For this lab, we had many tasks. First of which was to test different curdling agents to see which was the best. Then we had to change one variable, we changed the amount of milk being curdled, to see if it would affect our results. Our last test was seeing what macromolecules were in the cheese.
Content
macromolecules- a molecule containing a very large number of atoms, such as a protein, nucleic acid, sugars, or starch. They are necessary for human survival.
lipids- a lipid is a substance of biological origin that is soluble in nonpolar solvents.
monosaccharides-also called simple sugars, are the most basic units of carbohydrates
starch- consisting of a large number of glucose units joined by glycosidic bonds
protein-consisting of one or more long chains of amino acid residues
lipids- a lipid is a substance of biological origin that is soluble in nonpolar solvents.
monosaccharides-also called simple sugars, are the most basic units of carbohydrates
starch- consisting of a large number of glucose units joined by glycosidic bonds
protein-consisting of one or more long chains of amino acid residues
reflection
During this project I learned that I enjoy doing lab work because though at times tedious I like have direction and being able work hands on. In this project I could have worked better with my team to create a time system. We should have accounted for outside factors and elimenated them. I will continue to try and think more deeply about all of the choices that are made during the project. A peak was when we were coming up with ideas for how we would change the cheese amount, we all agreed relatively fast. But a Pit of the project was when we changed the cheese back to liquid, it took many tries to get the cheese into liquid, we eventually made into liquid form.