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Determination of Calcium Content in Milk Alternatives

Determination of Calcium Content in Milk Alternatives. Tim and Dan’s Excellent Real World Project. What are we doing?. To determine the amount of calcium in four milk alternatives (Soy, Almond, Lactaid, Chocolate) and a 1% dairy control

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Determination of Calcium Content in Milk Alternatives

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  1. Determination of Calcium Content in Milk Alternatives Tim and Dan’s Excellent Real World Project

  2. What are we doing? • To determine the amount of calcium in four milk alternatives (Soy, Almond, Lactaid, Chocolate) and a 1% dairy control • To compare the calcium levels in each with how they compare to the control and the manufacturer’s claim (Radical!)

  3. What chemicals do we need? • Standard Calcium Solution • 2.5 g CaCO3 in 100 mL of 0.1M HCl. Diluted to 1 L • EDTA Solution • 15 g disodium EDTA diluted to 1 L • Calcium Indicator • HydroxyNaphthol Blue • 0.5M KOH (to adjust pH) (HydroxyNaphthol Blue)

  4. How are we gonna do it, dude? • Combine 5 mL of distilled water, 10 mL EDTA and 5 mL increments of KOH (to adjust pH to approximately 13) to a 125 mL Erlenmeyer flask • Add 200-300 mg of the calcium indicator and the color should change from clear to light blue • Back titrate excess EDTA with the standard calcium solution until color changes to violet. This will be the blank titration used for calculations

  5. Sorry about all that writing. Here’s a picture of puppies!* *drinking milk

  6. But here’s more procedure… • Repeat the same procedure as previously stated, but substitute 5 mL of milk alternative for the distilled water • Perform each titration three times for accuracy (Procedure acquired from Titration of calcium and magnesium in milk with EDTA byPatrick G. McCormick)

  7. Surely there must be data! Here it is…and don’t call me Shirley… • Mass EDTA: 15.0084 g • Mass CaCO3: 2.5070 g

  8. Distilled Water

  9. Control (1% white milk)

  10. 1% Chocolate Milk

  11. Silk (Original)

  12. 1% Lactaid

  13. Almond Breeze (Original)

  14. Calculations

  15. Soo…what’d we get? • 1% - 10.48 %/240 mL • Chocolate – 12.69 %/240 mL • Silk – 11.21 %/240 mL • Lactaid – 11.70 %/240 mL • Almond – 8.48 %/240 mL

  16. How does that compare? Manufacturer’s Claim Our Results 1% - 10.48 %/240 mL Chocolate – 12.69 %/240 mL Silk – 11.21 %/240 mL Lactaid – 11.70 %/240 mL Almond – 8.48 %/240 mL • 1% - 30 %/240 mL • Chocolate - 30 %/240 mL • Silk - 45 %/240 mL • Lactaid - 30 %/240 mL • Almond - 30 %/240 mL

  17. In Conclusion Through our methods, we discovered that the best alternative is the Lactaid This provides the second most calcium per serving, but the most as a true alternative It is also the closest to the reported value for the milk alternatives we tested Silk turned out to be the biggest disappointment, having the largest difference in reported vs. experimental

  18. Error • An important source of error comes from our calculations. We couldn’t find the density for the Almond milk and Silk so we used the chocolate’s density • Another source could be the potential of slightly titrating past the equivalence point

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