Milk Glue! Discover the Secret! (Chemistry Experiment)
📗Chemistry in Your Head: Spectacular Experiments You Can Do at Home or at School https://amzn.to/3QBkLAI
📙Principles of Chemistry: Questioning Modern Life and the Environment https://amzn.to/3OuWAlF
In this chemistry experiment video, I show you how to make milk glue and reveal the secret behind how it works!
In addition to demonstrating the experiment in practice, I explain the reason for each step of the process in detail.
The ingredients used will be: milk - preferably skimmed, vinegar, baking soda, filter paper, and a funnel.
First, what is milk? In the case of cow's milk, it is composed of 87.1% water; 3.4% protein; 3.9% fat; 4.9% carbohydrates and 0.7% minerals. Of the 3.4% protein content, approximately 80% is casein, which will be our target in the extraction process.
But what are proteins? Proteins are long-chain organic molecules, that is, a polymer, the repetition of several identical parts. In polymers, the repeating unit is called a monomer; in proteins, it is called amino acids.
But what are amino acids? Amino acids are organic molecules that have the amine functional group, identified by the presence of the H2N group, and the carboxylic acid functional group, COOH.
Because proteins are very large molecules, they fold, assuming different shapes. In the case of caseins, they will organize themselves into an almost spherical cluster called micelles. The proteins are held together by the presence of calcium phosphate, which is dissolved when vinegar, which contains acetic acid, is added. This causes the casein to precipitate, since its solubility is pH-dependent.
And why does milk curdle when it spoils? Because the bacteria will excrete lactic acid.
The casein is separated by simple filtration. A little sodium bicarbonate is added to neutralize the remaining acetic acid, slightly increasing the pH so that the casein is a little more soluble, with a paste-like consistency, and can then be used as glue.
But why does casein work as glue? Because it is a very large molecule, several intermolecular interactions will occur, joining one part to another. I explain more in the video about dextrin glue.
Link to the article mentioned in the video: https://www.journalofdairyscience.org...
How to make HOMEMADE DEXTRIN GLUE! (He held TEN KILOS): • Como fazer COLA CASEIRA de DEXTRINA! (agu...
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📚 References and acknowledgments:
ATKINS, Peter; JONES, Loretta. Principles of Chemistry: Questioning Modern Life and the Environment. 5th ed. RJ: Bookman, 2014. pp. 761-785. MATEUS, Alfredo Luis. Chemistry in Your Head: Spectacular Experiments You Can Do at Home or at School. 3rd ed. BH: UFMG, 2007. pp. 104-104.
I'm Gabriel de Oliveira, and on the Learn More channel you'll see easy chemistry experiments you can do at home, how to organize a home lab, and learn to think scientifically about various subjects. Study, question, critique, LEARN!
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