What the team had done on the previous TWO labs before the FINAL... (basically was fooling around and mixing here and there with no directions and no parameter..) *devil horns and tails*
"What the team have done list":
1st day
- colliding the milk and ginger juice without ratio.
- colliding the different temperature of milk to aged ginger only.
- colliding different amount of milk to different amout of ginger juice.
- adding milk powder into milk (suspected protein content, hence add to increase protein content).
- adding different amount of sugar
Found out: Temperature affects, ratio of milk and ginger affects, protein content affects, sugar did not contribute at all.
2nd day:
- left out suspended ginger white substance at the bottom to collide with milk (suspect it helps in forming curd)
- ratio was used. Milk to ginger, 8:1 (a key in forming curd)
- low fat milk joined the family of mixing (found out another key to success)
- young ginger joined (another member to success)
- temperature helps (another member in contributing)
- cover and uncover of settlement (suspect helps too)
Found out: White starchy substance helps, ratio plays a great role, fat content does not affects, type of ginger affects, cover theory helps.
BUT, finally the team was 100% glad that they went fooling around on the TWO labs, coz if the TWO labs did not exist, there's no parameters to determine the formation of curd! *angel face with snow white feathers*
FINALLY:
The team have came out with these parameters that are significant in contributing to the formation of curd *high hhoooorrayyyyy jump*.
- temperature
- types of milk
- types of ginger
THANK YOU TWO LABS!!! *pucker lips! mwahhs mwahhs..*
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