Class 1: Dancing Milk

In class, we tested the dancing milk experiment with different types of milk and liquids, and also different types of soap. I learned that the food coloring moved the way it did because the dish soap can break up the fat in the milk. The bipolar characteristics weaken the chemical bonds that holds the proteins and fats in the milk.


Important concepts:
Surfactant (bipolar) break down surface tension
Hydrophobic and hydrophilic (able to dissolve better in water) (polar and nonpolar) 
Soap splits fat molecules into tiny particles
 - those parts are so small, the water pushes it away