ipl-logo

Investigating The Rate Of Reaction Between Milk And Dish Soap

731 Words3 Pages

Which milk will have the most reaction when it's introduced with Dish Soap?

ABSTRACT

The purpose of this project is to see the chemical bond between the chemicals in liquid dish soap and

what effect it has once it is mixed with the fat in milk. Pour enough milk to fill the bottom of the

bowl. Add one drop of each color of food coloring in to the bowl. Space them out. Dip the Qtip with

the liquid dish soap and put the Qtip on the drops of food coloring and watch the colors move! Once

the experiment is over, throw away the milk. Do Not drink the milk, it can be harmful! Milk is made

with mostly water, but has vitamins, minerals, proteins, and fat. The fat and proteins are sensitive and

when the soap is added it causes the drops …show more content…

This is why the instructions for the experiment tells you to use whole milk or reduced fat milk.

Question

What effect does the chemicals in liquid dish soap have on the fat in whole milk?

Purpose The purpose of this project is to see the chemical bond between the chemicals in liquid dish soap and

what effect it has once it is mixed with the fat in whole milk. A chemical bond happens when multiple

atoms come together and form compounds. According to Merriam-Webster's dictionary, a compound

is "to form (something) by combining separate things" "Compound." Merriam-Webster.com.

Merriam-Webster, n.d. Web. 5 Jan. 2016. The weak chemical bonds that hold the proteins in the milk

are changed once the liquid dish soap is dipped in the milk. By using the food coloring, I will be able

to see the changes between the two.

Variables

Whole Milk-AJAX
Whole Milk- Palmolive

2% Milk- Ajax
2% milk- palmolive

Fat free …show more content…

My first step was to pour enough milk to fill the bottom of the bowl. Next, I Add one drop

of each color of food coloring in to the bowl. Space them out. Dip the Qtip with the liquid dish soap and put the Qtip on

the drops of food coloring and watch the colors move! Once the experiment is over, make sure to throw away the milk.

Do Not drink the milk, it can be harmful.

Results

Each time the Qtip touched the food coloring drops the colors moved away from the Qtip. This caused

the colors to move and swirl. After a while the reaction will stop and the colors will settle. After using

the soap with whole milk, I used the 2% milk and it had the same reaction. Once using it with the fat-

free milk, I did not get the same results. The results were different because the experiment only works

because of the fat in the milk. Since there is no fat in fat-free milk there was nothing for the soap to

break down.

Conclusions

Milk is made with mostly water, but has vitamins, minerals, proteins, and fat. The fat and proteins

Show More
Related
1073 Words | 5 Pages

With the use of a stirring rod, the substance went back to liquid formation. The color also turned white, as if it were milk. The solution also looked foggy, so it had to be filtered yet

Read More
455 Words | 2 Pages

My experiment is elephant toothpaste were foam shoots out of a container or glass. I chose this experiment because I thought it would be fun to see foam shoot out of a bottle. You get to mix curtain substances together to make elephant toothpaste. I thought if I get a small bottle then the most foam should be produced.

Read More
716 Words | 3 Pages

In performing these sets of experiments, in which we would drop a water/water solution onto the surface of a penny, we were trying to test and experiment the bonding qualities of water when made into a solution compared to when the water is pure. When we dropped pure tap water on to a penny, the water, instead of flowing and spreading out, stayed together in a single drop on the penny. We wanted to see how different substances affected this phenomenon. When we formulated our guiding question we made sure to preserve these intents in the language: how do foreign substances influence the bonding quality and strength (to the top of a zinc penny in specific) of water? Since these experiments were conducted in groups, we set up a few roles to

Read More
645 Words | 3 Pages

The dependent variables in our experiment are the colors of the candies and the solvent that’s being used. In our experiment, we should be able to find out that the candy coating is actually a mixture of several pigments. Some pigments are more easily dissolved in the water and are pulled farther up the paper with the water. Certain pigments are more attracted to the paper so they will move slower up the paper. In other experiments done in the past the conclusion was only two M&M candies had two dyes involved in the candy coating.

Read More
948 Words | 4 Pages

Let it set in a warm place overnight preferably uncovered so that it may attract spores from the air. Next morning add the flour to your yogurt and milk mixture and mix well. Stir 2 or 3 times daily. It will swell and bubble. You may start using it the third day.

Read More
482 Words | 2 Pages

The chalk appeared to be dissolving slightly in the white vinegar because the vinegar had a slight blue coloration to it. Once the water was poured into cup B, there was very little bubbling that occurred. Over time the chalk remained intact and the water did not have any blue appearance to it. Once the white vinegar was poured over cup C, there was rapid bubbling that occurred. The chalk began to dissolve in the white vinegar and the vinegar turned blue in color.

Read More
541 Words | 3 Pages

The physical properties of the baking powder that was observed was recorded. One well containing each substance was filled with water, and any changes that occurred were recorded. Then one unused well containing each substance was filled with vinegar, and any changes that occurred were recorded. Add

Read More
1153 Words | 5 Pages

At first you have to be cleaned your hands and remove nail polish which you coat previosly. 2. Then you will shake it gently. 3.

Read More
1037 Words | 5 Pages

Make sure your resources are reputable (no Wikipedia, no Dictionary)! You must include at least two sources. Check the rubric. 1. clark, Peter j. “Emulsions: When Oil and Water Do Mix.”

Read More
336 Words | 2 Pages

Everyone knows the simple and easy experiment of vinegar and baking soda, but do you really know how it works. This paper will not only explain what makes these two very different chemicals react, but also what materials you will need to accomplish this easy science experiment. Baking soda and vinegar are two different chemical with two very different uses, they are not really even supposed to be used for a science experiment, take vinegar for example, some individuals use vinegar for cooking. Baking soda has a very different use, it is used for bee-stings. When vinegar and baking soda are combined, the hydrogen ions in the vinegar interact with the sodium and bicarbonate in the baking soda.

Read More
669 Words | 3 Pages

solids soluble in that liquid or other liquids, which are miscible with that under investigation. Substances that will be investigated during this experiment, i.e. dishwashing liquids and washing powders, belong to group called surface active agents, or, in short, surfactants. Their ability of lowering surface tension of solution is useful in processes of washing, cleaning etc. Quantitatively, surface tension, denoted as γ, is described as work W required to change surface area of a liquid by a unit area

Read More
864 Words | 4 Pages

This information proves that soapy water’s surface tension breaks faster, and causes the hydrogen molecules to break faster as well. Adding soap to water makes its surface tension decrease, so soapy water drops become weaker and break apart faster. This stops water molecules from adhering to each other, this lack of adhesion is what allows soap to clean dishes and clothes more easily. I believe that one error or variable that isn’t accounted for in this experiment is the lack of consistency in each droplet of water, some drops may be very large while other might be miniscule. This variable, while it doesn’t seem like a big ordeal, can deeply affect the outcome of this experiment.

Read More
498 Words | 2 Pages

I kept the process into three simple steps, gathering supplies, mixing liquids, and adding the activator. Despite the ease of the project, I also went into detail. I made sure to teach them every tip I knew, like not using a full tablet and using dark food coloring. To help keep the process streamlined I was able to use my visual aid to help. I used my visual aid to show the class what the bottle should look like each step of the way.

Read More
1823 Words | 8 Pages

INTRODUCTION Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsion include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to add the smooth incorporation of fat into the dough and to keep the crump soft. Emulsifying agents used in foods include agar, albumin, alginates, casein, egg yolk, glycerol monostearate, gums, Irish moss, lecithin etc. Emulsifier:

Read More
1289 Words | 6 Pages

When my sisters and I were younger we use to go through almost 3 gallons of milk a week, we never thought at the time where it had come from and how it was made in order to be considered “safe”. Of course we were little and didn’t know much at the time but it got me thinking how is milk processed and how do they do it. So I did a little bit of research and learned that it is pasteurized, which then kills the harmful bacteria in the milk so it safe to consume. As I did a little bit of digging further into the topic there had been many claims that pasteurized milk takes all the nutrition in the milk away, which in case is a false assumption.

Read More

More about Investigating The Rate Of Reaction Between Milk And Dish Soap

Related Topics

Open Document