Glue and milk plastic
Students identify milk components and some substances that may affect its state.
Casein is a complex that with the rest of free proteins are found as a colloidal suspension making miscalls. Casein is also known as a polymer or molecules chain
250 ml of milk
80 ml of white vinegar
A strainer or Coffee filter
0.6 grams of bicarbonate
1 litre of milk
A medium pot
60 ml of white vinegar
A heat resistant spoon
Pour the milk in a jar
Add vinegar to the milk and stir
Using a strainer or coffee filter, remove the lumps (butterfat)
Add bicarbonate to the butterfat and stir well
When bicarbonate and vinegar react bubbles appear. If glue is too dense add a little of water.
Create an artistic project.
Keep the rest of the glue in the fridge during two days.
Pour the milk in a medium pot and heat at medium temperature.
Add vinegar to the hot milk and mix. Butterfat will separate and makes a big, white dough.
Separate the liquid from the solid substance and knead until roughless.
Mold making figures.