Milk Casein as an Alternative

Ingredient for Glue

Group name: Finding Whiny
Members:
1. Kristyn Jane Flores
2. Jamie Angelo Perez
3. Ma. Winelgen Rafols
I.

Date: September 22, 2016

Gr. & Sec: 9-Galileo

Topic Interests
Turning Milk into Strong Natural Glue with Baking Soda and Vinegar

Glue is a thick, soft, moist substance, usually produced by mixing dry ingredients with liquid. It is
a substance which is used to attach light things, such as papers, together just by rubbing it to
one object to the other. This substance has only limited grip when used for it is not that sticky
but is suitable to be used in fastening papers and such.
Glue has been an important material at home, at school and at office. Most of thecommercially
available glue is claiming to be non-toxic. However, we are still uncertainof this claim since they
contain preservatives that may harm both the user and theenvironment.
Casein, a protein obtained from milk, has been long proven to play an important role inthe
production of glue. It can be obtained from milk by means of adding vinegar intothe milk. The
curd formed from the reaction is mixed with baking soda. The producedglue from milk may vary
in consistency depending upon the amount of milk, vinegar,water and baking soda used. Other
research conducted claims that glue made frommilk casein is waterproof and can be used for
bottle labeling and cigarette packaging.
II.

Questions about the topic

1. What is importance of milk as an ingredient?
2. What is Casein?

3. Is there a way to produce all-natural glue?

4. Is the glue produced from milk casein effective?
III.

Concerns about the locality

Making ones own glue. Glue is an essential tool when it comes to craft and art making,
especially when it comes to childrens projects or even home based do-it-yourself projects.
People can save an ample amount of money by making their own glue, thus making a cheaper
alternative to the usual commercial and branded type of glue
IV.

Related Literatures

The first evidence when glue used for the first time dates back in 4000 B.C., Archaeologists
found foodstuff with deceased when they were studying burial sites of historical tribes in the
pottery vessels, which were repaired by some sticky stuff of tree sap. They also found ivory
eyeballs into eye sockets in Babylonian temples.

In our modern time, glue may vary from industrial and commercial purpose to ordinary glue
used at home and school. Glue is used to fix broken pieces or to bind different materials.
Milk is a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that
is produced by the mammary glands of all mature female mammals after they have given birth
and serves as nourishment for their young. Milk available in the market is processed into
powdered from. Research conducted on milk protein has proven that milk casein is an effective
ingredient for producing waterproof glue.
A.

Materials

Water

Powdered Milk

Vinegar

Coffee Filter

Cup

Measuring cups

Baking Soda
B. Procedure
1.Mix 1/4 cup hot tap water with 2 T powdered milk. Stir until dissolved.
2.Stir 1 T of vinegar into the mixture. The milk will begin to separate into solid curds and watery
whey.
3.Continue stirring until the milk is well-separated.Pour the curds and whey into a coffee filter
positioned over a cup.
4.Slowly lift the filter, draining the whey. Keep the curd, which is in the filter.Squeeze the filter to
remove as much liquid as possible from the curd.
5.Discard the whey (i.e., pour it down a drain) and return the curd to a cup.Use a spoon to break
the curd into small pieces.
6.Add 1 teaspoon hot water and 1/8 to 1/4 teaspoon baking soda to the chopped curd. Some
foaming may occur (carbon dioxide gas from reaction of baking soda with vinegar).
7.Mix thoroughly until the glue becomes smooth and more liquid. If the mixture is too thick, add
a bit more water.
8.If the glue is too lumpy, add more baking soda.The finished glue can vary in consistency from
a thick liquid to a thick paste, depending on how much water has been added, how much curd
was present, and how much baking soda was added.
Use your glue as you would any school paste. Have fun!When not in use, cover your cup of glue
with plastic wrap. Over time, its consistency will become smoother and clearer.Unrefrigerated
glue will 'spoil' after 24-48 hours. Discard the glue when it develops a spoiled milk smell.
V.

Literature cited/Bibliographies

https://www.scribd.com/doc/66339864/Investigatory-Project
http://science.wonderhowto.com/how-to/turn-milk-into-strong-natural-glue-withbaking-soda-and-vinegar-0140671/