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Go back to the slide in this lesson on the experiment where vinegar and temperature were used to curdle milk. Experimental design is a critical
"Go back to the slide in this lesson on the experiment where vinegar and temperature were used to curdle milk. Experimental design is a critical part of understanding chemical and biological processes. Can you design an experiment to determine how the molecules found in milk (lactose, fats, and proteins (whey and curd)) respond to freezing temperatures? Make sure to clearly describe your control group, your experimental group, and what you would measure!
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