Effect of Fat content on the Spoilage of Milk (Elba Lopez)

Author

Elba C. Lopez

Principle(s) Illustrated

Standards

• 7.c Communicate the logical connection among hypotheses, science concepts, tests conducted, data collected, and conclusions drawn from the scientific evidence.

• 7e. Communicate the steps and results from an investigation in written reports and oral presentations

Experimental Design

Independent variable

What is the independent variable? How will you measure the independent variable?

• the independent variable is the fat content. The fat content will be measured using the labeledd guidelines, 100% fat vs. 2% fat.

Dependent variables

What is the dependent variable(s)? How will you measure the dependent variable(s)?

• The dependent variable is the change in milk consistency. The milk consistency will be measured daily in mL and the presence or absence or curdling will be used as an indicator of spoilage.

Series

What series will you be testing?

• The effect of fat content, 100% vs 2% milk over a period of 3 days.

Constants and Controls

What factors are held constant? What serves as a control?

• Factors held constant include: milk products from the same manufacturer, purchased on the same day, expiration date within 1-2 from each other, milk container are both plastic not carton, 16oz bottle, temperature (room temperature)

Materials

• Whole Milk

• 2% milk

• Graduated cylinder (25ml)

Procedures

1. fill 2 cylinders with 15mL of whole milk each.

2. fill 2 cylinders with 15mL of 2% milk each.

3. place all cylinders at room temperature

4. observe

Questioning Script

Prior knowledge & experience:

Refrigeration keeps milk from spoiling, if you leave milk out it will spoil.

So you need to do sufficient research and know the physical composition of milk to accurately measure any meaningful results.

Root question:

What effect (if any) does fat content in milk have on the rate of spoilage in milk?

Target response:

Don't know yet, still investigating.