Determination of Calcium Ion Concentration in Different Types of Milk

چکیده مقاله

The purpose of this investigation is to find which type of milk (cow milk with different percentage of fat, camel milk, and soya milk) contained the highest concentration of calcium ion and to analyse how fat can affect the calcium content of milk. The experiment aims to investigate whether high percentage of fat reduces or enhances the calcium ion concentration of milk. Complexometric titration and calcium ion selective electrode are two possible ways that can be used to determine the calcium content of milk. The method chosen for doing the experiment is complexometric titration, which reacts with calcium to form CaEDTA. EDTA is a hexaprotic ion which means each of the oxygen in acid and each of the nitrogen in amine can share one electron pair, and it functions by binding to metal ions Ca2+ EDTA→ Ca[EDTA]4-First, 0.01M EDTA solution is used for titration of 10 cm³ of milk, the volume of EDTA used for titration must be recorded since the value is needed for the calculation. By the volume of EDTA used for titration and by calculating mass of calcium we can determine what effect fat had on calcium content of milk. Finally, in order to attain a reliable result, different mass of cream, which is the fat collected or skimmed from the milk, is added to 0% milk to find whether the calcium content of milk rises of falls by addition of fat. In conclusion, the researcher reaches the point that as more cream is added, the calcium ion concentration of milk falls.

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