🥛 From Kitchen to Curiosity: Science Brewed with Milk

CUBE chat
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:test_tube: CUBE ChatShaala Summary – 14 July 2025

Opening Remarks:
Prof. Lakhotia highlighted the difference between “covering the syllabus” and “uncovering through curiosity-driven research.” His statement set the tone for exploring science through personal investigation, using simple home resources.

:milk_glass: Experiment 1: Shivani’s Curd Formation Study

Set-up Date: 12.07.2025
Hypothesis: “Temperature affects curd formation”
Method:

  • 700 ml milk was boiled, cooled to lukewarm (~30°C), and 1 tablespoon of curd was added at 7:15 PM.
  • It was stirred, covered, and kept on a kitchen slab.
  • By 10 PM (after 3 hrs 15 mins), curd had formed.

Observation:
The role of ambient temperature (30°C) was emphasized. Shivani suggested that curd formation might be slower or fail at Sanika’s place (Al-Khobar, Saudi Arabia), where the temperature is expected to be lower.

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:lemon: Experiment 2: Sailekshmi’s Comparative Study of Coagulation Agents

Set-up Date: 11.07.2025 at 5:30 PM
Objective: Determine which agent—curd vs lemon juice—forms “good curd.”

Bowl Agent Added Observations
A 1 tsp lemon juice Citric acid caused milk to split; no bacterial action; resulted in protein-water separation (not true curd)
B 1 tsp curd Lactose underwent glycolysis, producing lactic acid; curd formed with a distinct protein structure

Key Insight:
Bacterial action is essential for true curd formation. Acid from lemon causes coagulation, but without fermentation.

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:thermometer: Scientific Concepts Discussed:

  • Role of temperature in microbial activity and fermentation.
  • Difference between chemical coagulation (lemon juice) and bacterial fermentation (curd).
  • Biochemical pathway: Lactose → Glycolysis → Lactic Acid → Milk Protein Denaturation.

:speech_balloon: Follow-Up Questions for Further Exploration:

  1. :microscope: What is the ideal temperature range for lactic acid bacteria to thrive in curd formation?
  2. :petri_dish: Can bacterial growth be restored in lemon-induced curd by adding curd starter later?
  3. :test_tube: What happens if we add more than one tablespoon of curd? Does more bacteria speed up the process?
  4. :earth_africa: How does curd formation vary across different geographical temperatures (like Kerala vs Saudi Arabia)?
  5. :plate_with_cutlery: Is the texture or taste of curd affected more by fermentation time or ambient temperature?

Let’s continue uncovering the science behind everyday life.
“Can your kitchen be your next lab?”

:closed_book: Reference

@Arunan @KiranKalakotiR @Shivani @Ayana_Sudheer @Chitralekha @2020ugchsncnseethala @Susanta_Tanti and others.

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