curd Production (weight/time) by each Curdling Agent.
15. Create a bar graph that shows the Rate of Curd Production by each Curdling Agent.
Part Two:
1. Label four 6ml tubes with the type of curdling agent group member.
2. Use a large pipet to transfer 3 ml of milk into each of the 6ml tubes.
3. Use a small pipet and transfer 3x the original amount of each curdling agent into each of the four tubes. Use a different pipet for each transfer to avoid cross contamination. 4. Cap the tubes and invert the tubes three times and then transfer to 37°C water bath or place at body temperature (armpit) for incubation.
5. Set a timer and check for curdling every 2.5 minutes, by gently inverting the tube and examining for curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidified.
7. If the milk had not curdled in 30 minutes, check for curdling every hour.
8. In a data table similar to the Data Table 1, record the time (in minutes) when the milk begins to curdle (small or large lumps) or solidify.
9. Upon return to the lab, during the next work period, determine the amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a suitable collection vessel. Once all liquid has drained through, dry the filter paper with curds overnight.
12. Weigh the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds (in mg) by multiplying the mass in grams by 1000.
13. Repeat with each treatment.
14. Create a data table that reports the Rate of Curd Production (weight/time) by each Curdling Agent.
15. Create a bar graph that shows the Rate of Curd Production by each Curdling Agent.
Part Three:
Monosaccharide/Glucose
1. Obtain a vial, and place into it a cheese sample that is of the approximate volume of 5mL.
2. Into this vial, pipet 5 mL of Benedict's solution. Mix well.
3. Heat for 2 minutes in a boiling hot water bath (100 mL of water in a 250-mL beaker at 100 degrees celsius)
4. Record all color changes
Polysaccharide/Starch
1. In a test tube, mix 5 mL of cheese sample with 0.625 mL of Lugol’s iodine.
2. Gently swirl to mix. Do not heat.
3. Record all color changes.
Protein
1. Place 4 mL of a cheese sample in a test tube.
2. Add 1.5mL of Biuret reagent to the test tube.
3. Mix well.
4. Record the color change after 30 seconds.
Lipid
-Paper Test
1. Melt the cheese in a test tube by inserting the vial in a heated water bath.
2. Pour the melted cheese onto a piece of paper.
3. After waiting for the cheese to dry and disperse, hold the paper to light.
4. Record the percentage of translucence.
-Sudan IV Test
1. Add 120 microliters of Sudan IV solution to a 4 mL cheese sample.
2. Gently mix.
3. Record color changes
Hypothesis: If we combine milk and a curdling agent then cheese will be produced. The independent variable is the curdling agents and the dependent variables is the speed and amount of cheese made.
Purpose: The purpose of this lab was to find the most efficient way to make cheese.
What things that would make an option efficient would be these factors; Speed, resources used, amount made, taste, level of difficulty, amount of waste. No since we didn’t taste them, they were all the same difficulty, and had the same waste, and used almost the same resources, we can discard those variables. Now, all we have to worry about to see which is the most efficient way is time, and amount made.
Data/Observations:
Below is the data table for our group for the first round of testing. The thing we were measuring is on the top and the curdling agent is on the left.
Part One:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
5
1.51
1.14
0.37
75
Chymosin (NBC)
15
1.44
1.15
0.3
20
Buttermilk
25
1.38
1.14
0.24
9.6
Water (-control)
1 day
1.4
1.14
0.26
0.1805
Class Data:
Agent
Curdling
Time (mins)
Weight of cone and curds (g)
Weight of cone (g)
Weight of curds (g)
Rate of curdling (mg/min)
FPC
5
2.321666667
0.916666666
1.403333333
280.6666667
NCB
490.1666667
1.47
0.926666666
0.718333333
15.86858974
ButterMilk
1440
1.778333333
1.113333333
1.053333333
2.017783333
Water (control)
2160
1.71
1.073333333
1.2
0.5260416667
Part Two:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
2
1.17
0.76
0.41
205
Chymosin (NBC)
15
1.08
0.78
0.3
20
Buttermilk
1 day
1.02
0.78
0.24
9.6
Water (-control)
1 day
1.3
0.77
0.26
0.1805
Part Three:
Standard
Indicator used
Description/Positive Control/Test Results
Description/Negative Control/Test results
Prescense
Glucose
Benedict’s Solution
Blue-Yellow-Orange
Blue
YES
Starch
Lugol’s Iodine
Black
Red
NO
Protein
Biuret Reagent
Purple
YES
Fat/lipids
Paper Bag test/Sudan IV
Orange
Red
YES
Observations:
Part One:
- The milk did not stay white when it curdled. It turned into a very light tan almost
- The FPC took the Least amount of time
- The FPC produced the most curds
- The FPC had the highest production rate of curds
Part Two:
- Even though we added mose curdling agent it still took about the same time for water and NBC but cut FPC time in half
- The NBC and water took the same time
- Buttermilk took much longer
Part Three:
- The cheese reacted in the place of Glucose, Protein, and Lipids
Analysis:
Part One:
-This is our class data that compares the different agents on their curdles per minutes. In this graph the higher the number the more it curdles in a minute so the higher the number the better. As you see FPC is the clear winner for this category.
-These graphs are to show visually what the time to curdle was for both and also the curdles per minute were for all 4 of the agents.
-The Graphs and the data tables show that FPC is the most efficient method to make cheese because it takes the least amount of time and makes the most cheese in that time
-My hypothesis was that when we mixed them milk with a curdling agent it would make cheese. The hypothesis is correct and we also know that FPC is the best curdling agent to make cheese with.
-Some of the errors that happened in this lab was that when we measured the curds sometimes I zeroed the scale and sometimes I didn't so the numbers might not have been as precise as I would have wanted. Another error was the timing we did for the curdling. The timing was off because sometimes I would forget to check the curds and it would be a bit shorter than it was or longer that it really was.
-Things to make this lab better would be to have the pipet and weight measurements be super precise so that the results will be better. For instance some of the pipette don't have that great of suction so you when you fill it up with 3ml it is down to 2.5ml by the time you have put it in the tube.
Part Two:
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
2
1.17
0.76
0.41
205
Chymosin (NBC)
15
1.08
0.78
0.3
20
Buttermilk
1 day
1.02
0.78
0.24
9.6
Water (-control)
1 day
1.3
0.77
0.26
0.1805
-This graph and table are for when we changed the procedure to have 3x the amount of curdling agent.
-This graph and data show the same thing as the original graph and table except that the FPC time was cut from 5 minutes to 2 minutes.
-This Data shows that with 3x the amount of curdling agent FPC is the best choice for speed and curdles per minute.
-The make it better is the same as the first
Part Three:
-The table for part three shows that cheese tested positive for 3 out of the 4 macromolecules.
-Our biggest error in part three was that when we were dissolving the cheese we still had paper in there so that might have led to a false positive and another problem was that the pipettes we used might have been used for multiple chemicals so they also might have given us bad results.
-One way to make the lab better would be to have an easy reliable way to remove the cheese from the paper as to test only the cheese and also having pipets laid out to use for each chemical.
Calculations:
To get weight of curds: subtract weight of cone from weight of cone with curds.
Conclusion:
Cheese is made from milk and a curdling agent and cheese also contains 3 out of the 4 macromolecules. We took milk and 4 different curdling agents (FPC, NBC, ButterMilk, and water as our control) and we made cheese and took data to show which was the most efficient agent for making cheese. Then we tested the cheese with several chemicals (Benedict's solution, Benedict's solution, Biuret, and Sudan IV) to test to see what macromolecules cheese contained. For the first part with the original procedure this was the data we got from our experiments.
Curdling agent
Curdling time (min)
Weight of cone & curds (g)
Weight of cone (g)
Weight of
Curds (g)
Rate (mg/min)
Chymosin (FPC)
5
1.51
1.14
0.37
75
Chymosin (NBC)
15
1.44
1.15
0.3
20
Buttermilk
25
1.38
1.14
0.24
9.6
Water (-control)
1 day
1.4
1.14
0.26
0.1805
If you look at the data closely you can see that FPC is the quickest and makes the most curdles. This mean that FPC is the most efficient way of making cheese.
Standard
Indicator used
Description/Positive Control/Test Results
Description/Negative Control/Test results
Prescense
Glucose
Benedict’s Solution
Blue-Yellow-Orange
Blue
YES
Starch
Lugol’s Iodine
Black
Red
NO
Protein
Biuret Reagent
Purple
YES
Fat/lipids
Paper Bag test/Sudan IV
Orange
Red
YES
This is the table for the third part of the lab and this shows what happened when we substituted what was normally being tested with the chemicals with the cheese and it came with those results. This Data means that cheese contains 3 out of the 4 macromolecules.