...have is glue. In our society, we rely on glues for it have innumerable uses. Skim milk is a milk wherefrom the cream is extracted. It is loaded with various nutrients - protein, calcium, phosphorous, vitamin D and vitamin A. These nutrients maintain the building of teeth, body and muscles. The Protein in skim milk comprises the complete amino acid a human needs regularly, effecting the skim milk to be a source of high- quality, total protein. Knowing that skim milk contains protein, it is proved that glue can be made from casein – the protein in milk. The casein protein is also used in fabricating various goods, including fabrics, adhesives, plastics, and protective coatings. This study aims to make homemade glue by means of coagulation and precipitation. Results show that skim milk can be use as an alternative for glue. BACKGROUND OF THE STUDY Poverty is one of the major problems the world is facing today. Not every student could afford to buy branded glue and not every store opens 24 hours. It is a problem for some people in buying glue. It might not be applicable for all, but in some instances, it is true. The researchers wanted to find a way to help solve this problem. The researchers found an experiment regarding on making a homemade glue using the materials found on the kitchen. One of these, skim milk is used in the study. The researchers used skim milk considering that glue is made from casein protein where a skim milk have. ...
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...estimated that every person used about 40 lbs. of glue each year. Glue was applicable in making crafts, furniture, plumbing, shoes, books, buildings and a lot more. Many commercial glue are available in stores, but there are also materials readily available in the household that could be utilized in making an adhesive. The following of them are the most common: flour, milk, water, sugar and vinegar. Processes Involving Milk Milk can be transformed into curds and whey by adding (1) rennet or (2) a mild acid such as acetic acid. Since vinegar is acetic acid, it is used in this experiment instead of more expensive reagent grade materials. After curds form and are separated from the whey, the acid is neutralized with the sodium bicarbonate. The clumps of curds are comprised of casein, a protein found in milk. Casein proteins make up 3% of whole milk. Glues made from casein include products such as Elmer’s and other woodworking glues. Casein can also be poured into molded into forms to making a variety of plastic items such as combs, bead, button and umbrella handles. (Webb) Making Glue from Common Household Materials Experiments that created glue from milk, vinegar, baking soda, and water resulted to effective adhesion of the formed glue. By adding vinegar to the milk, a chemical reaction is created which makes the milk separate into two parts: curds and liquid (whey). The curds are milk protein, called casein. Liquid casein is natural glue. When baking soda is added, it neutralizes...
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...Milk as Casein Glue Introduction Glue is a kind of adhesive that is important to every one of us especially for the students. We used it in making projects or in putting papers together. But some of the students can’t afford expensive glue because of difficulty in money; the effect is, now the students are enabled to do their project or artwork because of lack of glue. The commercial glue can also be a risk for the children to use because some of glue has toxic chemicals that can harm them. Milk contains casein that is the major component in making glue. So I come up with the idea of using Milk as Casein Glue. This glue is non-toxic and it is eco-friendly. This cannot harm the children and it is much cheaper than the commercial glue. Thus the researcher wants to produce alternative glue out of milk. Statement of the Problem/Objectives This project aims to produce acceptable glue from milk. It seeks to answer the following: 1. Can milk be an alternative source in making glue? 2. Is there any significant difference between milk glue than the commercial one? Hypothesis 1. Milk can’t be an alternative source in making glue 2. There is no significant difference between the milk glue to the commercial one. Significance of the Study This study will help the community as a whole in producing alternative glue and to substitute the expensive one. This will also help the This study will also be significant to other researchers who will provide further studies...
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...Investigatory project: Milk as an alternative material for making glue Submitted by: Angelico John Rago Kyle Navaja Jack Daniel L. Dumo John Vincent Maaghop Submitted to: Ms. Sheila Bactol Material for making Milk as Glue 1. Milk 2. White vinegar 3. Baking soda 4. Pan 5. Water 6. Strainer Procedure • Heat 1 and a half cups of milk in a pan, once warm add 3 teaspoons of white vinegar. • Keep heating and stirring the mixture and you should see the curds ( solid part ) and whey ( liquid part ) separate. • Strain the mixture using a sieve. You should be left with solid lumps which you can mould together to make a ball. • Place the solid mixture back in the pan and add a little water and a tablespoon of baking soda. • Heat the mixture until it starts to bubble. • Give it a good stir and let it cool. You can now use it as glue. You might need to add a little more water or baking soda until you get the right consistency. It should look like a thick paste. Introduction Glue is a sticky material (usually a liquid) that can stick two or more things together. Glue can be made from plant or animal parts, or it can be made from oil-based chemicals. The first glues may have been natural liquids that come out of trees when they are cut. Later people learned to make glue by boiling animal feet, cartilage or bones. Some very strong glue was first made from fish bones, rubber. This glue will stick pieces of paper together. Many kinds of art...
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...Milk as Homemade Glue Prepared by: Brian Paul L. Afos Jude Mark E. Bermudez Presented to: Ma’am Lorie S. Percha INTRODUCTION Background of the Study Do you know that Cyanoacrylate also known as “glue” can be made up of milk? We all know that Glue is an expensive thing to use. We don’t even sometimes have time to buy that thing. The Researchers conducted this study to prove that you can make your own glue not just by buying it but by making it. With this research we can help you to reduce your expenses, with a little effort exerted you can make your own homemade glue. You can supply yourself with a glue that is not expensive but only takes time to do. Can you believe that we can use this simple milk, an ordinary milk that we see every time in our own houses as homemade glue? Well, I do. It’s so inexpensive and not a really a big deal to our wallets. You can do all kinds of unexpected things with milk, like make your own pore strips and invisible ink, or even get rid of red wine stains with it. But did you know that you can also use it to make your own glue? Many ask questions on how well do this homemade glue sticks, how well does it work with papers, how long does it last and how long does it take for it to totally work. Current researchers have proven that this homemade glue is very effective. But it is also stated that it is not applicable in all types of textures. It doesn’t work well with hardwood textures & specially metals. But we they made sure that...
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...future people who would like to perform it for themselves. This was also made to make cheap and strong adhesive glue in short time to help those lazy or busy enough to buy expensive glue at the store. This glue is very easy to create and produce. This product’s materials are also cheap depending on what brand you chose. Speaking of cheap the ingredients are also not hard to find, in fact, they can be found at any mall or grocery. Doing this will not be a waste of time because this can be done in under an hour, or if you really are quick it can be done in half the time. Acknowledgement I would like to thank my parents for buying me the necessary things needed in doing the experiment. I would also like to thank my acquaintances for giving me the idea to do this experiment. Also our teacher Ma’am Jey for guiding us in the making of some of the parts of the project like when we get confused on what goes first. I also thank Kuya Albert for helping me do the messy parts. I also thank myself for the pictures taken during the making of the project. Table of Contents Introduction Welcome to the book-bound journal about making glue with milk curds. Some synthetic glues are made of chemicals while some claim to be natural, well this glue is home-made and very adhesive if made properly, so in order to make the glue adhesive and useful please pay close attention to the instructions and reminders given. The abstract has spoken...
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...results and Deriving of conclusions Powdered milk makes the strongest milk glue because of its high protein content. This is because casein is a protein which is present in milk and gives milk its white colour. It contains all the essential amino acids required by humans, making it of high nutritional value. Casein is also used in the manufacture of adhesives, binders, and other things. It is frequently found in other nondairy cheese substitutes to improve consistency, especially when melted. Casein glue can be used on wood with up to 15% moisture content as well as oily woods. Commercial casein glues contain dried curd casein, lime, sodium salts and fungicide. However, insects, mice, mold and bacteria also love casein glues. Curd is formed as a result of the chemical reaction between casein and lactic acid bacteria. Lactic acid bacteria in milk causes the coagulation of casein and so converts the milk into curd. Curd can also be obtained by coagulating milk with an edible acidic substance, vinegar in this case, and then draining off the liquid portion, which is the whey. During the heating process, the curd is separated from the liquid, which is the whey. The heat helps to speed up the separation process. The curds will then dry to form casein, which also acts as an adhesive. The vinegar is acidic, and so it curdles the solids so they can be separated from the whey, and the baking soda neutralises any acid that remains. From our experiment and the results that we have obtained...
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...Objective: The goal of these experiments is to create glue by combinging curdled milk and baking soda. Research Question: Why do curds form in milk? What is a protein? How does it differ from a sugar or a fat? What is casein? How can you extract it from milk? How is it used? Milk can be transformed into curds and whey by adding (1) rennet or (2) a mild acid such as acetic acid. Since vinegar is acetic acid, it is used in this experiment instead of more expensive reagent grade materials. After curds form and are separated from the whey, the acid is neutralized with the sodium bicarbonate. The clumps of curds are comprised of casein, a protein found in milk. Casein proteins make up 3% of whole milk. Glues made from casein include products such as Elmer’s and other woodworking glues. The relationship between the Borden Company, it’s mascot Elsie-the-Cow and glue becomes more apparent when you consider that Borden purchased the Casein Company in 1929, and introduced its first glue, called Casco glue in 1932. Casein can also be poured into molded into forms to making a variety of plastic items such as combs, bead, button and umbrella handles. Materials: Non-fat milk or skim milk Glass or enamel saucepan Tablespoon Access to a stove White vinegar Sodium bicarbonate (baking soda) Babyfood jar or similar contain for the glue Experimental Procedure: Put a pint of milk into a saucepan. Add six tablespoons of white vinegar and stir. Heat the saucepan on a stove using...
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...WMRC Greening School’s Green Chemistry Lesson Glue From Milk GS005-008 Objectives 1. Examine how a chemical reaction can change into a new product, 2. Understand how renewable resources can be used in our everyday lives Materials • • • • • • • • • • • • • 2 one-ounce medicine cups Safety goggles Plastic spoon (reuse) Basket-type coffee filter 2 9-once clear (reusable) plastic cups 3-quart package of powdered non-fat milk 1 ½ cups vinegar 8 ounce box of baking soda set of measuring spoons Measuring cup Hot water (1/3 – ½ cup) Plastic or newspaper (to cover table if necessary) Paper for gluing Towels for cleanup Green Chemistry Principles • • Safety first and last Use renewable resources IL State Standards (Science) 11.A, 12.B, 12.C, 12.E, 13.B • Levels Middle School (Use as a demonstration for elementary school) Vocabulary Curd, Whey, Casein, Rennin Time One class period Overview Utilizing renewable resources in the classroom visually illustrates the principles of Green Chemistry. The Milk and Glue activity demonstrates to the students that you can take a renewable resource-milk in this case, and through a chemical reaction, turn it into a usable product such as glue. The activity also shows the students that chemistry can be fun. One batch of glue will be made, although this glue does not have a long shelf life. Procedure 1. 2. 3. 4. Measure ¼ cup of hot water Pout into a clear 9-ounce cup Add 2 tablespoons of powdered mil to the water and...
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...“JACKFRUIT SAP AS ONE OF THE ADDITIVE COMPONENTS IN MAKING GLUE” Submitted in partial fulfillment of the requirements in Research II Science Department (1st Shift) Iligan City National High School SY 2009-2010 Clyde Abaño Dave Louis Bardago Dindo Caminos Jean Claude Gocela Carmela Goc-ong Rebecca Matados Mrs. Annallee Q. Aron Research II Teacher TABLE OF CONTENTS Preliminary Page Pages Title page Approval Sheet Abstract Acknowledgement I. Introduction 1.1 Background of the Study 1 1.2 Statement of the Problem 2 1.3 Significance of the Study 2 II. Review of Related Literature 2.1 Review of Related Literature 3 2.2 Conceptual Framework 4 2.3 Theoretical Framework 4 2.4 Hypothesis 4 2.5 Definition of Terms 4 III. Methodology Materials and Equipments 5 Sample 5 Instrumentation 6 Procedure 6 Research Design 5 Statistical Test 6 IV. Results and Discussions ILIGAN CITY NATIONAL HIGH SCHOOL APPROVAL SHEET This research study entitled “Jackfruit Sap as an Additive Components in Making Glue” prepared by the Science Curriculum students namely Dave Louis Bardago, Dindo Caminos , Jean Claude Gocela , Clyde Abaño , Carmela Goc-ong, and Rebecca Matados PANEL Mrs. Annallee Q. Aron Research II Adviser ______________________________ ______________________________ Panel Member Panel Member ...
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...Classification of Adhesives: There are two main classes of adhesives: thermoplastic and thermosetting. Thermoplastic sets either my loss of solvent or by cooling. It will soften again by applying the solvent to the glue line or by re-heating. Thermosetting sets and solidifies through a chemical reaction and is irreversible. Adhesives that set at room temperature are known as 'cold-setting' and those that require heating up to a temperature perhaps in the case of pearl glue 40 and others up to 100 degrees C are known as 'hot-setting'. Types of Adhesives: Animal. Known as scotch glue (yes glue!), pearl or hide glue. Made from the hides, hoofs and bones of animals. Available now in cake or more likely supplied in small beads. It is essential for restoration work, veneering and other applications where compatibility with original artefacts is needed. Used extensively in the musical instrument industries. It is for internal use only and has high gap filling properties. Fish glue is also available which is made out of fish offal and skins. Good for small repairs. Not recommended for structural work. Casein. Manufactured from soured, skimmed milk curbs which are dried and crushed into a powder form. General joinery and woodwork use. It may stain some hardwoods and oak is particularly prone to darken. To use the powder it is mixed with cold water into a smooth creamy paste. Developed in WW2 for the manufacture of the Mosquito plane which was largely made...
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...shot and composed the way people were used to encountering their food: laid out on a table setting and shot from an overhead perspective, i.e., from the point of view of the eater. Stylists accordingly arranged the food to appear good from above, with the items arranged flat on the plate and clearly separated from each other. Later, romantic lighting, shallower angles and more props came en vogue, with extreme cases leading to the term "food porn". Most recently, the prevailing trend in Western commercial food photography is to present the food as simple, clean and naturally as possible and with little props, often using effects such as selective focus, tilted plates, and extreme close-ups. This complements trends in professional cooking to make the food more visually interesting. For instance, the height of dishes tends to increase and their elements are often layered, which lends itself well to narrow-angled shots. ------------------------------------------------- Food stylist The role of the food stylist is to make the food look attractive in the finished photograph. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional...
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...LITERACY PORTFOLIO ASSIGNMENT [pic] ECE 231- WINTER SEMESTER 2009 ~ Liz Witt OUTLINE: 1) STORY SONG • A House for Hermit Crab, by Eric Carle • Baby Beluga, by Raffi • The Three Little Pigs, by Paul Galdone • Dinosaurumpus, by Tony Milton • Chicka Chicka Boom Boom, by Bill Martin jr. and John Archambalt 2) SEASONAL/HOLIDAY • Round the Garden, by Omri Glaser • Mud, by Wendy Cheyette Lewison • Red Leaf, Yellow Leaf, by Lois Ehlert • The Snowy Day, by Ezra Jack Keats • Thomas’s Snowsuit, by Robert Munsch 3) FICTION • In the Tall, Tall, Grass, by Denise Fleming • Strega Nona, by Tommie DePoala • Little Cloud, by Eric Carle • It Looked Like Spilt Milk, by Charles G. Shaw • The Napping House, by Audrey Wood 4) POETRY • The Foot Book, by Dr. Seuss • How Do Dinosaurs Get Well Soon?, By Jane Yolen • Brown Bear, Brown Bear, by Bill Martin Jr. • The Shape of Me & Other Stuff, by Dr. Seuss • The Wind Blew, by Pat Hutchins 5) NON-FICTION • Black? White? Day? Night! A Book of Opposites, by Laura Vaccaro Seeger • Apples Here! By Will Hubbell • Clothing Around the World, by Kelly Doundra • We Are All Alike, We Are All Different, by the Cheltenham Elementary school Kindergarteners • Little Bear Brushes His Teeth, by Jetta Langreuter SONG & DANCE LITERACY THEMES [pic] ...
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...Lights! Camera! Photoshop? Photoshop has been a major detail when making magazines, newspapers, etc. But is it really good for the celebrities ego when they use it and is it making them look good or a bit worse? In my opinion photoshop shouldn’t be used for these purposes, because it makes them look fake and it’s overly abused as it is . Celebrities shouldn’t let computers and stingy agents decide how they look. They should try doing it by themselves, but it’s at anyone’s free will, as long as it isn’t taken too far. Photoshopping someone with three heads is too far! On the other hand, it can help boost a rising star to the higher ranks of being famous. But when it comes to everyday things like newspapers, magazines and websites it is easily noticed and could make them look worse than what they started with....
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...created between 1924 and 1926 by a 16 year old chef from Pasadena, California named Lionel Sternberger. The anecdote goes that a passing homeless man suggested Sternberger should add a slice of cheese to his hamburger order. Sternberger then added this to his main menu at the Rite Spot and the cheeseburger was born.1 Today the cheeseburger is marketed by not only fast food chains like Steak-N-Shake and McDonald’s but also steakhouses such as Longhorn and Logan’s Roadhouse. Whether you choose to cook your cheeseburgers at home on the grill or grab one on the go, cheeseburgers are an American tradition that everyone can enjoy. However, not all who devour this scrumptious piece of American history actually know the chemistry behind the ingredients that come together to make this delicious masterpiece. A cheeseburger would not exist without the bun to hold all of the ingredients together. The bun is made of flour, a starch or long chains of sugars molecules known as polysaccharides, yeast, salt and water. Flour, or grains are comprised mainly of wheat. When these ingredients mix, the flour gums up and absorbs all the water to produce a protein matrix called gluten. Gluten is elastic and holds the bread together to give it structure. As you knead the dough, the yeast, a living single cell creature, begins to eat the starch. When the starch is consumed by the yeast, carbon dioxide is produced. The process of microbes producing gas from starches and sugars is known as fermentation. When...
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