The document provides instructions for making butter at home by shaking heavy cream in a container. Over 10 minutes of shaking, the cream thickens and separates into butter and buttermilk. When allowed to sit, the butter forms a thick, cottage cheese-like substance surrounded by a white, soapy liquid. The student observes the changes over time but notes the finished butter does not have the expected yellow color or solid texture of store-bought butter.

1. Making butter BY:CHANEL RUSSELL December16th ,2009 5 TH PERIOD

2. Procedure 1.place a marble inside the container, and fill the container with heavy cream .put the lid tightly on the container. 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. 3.continue shaking the container ,taking turns if necessary .when you see, hear, or feel note the time in your science log. 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. 5.Let the container sit for about 10 minutes , observe the butter and the liquid again , and record your observations in your science log.

3. observations 1 st min.-foamy risen higher than before I shook the jar 2 nd –thickening -3 rd - a liquid substance is surrounding the thick ‘colloid’ 4 th -jar is getting heavy ,cant really see as much as I’ve seen before 5 th -harder to shake, couldn’t hear marble very much 6 th -a had to bang the jar on my legs (thigh area) because it war getting thick 7 th –I didn’t hear marble at ALL ,so hard to shake 8 th -creamy,heavy lard –looking 9 th -marble is buried you can see the difference cause the developing butter in the jar is visible 10 th -done-n-ready the butter isn't very good looking ,a very thick cottage cheese look

4. Observations cont. 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. When I let the jar sit for 10 minuets the butter looked more like cottage cheese and there was more liquid in the jar.

5. anaylisis 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. 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. 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.

6. Pictures