Essay --

ObjectiveThe objectives of the research lab were to gain considering of how to natur tout ensembley separate a compound that has particles that ar not easily removed and to use underlying qualitative try ons to chance upon the major comp wholenessnts of whole draw3.IntroductionFirst of each, milk is a in truth complicated mixture of umpteen compounds in which the dispersed particles do not settle out. This is called a colloid4. These particles necessitate a rattling difficult epoch settling out because they have an insignificant settling rate because their vitiated mass has a low gravitational tug compargond to the surface frictional force5. All of the substances in milk be in truth essential because milk plays such a huge role during the sister stage of all mammals. While milk is well known for its prolificacy in calcium, it contains more more essential nutrients, including protein, carbohydrates, vitamins, minerals, and fat. During this experiment, each of the n utrients above result be time-tested for. Protein is a very important nutrient because it has many functions that it does in the body, c be fighting diseases, renewing cells, builds muscles, and helps to maintain healthy hair. draw is a very good source of protein because it contains almost 8 grams1. Proteins make up of amino group acids that are held together by a peptide bond. Not all proteins have the comparable function and are created the same way. Even though all proteins are made of amino acids, there are 20 different amino acids that can be chosen to make a particular protein. In order to be able to extract the protein from the milk, one must understand proteins on a molecular level, and how they react to changes in their environment. The amino acids that proteins are formed from have different side chains, which mould how they funct... ... urinalysis strip, it moody brown, indicating there was 1000mg/mL of glucose. This was also the same as the obtain group. Duri ng the test for calcium, the solution turned a milky whiten color, which was identical to the control group.Some source of geological fault during this experiment would be that some of the milk whey fell down the beaker, while the remaining was in the flask. This could cause an error because there was not as oft whey as there should have been and this might affect the concentration of how much of each component is in the whey.ConclusionDue to the results from all of these tests organism positive, it can be said that every component that should be in whole milk does exist. This concludes that all whole milk, no matter what the sense of humor of the cow, will have the same molecular components, consisting of proteins, carbohydrate, calcium, phosphate, and lactose. Essay -- ObjectiveThe objectives of the lab were to gain understanding of how to naturally separate a compound that has particles that are not easily removed and to use basic qualitative tests to identi fy the major components of whole milk3.IntroductionFirst of all, milk is a very complicated mixture of many compounds in which the dispersed particles do not settle out. This is called a colloid4. These particles have a very difficult time settling out because they have an insignificant settling rate because their small mass has a low gravitational pull compared to the surface frictional force5. All of the substances in milk are very essential because milk plays such a huge role during the infant stage of all mammals. While milk is well known for its richness in calcium, it contains many more essential nutrients, including protein, carbohydrates, vitamins, minerals, and fat. During this experiment, each of the nutrients above will be tested for. Protein is a very important nutrient because it has many functions that it does in the body, like fighting diseases, renewing cells, builds muscles, and helps to maintain healthy hair. Milk is a very good source of protein because it contain s almost 8 grams1. Proteins consist of amino acids that are held together by a peptide bond. Not all proteins have the same function and are created the same way. Even though all proteins are made of amino acids, there are 20 different amino acids that can be chosen to make a particular protein. In order to be able to extract the protein from the milk, one must understand proteins on a molecular level, and how they react to changes in their environment. The amino acids that proteins are formed from have different side chains, which determine how they funct... ... urinalysis strip, it turned brown, indicating there was 1000mg/mL of glucose. This was also the same as the control group. During the test for calcium, the solution turned a milky white color, which was identical to the control group.Some source of error during this experiment would be that some of the whey fell down the beaker, while the remaining was in the flask. This could cause an error because there was not as much w hey as there should have been and this might affect the concentration of how much of each component is in the whey.ConclusionDue to the results from all of these tests being positive, it can be said that every component that should be in whole milk does exist. This concludes that all whole milk, no matter what the mood of the cow, will have the same molecular components, consisting of proteins, carbohydrate, calcium, phosphate, and lactose.