Protein glue
Nível de ensino
Families
Area of Interest
Chemistry
Ciência Viva em Casa
Cozinha
Keywords
casein | cola | milk | protein
Duration
60 min
Typology
Experimental protocol
Milk is characterized by a creamy emulsion composed of fat globules in aqueous phase, so that its ingredients, such as casein globules, other proteins, lactose and salts, are suspended and dissolved.
Casein is the main protein in milk, representing approximately 80% of the total protein.
This activity comes under the program #cienciavivaathome. From the kitchen to the bathroom, even walking through the garage, no room was left out: after all, science is everywhere!
