In Mrs. Franco's class the children experimented with mixing liquids...more specifically, heavy whipping cream and fat free milk! Milk contains many things but much of it is made up of water, proteins, and fats. When the "grease cutting" soap is added to the milk, the fat and protein chemical bonds are deteriorated and everything gets set loose. The children saw the fat and protein molecules explode in all directions. The molecules in the food coloring go all over as well, making it easy to see whats happening. Changes in surface tension also contribute the water molecules in the milk zinging around. Friday, February 6, 2009
Mixing Liquids
In Mrs. Franco's class the children experimented with mixing liquids...more specifically, heavy whipping cream and fat free milk! Milk contains many things but much of it is made up of water, proteins, and fats. When the "grease cutting" soap is added to the milk, the fat and protein chemical bonds are deteriorated and everything gets set loose. The children saw the fat and protein molecules explode in all directions. The molecules in the food coloring go all over as well, making it easy to see whats happening. Changes in surface tension also contribute the water molecules in the milk zinging around. 
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