Freezing Point of Milk: A Natural Way to Understand Colligative Properties

Autor/inn/en	Novo, Mercedes; Reija, Belen; Al-Soufi, Wajih
Titel	Freezing Point of Milk: A Natural Way to Understand Colligative Properties
Quelle	In: Journal of Chemical Education, 84 (2007) 10, S.1673-1675 (3 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
Schlagwörter	Chemistry; Laboratory Experiments; Undergraduate Students; Undergraduate Study; High School Students; Secondary School Science; College Science; Laboratory Procedures; Computation + Suchen Sie Ihr Suchwort? Chemie; Laboratory work; Laborarbeit; Grundstudium; High school; High schools; Student; Students; Oberschule; Schüler; Schülerin; Studentin; Laboruntersuchung
Abstract	A laboratory experiment is presented in which the freezing point depression is analyzed using milk as solution. The nature of milk as a mixture of different solutes makes it a suitable probe to learn about colligative properties. The first part of the experiment illustrates the analytical use of freezing point measurements to control milk quality, regarding adulteration by addition of water and lactic fermentation. The second part deals with molecular weight determination from freezing point depression data, using powdered milk as solute. The effective molar masses of whole milk and skim milk are determined and compared. (Contains 2 tables and 2 figures.) (As Provided).
Anmerkungen	Division of Chemical Education of the American Chemical Society. Subscription Department, P.O. Box 1267, Bellmawr, NJ 08099-1267. Tel: 800-691-9846; Tel: 856-931-5825; Fax: 856-931-4115; e-mail: jchemed@egpp.com; Web site: http://www.jce.divched.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10