Posterous theme by Cory Watilo

The Chemistry of Color Changing Milk

As an extra credit project, a sixth grade student conducted an experiment on the chemistry of dish soap and milk.  She filmed the experiment for the class and presented in person about the science behind the experiment. 

Check out the video and student write up!

https://vimeo.com/42358707

"I created an experiment that shows how fat in whole milk interacts with dish soap and creates a visually pleasing effect.  In this experiment, it is important to know that milk is mostly made of water, but also consists of vitamins, proteins, minerals, and fat.  The secret of this color bursting effect is the chemistry of the soap.  Dish soap is bipolar (the molecules are polar on one end and non-polar on the other end), and therefore, it causes the chemical bonds that hold the proteins and fat in the milk to weaken.  The soap's polar end dissolves in the water and its non-polar end grabs onto fat molecules in the milk.  The molecules of fat twist and turn as the soap molecules race to join up with the fat.  Now is where the food coloring effect comes in.  While this is happening, the food coloring molecules are being bumped and shoved everywhere, causing it to explode in different patterns.  As the soap eventually starts to evenly mix into the milk, the action will slow down and stop."