Script for Math 1 Investigatory Project

Graphics
Absolute Value Inequalities
Sherlock Holmes here, ladies and gentlemen!
(as shown by Tolerance
Today, I am going to discuss with you the case of the MATH 1 TOPICS of Absolute Value
Holmes: Levels)
Inequalities as shown by Tolerance Levels and…
Solving a mixture problem using ratio and proportion!
ratio and proportion
And in order to explain these, I will be making milk glue! Show ingredients with label
Milk glue is a mixture of Skim Milk, White Vinegar and Baking Soda.
Holmes:
Why these ingredients, you ask?
I will explain later… patience is a virtue, my dear!
How much quantity of each ingredient do we need?
Holmes:
This is where our Math Topics come in…
We will be doing three trials wherein the amount of milk and baking soda will be the Constant Variable – a fixed
constant variable value

and the amount of vinegar will be the manipulated variable. Manipulated variable – a
variable changed on
purpose

Holmes: The amount of vinegar will vary above and below a set tolerance level to check if it affects Tolerance Level- the
the effectivity of the milk glue. maximum deviation,
whether positive or
negative, that a mixture can
accommodate wherein no
significant change in quality
will be observed.

For this experiment, a tolerance value of 5ml was set for the vinegar. By solving the absolute Table 1
value inequality, we get 20mL to 30 mL as the acceptable range of vinegar amounts. The
above tolerance value for vinegar was set at 35 mL and the below tolerance value was set at
15 mL.

Holmes: Consequently, the amount of water in each trial will also vary by of ratio and proportion. It is Calculation for trial 1
important that the ratio of the vinegar to water per trial is kept constant.

So, the ratio from the control was identified first… Calculation for trial 2;
calculation for trial 3
…and this ratio was used to determine the volume of water for trials 2 and 3.
Holmes: Now, let’s start making the glue using this table as our guide Graphics Table 1
First, place 125 ml of skimmed milk into a pan.
Then, add 25 ml of white vinegar
Heat gently with constant stirring until small lumps begin to form
Remove from the heat and continue to stir until no more lumps form
Allow the curds to settle and filter off the remainder using the coffee filter
Gently remove excess liquid from the curds using the paper towel
Holmes: Return the solid to the empty pan
Add 15 ml of water to the curd and stir
Add about half a teaspoon of baking soda
Stir
Watch for bubbles of gas to appear then add a little baking soda until no more bubbles
appear
And voila! The substance is now ze glue!
Holmes: Now, before we put our glue to the test, let me explain what just happened
By adding vinegar to the milk, we created a chemical reaction coagulation
Holmes:
 wherein the milk separate into two parts, a solid (the curds), and a liquid (the whey) “Da wae”

The curds are the milk protein, called casein

Here’s the most important part…

Casein is a natural glue!!

And for it to become liquid again, we added water, and baking soda to neutralize the
vinegar, which is acidic.

The bubbles are caused by Carbon dioxide gas being given off as part of the reaction.

The curds form a liquid again after being neutralized. This is the milk glue!
Holmes: It is no time to put our milk glue to the test…
Holmes: Video fastforward or time-lapsed of Oliver applying glue to paper, wood, etc.
For this one, just compare the effectivity of the glue made from each trial based on the
results of the experiment. Then conclude make a suitable conclusion from result.

Table 1 Quantity of Ingredients Per Trial

Trial Number Skim Milk Vinegar Water Tolerance Level

Trial # 1 125 ml. 25 ml. 15 ml. Control
Trial # 2 125 ml. 35 ml. 21 ml. Above tolerance (plus 5)
Trial # 3 125 ml. 15 ml. 9 ml. Below tolerance (minus 5)