Milk, Juice, Carrot Lab

KITCHEN LAB

MILK EXPERIMENT

Hypothesis: If I leave the milk in a war, dark spot for a few days, then the milk will turn sour because it's slightly acidic.

DAY 1

Day 2:  You can see here from the image that the milk is thickening a bit by the proof of the slight ring around the glass.

DAY 2

 Day 3:  As we can see now, the milk has what you can call officially "clabbered," a term from the Irish, which mean "to thicken," and can actually be considered a "delicacy," 

DAY 3

Conclusion:   By leaving the milk out for a few days it allowed the acidity in the milk to increase and as the milk turned thick, which in turn would typically allow "good bacteria" to grow, but because this milk was pasteurized and not raw, the good bacteria was killed off from the pasteurization process. Although once refrigerated could still be good to use--although not in my book! Ha!

JUICE EXPERIMENT

 Observations

 Room Temperature Water:

When I poured the juice into the water at room temperature, the molecules in the water caused the juice to break up very slowly and distribute evenly. Maybe because there was more oxygen in the water, the juice was slow to distribute evenly throughout the jar.

 Ice Water:

With the juice poured into the ice water, it appeared to distribute quicker, than with the room temperature water and looks darker in color, although the water is much denser the colder it gets. 

 Boiling Water:

The boiling water changed the color of the juice to an almost purple bluish color.  The energy from the molecules in the boiling water was moving so fast that when the juice hit the water, it also changed the color of the juice.  Almost immediately distributed the juice evenly throughout the jar.

CARROT EXPERIMENT

Hypothesis:  If I put salt in the water then place the carrot in the salt water for twenty four hours, the carrot will shrink due to the salt solute because it's a hyper tonic solution and the molecules in the salt water will dehydrate the carrot causing it to shrink. Fresh water will make the carrot expand because the molecules in the water will soak into the carrot to make it swell and would be considered a hypo tonic solution.

Initial length and width of carrot pieces:
Piece 1-Salt: 4.45 length and 3.25 width
Piece 2-Fresh: 3.75 length and 3.25 width

Beginning

 After 10 Hours...

10 hours later

After-experiment length and width of carrot pieces:

Piece 1-Salt: 3.75 length and 3.00 width

Piece 2-Fresh:  3.75 length and 3.25 width

24 hours later

Conclusion:  It was obvious that the carrot in the salt water did shrink in length and width because the strings fell off. The texture of the salt carrot appeared shriveled up as well. The carrot in the fresh water was swollen because the water had soaked into the carrot and made it swell. although there wasn't that much of a difference in measurements before and after. I could tell by the tightness of the string after that the carrot had swelled up. This experiment as stated in my hypothesis is a process of the osmosis in the water.