Will Changing the Temperature of the Cream Affect the Mass of the Butter Particles?
Purpose: The purpose of the experiment was to see if the temperature of the cream would affect the mass of the dried butter.
Background Information: Cream is the part of the milk that rises to the top during milk production. Cream is a liquid at room temperature, but it is very versatile and contains certain characteristics that allows it to change form. (Lower, 2017). Using only a little force, the cream will change its structure and chemical properties to form a whipped cream or butter. When the cream is whipped, the chemical properties of the lipids are changed within the cream. The reason the fat changes is because of agitation. Agitation causes the fat molecules to hit each other, causing them to clump together. When a mass of butter has formed, the liquid product left over is called buttermilk, but is not the type of buttermilk seen in grocery stores. The milk fat in the cream is responsible for these chemical changes as it provides the structure for the cream products (Lower, 2017). There is little difference between heavy cream, half and half, and whipped cream. The only difference between them is the amount of milk fat in them. Heavy cream contains at minimum 36% milkfat. Heavy cream has a high fat content, meaning it is more stable. (Builder, 2016). An emulsion is when small droplets of a liquid are floating around in another liquid that doesn’t like to mix with the first liquid. Heavy cream, an example of emulsion, are small globules of fat mainly suspended in water. An emulsifier is added to stabilize foods. A stable emulsion is obtained when an emulsifier is added. An emulsifier is made up of two parts; a hydrophilic head and an hydrophobic tail that loves oil. (Efema). Hydrophilic refers to something that loves water, in this case the head of the phospholipid. Hydrophobic in this case refers to the failure to mix with water, thus being the tail of the phospholipid. The position of the emulsifier helps reduce surface tension by the attraction of the hydrophilic head to the water and the attraction of the tail to the oil. All of this helps to create a stable emulsion. (Efema). The temperature of the cream can have an effect on the the stability of the emulsion. The temperature can change the physical properties. Temperature can increase the frequency of drop collisions by increasing the thermal energy. (IPE International). Temperature can also influence the absorption rate by changing the solubility. Droplet size also has an effect on the stability of emulsions. If the size of the droplets are smaller, they will usually be more stable emulsions. The reason they are more stable is because if they are smaller they have more time to separate. By just increasing the temperature, it can change many things in the cream, effecting the final mass of the dried butter. Hypothesis: If the temperature of the cream is increased, then the mass of the dried butter will decrease. Materials: • 150 mL beaker • 1 Thermometer • 150 mL heavy cream (150 mL per test) • 500-600 mL container (with lid) • 1 Electronic Balance • 1 Slotted spoon • 1 Medium size bowl • 2 cups warm water Procedure: 1. First, the heavy cream was taken out of the refrigerator and set on the counter to get the cream to 13˚C. 2. After setting out the cream, the temperature of the cream was taken using the thermometer. If it was cooler than 13˚C, then the warm water was added to the medium sized bowl and the carton of cream was set inside the bowl to warm up. If the cream was warmer than 13˚C, then the carton …show more content…
Although a different container was used for trial one, it did not affect the results because the mass of the container was subtracted from the mass of the butter particles at the end. The cream that needed to be heated was placed in a warm water bath which means it was harder to get to the precise temperature, but the time it took to make the temperature precise helped make the results more precise in the end.
Purpose: The purpose of the experiment was to see if the temperature of the cream would affect the mass of the dried butter.
Background Information: Cream is the part of the milk that rises to the top during milk production. Cream is a liquid at room temperature, but it is very versatile and contains certain characteristics that allows it to change form. (Lower, 2017). Using only a little force, the cream will change its structure and chemical properties to form a whipped cream or butter. When the cream is whipped, the chemical properties of the lipids are changed within the cream. The reason the fat changes is because of agitation. Agitation causes the fat molecules to hit each other, causing them to clump together. When a mass of butter has formed, the liquid product left over is called buttermilk, but is not the type of buttermilk seen in grocery stores. The milk fat in the cream is responsible for these chemical changes as it provides the structure for the cream products (Lower, 2017). There is little difference between heavy cream, half and half, and whipped cream. The only difference between them is the amount of milk fat in them. Heavy cream contains at minimum 36% milkfat. Heavy cream has a high fat content, meaning it is more stable. (Builder, 2016). An emulsion is when small droplets of a liquid are floating around in another liquid that doesn’t like to mix with the first liquid. Heavy cream, an example of emulsion, are small globules of fat mainly suspended in water. An emulsifier is added to stabilize foods. A stable emulsion is obtained when an emulsifier is added. An emulsifier is made up of two parts; a hydrophilic head and an hydrophobic tail that loves oil. (Efema). Hydrophilic refers to something that loves water, in this case the head of the phospholipid. Hydrophobic in this case refers to the failure to mix with water, thus being the tail of the phospholipid. The position of the emulsifier helps reduce surface tension by the attraction of the hydrophilic head to the water and the attraction of the tail to the oil. All of this helps to create a stable emulsion. (Efema). The temperature of the cream can have an effect on the the stability of the emulsion. The temperature can change the physical properties. Temperature can increase the frequency of drop collisions by increasing the thermal energy. (IPE International). Temperature can also influence the absorption rate by changing the solubility. Droplet size also has an effect on the stability of emulsions. If the size of the droplets are smaller, they will usually be more stable emulsions. The reason they are more stable is because if they are smaller they have more time to separate. By just increasing the temperature, it can change many things in the cream, effecting the final mass of the dried butter. Hypothesis: If the temperature of the cream is increased, then the mass of the dried butter will decrease. Materials: • 150 mL beaker • 1 Thermometer • 150 mL heavy cream (150 mL per test) • 500-600 mL container (with lid) • 1 Electronic Balance • 1 Slotted spoon • 1 Medium size bowl • 2 cups warm water Procedure: 1. First, the heavy cream was taken out of the refrigerator and set on the counter to get the cream to 13˚C. 2. After setting out the cream, the temperature of the cream was taken using the thermometer. If it was cooler than 13˚C, then the warm water was added to the medium sized bowl and the carton of cream was set inside the bowl to warm up. If the cream was warmer than 13˚C, then the carton …show more content…
Although a different container was used for trial one, it did not affect the results because the mass of the container was subtracted from the mass of the butter particles at the end. The cream that needed to be heated was placed in a warm water bath which means it was harder to get to the precise temperature, but the time it took to make the temperature precise helped make the results more precise in the end.