Title: Will changing the temperature of heavy cream affect how much butter was made?
Purpose
The purpose of the experiment that was conducted was to determine the effect of temperature on the formation of butter.
Background Information Butter is a very concentrated form of milk. Triglycerides, that are derived from fatty acids, make up its chemical composition. Fatty acids are molecules that have a carbon atom that is double bonded to an oxygen atom. Triglycerides are composed of three fatty acids, also known as carboxyl acids, that are chemically bound to a glycerol (Douma 2017). The triglycerides in butter can be composed of different fatty acids like oleic acid, searic acid, and palmitic acid (Reyes 2013). To make butter, milk or cream is
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Use the thermometer to record the temperature of the heavy cream.
6. To get the cream to all the temperatures needed for the experiment, warm the cream using a stove or microwave and cool the cream using a fridge of freezer.
7. Mass the heavy cream that is in the mason jar.
8. Put the lid on the mason jar.
9. Shake the mason jar and cream for 10 minutes using a timer.
10. Mass the cheesecloth.
11. Take the lid off the mason jar and pour what is in the mason jar onto the cheese cloth.
12. Mass the cheesecloth with the solid from the mason jar.
13. Repeat 3 times with the heavy cream at 13°C, 18°C, 23°C, 28°C, and 33°C.
Data Description Paragraph:
In all three trials, the heavy cream at 28°C and 33°C made no butter, meaning that butter cannot be made from heavy cream that is too warm. The first and third trials made the most butter at 18°C and the least amount of butter, excluding the 0 grams made, at 23°C. In the second trial, the amounts of butter for the first three temperatures were close. They were 59.8 g, 54.1 g, and 45.4 g. The second trial produced the most amount of butter at 13°C. This shows that more butter is made at colder temperatures, but can still be made at warmer temperatures, like 23°C.
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
It was learned that changing the volume of the same substance will never change the boiling point of the substance. However having two different substances with the same volume will result in two different boiling points. The purpose of this lab was to determine if changing the volume of a substance will change the boiling point. This is useful to know in real life because if someone wanted to boil water to make pasta and did not know how much water to
Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk.
Over the observed fifty seconds, there was a consistency among the temperatures. Without a calculated percent error, we are able to assume the average temperature was twenty-six degrees Celsius. There are factors that could have caused error to arise in our data collection. One factor could be that the temperature of the room was not consistent throughout the room. Another factor may have been the performance of the thermometer. The grasp in which the thermometer was held for procedure B may also be a factor.
7. Using the stirring wire, stir the mixture until the solute completely dissolves. Turn the heat source off, and allow the solution to cool.
I am going to carry out an experiment to measure the change in mass of
Next, repeat steps 7-11 4 times however this time you don’t do it with hot water you do it with the cold water. To keep the cold water cold put ice cubes in the water if it starts to become warm. 14.
The purpose of the lab was to show the effect of temperature on the rate of
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
NOTE: The stirring rod was not used in the First and Second experiments, as it was not available. A substitute we used the thermometer.
Third, grab the left edge of the Kool-Aid packet between your thumb and index finger. With your other hand, begin peeling the upper-left corner until the entire top of the envelope is removed. Next, dump the contents of the envelope into the pitcher. Notice how the powder floats before settling on the bottom of the pitcher. Then, take the measuring cup and scoop two cups of sugar into the pitcher as well. At this point, adding the water is a crucial step. Place the pitcher under the water faucet and slowly turn on the cold water. If the water is turned on too quickly, powder will fly all over when the initial gusts of water hit. After the pitcher is filled within two inches of the top, turn the water off and get prepared to stir. With the wooden spoon submersed three-quarters of the way in the liquid, vigorously stir in a clockwise motion until all of the powder is dissolved.
How does the temperature of cream affect the amount of butter produced? Purpose The purpose of the experiment was to study the effects temperature had on butter production from cream. Background Information Dating back nearly ten thousand years, butter has a variety of historical uses, such as fuel, religious ceremonies, “lotion,” and medicine (Dairy Farmers, n.d.).
2. Step 2: Heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture to a removable gel tray. 3.
Methodology: A plastic cup was filled half way with crushed ice and mixed with four spoonfuls of 5 mL of sodium chloride. A thermometer was quickly placed inside the cup to take the temperature and the
Claim: In this experiment, the best salt that should be used in the Madonna Enterprises’ hand warmers is Lithium Chloride, where LiCl only needs 6.31 grams to heat up 50.0 mL of water exactly 20 degrees Celsius higher than the initial temperature of the water. Evidence: From the data tables above, there are numerous amount of numbers to read from, but the most important numbers are the mass and temperature change for each salt because that will identify which salt will produce the most heat in less amount of salt. In the data table for Lithium Chloride, at 5 grams, the salt and water reaction was able to heat up 15.4 degrees Celsius.