After TWO Lab, this is FINAL

continued...

Slash off the desriptions for previous 2 labs. Here is the final descriptions after the 2 real experimenting labs. (im guessing you are curious what we have done in previous labs.. Hehehe.. well you can obtain the info in the next post.)

Objectives:
1. To determine the factors (type of ginger, type of milk, temperature) affecting of formation of curd.

Ingredients:
1. Aged ginger
2. Young ginger
3. Low fat milk, with 3.0g/100mL of protein content
4. Full cream milk, with 3.4g/100mL of protein content
5. Sugar

Equipments:
1. Food thermometer
2. Cooking pot
3. 250mL measuring cup
4. Cotton sieve
5. Measuring spoons (1/2 tbsp, 1 tsp)
6. Blender, small
7. Peeler

Steps by steps:

Prepartion of ginger juice:

1. ginger were peeled with peeler

2.  ginger were blended with blender for its fiber and juice *very noisy blending machine sound*

3. ginger fiber was pooled into cotton sieve, and ginger juice was squeezed into a bowl

4. Step 1 - 3 were repeated for young ginger and juiced were pooled into different bowl

Prepartion of milk:

1. milk was prepared by pouring 60mL into cooking pot, and it was cook to 80 degree celcius measured by thermometer *ooo... steamy*

2. 1 1/2 tsp of sugar was added to milk to taste

Process of collision of Milk and Ginger:

1. 60mL of milk at 80 degree celcius was poured into a bowl contained 1/2tbsp of ginger (ratio of milk to ginger juice is 8:1) *teacher face with black frame glasses, "take note class, this is important"*

2. Solution was then cover and left untouched for 10- 15mins

3. Step 1 - 2 were repeated for low fat milk with aged and young ginger, full cream milk with aged ginger and young ginger

4. temperature of milk was then prepared at 60 degree celcius and 100 degree celcius, and repeated for all parameters set in step 3

Results: (after duplicating each combinations for 2 times, consistant results obtained for both)

(Bowls above: Aged ginger. Bowls below: Young ginger)

Low Fat Milk (80 degree celcius) + Aged ginger juice
= solid curd formed, very viscous

Low Fat Milk (80 degree celcius) + Young ginger juice
= no solid curd formed, watery

Low Fat Milk (60 degree celcius) + Aged ginger
= curd formed, less viscous than 80 degree celcius curd

Low Fat Milk (100 degree celcius) + Aged ginger
= solid curd formed, more viscous than 60 and 80 degree celcius

(Left: 100 degree celcius. Right: 60 degree celcius)

(Bowls above: 100 degree celcius. Bowls below: 60 degree celcius)

Full Cream Milk (80 degree celcius) + Aged ginger juice
= no solid curd formed, viscous

(Toothpick shows dented liquid, but not standing in liquid)

(Toothpick shows dented liquid, but not standing in liquid)

Full Cream Milk (80 degree celcius) + Young ginger juice
= no solid curd formed, watery

(Bowls above: Aged ginger. Bowls below: Young ginger)

Full Cream Milk (60 degree celcius) + Aged ginger juice
= no curd formed, less viscous compare to 80 degree celcius

Full Cream Milk (100 degree celcius) + Aged ginger juice
= no curd formed, more viscous than 80 degree celcius

(Bowls far left: 60 degree celcius. Right: 100 degree celcius)

As a summary (after duplicating each parameters, results obtained were identical):
Low Fat Milk

Old Ginger	Young Ginger	Old Ginger, 60degree celcius	Old Ginger, 100degree celcius
Formed solid curd, very viscous	No solid curd formed, watery	Form curd, less viscous than 80 degree celcius	Solid curd formed, more viscours than 60 & 80 degree celcius

Full Cream Milk

Old Ginger	Young Ginger	Old Ginger, 60degree celcius	Old Ginger, 100degree celcius
No solid curd formed, viscous	No solid curd formed, watery	No curd formed, less viscous than 80 degree celcius	No curd formed, more viscous than 80 degree celcius

to be continued on discussion...
*both shoulders pat pat pat pat by E and KW themselves*