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Freezing Point of Milk: A Natural Way To Understand Colligative Properties

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Mercedes Novo , Belén Reija and Wajih Al-Soufi

Departamento de Química Física, Facultade de Ciencias, Universidade de Santiago de Compostela, E-27002 Lugo, Spain

J. Chem. Educ., 2007, 84 (10), p 1673

DOI: 10.1021/ed084p1673

Publication Date (Web): October 1, 2007

Abstract

A laboratory experiment is presented in which the freezing point depression is analyzed using milk as solution. The nature of milk as a mixture of different solutes makes it a suitable probe to learn about colligative properties. The first part of the experiment illustrates the analytical use of freezing point measurements to control milk quality, regarding adulteration by addition of water and lactic fermentation. The second part deals with molecular weight determination from freezing point depression data, using powdered milk as solute. The effective molar masses of whole milk and skim milk are determined and compared.

Keywords (Audience):

First-Year Undergraduate / General

Keywords (Domain):

Laboratory Instruction

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Consumer Chemistry

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Received: August 03, 2009

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Article

Freezing Point of Milk: A Natural Way To Understand Colligative Properties

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A Greener Approach for Measuring Colligative Properties

Colligative properties

Using Graphs of Gibbs Energy versus Temperature in General Chemistry Discussions of Phase Changes and Colligative Properties

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