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nilered
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Separating Milk into it's components

In this video, I do a little food chemistry to separate milk into its major components.


This month was kind of slow for videos because my schedule was all messed up. Now things are back on track and regular videos will be released again. There might be 2 more before the end of the month.

Separating Milk into it's components

Comments

True! i didnt even think of doing that

Nile Red

And perhaps some gold foil for the more reactive chemicals. :)

Silviu T

Very good point. Too late now though, ha

Nile Red

I use Vegas 14

Nile Red

Suggestion: Why not put some aluminum foil over the hot plate on non reactive experiments? :)

Excellent as usual. What video software do you use to edit?

The actual whey liquid is gone because it's mostly just water and it's mixed with ethanol

Nile Red

The whey proteins are the ones dissolved in the water. They were separated out as well

Nile Red

Where is the whey??

Dawnbandit

Well done. Another idea when separating the whey proteins would be to do an ammonium sulfate fractional precipitation instead of denaturing them. This way you could not only separate the albumin from the lactoglobulins, but also recover each fraction in a non-denatured state.

Silviu T

Love the reaction when you dropped the milk

I meant cause! Der. I've never been a good speller!

Very professional. And good on you supporting good coarse!!!

I'm glad you liked it!

Nile Red

Have always been interested in this sort of chemistry. Well done! Thanks!

Yeah! I will be adding things slowly. Thanks for the purchase :)

Nile Red

Awesome, thanks. Thanks too for your store. I got an extra set of beakers for my son to play with in the bath. Are you still planning on expanding your inventory?

Yes! In the small writing, at some point I wrote you can use 20mL of 10% cleaning vinegar or scaled to whatever you have. The extra several mL don't really take too much longer to evaporate

Nile Red

Loved it. I want to recreate it with my son. Can I use vinegar in lieu of glacial acetic acid? I assume I'd just have to be more patient with the evaporation.


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