Why does increasing the temperature of milk increase the mineral content of milk?

Question

I am doing a chemistry practical investigating the effect of temperature on the mineral content (like calcium) of milk. I used conductivity to measure the mineral content. The conductivity increased as the temperature was increased, wich suggests that the calicium content has increased. Is this because of an enzyme that controls calcium content? Any suggestions?

Answer 1

it does?

Answer 2

Mineral content will never increase... but the concentration will change. as the water evaporate, the parts per million of a mineral(mineral concentration) will increase. and as more and more mineral per million  parts increases, the conductivity also increases.

But as you know that, the temperature increase will break the molecular bonds of organic molecules(in this case), more and more Ca++  will be generated and hence the conductivity will also increase.

based on this, your experiment will show that, by heating the mineral concentration has been increased. But Please note, the test will never be reliable to measure mineral concentration.  

Answer 3

Rethink your experiment....your conclusion is impossible.

Answer 4

Interesting reaction! Could it be that as water evaporates, the composition of the milk becomes more concentrated?  

This link suggests more specific ways to test for Ca. without getting sidetracked by what the conductivity factor might imply.