Happy Milk Lab

This experiment was to test what is in each part of a Big Mac. The test was to see what macromolecules are in each of the ingredients. The ingredients that were tested were lettuce, special sauce, pickle, onion, cheese, meat, and bun. The ingredients were tested with all four of the chemicals. They were Lugol’s solution which tested for starch, Benedict’s solution which tested for sugar, Sudan IV which tested for lipids, and Biuret reagent which tested for protein. Each chemical found if that ingredient contained either proteins, lipids, starch, and/or sugar.

9. Denaturation of proteins is the process in which a protein unravels and loses its native shape, becoming biologically inactive.

Preventive medical care in the form of vaccines, vitamins, minerals and any approved supplements is strongly relied on to keep the animals as healthy as possible. The process used to bottle and pasteurize the milk produced from these cows must also be certified and the organic milk has to be kept separate from nonorganic milk to uphold its integrity as an organic commodity. Other ingredients used in this process all have to be organic unless there is no organic equivalent. Organic chemicals like volatile synthetic solvents and other synthetic processing aids are also prohibited during the bottling process further upholding the integrity of the milk.

The purpose of this experiment was to find out the nutrient content of unidentified food samples and to use chemical reagents to see if the unidentified foods for sugar, starch, protein and fat (lipid) content. After comparing the color changes in each unknown substance then you will be able to see the amount of sugar, starch, protein or fat there is in the unknown substance.

Collagen from livestock animals is a familiar ingredient in cooking. Collagen is a protein, and like most proteins, when heated, it loses all of its structure. The polymer molecule unwinds. Then, when the denatured mass cools down, it soaks up all of the surrounding water like a sponge, forming gelatin.

Fat soluble vitamins occur in association with water, are very sensitive to the effects of heat, and are easily destroyed by cooking or food processing.

Parents are concerned about the milk being pasteurized and its harmful effect on their children since most of the nutrient in the milk is destroyed during the process of pasteurization. Soy milk has gained an image as a healthy alternative milk, if now being transformed, parents will consider the soy milk like a high-risk milk. Drinking milk is nature’s most perfect food. Our children need great source of milk in order for them to be strong and healthy women and men tomorrow. In today’s world, there is a major wake-up call for anyone who use pasteurized or processed food. These kind of food weaken our body and our health. Imagine our little ones being fed with them, it

“Raw milk today is a fringe movement, a crusade of underdogs, a pesky mouse against the entrenched lions of medicine and industry.” The book The Untold Story of Milk begins with the undesirable situation of raw milk in today’s society.

This investigation consists of testing the reaction between milk, food coloring, and dishwashing soap. Different kinds of milk were tested, depending on the amount of milk fat content. The investigation was based on 2 questions. Lab one’s problem statement, using only milk fat and food coloring was: How does food coloring react in different kinds of milk fat? The second lab’s problem statement, using milk fat, food coloring, and dishwashing soap was: What happens when detergent is added to different milk fats and food coloring? The expectation is that the milk with higher fat content will have a more dramatic reaction. If the milk has a higher fat content,

2–8. From day 3 onward, all calves received milk replacer. A xylose absorption test was performed on day 3, and on day 7,

Whey - which is the complete protein that makes milk so essential to life and;

Although cream derives from milk, it is a more concentrated and has an overall thicker consistency than regular cow’s milk. Cream is a separated substance of milk. After milk is collected from a cow, it is then pasteurized, a process that kills bacteria. After pasteurization, during the plasma phase, the fat naturally rises to the top of milk. A thick, white substance, cream, is formed on the surface. Cream contains “nutrients like calcium, riboflavin, vitamin A, and phosphorous” (Amidor, 2013). “There are so many fat globules that they also carry some of the milk protein to the top, so cream also contains a small amount of protein in addition to the milk fat component; this protein component contributes to the whipping characteristics of cream” (Hurley, 2009). Changes in fatty acid composition produces a heavy substance of milk, like cream and butter. “Milk fat is a complex mixture of lipids, but the most prevalent one is triglyceride, made by combining three fatty acids” (Lower, 2014). Fatty acids, also known as, Carboxylic acid is an acid that contains carbon and is attached to an oxygen atom, and an oxygen-hydrogen atom.

Whey is a by-product of the cheese-making process which represents 90% of the volume and 50% of the solids of milk used in the manufacture of cheese. It is a very dilute

Unlike what we have been thought, milk is unhealthy and it will cause many different diseases in human’s body. Even though that they try to limit the bacteria in raw milk before and after milking, but they just can lower the level of bacteria, they can’t remove all of it, and by drinking milk we transfer diseases to our body (Garedew et al, 2012, p 950). Before milking they will sterilize cow’s breast and also they will inject antibiotics to lower the level of bacteria in cow’s body. They also use sterilize milking equipment so the bacteria available on the equipment will not reach cow’s breast and directly milk. With all those sterilized processes they still need to do the pasteurization process because of

Meanwhile, if temperature is increased denatures the proteins. Proteins then unfold and the non-polar groups which were previously in the interior of the molecule become exposed. This leads to a decrease in the solubility of the protein in aqueous environment. Addition of ethanol, methanol, acetone and the like decreases the dielectric constant and thus decreases protein’s solubility. (Boyer, 2000)