Objective:
Determine whether the chemical reaction of the mixture of milk, food coloring and liquid soap may be different depending on the consistency of high or low fat milk.
Background Information:
Physical and chemical properties of milk:
Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals.
Richmond, H. Droop. "The Composition of Milk." The Analyst 26.December (1901): 310. Print.
Milk is mostly water but it also contains vitamins, minerals, proteins, and tiny droplets of fat suspended in solution. Fats and proteins are sensitive to changes in the surrounding solution (the milk).
Choudhary, Nand Lal. Chemical Properties & Analysis of Milk. Uxbridge: Koros, 2012. Print.
Dish Soap:
Dish soap or liquid soap has bipolar characteristics (non- polar on one end and polar on the other). The soap's polar or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in milk. The molecules of fat bend, roll, twist, and contort in all directions as the soap molecules race around to join up with the fat molecules. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
"Steve Spangler's Blog." Feedburner RSSAtom. N.p., n.d. Web. 25 Apr. 2013.
Surface tension:
Surface tension is a property of the surface of a liquid. The surface of a liquid is attracted to another surface due to these phenomena. Surface tension is caused by cohesion (the attraction of molecules to like molecules). Since the molecules on the surface of the liquid are not surrounded by like molecules on all sides, they are more attracted to their neighbors on the surface.
"Surface Tension of Milk." News. N.p., n.d. Web. 25 Apr. 2013.
"Color Changing Milk Experiment and Video." Color Changing Milk Experiment and Video. N.p., n.d. Web. 25 Apr. 2013.
Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals.
Richmond, H. Droop. "The Composition of Milk." The Analyst 26.December (1901): 310. Print.
Milk is mostly water but it also contains vitamins, minerals, proteins, and tiny droplets of fat suspended in solution. Fats and proteins are sensitive to changes in the surrounding solution (the milk).
Choudhary, Nand Lal. Chemical Properties & Analysis of Milk. Uxbridge: Koros, 2012. Print.
Dish Soap:
Dish soap or liquid soap has bipolar characteristics (non- polar on one end and polar on the other). The soap's polar or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in milk. The molecules of fat bend, roll, twist, and contort in all directions as the soap molecules race around to join up with the fat molecules. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
"Steve Spangler's Blog." Feedburner RSSAtom. N.p., n.d. Web. 25 Apr. 2013.
Surface tension:
Surface tension is a property of the surface of a liquid. The surface of a liquid is attracted to another surface due to these phenomena. Surface tension is caused by cohesion (the attraction of molecules to like molecules). Since the molecules on the surface of the liquid are not surrounded by like molecules on all sides, they are more attracted to their neighbors on the surface.
"Surface Tension of Milk." News. N.p., n.d. Web. 25 Apr. 2013.
"Color Changing Milk Experiment and Video." Color Changing Milk Experiment and Video. N.p., n.d. Web. 25 Apr. 2013.