OIL OR SPOILED MILK MIXED WITH WHITE VINEGAR AND BAKING SODA AS NATURAL GLUE
Chapter 1
Introduction
Background of the study
Through history, humans had a thirst for knowledge and development from the beginning of
human kind, the discoveries made by our race have shaped our future forever. We have always wanted
to know why things happen and why we always want to push the boundaries of what are possible. This
has led to some of the greatest discoveries man had in different fields of endeavors.
Glue has been an important material at home, at school and at office. most of the commercially
available glue is claiming to be non- toxic. However, it is still uncertain of this claim since they contain
preservatives that may harm both the user and the environment.
Casein, a protein obtained from milk, has been long proven to play an important role in the
production of glue. It can be obtained from milk by means of adding vinegar into the milk. The cured
form the reaction is mixed with baking soda. The produced glue from milk may vary in consistency
depending upon the amount of milk, and other raw materials used. Other research conducted claims
that glue made from milk casein is waterproof and can be used for bottle labeling and cigarette
packaging.
However, fresh milk is known for its richness in calcium and thus its importance for the bones.
Aside from this, it also contains more than 9 other essential nutrients. It contains proteins that are
important to fight diseases, renew cells, build muscles and maintain healthy hair and nails,
carbohydrates which gives energy to the body, minerals and vitamins that are essential for good health,
for stronger bones, for more energy, for a stronger immune system and for healthier skin, and fatty
acids which are important for body cells, as long as they are taken in moderate quantities
(http:[Link]/nutrition-for-all/English/why-is-milk-good-for-your-health_505427.aspx,
Retrieved August 25, 2016 ).
It is within this context that the researchers tried exploring the possibility of utilizing old or spoiled
milk, which is usually thrown as waste because it may cause diarrhea and food poisoning, to produce
strong natural glue by employing the principle of recycling. Hence, this study was undertaken.
Statement of the problem
The study has been undertaken to assess the effectiveness of using old and spoiled milk as raw
material in the production of natural glue.
Specially, it attempted to answer the following question:
1. Can old and spoiled milk be combined with other raw materials to produce strong natural glue?
OIL OR SPOILED MILK MIXED WITH WHITE VINEGAR AND BAKING SODA AS NATURAL GLUE
2. What is the degree of acceptability of the glue made out of old and spoiled milk to consumers in
terms of :
a. Appearance:
b. Viscocity:
c. Smell and:
d. Adhesive strength?
3. Is the produced natural glue cheaper than the commercially available glue?
Basic assumptions
1. The old and spoiled milk can be combined with other raw materials in to produced natural glue.
2. That the produce glue has high degree of acceptability to consumers in terms of appearance,
viscosity, smell and adhesive strength.
3. That the glue from old and spoiled milk is cheaper than its commercial counterpart.
Objectives of the study
1. To determine the effectiveness of old and spoiled milk as raw material in the production of
natural glue.
2. To asses the degree of consumers acceptability on the produced glue in terms of tears
appearance ,viscosity, smell, and adhesive strength.
3. To conduct coast benefit analysis to compare the cost of production of the natural glue made
out of old and spoiled milk and the commercially available glue.
Significant of the study
The result of this study is deemed beneficial to the following groups of people:
To guide manufacturers. They will be provided with cheap alternative raw materials in the
production of glue which help them minimize their expenditures while increasing their profits;
To environmental advocates. The result of this study will support their advocacy of reducing
environmental pollution by employing the principles of recycling.
To the society. If this product is found to be affective, then old and spoiled milk which is usually
thrown away will turn out an economic resource that would contribute to the economic well-being of
the society; and
To future researchers. Other researchers would be encouraged to discover economic benefits from
other potential raw materials.
Scope and limitations of the study
OIL OR SPOILED MILK MIXED WITH WHITE VINEGAR AND BAKING SODA AS NATURAL GLUE
The study dealt with the creations of a domestic product out of old and spoiled milk. Other necessary
raw materials of minimal proportions were used to bring about the desired product.
Results of the study were delimited to the feasibility of the external use of the produced natural glue
which has been tested by consumers via the consumer acceptability survey. It was extended by
comparing the cost of product of the natural glue to its commercial counterpart through cost benefit
analysis.
Conceptual framework
The study focused on determining the potential use of old or spoiled milk as raw material in the
production of strong natural glue. Few people have explored the possibilities of using this material in
combination with other raw materials to create a useful product.
The study made use of the input-process-output (po) model of goal accomplishment. The primary
input in the study is the old or spoiled milk and secondarily, other raw materials necessary to create a
domestic product in the form of natural glue.
The process involved the production of glue from old milk, white vinegar, baking soda and water.
Quality testing of the produced glue in comparison with the commercial glue was done via the
consumers acceptability survey. To determine its comparative advantage in terms of cost of production,
cost benefit analysis had been undertaken.
As a result, the researchers were able to produced a strong natural glue with old or spoiled milk as
its main raw material.
To conclude the flow of the paradigm and for proper assessment of the entire study, the feedback
through a broken line input and the process for suggestions to be made from the result of the study.
To understand the conceptual framework of the study, a paradigm is presented on the next page.
Production of
Oil or spoiled natural glue
milk Strong natural
White vinegar Consumers glue
acceptability
Baking soda survey
water Cost benefits
analysis
OIL OR SPOILED MILK MIXED WITH WHITE VINEGAR AND BAKING SODA AS NATURAL GLUE
FEEDBACK
Figure 1
Research paradigm
Definition of terms
To have a better perspective of the contents of the study, some of the terms are hereby defined
either or operationally as follows:
Adhesive strength. The term refers to the ability of an adhesive to stick to a surface and bond two
surfaces together ([Link] As used in this
study, the term refers to the ability of the glue to bond two surfaces of bond papers.
Appearance. The term refers to the way that someone, or something, looks
([Link] As used in this study, the term means the visual
perception of the survey respondents as to the color and overall look of the natural glue under study.
Curds. The term refers to a substance consisting mainly of casein and the like, obtained from
milk by coagulation ([Link] As used in this study, the term refers to
the solid that remained a mixture of old or spoiled milk and vinegar was heated. This was used in the
production of natural glue.
Natural glue. The term refers to a strong liquid adhesive obtained by boiling collagenous animal
parts such as bones, hides and hooves into a hard gelatin and then adding water
([Link] As used in this study, the term refers to the product made
from old and spoiled milk, white vinegar, baking powder and water and used as adhesive.
Sample A. the term refers to the natural glue produced from the combination of old or spoiled milk,
white vinegar, baking soda, and water.
Sample B. the term refers to the commercial glue (elmers glue) which was used to compare the
characteristic of the produced glue from its commercial counterpart.
Smell. The term refers to the quality of odor or scent perceived by the nose through the process of
smelling ([Link] As used in this study, the term refers to the scent
or odor of the glue samples as perceived by the respondent.
Viscosity. The viscosity of a liquid corresponds to the informal concept of thickness resistance of a
fluid to a change in shape, or movement of neighboring portions relative to one another
([Link] Viscosity denotes opposition to flow. Molasses, for example,
has a greater viscosity than water. Because part of a fluid that is forced to move carries along to some
extent adjacent parts, viscosity may be thought of as internet friction between the molecules; such
OIL OR SPOILED MILK MIXED WITH WHITE VINEGAR AND BAKING SODA AS NATURAL GLUE
friction opposes the development of velocity differences within a fluid
([Link] /630428/viscosity). as used in this study, the term refers
to the measure of how the sample glues flow and felt on the hands of the survey respondents.
Whey. The term refers to the liquid remaining after milk has been curdled and strained.