THE EFFECT A ZERO-GRAVITY ENVIRONMENT HAS ON MILK CURDLING
To sum up our proposal, this experiment will show us the rate of milk curdling in space. There would be a test tube with 3 compartments, each containing a different type of milk; standard milk (2%), soy milk, and almond milk. This tube will be left in the ISS in the open while there would be another tube left on earth with the same contents, also left in the open. The results will be analyzed by measuring the amount the milk has curdled by measuring the fat that has covered the surface of the three kinds of milk. Once obtaining the knowledge of the rate milk curdles in space, it could potentially help us bring more milk to space to provide a vital nutrient to our astronauts, calcium.