Conclusions:
After performing this experiment I can conclude based on its results that different types of milk, who have distinct amount of fat, will have a different chemical reaction in each one with liquid soap contact because of the fat content of milk and its properties. When there is a lower amount of fat the chemical reaction will be not so strong and effective, well there is less fat molecules for the soap hydrophilic and hydrophobic to attach so the mixture is fast in time and the bursting is slow. A high quantity of fat but not over average is very effective in its chemical reaction and bursting. There are more fat molecules for soap molecules to attach and there is more movement and bursting. Cream milk isn’t effective and helpful to the chemical reaction, its properties of fat are too high and above the average and there is non water almost as whole and skim milk do. The hydrophilic have no water to dissolve in and the hydrophobic molecules are few for the lots of fat globules to attach. My hypothesis was proven because I said that there will be different chemical reactions depending on the containing of fat of different types of milk and it happened to be like that. My recommendations for a next time of this experiment would be to make sure that the kinds of milk are in the same room temperature, because if not maybe the chemical reactions could be affected somehow. This is my recommendation because my skim milk was a little cold and it was tricky to know if the results were going to change or not so I had to wait until it got room temperate.