Description
During the first part of our lab, we made cheese with the curdling agents: Chymosin FPC, Chymosin NBC, buttermilk, and water. We mixed equal amounts of each agent in with equal amounts of milk and and waited for the samples to curdle while they incubated using the warmth of our underarms. We then recorded and analyzed our data (in the table and graph below). We were able to see that Chymosin FPC as the fastest and most efficient curdling agent based on the fact that in curdled the milk the fastest and yielded the most curds. The second fastest rate of curdling was Chymosin NBC, followed by buttermilk, and lastly, water.
In the second part of the lab, we repeated the first experiment, except each group was able to change a variable of our choosing. Our group choose to change the amount of each agent we added to the milk, more specifically multiplying every amount by three. We followed the same procedure and recorded our data into a new graph and chart (below). Multiplying the amount of curds had different effects on each of the samples. In the case of Chymosin FPC, the rate of curdling became much faster, but in agents like water and buttermilk, multiplying the amount added to the milk caused curds to be produced more slowly.
In the last section, we tested which macromolecules our cheese samples contained. To do this, we used different indicators (Benedict’s Solution, Lugol’s Iodine, Biuret Reagent, and Paper Bag test/Sudan IV) and some of our curds. We then recorded our data into a table (below). We discovered the cheese contained fats/lipids, glucose, and proteins.
Content
MACROMOLECULES
are crucial to life but cannot be produced by the human body, and must be obtained through diet.
are crucial to life but cannot be produced by the human body, and must be obtained through diet.
nucleic acid
proteins
lipids
Reflection
During the cheese lab, there was a lot of freedom in the procedures. This allowed for us to use our skills to experiment and see what we were capable of. In some areas, this was very positive for our project. One example is the cohesiveness and efficiency of our group. We worked well together and were good at dividing work so no one was idle or left without a job to do. This allowed us to get more work done quickly, but we also were good at checking in with all of our group members to share information, and offer ideas. In addition, our group was very good at following the procedure that we were given and the one we created. Because we stuck to the procedure closely, and focused greatly on being precise with measurement, timing, and other variables, I think our results were very accurate.
As always though, work can always be improved. I believe we could revise the original experiment. There are two variables that are recorded, The time it takes for any curds to form, and the total amount of curds. I believe the results would show more if there was only one variable to analyze. Another way we could improve our work would be to have one place with all the data that each of us created. We had multiple documents, with made it slightly harder to collect and analyze data together.
As always though, work can always be improved. I believe we could revise the original experiment. There are two variables that are recorded, The time it takes for any curds to form, and the total amount of curds. I believe the results would show more if there was only one variable to analyze. Another way we could improve our work would be to have one place with all the data that each of us created. We had multiple documents, with made it slightly harder to collect and analyze data together.