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GROUP 4 - Chemistry TOFU COAGULATION Planning A Research Question: How do different coagulants affect the formation of tofu? Hypothesis: Coagulation is essentially the process of curdling, or the change of liquid curds into a solid thickened mass. Tofu is made by coagulating soy milk and pressing the resulting curds. One common way of coagulating tofu is through the use of Epsom salts (magnesium sulfate). Therefore, it is predicted that the more Epsom salt used, the more successful and firmer the resulting tofu will be. Another method of producing tofu is through the use of vinegar (acetic acid). This process forms casein, a nutrient protein found in milk, but also soy milk. Although not quite edible, it has successfully been made into curds in industrial processes and as such should be appropriate for making tofu. Due to this knowledge, we may conduct the experiment with Epsom salts with confidence, whereas the vinegar process may not...

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