Essay --

Objective: The objectives of the lab were to gain understanding of how to naturally separate a compound that has particles that are not easily removed and to use basic qualitative tests to identify the major components of whole milk3. Introduction: First of all, milk is a very complicated mixture of many compounds in which the dispersed particles do not settle out. This is called a colloid4. These particles have a very difficult time settling out because they have an insignificant settling rate because their small mass has a low gravitational pull compared to the surface frictional force5. All of the substances in milk are very essential because milk plays such a huge role during the infant stage of all mammals. While milk is well known for its richness in calcium, it contains many more essential nutrients, including protein, carbohydrates, vitamins, minerals, and fat. During this experiment, each of the nutrients above will be tested for. †¢ Protein is a very important nutrient because it has many functions that it does in the body, like fighting diseases, renewing cells, builds muscles, and helps to maintain healthy hair. Milk is a very good source of protein because it contains almost 8 grams1. Proteins consist of amino acids that are held together by a peptide bond. Not all proteins have the same function and are created the same way. Even though all proteins are made of amino acids, there are 20 different amino acids that can be chosen to make a particular protein. In order to be able to extract the protein from the milk, one must understand proteins on a molecular level, and how they react to changes in their environment. The amino acids that proteins are formed from have different side chains, which determine how they funct... ... urinalysis strip, it turned brown, indicating there was 1000mg/mL of glucose. This was also the same as the control group. During the test for calcium, the solution turned a milky white color, which was identical to the control group. Some source of error during this experiment would be that some of the whey fell down the beaker, while the remaining was in the flask. This could cause an error because there was not as much whey as there should have been and this might affect the concentration of how much of each component is in the whey. Conclusion: Due to the results from all of these tests being positive, it can be said that every component that should be in whole milk does exist. This concludes that all whole milk, no matter what the mood of the cow, will have the same molecular components, consisting of proteins, carbohydrate, calcium, phosphate, and lactose. Essay -- Objective: The objectives of the lab were to gain understanding of how to naturally separate a compound that has particles that are not easily removed and to use basic qualitative tests to identify the major components of whole milk3. Introduction: First of all, milk is a very complicated mixture of many compounds in which the dispersed particles do not settle out. This is called a colloid4. These particles have a very difficult time settling out because they have an insignificant settling rate because their small mass has a low gravitational pull compared to the surface frictional force5. All of the substances in milk are very essential because milk plays such a huge role during the infant stage of all mammals. While milk is well known for its richness in calcium, it contains many more essential nutrients, including protein, carbohydrates, vitamins, minerals, and fat. During this experiment, each of the nutrients above will be tested for. †¢ Protein is a very important nutrient because it has many functions that it does in the body, like fighting diseases, renewing cells, builds muscles, and helps to maintain healthy hair. Milk is a very good source of protein because it contains almost 8 grams1. Proteins consist of amino acids that are held together by a peptide bond. Not all proteins have the same function and are created the same way. Even though all proteins are made of amino acids, there are 20 different amino acids that can be chosen to make a particular protein. In order to be able to extract the protein from the milk, one must understand proteins on a molecular level, and how they react to changes in their environment. The amino acids that proteins are formed from have different side chains, which determine how they funct... ... urinalysis strip, it turned brown, indicating there was 1000mg/mL of glucose. This was also the same as the control group. During the test for calcium, the solution turned a milky white color, which was identical to the control group. Some source of error during this experiment would be that some of the whey fell down the beaker, while the remaining was in the flask. This could cause an error because there was not as much whey as there should have been and this might affect the concentration of how much of each component is in the whey. Conclusion: Due to the results from all of these tests being positive, it can be said that every component that should be in whole milk does exist. This concludes that all whole milk, no matter what the mood of the cow, will have the same molecular components, consisting of proteins, carbohydrate, calcium, phosphate, and lactose.