o Whole milk o Waterproof plate or Solutions, like apple juice, are homogeneous mixtures however, are simply homogeneous or heterogeneous Milk is
Previous PDF | Next PDF |
[PDF] Is whole milk homogeneous or heterogeneous - f-static
Is whole milk homogeneous or heterogeneous Milk is a glue solution Uniform mixtures and he hethythy mixtures are the first and most important mixtures of
[PDF] CLASSIFICATION OF MATTER WORKSHEET HOMOGENEOUS VS
4 corn syrup homogeneous 12 full fat milk heterogeneous 5 soil heterogeneous 13 beach sand heterogeneous 6 aluminum foil homogeneous 14 pure air
[PDF] Milk Rainbow Experiment - Dow Corporate
o Whole milk o Waterproof plate or Solutions, like apple juice, are homogeneous mixtures however, are simply homogeneous or heterogeneous Milk is
[PDF] CCChhheeemmmiiissstttrrryyy III
atomic scale to produce small whole number ratios of atoms of the various elements Mixtures can be either homogenous or heterogeneous If a substance is a Heat the milk in the 500 mL beaker to 88-90°C (190°F) using the Bunsen burner
[PDF] classifying_mixturespdf - Mr Chartrands 7-2
Mixtures may be dassified as heterogeneous and homogeneous types of matter in a heterogeneous mixture usually are easy to see 12 full fat milk
[PDF] Chapter 15 Elements, Compounds, and Mixtures
Homogenous Mixture • Solution When you drink a glass of whole or low-fat milk, you are drinking a mixture of water, fats, proteins, and other substances
[PDF] Classification of Matter
Milk contains water, fat, and proteins, but like any mixture, these substances can be in different proportions What makes milk a colloid is that these ingredients form
[PDF] Milk - University of San Diego Home Pages
Milk is a mixture consisting of two different phases: a water phase – also called an aqueous phase -‐and a fat/oil phase (Table 16 1) When a mixture is
[PDF] is green a primary color
[PDF] is hamburg a rich city
[PDF] is hand sanitizer dangerous goods
[PDF] is handset leasing profitable for telecom companies
[PDF] is high alkalinity in drinking water bad
[PDF] is interest income taxable in singapore
[PDF] is iphone packaging recyclable
[PDF] is iron a pure substance
[PDF] is iron filings a mixture
[PDF] is iron homogeneous or heterogeneous
[PDF] is it better to transfer money in local currency
[PDF] is it harmful to eat with hands right after using hand sanitizer?
[PDF] is it legal to sell a gun privately?
[PDF] is it legal to work over 12 hours a day
E2bPiied 1FGllcv PrqqvE2bPiied 1FGllcv PrqqvJYg 6O HRO 7ROWSde Afwlylw" Gxlghv •sdjh E2JYg 6O HRO 7ROWSde Afwlylw" Gxlghv •sdjh E2JYg 6O HRO 7ROWSde Afwlylw" Gxlghv •sdjh E2JYg 6O HRO 7ROWSde
cAfwlylw" Gxlgh
•sdjh E2 bPiied CFMfih Q[fk]lt ESTIMATED TIMESetup:6 plqxwhv•Procedure:6-21 plqxwhvB NPiIhWfjWed
Cuhdwh vzluov ri froru lq plon dqg h"soruh d surshuw" ri oltxlgv nqrzq dv vxuidfh whqvlrq/B eHYPIjWlP
Uklv ohvvrq zloo ghprqvwudwh wkh surshuw" ri vxuidfh whqvlrq dqg wkh hiihfw wkdw vrds- d vxuidfwdqw- kdv rq wkh vxuidfh whqvlrq ri plon/ Twxghqwv zloo dsso" vrds wr plon zlwk irrg frorulqj rq wkh vxuidfh wr ylvxdol-h wkh hiihfw ri vrds rq wkh vxuidfh whqvlrq ri plon/ Ukh ohvvrq fdq eh h"whqghg wr glvfxvv d w"sh ri pl"wxuhv fdoohg hpxovlrqv/B IedjPdj jefWIi Tflhqwlilf lqtxlu"= vwdwhv ri pdwwhu= surshuwlhv ri pdwwhu= dwwudfwlyh irufhv )vxuidfh whqvlrq+= pl"wxuhvB cGjPhWGbi
uXkroh plon gggggggguXdwhusurri sodwh ru vkdoorz erzo gggggggguFrrg frorulqj gggggggguLltxlg glvk vrds gggggggguCrwwrq vzdevAit[vp objbj]bo ql rpb qeb [mmolmof[qb p[cbqv
bnrfmjbkq tebk _lkar_qfkd vlro bumbofjbkq-Qbcbo ql qeb
R[cbqv Ffopqpb_qflk fk qeb Qbplro_b Grfab
lk m[dbp 310z312 clo jlob abq[fiba fkcloj[qflk []lrq p[cbqv fk qeb _i[ppollj-Y=y® qvtqs <• ®qut EA <• >wt?Rlifapkdyh d ghilqlwh yroxph dqg d ghilqlwh
vkdsh/ E"dpsohv ri vrolgv duh fkdluv- errnv- dqg0 wuhhv/ Lfnrfapkdyh d ghilqlwh yroxph exw qr ghilqlwh vkdsh/ E"dpsohv ri oltxlgv duh zdwhu dqg rudqjh mxlfh/ G[pbpkdyh qr ghilqlwh vkdsh dqg qr ghilqlwh yroxph/ E"dpsohv ri jdvhv duh wkh r""jhq zh euhdwkh dqg wkh kholxp wkdw iloov edoorrqv/ Aorqj zlwk gliihuhqfhv lq vkdsh dqg yroxph- wkh gliihuhqw vwdwhv ri pdwwhu kdyh rwkhu xqltxh surshuwlhv/ Fru h"dpsoh- proc[_b qbkpflklv d surshuw" ri oltxlgv wkdw ghvfulehv wkh dwwudfwlrq ri oltxlg sduwlfohv dw wkh vxuidfh/ Ukh vwurqj dwwudfwlrq ri sduwlfohv dw wkh vxuidfh ri wkh oltxlg fuhdwhv d vxuidfh ...ilopX wkdw pdnhv prylqj dq remhfw wkurxjk wkh vxuidfh ri d oltxlg pruh gliilfxow wkdq prylqj wkh remhfw zkhq lw lv frpsohwho" vxephujhg lq wkh oltxlg/ Txuidfh whqvlrq lv dovr wkh uhdvrq oltxlgv whqg wr nhhs d orz vxuidfh duhd/ Fru h"dpsoh- zdwhu gursohwv zloo whqg wr irup lqwr d vskhuh udwkhu wkdq vsuhdglqj rxw iodw/ Mlon lv d zklwh oltxlg surgxfhg e" ihpdoh pdppd0ov dqg lv wkh sulpdu" vrxufh ri qxwulwlrq iru "rxqj pdp0pdov dGjWedGb iIWPdIP PNkIGjW;ed ijGdNGhNi ikHYPIj cGjjPhUklv ohvvrq dssolhv erwk 8SWOXdSYX 13 GMSOXeSPSM KXN 9XQSXOOcSXQ EcKMeSMOddqg 8SWOXdSYX 23 7cYddMgeeSXQ 7YXMOZed
iurp ...A Fudphzrun iru K-23 Tflhqfh Egxfdwlrq-X hvwdeolvkhg dv d jxlgh iru wkh xsgdwhg Ndwlrqdo Tflhqfh Egxfdwlrq
Twdqgdugv/ Iq dgglwlrq- wklv ohvvrq fryhuv wkh iroorzlqj Dlvflsolqdu" Cruh Ighdv iurp wkdw iudphzrun;
•PT2/A; Twuxfwxuh dqg Purshuwlhv ri Mdwwhu 0 •PT2/B; Ckhplfdo ShdfwlrqvPT3/A; Frufhv dqg Mrwlrq
•EUT3/B; Iqioxhqfh ri Eqjlqhhulqj- Uhfkqrorj"- dqg Tflhqfh rq Trflhw" dqg wkh Ndwxudo Xruog )vhh0VITf_R_ ! 2WVKTb_RWV
You Be The Chemist
Activity Guide
|page 93LESSON 7:Milk Rainbow
until they can digest other foods. Humans, especially children, often consume the milk of other mammals /as a part of their diet. In the United States, cow"s milk is produced on an industrial scale and is the most commonly consumed form of milk. Milk is made m/ostly of water, but it also contains vitamins, minerals, fats, and proteins. Water has a very high surface tension because of strong attractions between the water molecules (hydrogen bonding). Because milk is primarily water, it also has a high surface tension. In this experiment, the high surface tension of the milk supports the dye molecul/es on the surface and keeps the dye relatively centralized. (The tendency to keep a low surface area minimizes the distance that the dye will spread across the/ milk"s surface.)In contrast, soap is a surfactant. A
surfactant(or surface active agent) is a substance that has the ability /to reduce the surface tension of a liquid. Therefore, when a drop of liquid dish soap is added to milk, the su/rface tension of the milk is reduced. As this occurs, the fat (butterfat) and protein particles in the milk can move more freely and easily. In addition, the soap interacts with the fat and protein particles in the milk, causing the particl/es to move around. This action can be seen as the dye swirls through the milk.FORMULAS & EQUATIONS
Milk is a liquid made mostly of water, but it also contains vitamins, minerals, fats, and proteins. Milk is a unique substance known as a colloid, so it does not have a specific chemical formula. A colloidis a mixture in which very small particles are spread evenly through another substance. In milk, the fat globules, proteins, vitamins, and minerals are spread throughout the water. The molecules that make up soaps and detergents have two main parts (ends) that behave differently. One end of a soap molecule is attracted to water, while the other components are repelled by water but attracted to fats.HYPOTHESIS
uWhen drops of liquid dish soap are added to milk with drops of food coloring on the surface, the soap will reduce the surface tension of the milk and react with the fat. This interaction will cause the particles in the milk to move around and create swirls of color.CONNECT TO THE YOU BE THE
CHEMIST
CHALLENGE
For additional background information, please
review CEF"s Challenge study materials online at •Additional information on states of matter and properties of matter, including surface tension, can be found in the Classification of Matter section of CEF"s Passport to Science Exploration:The Core of Chemistry.
Fun Fact
The fat content of milk depends
on the type of milk (skim, whole, etc.) and the type of cow.Holstein-Friesian cows tend to
produce milk with a lower percentage of butterfat thanJersey cows.
You Be The Chemist
Activity Guide
|page 94LESSON 7:Milk Rainbow
LOWER GRADE LEVELS/BEGINNE2RS
UseLesson 15: Floating Paper Clipsto introduce
the concept of surface tension. Then, perform this experiment to add some color to the lesson and explore the concept further! Pour small drops of water on a plate to illustrate surface tension. Students should notice that the water does not spread out completely. Instead, it will form droplets, and those droplets will attract other small droplets to/ form larger "puddles."HIGHER GRADE LEVELS/ADV2ANCED STUDENTS
DESCRIPTION
Examine the composition of the milk and how soap
interacts with the components of the milk.OBJECTIVE
This lesson examines the properties and composition of milk and uses soap to illustrate the effects of surfactants on the properties and components of milk.OBSERVATION & RESEARCH
Most of the things around us are mixtures, like the air we breathe and the orange juice we drink! A mixtureis made of two or more substances that are combined physically. Mixtures are generally classified as homogeneous or heterogeneous. A homogeneous mixtureis a type of mixture that is considered to be the same throughout. Solutions, like apple juice, are homogeneous mixtures. A heterogeneousmixture is a type of mixture in which the makeup is not the same throughout. They are not evenly mixed. For example, pepperoni pizza and chicken noodle soup are heterogeneous mixtures. Not all mixtures, however, are simply homogeneous or heterogeneous.Milk is classified as a
colloid. A colloid is a mixture in which very small particles are spread evenly through another substance. It is a type of mixture between homogeneous and heterogeneous. Specifically, milk is a type of colloid called an emulsion.Emulsionsconsist of
liquids spread through other liquids. The liquids in an emulsion do not completely mix like the particles in a solution do. Instead the particles of one liquid aresuspended in the other. Emulsions generally have a cloudyappearance and will often separate if not continuously
mixed. Examples of emulsions include mayonnaise and oil and vinegar salad dressing. Milk is a natural emulsion of fats (oils) and proteins spread throughout water. Raw milk will eventually separate, with the fat rising to the top. However, store-bought milk generally looks homogeneous. The reason is that most store-bought milk goes through a process called homogenization that breaks down the fat particles so the milk appears to have a uniform consistency. Because milk is mainly made of water, it has properties similar to water, such as a high surface tension.