chanel russell


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sorry the tittle is wrong but its on mixture i hope you like it

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chanel russell

  1. 1. Making butter BY:CHANEL RUSSELL December16th ,2009 5 TH PERIOD
  2. 2. Procedure <ul><li> a marble inside the container, and fill the container with heavy cream .put the lid tightly on the container. </li></ul><ul><li>2.take turns shaking the container vigorously and constantly for 10 minuets . Record the time when you begin shaking tin your Science Log. Every minuet ,stoop shaking the container hold it up to the light. Record your observations. </li></ul><ul><li>3.continue shaking the container ,taking turns if necessary .when you see, hear, or feel note the time in your science log. </li></ul><ul><li>4.After 10 minuets of shaking , you should have a lump of butter surrounded by liquid inside the container . Describe both the butter and the liquid in detail in your science log. </li></ul><ul><li>5.Let the container sit for about 10 minutes , observe the butter and the liquid again , and record your observations in your science log. </li></ul>
  3. 3. observations <ul><li>1 st min.-foamy risen higher than before I shook the jar </li></ul><ul><li>2 nd –thickening </li></ul><ul><li>-3 rd - a liquid substance is surrounding the thick ‘colloid’ </li></ul><ul><li>4 th -jar is getting heavy ,cant really see as much as I’ve seen before </li></ul><ul><li>5 th -harder to shake, couldn’t hear marble very much </li></ul><ul><li>6 th -a had to bang the jar on my legs (thigh area) because it war getting thick </li></ul><ul><li>7 th –I didn’t hear marble at ALL ,so hard to shake </li></ul><ul><li>8 th -creamy,heavy lard –looking </li></ul><ul><li>9 th -marble is buried you can see the difference cause the developing butter in the jar is visible </li></ul><ul><li>10 th -done-n-ready the butter isn't very good looking ,a very thick cottage cheese look </li></ul>
  4. 4. Observations cont. <ul><li>After ten minuets of shaking the jar the butter as I said on the previous page was a thick lard looking substance. The liquid surrounding it was like real white soap water. </li></ul><ul><li>When I let the jar sit for 10 minuets the butter looked more like cottage cheese and there was more liquid in the jar. </li></ul>
  5. 5. anaylisis <ul><li>When I notice the change in the container I thought it was going so change yellow like pasteurized butter but unfortunately it stayed white and I thought it was going to get solidified like butter you buy in the store. </li></ul><ul><li>By looking at my observations butter is classified as a colloid because it is a very interesting substance and its not heavy enough to settle out. </li></ul><ul><li>I think this a solution because I think it is a single substance but is packed with particles of two or more substances but are homogeneous mixture cause it had the same appearance and properties through out the whole project. </li></ul>
  6. 6. Pictures