Analysis of Types of Milk for Calcium Content

Jessica HuskaCory 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

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

Recommended Daily AmountIt differs for the individual based on their age

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 LimitCan’t get close with just diet alone

Life Stage Upper Safe LimitBirth to 6 months 1,000 mg

Infants 7–12 months 1,500 mgChildren 1–8 years 2,500 mg

Children 9–18 years 3,000 mgAdults 19–50 years 2,500 mg

Adults 51 years and older 2,000 mgPregnant and breastfeeding teens 3,000 mgPregnant 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 MilkCalcium Concentration (M) ppm

2% 0.035173359 1409.396495

Almond 0.047517855 1904.040457

Soy 0.016233858 650.4906898

Rice 0.001932602 77.43936783

ComparisonsTypes 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 DifferenceTypes 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 MilkCalcium Concentration (M) ppm

2% 0.039231823 1572.019167

Almond 0.027563738 1104.478984

Rice 0.015050139 603.059077

Soy 0.001932602 77.43936783

ComparisonsTypes 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