Analysis Of The Chemical Components Of Milk

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Ben Daniels Lab Partners: Cody Jacobs Chem. C-127 October 6, 2015 Do Happy Cows Make Better Milk? Analysis of the Chemical Components of Milk. Objective: The main goals of this lab experiment were to perform a natural product separation in order to identify the major components of milk. Also, students were asked to use qualitative analytical tests in order to assign polar or non-polar properties to a component based on the separation scheme that was created from the separation. Introduction: Milk is a complex liquid that is composed of numerous different substances. Those substances include energy, water, carbohydrates, fat, protein, vitamins, minerals, and minor biological proteins and enzymes (Milk Facts). Water makes up 87% of milks components, which makes milk a good form of hydration (Milk Facts). The 22 vitamins and minerals that are in milk contribute to a person’s daily intake and keep them healthy and strong (Zydanowicz). The energy comes from the fats, proteins, and carbohydrates in the form of calories that are consumed in almost all foods and drinks except water, which is already a major component of milk. The calcium and phosphate that are part of milk combine to make a carbohydrate called hydroxyapatite, which is the main component of bone and tooth enamel. This can be illustrated by the equation below; 5Ca2+ + 3PO43- + OH- ←→ Ca5(PO4)3OH When all of these substances are combined, we get a solution that provides children with the nutrition that they need
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