Got Milk?

Science c'est Super!

Notre corps est absolument incroyable n'est-ce pas? Savais-tu que ça se passait dans ton corps TOUT LE TEMPS? Je suis totalement époustouflante!

Aujourd'hui en Sciences....

Got Milk?

Milk=strong?

Fresh milk is very nourishing. It contains many of the essential nutrients needed for health but many people are unable or unwilling to drink it. People love milk or hate milk for a variety of reasons including the texture and consistency but also because of the proteins, fat, carbohydrate, calcium, and vitamins A,D and E. Go bodybuilding!

Two of the proteins are called casein and whey. Casein forms the basis of cheese and also certain plastics. QUOI?!? Je n'ai pas bien entendu ça!

That's right ados...plastic buttons and jewelry that Marie Antoinette wore were made of milk casein.                                                                       Uhhm dégoutant?!?

So how does it work?

•Milk is a mixture of protein (caesin) and fat in water.

•The protein is repelled by water (whey) which is why it forms particles, the outside of particles is
negatively charged so they repel each other and don't stick together.

•Vinegar is an acid which means it contains lots of positively charged H+ ions which will
neutralise the negative charges. This allows the protein particles to come together and
form a big sticky network.

•This tends to catch the fat particles and form the white lump you saw in the experiment
which are called curds. The watery stuff left over is called whey. This process is called
curdling.

Remember this nursery rhyme? 

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Voici le Labo qu'on a fait aujourd'hui. J'espère que tu t'es amusé!
                                                                                                          -Mme.