EXPERIMENT NO.
4
1 When milk is dropped into a test-tube containing copper sulfate solution, the drop of milk sinks to
the bottom of the test-tube. The speed at which the drop of milk sinks will depend on the amount
of protein, fat and other solids that are present in the milk.
You will investigate the effect of different concentrations of milk on the time taken for the drop to
sink to the bottom of the test-tube.
You are provided with the materials shown in Table 1.1.
Table 1.1
volume
labelled contents hazard
/ cm3
C copper sulfate solution irritant 200
M 100% milk none 50
W distilled water none 30
If any solution comes into contact with your skin, wash off immediately with cold water.
It is recommended that you wear suitable eye protection.
Carry out step 1 to step 3 to practise releasing one drop of M from a pipette.
step 1 Put some of M into a pipette.
step 2 Hold the pipette containing M over an empty test-tube, as shown in Fig. 1.1.
Squeeze the pipette gently to release one drop. It is important that the drop does not
contain air bubbles.
step 3 Repeat step 2 until you can release one drop at a time.
one drop released
squeeze gently
pipette
containing
milk, M
test-tube
Fig. 1.1
9700/33/M/J/23
You will investigate the effect of different concentrations of milk on the time taken for one drop of
milk to sink through copper sulfate solution.
You will need to:
• prepare different concentrations of milk
• record the time taken for one drop of each concentration of milk to sink through copper sulfate
solution.
(a) You will need to use proportional dilution to make different concentrations of milk, M, between
95% and 55%.
You will need to prepare 10 cm3 of each concentration, using M and W.
Table 1.2 shows two of the concentrations of milk you will use and how to prepare one of the
concentrations.
Decide which other concentrations of milk you will use.
(i) Complete Table 1.2 to show how you will prepare the concentrations of milk you will use.
Table 1.2
percentage volume of M volume of W
concentration of milk / cm3 / cm3
95.0 .5
9 0 5 .
85 0 .
8 S
.
1 5
.
75.
0 For 2 5 .
65 .
0 .5
6 3 5 .
55.0 5.5 4.5
[2]
Carry out step 4 to step 14.
step 4 Prepare the concentrations of milk, shown in Table 1.2, in the beakers provided.
step 5 Draw a line 2 cm from the top of a clean, dry test-tube, as shown in Fig. 1.2.
You will start timing from this line in your investigation.
test-tube filled to the top with C
2 cm
line drawn
2 cm from top
of test-tube
Fig. 1.2
step 6 Fill this test-tube with C, up to the top, as shown in Fig. 1.2.
step 7 Stir the 95% concentration of milk.
step 8 Put some of the 95% milk into a pipette.
step 9 Put one drop of 95% milk into the test-tube containing C, as shown in Fig. 1.3.
Start timing when the drop passes the line you have drawn.
one drop released
squeeze gently
pipette
C filled to top of test-tube
containing
milk, M
line drawn
2 cm from top
of test-tube
test-tube
Fig. 1.3
step 10 Stop timing when the drop reaches the bottom of the test-tube.
If the drop has not reached the bottom of the test-tube after 120 seconds, stop timing
and record ‘more than 120’.
step 11 Record your result in (a)(ii).
step 12 Carry out step 7 to step 10 as many times as you need, so that you are confident in
your results for 95% milk. Remove any milk remaining at the surface of C with a pipette
between each trial and add fresh C up to the top of the test-tube.
Record all your results in (a)(ii).
step 13 When you are confident in your results for 95% milk, empty the contents of the test-tube
into the container labelled For waste and rinse out the test-tube.
step 14 Repeat step 6 to step 13 for the other concentrations of milk you prepared in step 4.
(ii) Record your results in an appropriate table.
Percentage concentration Time (s)
of milk t1 t2 +3
Aug t
95.0 15 14 1 J 15
& 5O .
2/ 21 22 21
75 0 35 35 35
34
.
65 . 0
6667 66 66
55 .
0
more than 120 more than 120 more than 120 more than 120
[5]
(iii) Describe the trend in your results in (a)(ii).
As the concentration
of milk decreases
...........................................................................................................................................
time the reach the
for drop to
...........................................................................................................................................
increase
the
bottom
of test-tube.
..................................................................................................................................... [1]
(iv) Using Table 1.1 and step 4 to step 13, assess the risk of this procedure as low, medium
or high. Give one reason for your answer.
medium
risk .....................................................................................................................................
.
irritant it will
sulfate
reason ...............................................................................................................................
Copper
is an so
itchin.g
the skin
...........................................................................................................................................
cause
...........................................................................................................................................
[1]
(v) Complete Table 1.3 to identify two possible sources of error in this investigation and
describe how you could improve the procedure to reduce the effect of each source of
error.
Table 1.3
error improvement
Drops sometimes stick to Use a wider vessel.
the side
of test-tube .
Drops f milk Use
fresh
remain
copper
in the milk
sulfate each time .
[4]
(b) A student investigated the effect of temperature on the density of a milk sample.
The results from the investigation are shown in Table 1.4. The density of milk is shown in
arbitrary units (au).
Table 1.4
temperature / °C density of milk / au
5 34
10 33
20 31
25 26
30 24
35 21
(i) Plot a graph of the data shown in Table 1.4 on the grid in Fig. 1.4.
Use a sharp pencil.
y-axis ,
f
- 35 =
X
=>
- X
i
X
*30-
so
>
-
i X
do 25-
X
20t j jo so di Ex-axis
temperature /
I
23
30
Fig. 1.4
[4]
(ii) The student measured the temperature of the laboratory as 23 °C. Use your graph to
determine the density of milk at 23 °C.
28
density of milk = .................................................... au [1]
(iii) A student suggested the hypothesis:
As the temperature increases by 10 °C the density of the milk decreases by 2 au.
Explain whether or not the data provides evidence to support the hypothesis.
Between and
102 20 % the
density of milk
...........................................................................................................................................
decreases
by yan which
supports the
hypothesis
...........................................................................................................................................
.
and
But between 20 ° % the
density of
...........................................................................................................................................
30
milk decreases
by Fau which does not
...........................................................................................................................................
support the hypothesis
.....................................................................................................................................
.
[2]
[Total: 20]
