Thursday, January 30, 2020

Protein Content in Milk and Soya Milk Essay Example for Free

Protein Content in Milk and Soya Milk Essay Casein is a kind of protein content in regular milk and soya milk. A slimmer would like to know the protein content in soya milk and milk so that he can decide his diet program. In this test our control are amount of milk and soya milk, temperature. Independent variable is the types of milk and soya milk, dependent variable is the protein content in those two types of beverages. Aim: Measure the protein content (casein) in milk and soya milk by using the method of hydrolysis Hypothesis: The result of this test will be the protein content in milk is higher that soya milk. On the nutrition panel from soya milk we see that 5. 67g of protein per 100g and compare with 8. 35g in milk. Variables: Independent variable: types of milk and soya milk Dependent variable: protein content Control: amount of milk and soya milk (125ml per type), temperature (25 degree), time (stirring time about 90 second) Apparatus * (125ml milk and soya milk) X 2 * Dilute acid 10ml * Cheese cloth (filter) X 4 * Hair dryer * Water bath ( 25 degree) * Bunsen burner * Solid magnesium sulfate X 2 * Balance * 150 ml beaker X4 * Glass rod * Tripod * Heat proof net * Heat proof mat Procedure 1. Collect protein content from milk and soya milk with a amount of 125ml 2. Weight the mass of the milk with a balance 3. Leave the soya milk on the side on the bench and pour 125 ml of milk in to a 150ml beaker 4. Warm the milk to 25 degree by the water bath for 2mins 5. Remove it away from the water bath then add 10 ml of dilute acid and stir continuously with a glass rod for about 90 second 6. After stirring let it settle for 5 minutes in order to precipitate protein out of the milk 7. By using the cheese cloth separate precipitate from water and carefully run through water to rinse off the acid 8. Squeeze the protein content in the cheese cloth carefully in order to remove as much extra liquid as possible, and dry it with a hair dryer ( remember don’t over heat) 9. While waiting for the protein content to dry get the soya milk you have prepared and weight it mass 10. Set up a Bunsen burner with a trip opened and place a tripod on top of it with a heat proof net 11. Heat up the soya milk till it is boiled. (during this procedure instead of walking away from it, you should pay attention on the progess) 12. Remove it away from Bunsen burner immediately so that it won’t overthrown and stir in a solid magnesium sulfate. 13. Wait for the soya milk cool down on a heat proof mat with the room temperature 14. Filter the precipitate through cheese cloth, run water through the protein as a control 15. Squeeze the protein content in the cheese cloth remove as much extra liquid as possible, and let it cool down in room temperature Results Soya milk’s protein content(g) Milk’s protein content(g) First trial 3. 13g 20. 14g Second trial 2. 98g 20. 98g Average 3. 06g 20. 56g The average of soya milk’s result of 3. 13g and 2. 98g is 3. 06g The average of milk’s result of 20. 14g and 20. 98g is 20. 56g. Due to using electronic balance a error is occurred, the balance can measure 0. 1g. Therefore, +/- 0. 05g Conclusion: The above result from my test has met the hypothesis. Before setting up the milk and soya milk I wrote down the nutrition information form the panel of two types of milk. Regular milk have the similar protein content as soya milk has, but through the test I found the truth isn’t the same as what the panel had wrote. Soya milk have a smaller amount of protein content compare with regular milk has, which it clearly define which regular milk is much fatter for a person who want to loss weight. The difference is about 74. 8 percent per 125ml. The nutrition panel from soya milk has match with the result of my test which is similar, but on the other hand milk have a big different with what it has label on the nutrition panel. Which proven that the nutrition panel on milk is wrong. Evaluation: Throughout the test there are few errors occurred, during the process of squeezing the extra liquid from milk’s and soya milk’s protein content we might squeeze away part of the protein content due to our careless. Also, running through water we might wash away protein content. But why can we use the same method on two types of milk.

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