What do we think will happen when we add dish soap (a surfactant – i.e. it cuts grease and fats) to milk?
How can we watch the surface tension “break”?
The surface tension is an interesting concept, like molecules like to stick together. Milk has surface tension, just like water, but unlike water, it is high in fat and is solid colored. As the dye is less dense, it does not mix into the milk unless stirred. It remains separate. Dish soap breaks down the fat of the milk and decreases the surface tension in milk.
The milk was poured into a transparent plate and then the dyes where added.Watch what happens when soap is added.
How can we watch the surface tension “break”?
The surface tension is an interesting concept, like molecules like to stick together. Milk has surface tension, just like water, but unlike water, it is high in fat and is solid colored. As the dye is less dense, it does not mix into the milk unless stirred. It remains separate. Dish soap breaks down the fat of the milk and decreases the surface tension in milk.
The milk was poured into a transparent plate and then the dyes where added.Watch what happens when soap is added.