July 4th fireworks (or rather art in lieu of fireworks) is what motivated this post. Combining the traditional blue, red and white we created fireworks on paper using paint and forks.
Here is the finished work.
Continuing on with the fireworks idea I decided to try an experiment with Milk and dish soap. The result was just like July 4th fireworks in a bowl of Milk. You will need some whole milk, food coloring and a few drops of dish soap.
Pour some milk in a dish...we started off with a clear dish however switched to a white one below. After putting a few drops of food coloring we took a ear bud and dipped it in dish soap.
Gently touched the center of the colored area and whoa...look at that burst.
Nadia spent a lot of time just oohing and aahing at the colors.
So what's happening here? Milk has a lot of vitamins, minerals, proteins and fats. The secret to the burst of color is the tiny drop of soap. Dish soap is bipolar and it weakens the chemical bonds...the fat molecules, soap molecules and the food coloring molecules all race around resulting in the burst of colors.
Oh and this also works with almond milk.
Hope everyone had a happy 4th July.
Cheers,
Aruna
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). - See more
at:
http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
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 secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
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 secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
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 secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. 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. This is when the fun begins.
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. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
- See more at: http://www.stevespanglerscience.com/lab/experiments/milk-color-explosion#experiment-procedure
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