When just vinegar and yeast are mixed, vinegar's weak acid cancels out yeast's ability to grow. Milk curdles when mixed with vinegar because the acid from the vinegar causes the protein molecules in milk to come together to form visible solids.The solids float in the clear whey, forming curdled milk. A commonly used homemade substitute for buttermilk is made by mixing an acid with milk (usually a tablespoon of vinegar for every cup of milk). We made a natural plastic as the caisson molecules are associated together in long chains. A base, such as milk, and an acid, such as vinegar, are two of the most common ingredients in science fair experiments. The shell of a raw egg is composed mostly of calcium carbonate, in addition to magnesium carbonate, calcium phosphate and organic matter. So mixing milk and vinegar creates plastic which feels almost as strong as a stone. Who knew? Normally, the protein molecules in milk repel each other and they float separately in whey. Milk contains a protein called casein, which is negatively charged. Leaving it in a warm place will also make it spoil faster. A chemical reaction takes place when milk is mixed with vinegar. Vinegar contains ethanoic acid which will react with the milk and spoil it. Kids will be amazed by the transformation of a couple of household ingredients into a moldable, durable piece of a plastic-like substance. The acid in the vinegar causes the protein strands in the milk to coagulate. Vinegar's power to halt yeast fermentation is why vinegar is the major component in most home remedies for yeast infections on the body. The liquid is called whey.

This is the perfect simple science experiment for any time of the year including Earth Day! Identifying a topic for a science fair project can be as easy as checking the kitchen pantry or refrigerator. When you’ve done this at home, you’ve probably noticed that the milk curdles and becomes lumpy over time. Buttermilk, yogurt and cheese can be made in a similar process using milk and various types of acid. Milk is a colloid. Apple Cider Vinegar Side Effects: Contraindications for ACV. The curds are casein, which is used in the production of glue and some plastics. Milk primarily consists of protein, sugar and fat. A majority of cheese is made from milk and the recipe given here also uses milk as the main ingredient. A chemist might try to optimize the production of casein plastic by varying the amounts of vinegar added to the milk or changing the reaction temperature.

If you are taking any medication at all, it’s a good idea to consult with your healthcare provider or nutritionist to ensure no adverse reactions with any dietary supplement, including ACV. Earth-friendly and kid-friendly science, make milk plastic! The naked egg experiment demonstrates a chemical reaction between the calcium carbonate in the egg’s outer shell and the acetic acid in the vinegar.