Today, the students observed the reaction between milk and soap by using their "scientist eyes" and watched the food coloring move around in a pleasing pattern.
The science behind this reaction is that 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).The soap's polar, or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in the milk, weakening the chemical bond. 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, thus, we seeing this reaction due to the food coloring molecules.
The science behind this reaction is that 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).The soap's polar, or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in the milk, weakening the chemical bond. 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, thus, we seeing this reaction due to the food coloring molecules.