CHEESE LAB
CHEESE LAB REPORT
The Lab Report for the Cheese Experiment Lab
Rohan Ayyar
10.30.17
10TH GRADE STEM
10.30.17
10TH GRADE STEM
Purpose:
Part 1 - The purpose of the first part of the lab was to find out what ways are most efficient to make cheese.
Part 2 - The purpose of the second part of the lab was to find out if changing a variable made a difference in the results of the experiment.
Part 3 - The purpose of the last part of the lab was to find out what macro-molecules were in our cheese.
Part 2 - The purpose of the second part of the lab was to find out if changing a variable made a difference in the results of the experiment.
Part 3 - The purpose of the last part of the lab was to find out what macro-molecules were in our cheese.
Hypothesis:
Part 1 - FPC is the most efficient supplement to make cheese.
Part 2 - If the amount of FPC is doubled for the cheese, then the cheese would curdle twice as fast.
Part 3 - Cheese is partly made by protein.
Part 2 - If the amount of FPC is doubled for the cheese, then the cheese would curdle twice as fast.
Part 3 - Cheese is partly made by protein.
Materials:
Part 1:
- 4 6ml tubes
- Large-sized Pipet
- Small-sized Pipet
- 12 ml of Milk
- Fermentation-produced chymosin (100 ml)
- Natural bovine chymosin (100 ml)
- Buttermilk (100 ml)
- Water (100 ml)
- Paper Cone
- Timer
- Scale
- 2 6ml tubes
- Large-sized Pipet
- Small-sized Pipet
- 300 ml of FPC total
- Paper Cone
- Timer
- Scale
- 4 6ml tubes
- 8 mL of deionized water (total)
- 0.5 mL of Lugol’s iodine
- 2 mL of Biuret solution
- 0.25 mL of Sudan IV
- Boiling hot water bath (100 mL of water in a 250-mL beaker at 100°C)
- 2 mL of Benedict’s solution
Procedure:
Part 1:
- Label four 6ml tubes with the type of curdling agent and group number.
- Use a large pipet to transfer 3ml of milk to each of the 6ml tubes.
- Use a small pipet and transfer the entire contents of the tubes of fermentation produced chymosin, natural bovine chymosin or buttermilk to the labeled tubes containing the milk. For water, fill the small transfer pipet to the bottom of the bulb and add to the labeled tubes containing the milk. use a different pipet for each transfer to avoid cross contamination.
- Cap the tubes and invert the tubes 3 times and then transfer to 37°c water bath or place at body temperature (i.e. armpit) for incubation.
- Set a timer a check for curdling every 5 minutes, by gently inverting the tube and examining for curds.
- Record time, in minutes, when the milk begins to curdle, small or large lumps, or solidified.
- If the milk has not curdled in 30 minutes, check for curdling every hour.
- In a data table similar to the previous data table, record the time when the milk begins begins to curdle.
- Upon return to the lab, during the next work work period, determine the amount of curds produced by by each treatment.
- For each treatment, weigh a paper cone and record the empty cone weight.
- 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.
- 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.
- Repeat with each treatment.
- Create a data table that reports the Rate of Curd Production (weight/time) by each curdling agent.
- Create a bar table that shows the Rate of Curd Production (weight/time) by each curdling agent.
- Label two 6ml tubes with the amount of FCP.
- Use a large pipet to transfer 3ml of milk to each of the 6ml tubes.
- Use a large pipet to transfer 100 ml of FCP into one of the tubes and 200 ml of FCP into the other one.
- Cap the tubes and invert the tubes 3 times and then transfer to 37°c water bath or place at body temperature (i.e. armpit) for incubation.
- Set a timer a check for curdling every 5 minutes, by gently inverting the tube and examining for curds.
- Record time, in minutes, when the milk begins to curdle, small or large lumps, or solidified.
- If the milk has not curdled in 30 minutes, check for curdling every hour.
- In a data table similar to the previous data table, record the time when the milk begins begins to curdle.
- Upon return to the lab, during the next work work period, determine the amount of curds produced by by each treatment.
- For each treatment, weigh a paper cone and record the empty cone weight.
- 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.
- 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.
- Repeat with each treatment.
- Create a data table that compares the time taken for curdling with twice as much FCP to the normal amount.
- Create a bar table that compares the time taken for curdling with twice as much FCP to the normal amount.
- Separate the curds from the cone, crush them into powder, and divide it into four test tubes.
- Add 2 mL of deionized water to each test tube.In one test tube, add 2 mL of Benedict’s solution and heat it for 2 min in a boiling hot water bath (100 mL of water in a 250-mL beaker at 100°C) and record its color when it changes.
- In another test tube, add 0.5 mL of Lugol’s iodine and record its color when it changes.
- In another test tube, add 2 mL of Biuret solution and record its color when it changes.
- In another test tube, add 0.25 mL of Sudan IV and record its color when it changes.
Data/Observations:
Part 1:
Data:
Here is the data containing the weights of the curds, the rate of curdling, and time. If you take a quick glimpse of the graph, you can notice the rates of water, buttermilk, and NBC are very close to each other while the FPC is around 600 times higher (on average). This is because the FPC curdled after 5 minutes, while the rest of the substances took the whole day. This made the curdling time for the other substances 24 hrs (or 1440 minutes) while FPC remained its original time (5 minutes). To make this easily visualizable, a graph of this data is provided below.
Observations:
I could feel the cold of the 6 ml tube of FPC.
I could feel the glass tube of FPC as I incubated it.
I could smell a strong scent of cheese all across the classroom.
I could see the liquid form of the cheese before I incubated it.
I saw that the cheese was very solid after.
I could hear the scrapes against the glass as I emptied the cheese into the paper cone.
Part 2:
I could feel the cold of the 6 ml tube of FPC.
I could feel the glass tube of FPC as I incubated it.
I could smell a strong scent of cheese all across the classroom.
I could see the liquid form of the cheese before I incubated it.
I saw that the cheese was very solid after.
I could hear the scrapes against the glass as I emptied the cheese into the paper cone.
Part 2:
The table above shows the weight, rates, and times for both FPC injections. We named the FPC that had a doubled amount “Super FPC” because it was the variable change and we hypothesized that it would curdle twice as fast. If you look at the rates, you can recognize that the Super FPC curdles twice as fast. If in need of visualizing, a graph is given below.
Observations:
I could see the liquid being poured into both 6 ml tubes.
I felt the glass against my armpit as I incubated it.
I smelled a strong scent of vinegar all around the classroom.
I could hear the chattering across the classroom as students were doing their lab.
Part 3:
During part 3, we gathered data in groups. What we were able to find with our data was that glucose, starch, protein, and lipids were all parts of cheese. This was found by many hours of testing different solutions and gathering data from reactions.
I could see the liquid being poured into both 6 ml tubes.
I felt the glass against my armpit as I incubated it.
I smelled a strong scent of vinegar all around the classroom.
I could hear the chattering across the classroom as students were doing their lab.
Part 3:
During part 3, we gathered data in groups. What we were able to find with our data was that glucose, starch, protein, and lipids were all parts of cheese. This was found by many hours of testing different solutions and gathering data from reactions.
Analysis/Discussion:
This data may seem like only numbers, but there is a lot of information it’s providing.
Part 1:
For Part 1, the data shows us that FPC is the fastest way to make cheese out of the four. This is because FPC has the fastest growing rate of 708 compared to the other rates ranging around 1. This data shows that our hypothesis is correct because we hypothesized that FPC would be the fastest way and it was. Some errors we may have had were the fact that since we weren’t able to stay and watch overnight to see if the cheese curdled, we did not get exact answers for Buttermilk, Water, and NCB. Since they were curdled by the time we came back the next day, we assumed that the rate was 24 hours (or 1440 minutes). Finding the exact time would make the rates of Water, Buttermilk, and NCB higher and more accurate because it is certain that each fluid didn’t take exactly 24 hours. Using reason, all 3 of them curdled sometime at midnight. Other than this, this experiment was great, accurate, and gave us an exact answer to our hypothesis.
Part 2:
For Part 2, the data shows us that “Super FPC” can curdle in twice the amount of time as FPC. This is because since Super FPC has twice the amount of the liquid, it curdles twice as fast. This data shows that our hypothesis is correct because we predicted that Super FPC would curdle twice as fast and according to the graph and table, it did. Super FPC finished curdling after 5 minutes while FPC finished curdling at 10, making the curdling rate twice as much as normal FPC. One big error of this lab was the inconsistency. For example, in the first part regular FPC took 5 minutes to curdle while in the second lab FPC took 10 minutes to curdle. This may be a fault of the conductors of the lab or a natural variable that randomly influenced the curdling process.
Part 3:
The data from this lab showed us that glucose, proteins, starch, and lipids are all parts of cheese. This data shows us that our hypothesis is correct because we individually hypothesized that protein is a part of the cheese, and we were proven correct. For this part, very few errors could have been present because we worked in a bigger group and experiments were conducted carefully. This lab was well-executed and doesn’t need any improvements. This could lead to us investigating what specific chemicals are in cheese besides the primary ones and what chemicals are in other foods. These labs with cheese have opened up a completely new view about food and new perspective about foods that we eat every day.
Part 1:
For Part 1, the data shows us that FPC is the fastest way to make cheese out of the four. This is because FPC has the fastest growing rate of 708 compared to the other rates ranging around 1. This data shows that our hypothesis is correct because we hypothesized that FPC would be the fastest way and it was. Some errors we may have had were the fact that since we weren’t able to stay and watch overnight to see if the cheese curdled, we did not get exact answers for Buttermilk, Water, and NCB. Since they were curdled by the time we came back the next day, we assumed that the rate was 24 hours (or 1440 minutes). Finding the exact time would make the rates of Water, Buttermilk, and NCB higher and more accurate because it is certain that each fluid didn’t take exactly 24 hours. Using reason, all 3 of them curdled sometime at midnight. Other than this, this experiment was great, accurate, and gave us an exact answer to our hypothesis.
Part 2:
For Part 2, the data shows us that “Super FPC” can curdle in twice the amount of time as FPC. This is because since Super FPC has twice the amount of the liquid, it curdles twice as fast. This data shows that our hypothesis is correct because we predicted that Super FPC would curdle twice as fast and according to the graph and table, it did. Super FPC finished curdling after 5 minutes while FPC finished curdling at 10, making the curdling rate twice as much as normal FPC. One big error of this lab was the inconsistency. For example, in the first part regular FPC took 5 minutes to curdle while in the second lab FPC took 10 minutes to curdle. This may be a fault of the conductors of the lab or a natural variable that randomly influenced the curdling process.
Part 3:
The data from this lab showed us that glucose, proteins, starch, and lipids are all parts of cheese. This data shows us that our hypothesis is correct because we individually hypothesized that protein is a part of the cheese, and we were proven correct. For this part, very few errors could have been present because we worked in a bigger group and experiments were conducted carefully. This lab was well-executed and doesn’t need any improvements. This could lead to us investigating what specific chemicals are in cheese besides the primary ones and what chemicals are in other foods. These labs with cheese have opened up a completely new view about food and new perspective about foods that we eat every day.
Conclusion (CLEAR Paragraph):
For this lab, we claim that FPC is the most effective supplement to make cheese if the amount of FPC is doubled for the cheese, then the cheese would curdle twice as fast, and cheese is partly made by protein, lipids, starch, and glucose. During these three parts, we discovered what made cheese curdle fast, and what cheese is made of (primarily). We followed three labs and obtained data to prove and disprove our statements. The evidence supporting why FPC is the most effective supplement to make cheese is the graph we listed earlier showing that FPC has the fastest curdling rate out of the four fluids. The evidence supporting why if the amount of FPC is doubled for the cheese, then the cheese would curdle twice as fast is the experiment that we did previously which showed that the “Super FPC” curdling rate was twice as fast as the normal FPC. The evidence supporting the third lab is the conclusion of the combination of chemicals showing that cheese is made up of those four ingredients. If we analyze all three pieces of data from the labs, we can conclude that these directly support our hypotheses and prove that they were right. Since we have direct studies backing these up, we can conclude that they are true.
Reflection:
This project was very experiment-based. Two things that I think I did well in this project were the fact that I lead the second experiment very well and was able to showcase the data in an easy way. When I went into the second experiment, I had carefully written out the procedure and lead the group to execute the plan. Also, after collecting the results for the data of all three labs, I organized the data into graphs and provided explanations for what they meant.
Although I did exceed expectations in many areas I thought I wouldn't, there were many things I could've improved on in this project. For example, I could've spent more time on Part 3. After finishing Part 2, I was so focused on collecting results that I did not spend time leading or analyzing the data during Part 3. I also could have been more careful during the experiments. For example, during Part 2 I accidentally spilled some of the FPC. Because of this, we had to follow through with data that might be inconclusive. For experiments in the future, I have to learn to be more careful and precise.
Although I did exceed expectations in many areas I thought I wouldn't, there were many things I could've improved on in this project. For example, I could've spent more time on Part 3. After finishing Part 2, I was so focused on collecting results that I did not spend time leading or analyzing the data during Part 3. I also could have been more careful during the experiments. For example, during Part 2 I accidentally spilled some of the FPC. Because of this, we had to follow through with data that might be inconclusive. For experiments in the future, I have to learn to be more careful and precise.
Tools:
HOMEOSTASIS EXPERIMENT
Description:
The main subject of this project is Homeostasis. For this project, we had to set up an experiment to observe homeostasis in a certain situation. Our group tested breath rate. Since breath rate was our topic, we had to observe how your breath rate after running compares to the original breath rate and at what time does it recover back to it.
After gathering our information, we had to create an article and poster to present the data to the rest of the class. The document details how breathing works, and each step of the experiment. The poster is a visual of all of the steps of the project put together. Both the document and poster are shown below:
The main subject of this project is Homeostasis. For this project, we had to set up an experiment to observe homeostasis in a certain situation. Our group tested breath rate. Since breath rate was our topic, we had to observe how your breath rate after running compares to the original breath rate and at what time does it recover back to it.
After gathering our information, we had to create an article and poster to present the data to the rest of the class. The document details how breathing works, and each step of the experiment. The poster is a visual of all of the steps of the project put together. Both the document and poster are shown below:
Resources:
Content:
Homeostasis - the tendency towards the body maintaining a balance with its internal environment even when effected by external changes.
Hypothesis - a proposition made with reason and limited evidence as the start of an experiment or investigation.
Analysis - The breaking down of the data. This section is where you make inferences and conclusions.
Results - The data collected from an experiment. This is what you remain with, the outcome.
Summary - The short way to describe a project/experiment.
Procedure - The steps to performing the experiment correctly.
Materials - The items that you need for the experiment.
Purpose/Objective - The reason given for doing the experiment; what you're trying to find out.
Hypothesis - a proposition made with reason and limited evidence as the start of an experiment or investigation.
Analysis - The breaking down of the data. This section is where you make inferences and conclusions.
Results - The data collected from an experiment. This is what you remain with, the outcome.
Summary - The short way to describe a project/experiment.
Procedure - The steps to performing the experiment correctly.
Materials - The items that you need for the experiment.
Purpose/Objective - The reason given for doing the experiment; what you're trying to find out.
Reflection:
This project was very fast-paced and interesting. Two things that I did well were that I was very quick to understand what was going on and I tried as hard as I could on whatever job I had. I think that I was quick to understand and learn because I was on vacation for the first few days of the project and right when I came back, I immediately got to work. I think that I tried as hard I could for what I was assigned because I followed and achieved everything the leader told me to do. In order to be a leader you need to learn how to follow, so I tried to work on that.
Although I feel like I accomplished a lot in this project, there were some things that I could've improved on. I feel like I could've tried to help on more things and not just do what was required. This would make the project easier for the leader and everyone else in the group. I also feel like I could've been more calm and patient with my group. I think for this project, I was too strict with my group and I need to learn how to be more patient. If I can do this, the situations won't escalate and we will be able to handle them better.
Although I feel like I accomplished a lot in this project, there were some things that I could've improved on. I feel like I could've tried to help on more things and not just do what was required. This would make the project easier for the leader and everyone else in the group. I also feel like I could've been more calm and patient with my group. I think for this project, I was too strict with my group and I need to learn how to be more patient. If I can do this, the situations won't escalate and we will be able to handle them better.