Jessica Huska
Cory Weiss
Jessie Bennett
What?
• Determine the Calcium Concentration in
Different Types of Milk and Compare to One
Another
– 2% Milk
– Almond Milk
– Soy Milk
– Rice Milk
Importance
• Most Abundant Mineral in the Body
– About 1-2% of the body weight
– Stored in the Bones and Teeth
– Used for:
•
•
•
•
•
vascular contraction and vasodilation
muscle function
nerve transmission
intracellular signaling
hormonal secretion
Ways to Get Calcium
• Through a well rounded diet
–
–
–
–
–
–
Milk
Yogurt
Cheese
Broccoli
Kale
Soft Bone Fish
• Dietary Supplements
– Multivitamin
– Carbonate
– Citrate
Recommended Daily Amount
It differs for the individual based on their age
Life Stage
Recommended Amount
Birth to 6 months
200 mg
Infants 7–12 months
260 mg
Children 1–3 years
700 mg
Children 4–8 years
1,000 mg
Children 9–13 years
1,300 mg
Teens 14–18 years
1,300 mg
Adults 19–50 years
1,000 mg
Adult men 51–70 years
1,000 mg
Adult women 51–70 years
1,200 mg
Adults 71 years and older
1,200 mg
Pregnant and breastfeeding teens
1,300 mg
Pregnant and breastfeeding adults
1,000 mg
Too Little or Too Much
• Too Little
– No short term effects seen
– Long term: Osteopenia, Osteoporosis, Bone Fractures
– Symptoms of deficiency: numbness and tingling in the fingers,
convulsions, and abnormal heart rhythms (most extreme)
• Too Much
–
–
–
–
Causes Constipation
Lowers the absorption of iron and zinc
Risk of Kidney Stones (adults)
Current studies show that having too much calcium can also
contribute to prostate cancer and heart disease **more research being done
Upper Limit
Can’t get close with just diet alone
Life Stage
Upper Safe Limit
Birth to 6 months
1,000 mg
Infants 7–12 months
1,500 mg
Children 1–8 years
2,500 mg
Children 9–18 years
3,000 mg
Adults 19–50 years
2,500 mg
Adults 51 years and older
2,000 mg
Pregnant and breastfeeding teens
3,000 mg
Pregnant and breastfeeding adults
2,500 mg
Groups at Risk of Calcium Inadequacy
• Postmenopausal Women
• Amenorrheic Women
• Female Athlete Triad
• Lactose Intolerance
• Vegetarians
Method
• Standardization of EDTA
– Dissolve 3.6 g of EDTA in
16 mL of ammonium
buffer in 1000 mL
volumetric flask
– Dissolve 0.5 g of Calcium
carbonate in 100 mL of
0.1 M HCL
– Titrate 3 good trials
• Calcium content in milk
- Mix 2-7 mL of milk
solution, buffer,
and indicator
- Titrate 3 good
trials with EDTA
Method cont.
• Spike tests
- added 0.1 g of
calcium carbonate to
samples and titrated
with EDTA
• Frozen samples
- froze 30 mL of
each milk sample
and titrated with
EDTA
Proof of Method
• We standardized a solution of EDTA
- Must be at pH of 10
- The calcium in milk reacts quantitatively with EDTA
and forms a stable complex
- Calmagite indicator changes color from magenta to
blue at a pH of >7.0
- Indicator changes color when last of Ca2+ is
complexed by EDTA
- the ammonium buffer maintains the pH to stay at
10
• We used EDTA because in experiment 6 it proved to be
successful with finding concentrations of calcium
carbonate in a solution
Spike Test
Types of Milk
Spike Results
2%
76.77262009
Almond
87.59519209
Rice
87.9685849
Soy
76.09620934
Calcium Contained
Type of Milk
Calcium
Concentration (M)
2%
0.035173359
1409.396495
Almond
0.047517855
1904.040457
Soy
0.016233858
650.4906898
Rice
0.001932602
77.43936783
ppm
Comparisons
Types of Milk
T-test
2%-almond
0.539685
2%-soy
0.907207
2%-rice
2.966906
almond-soy
1.131985
almond-rice
2.140694
soy-rice
0.747436
Percent
T-test
50%
0.816
90%
2.92
95%
4.303
Percent Difference
Types of Milk
Percent Difference
2%-almond
29.86%
2%-soy
73.68%
2%-rice
179.17%
almond-soy
98.16%
almond-rice
184.37%
soy-rice
157.45%
Daily Value Comparison
Type of Milk
Claimed Percent DV
Experimental DV
2%
30%
33.83%
Almond
45%
45.70%
Soy
30%
15.60%
Rice
30%
1.85%
Calcium in Frozen Milk
Type of Milk
Calcium
Concentration (M)
2%
0.039231823
1572.019167
Almond
0.027563738
1104.478984
Rice
0.015050139
603.059077
Soy
0.001932602
77.43936783
ppm
Comparisons
Types of Milk
T-test
2%
0.16768383
Almond
0.683965471
Rice
0.038772449
Soy
0.000
Percent
T-test
50%
0.816
90%
2.92
95%
4.303
Percent Difference
Type of Milk
% Difference
2%
10.909
Almond
53.153
Rice
7.567
Soy
0.00
Problems That Occurred
• The end point was expected to be less than 20
mL of EDTA based on the standardization
– The first titration worked with Rice Milk
– The indicator wasn’t changing even after 50-60 mL of EDTA
– We tried using different indicators, but still didn’t see a change
and the end point
– Used a spike to try and figure out the problem, but still we saw
no change
Solution
• Changed the Parameters
– Initially we were adding 55 mL of milk with enough ammonia buffer
to have pH 10
– Realized this was too much too much calcium in the solution to
react
– Changed the experiment to use 2 mL of milk plus 5 mL of buffer
**except for Rice Milk (7 mL, 10 mL)
– Titrations worked successfully
A Better Experiment?
• Instead of comparing refrigerated milks to a
frozen sample, we would want to freeze a
total of eight or so samples and keep each in
for a longer amount of time
• This way we could have made a calibration
curve of Concentration vs Time
• We could have done this, but didn’t think of
it in time
In Conclusion
• Almond milk is the best source of calcium
• Rice and Soy are poor sources of calcium
• The only milk seriously effected by being frozen is
almond milk
References
• The George Mateljan Foundation. Calcium. The
George Mateljan Foundation. 2013. Web
Accessed.
• National Institute of Health. Dietary Supplement
Fact Sheet: Calcium. USA.gov. 2013. Web
Accessed.
• National Institute of Health.Calcium. USA.gov.
2013 Web Accessed