Casein, the chief protein in milk and the essential ingredient of cheese.

In pure form, it is an amorphous white solid, tasteless and odourless,

while its commercial type is yellowish with a pleasing odour. Cow’s milk
contains about 3 percent casein.

Properties
Pure casein is an amorphous white solid without taste or odour. Commercial
casein is slightly yellow, with a pleasant odour. Dry casein keeps well if
protected from insects and rodents; damp casein is quickly attacked by molds
and bacteria and acquires a disagreeable odour. The specific gravity is 1.25 to
1.31. Casein is a mixture of phosphoproteins of differing molecular weight.
Casein is a lyophilic colloid akin to albumin and gelatin. It is isoelectric at pH
4.6 where its solubility in water is but 0.01 percent. It is amphoteric: below pH
4.6 casein forms moderately soluble salts such as casein chloride; above pH
4.6 casein forms salts with bases. Sodium caseinate and other alkali salts are
soluble without limit, while calciumcaseinate, other alkaline earth salts,
and heavy metal salts are nearly insoluble. Caseinates readily form gels when
slowly coagulated from concentrated solutions. Formaldehyde forms an
insoluble compoundwith casein. Casein is insoluble in most organic solvents.
Paracasein is less lyophilic but otherswise identical with casein.

Uses
Casein is used in prepared foods, in medicines and dietary supplements, and
in cosmetics. Minor industrial applications include the seasoning and dressing
of leather, cleaners and polishes for shoes, textile printing and sizing,
insecticide sprays, soapmaking, and many uses in which casein serves as a
protective colloid, emulsifying agent, or binder. Major applications of casein
are paper coatings, glues, paints, plastics, and man-made fibres.
Glues

Wood joints made with casein glue withstand dampness for some time.
Prepared casein glue is a powder composed of naturally soured or acid
casein, lime, suitable sodium salts, and a fungicide. The powder is dissolved
in water shortly before the glue is used, whereupon the sodium salts
precipitate part of the lime, release sodium hydroxide, and dissolve the casein
as sodium caseinate; later the rest of the lime slowly changes the sodium
caseinate to insoluble calcium caseinate.

Casein glue

This product is made by dissolving casein, a protein obtained from milk, in an

aqueous alkaline solvent. The degree and type of alkali influences product
behaviour. In wood bonding, casein glues generally are superior to true
animal glues in moisture resistance and aging characteristics. Casein also is
used to improve the adhering characteristics of paints and coatings.

Using Milk, Vinegar, and Baking Soda

1 cup (240 mL) milk
1 tablespoon (15 mL) white vinegar
1 tablespoon (15 g) baking soda
Water

Heat 1 cup (240 mL) of milk over medium heat. Pour 1 cup (240 mL) of milk into a saucepan,
then place the saucepan on the stove. Turn the stove on to medium heat and wait until the milk
turns warm.
stir in 1 tablespoon (15 mL) of white vinegar. It does not matter whether or not the vinegar is
distilled.The purpose of the vinegar is to help separate the curds from the whey.
Cook the solution over low to medium heat until lumps form. Reduce the heat to low, then
let the solution heat up, stirring often. After about 3 minutes, you should start seeing solid lumps
form. These lumps are the curds!
Pour the solution through a strainer. Set a strainer over a glass, mug, or bowl. Take the
saucepan off the stove and pour the solution through the strainer. Keep the lumpy curds caught
in the strainer, and discard the liquid whey that's in the glass, mug, or bowl.
Mix the curds with 1 tablespoon (15 grams) of baking soda and water. Transfer the curds
back into the saucepan. Add 1 tablespoon (15 grams) of baking soda and a little bit of water.
Stir everything together with a fork or spoon until the texture is consistent.
Heat the mixture over medium heat until it starts to bubble. Set the saucepan back on the
stove and turn the heat up to medium. Cook the mixture until it starts to bubble, then turn the
stove off This will take about 1 to 2 minutes.
Let the mixture cool before you use it as a glue. Turn the stove off and set the saucepan
aside. Wait until the mixture cools down to about room temperature. Once it has cooled, you
can apply it with a paintbrush.
Use the glue within 24 hours and discard the rest. It does not contain any preservatives, so
it will spoil within 24 hours at room temperature.

Allow me to answer some of the questions about this 'GLUE'. First of all, it is only good for
paper and other very light stuff, so you're better-off just using 'Elmer's' as it is already
made for you. This 'glue' is actually better if made with POWDERED MILK, because the
FAT in regular milk isn't needed, and actually WEAKENS the already weak 'glue'. This is a
modified version of an old home-made glue that was made with non-fat (powdered) milk
curds, and SODIUM HYDROXIDE, or, 'LYE' (not baking soda). This version was much
stronger, and could be used to glue wood, etc., but used the very caustic (and
dangerous!) 'LYE' to make. Summing-up, just BUY some glue already made. Elmer's
wood glue (for example) is similar to the 'LYE' formula of what I just described, and it's
already in the bottle for you so why try to MAKE it? What I would like to know is how to
make the adhesive used on envelopes (and formerly on postage stamps)? (The LICK-IT-
STICK-IT kind.) I can't find a suitable formula for this type of glue.

Materials

 1/4 cup hot water

 1 tbsp vinegar
 2 tbsp powdered dry milk
 1/2 tsp baking soda
 Water

How to Make It

1. Mix 1/4 cup hot tap water with 2 tbsp powdered milk. Stir until dissolved.
2. Stir 1 tbsp of vinegar into the mixture. The milk will begin to separate into
solid curds and watery whey. Continue stirring until the milk is well-
separated.
3. Pour the curds and whey into a coffee filter positioned over a cup. Slowly
lift the filter, draining the whey. Keep the curd, which is in the filter.
4. Squeeze the filter to remove as much liquid as possible from the curd.
Discard the whey (i.e., pour it down a drain) and return the curd to a cup.
5. Use a spoon to break the curd into small pieces.
6. Add 1 tsp hot water and 1/8 to 1/4 tsp baking soda to the chopped curd.
Some foaming may occur (carbon dioxide gas from the reaction of baking
soda with vinegar).
 7. Mix thoroughly until the glue becomes smooth and more liquid. If the
mixture is too thick, add a bit more water. If the glue is too lumpy, add
more baking soda.
8. The finished glue can vary in consistency from a thick liquid to a thick
paste, depending on how much water has been added, how much curd was
present, and how much baking soda was added.

1. Use your glue as you would any school paste. Have fun!
2. When not in use, cover your cup of glue with plastic wrap. Over time, its
consistency will become smoother and more clear.
3. Unrefrigerated glue will 'spoil' after 24 to 48 hours. Discard the glue when
it develops a spoiled milk smell.

Tips for Success

 The separation of curds and whey works best when the milk is warm or hot.
This is why powdered milk is recommended for this project.
 If the separation doesn't work well, heat the milk or add a bit more vinegar.
If it still doesn't work, start again with warmer water.
 Clean dried glue by loosening/dissolving it in warm water and wiping it
away. Glue will wash out of clothes and off surfaces.

Reaction Between Milk and Vinegar

Mixing milk and vinegar (weak acetic acid) produces a chemical reaction that
forms a polymer called casein. Casein is essentially a natural plastic. The casein
molecule is long and pliable, which makes it perfect for forming a flexible bond
between two surfaces. The casein curds may be molded and dried to form hard
objects that are sometimes called milk pearls.

When a small amount of baking soda is added to chopped curd, the baking soda
(base) and residual vinegar (acid) participate in an acid-base chemical reaction to
produce carbon dioxide, water, and sodium acetate. The carbon dioxide bubbles
escape, while the sodium acetate solution combines with the casein curds to form
a sticky glue. The thickness of the glue depends on the amount of water present,
so it can be either a sticky paste (minimal water) or a thin glue (more water).

Chapter I: Introduction

A. Background of the Study

The scientific name of glue is “Cyanoacrylates”.
Glue is the chief topic in this investigatory project. Glue is widely used worldwide. From schools to offices,
from homes to buildings, glue is always present to help in individuals in their daily lives. This material can be
used in simple works or as an emergency utensil; from torn books to stripped parts of paper works; this tool is
very significant in our lives.
Glue is a sticky material (usually a liquid) that can stick two or more things together. Glue can be made from
plant or animal parts, or it can be made from oil-based chemicals. The first glues may have been natural liquids
that come out of trees when they are cut. Later people learned to make glue by boiling animal feet, cartilage or
bones. Some very strong glue is made from fish bones, rubber or milk. Simple glue can be made at home by
mixing wheat flour and water. This glue will stick pieces of paper together. Many kinds of art can be made
using glue. A collage is a work of art made by using glue to stick colored things onto paper.
Some glue can be used to keep water out of boats, buildings or vehicles. In this case the glue may be called
caulk. Some man-made materials, including wood-like materials, are made using glues to bind together small
pieces of material or powders. These qualities of our project, the homemade glue, really come in handy to our
fellows with problems about toxics in their homes. This project isn’t only helpful to us, but is also easy to
organize in times of financial crisis and emergencies to come.

B. Statement of The Problem

Which is more effective the Commercial ones or Homemade Glue which is only made of Milk?
Sub-problems
1. Is it effective?
2. Are the ingredients easy to find?
3. Is it eco-friendly?
C. Significance of the Study
Everybody can benefit from this study, because without this kind of study, especially the students. It can
benefit the students when they need to paste their test results in their notebooks. In making their school
projects and they have projects to make in their respective houses.
The people who will benefit from this home-made glue are the following:
1st are we, as a Student we all need glue to sticking our test results in our notebooks.
2nd is the people who works in the office might need glue because they use it as the paste their finished
product to be submitted to their boss.
3rd is the teachers, they will need in order to paste the students test result in the notebook.

D. Scope and Limitations

The aspects were covered by the study is that students don’t to buy commercial glues which are expensive.
They can just make their own glue using milk and other ingredients which are only found in the house.

It may take a couple of hours to make.

The limitations of the study that we should know is that to make homemade glue using only materials found in
our house no need to buy expensive glue. Just make your own homemade glue, it’s easy and affordable.

Chapter II: Review of Literature

A.Review of Literature
When I searched Google about the homemade glue, there were many related study. Some use cassava flour in
making glue some use Styrofoam, honey in making. When I found out that milk can also be used as alternative
glue combining with the other ingredients in making homemade glue.

The glue that I’ll be experimenting is called “Casein Glue.”

Casein glue is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly
found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the
proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as
a food additive, to a binder for safety matches. As a food source, casein supplies amino acids, carbohydrates,
and the two inorganic elements calcium and phosphorus.

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for
young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum,
which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. It also
contains many other nutrients. As an agricultural product, milk is extracted from mammals during or soon after
pregnancy and used as food for humans. Worldwide, dairy farms produced about 730 million tons of milk in
2011. India is the world's largest producer and consumer of milk, yet neither exports nor imports milk. New
Zealand, the European Union's 28 member states, Australia, and the United States are the world's largest
exporters of milk and milk products. China and Russia are the world's largest importers of milk and milk
products. Throughout the world, there are more than 6 billion consumers of milk and milk products. Over 750
million people live within dairy farming households. Milk is a key contributor to improving nutrition and food
security particularly in developing countries. Improvements in livestock and dairy technology offer significant
promise in reducing poverty and malnutrition in the world.

Vinegar
Are liquids consisting mainly of acetic acid (CH3COOH,) and water. The acetic acid is produced by the
fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but
historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic
uses, some of which (such as a general household cleanser) are still promoted today. There are many types of
vinegar such as: coconut, cane balsamic, apple cider and many more.

Baking soda or Sodium Bicarbonate

Is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline
but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda
(sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found
dissolved in many mineral springs. It is among the food additives encoded by European Union, identified by
the initials E 500. Since it has long been known and is widely used, the salt has many related names such as
baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, its name is sometimes
shortened to sodium bicarb, bicarb soda, or simply bicarb. The word saleratus, from Latin sal æratus meaning
aerated salt, was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. The
term has now fallen out of common usage.

B.Hypothesis
I, the researcher, hypothesized that my homemade glue using milk can be alternative glue encase of emergency
when there is no available glue. You can just make your own and it's easy to make and find the materials.
C.Definition of terms
· Casein glue - made from casein; used for e.g. plywood and cabinetwork
· Casein- the main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and
in adhesives, paints, and other industrial products.
· Sodium Bicarbonate- sodium bicarbonate used in cooking, for cleaning, or in toothpaste.
· Vinegar- a sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids,
typically wine, cider, or beer, and used as a condiment or for pickling.

Chapter III: Methodology

A.Research Design
The design of my research is to help my other fellow classmates on how to make glue and not buy expensive
glues. In this kind of study you know to make glue made out of milk, vinegar, baking soda, etc.
The experimental variable is the homemade glue while the control is the commercial ones.

B. Materials
· Sauce pan
· Vinegar
· Baking Soda
· Tablespoons
· Water
· Empty bottle
· Ladle
· Milk (skimmed)
· Strainer
· Funnel

C. Procedure
· Prepare the sauce pan and the stove.
· Pour the milk into the sauce pan. Wait until it boils.
· Add 3 teaspoon of Vinegar. Keep stirring until the curdles are forming.
· Remove the curdles from the sauce pan into the strainer.
· Put back the curdles and Add baking soda and water to the sauce pan.
· Wait until it boils. Add water if needed.
· When bubbles appeared it means you’re done.

Chapter VI: Results and Findings

A.Presentation of Data
The Date shows that the effectively of the Homemade glue is 45- 55 based on my survey to my friends. They
say that it is effective some say that it’s not effective because it is easily been torn.
V. Summary, Conclusions, and Recommendations
A. Summary
Glue is important to us, especially in schools, offices, and copier center and etc. because it is very useful for
the students. The homemade glue that I’ll be making is organic and it’s easy to find the materials and it is
convenient rather than buying commercial ones which are expensive. Not harmful to the environment and to
the people.

In a form of a Pie Chart.

B.Conclusion
Therefore, I conclude that the glue that I made is effective. And it’s very useful for the students for their school
project and it’s very convenient to us.

C. Recommendation
I, the researcher, recommended that you should try my homemade glue. Why? Because it’s just like a
commercial glues. You should try making your own glue so that encase of emergency that can make in a
couple of hours.

Chapter VI: Appendices

A.Bibliography

http://www.wikihow.com/Make-Glue-out-of-Milk
http://www.science-sparks.com/2012/02/06/make-glue-from-mil

http://www.youtube.com/watch?v=90UDm3KgYSo
https://www.google.com.ph/search?q=How+to+Make+Glue+out+of+Milk&rlz=1C1CHMO_tlPH553PH553&
oq=How+to+Make+Glue+out+of+Milk&aqs=chrome..69i57&sourceid=chrome&espv=210&es_sm=93&ie=U
TF-8
https://www.google.com.ph/search?q=homemade+glue+from+milk&rlz=1C1CHMO_tlPH553PH553&oq=ho
memade+glue&aqs=chrome.0.69i59j69i57j69i65j0j69i61j0.3253j0j4&sourceid=chrome&espv=210&es_sm=9
3&ie=UTF-8#q=casein++definition+
https://www.google.com.ph/search?q=aking+soda+defiition&rlz=1C1CHMO_tlPH553PH553&oq=aking+sod
a+defiition&aqs=chrome..69i57j0l5.10673j0j7&sourceid=chrome&espv=210&es_sm=93&ie=UTF-
8#q=baking+soda+definition&spell=1
https://www.google.com.ph/search?q=vinegar&rlz=1C1CHMO_tlPH553PH553&oq=vinegar&aqs=chrome.0.
69i59j69i60.2742j0j7&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=vinegar+definition
http://en.wikipedia.org/wiki/Milk
http://en.wikipedia.org/wiki/Casein

Abstract
The researchers aimed to develop a new product that will benefit the students like us. To this
objective, our team comes up with the idea of creating glue based from milk. 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, we
are 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 curd
formed from the reaction is mixed with baking soda. The produced glue from milk may vary in
consistency depending upon the amount of milk, vinegar, water and baking soda used. Other research
conducted claims that glue made from milk casein is waterproof and can be used for bottle labeling and
cigarette packaging. The product produced by our team is cheap and effective. Students can replicate our
procedures to create their own milk glue.
Background of the Study
The first evidence when glue used for the first time dates back in 4000 B.C., Archaeologists
found foodstuff with deceased when they were studying burial sites of historical tribes in the
pottery vessels, which were repaired by some sticky stuff of tree sap. They also found ivory eyeballs
into eye sockets in Babylonian temples. In our modern time, glue may vary from industrial and commercial
purpose to ordinary glue used at home and school. Glue is used to fix broken pieces or to bind
different materials. Milk is a whitish liquid containing proteins, fats, lactose, and various
vitamins and minerals that is produced by the mammary glands of all mature female mammals after they
have given birth and serves as nourishment for their young. Milk available in the market is
processed into powdered from. Research conducted on milk protein has proven that milk casein is an
effective ingredient for producing waterproof glue.

Significance of the Study

This project aims to develop glue that will benefit the students, teachers, office workers and
other people who use glue in their works. With the developed product, students will no longer need
to buy expensive commercial glues from the market since they can readily create glue by using milk. The finished
product is also non-toxic since the materials used to create it are natural. The introduction of the
product may help lessen the demand for commercially produced glue which often contains toxic
preservatives that may harm the environment or the product user. Moreover, students may
develop creativity skills in developing glue. The product also has a potential of becoming a source of income
for those who wanted to market it.

Statement of the Problem

In this study, the researches aimed to answer the following questions:
1. Is there a way to produce all-natural glue?
2. Is the glue produced from milk casein effective?
This study focuses on the development of glue that will benefit students like us. We are also
dedicated on finding ways to improve the effectiveness of the glue.

Delimitation/Limitation of the Study

The researchers focus on the production of glue by using milk as a main ingredient. In this research, the
team utilized powdered milk since it is readily available in the market. No sophisticated laboratory
equipments or tools are used in this experiment; simple household materials like spoon, cups and strainers are
used instead. There is no comparative study between the effectiveness of the commercialized glue and the milk
glue done in this research. The use of preservatives and its effect in the shelf life of the product is also not
included in this study.

Definition of Terms
The following terms are frequently used in our research. These terms are defined according to their use in this
research.
Milk
Milk is a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is
produced by the mammary glands of all mature female mammals after they have given birth and serves as
nourishment for their young.

Casein
Casein is a white, tasteless, odorless protein precipitated from milk by rennin. It is the basis of
cheese and is used to make plastics, adhesives, paints, and foods.

Glue
Glue is a hard, impure, protein gelatin, obtained by boiling skins, hoofs, and other animal
substances in water, which when melted or diluted is a strong adhesive

http://caseininvestigatoryproject.blogspot.com/2014/03/can-glue-made-from-milk-compete-
against.html

https://www.mdpi.com/2073-4360/8/9/324|
Guo, M.; Wang, G. Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers
2016, 8, 324.
© 1996-2019 MDPI (Basel, Switzerland) unless otherwise
stated

https://link.springer.com/chapter/10.1007/978-1-4939-2800-2_2
Alistair Carr
Matt Golding
Massey UniversityPalmerston NorthNew Zealand
© 2018 Springer Nature Switzerland AG. Part of Springer Nature.

Helmenstine, Anne Marie, Ph.D. "How to Make Non-Toxic Glue From Milk." ThoughtCo, Feb. 12, 2019,
thoughtco.com/make-non-toxic-glue-from-milk-602220.