To View Project One Experiments Follow the link Below:
All Test completed on:
Mild RSBT Free Cheddar purchased at Lucky’s Market located on High Street in Columbus, Ohio
Hartzler Family Dairy Whole Pasteurized Non-homogenized Milk from Wooster,Ohio Purchased at Lucky’s Market on High Street in Columbus, Ohio
Filtered Columbus City Water
Solidification Test Notes:
Water start temperature 33 degrees and 10.5 cm in height from bottom of glass
10min noticeable freezing around rim of milk+water glass and not cheese+water glass
20min noticeable frozen film on top of both glasses
40min Frozen top layer on both glasses
60min frozen top layer and sides of glass but still liquid in the middle of glasses
110min milk appears to be solid, but cheese has 1/2 inch of ice on all sides but still liquid in the middle
150min Cheese+water becomes mostly solid
Liquefaction Test Notes:
Room Temperature: 73 Degrees
With Lighting Equipment: 79.9 Degrees
Milk+Water started out at 14cm from bottom of glass and ended at 9cm above bottom of glass in a 10% milk solution
Cheese+Water started out at 15cm above bottom of glass and ended at 9cm above bottom of glass with water surrounding the cheese
Milk started out at 1.5cm above bottom of glass and ended at 1 cm above bottom of glass
Cheese started out at 3cm above bottom of glass and ended at 3cm above bottom of glass
Condensation Test Notes:
Materials started from 35degree temp and water was heated to just below boiling at 206 degrees
There is little visual change in the materials during the test, but upon further inspection the cheese is noticeably softer and moister to the touch and has begun to conform to the supporting rack at the bottom. Milk has gain volume and has condensed water that drip back into pan.
Vaporization Test Notes:
Cheese:
7:00min Moisture drips from cheese
9:00min Visible Melting occurs
11:00min melted drip begins to form
11:30min Melted drip reaches water surface
17:30min Cheese detaches from first ring of supporting rack
22:00min Majority of cheese hanging below rack
25:00min Entire Kitchen smells like melted cheddar
27:30min All of cheese melts into water
30:00min Test ends
Milk:
3:00min water starts to boil
6:00min water enters a rolling boil
19:00min Milk begins to oscillate in dish
27:00min Milk begins to form a skin
32:00min a second version of the skin forms
35:00min milk appears to be boiling
60:00min end test after recording various milk skins