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Lolly sticks Note 1 Indicator paper Weights the ones on a hook are ideal to be added about g at a time Sand tray or box of scrunched up newspaper Each working group requires: Distilled vinegar is best because it is colourless.
Other forms of vinegar can be used. A dilute solution of ethanoic acid could also be used. Place the beaker on a tripod and gauze and heat over the Bunsen burner. Stir constantly until small lumps start to form. Stop heating, but keep stirring until no more lumps form.
Filter the rest of the mixture and keep the solid part which is called the curds. This is the glue. Only have 2 cm of the sticks overlapping and stuck together. Label the lolly sticks with the milk and base used.
Testing the glue a Arrange two tables or chairs about 10 cm apart.
Lay your glued lolly sticks so that they form a bridge between the two. Add weights about 10 N at a time and record the force required to break the glue.
Variations to the glue making can include: Carbonates are good as they bubble when you add them so it is easy to tell when the glue is neutralised without needing to use indicators; the pH of the glue ie add not enough through to excess base ; the acid used to curdle the milk.
Skimmed milk tends to give the best glues.
The glue consists of particles of the protein casein that are precipitated from the milk by the adding the acid. It is the polymerisation of these protein molecules that forms the glue.
The fat in the milk can get in the way of these polymer chains — lubricating them like oil does in a bicycle chain — and preventing them from sticking together as effectively.
Casein is the predominant protein found in fresh milk and cheese. In milk it exists in the form of a soluble calcium salt.Glue can be made from the protein in milk called casein. In this experiment you will prepare polymer glue from milk.
The casein is separated from milk by processes called coagulation and precipitation. In general it is a good idea to give students the basic glue-making recipe described in the. Mar 25, · This is casein glue like the white glue we all use in school (kind of) 1.
Add vinegar to lukewarm skimmed milk so it curdles. 2. Drain the liquid component off from the solids. So, in reality, cows make milk, but you can use milk to make glue.
Casein is actually a micelle consisting of a protein subunit that somehow stabilizes the micelle so that it limits its growth and stays dispersed in the milk colloid. Apparatus 4 small bottles (to contain milk glue) 1 bowl (for mixing curds with baking soda and water for texture) 2 cups (for measurement of milk) 1 spoon (for mixing purposes) 1 pot (for heat purposes) 4 sheets of filter paper 1 pail 1 20cm x 20cm piece of wood 4 5cm x 5cm piece of wood Powdered milk makes the strongest milk glue because of its high protein content.
Use common kitchen materials to make your own glue.
Add vinegar to milk, separate the curds, and add baking soda and water. Glue! Use your glue as you would any school paste.
Have fun! When not in use, cover your cup of glue with plastic wrap. Over time, its consistency will become smoother and more. This 'glue' is actually better if made with POWDERED MILK, because the FAT in regular milk isn't needed, and actually WEAKENS the already weak 'glue'. This is a modified version of an old home-made glue that was made with non-fat (powdered) milk curds, and SODIUM HYDROXIDE, or, 'LYE' (not baking soda).