Hon. Bio. class 1

Today in class we experimented with varied types of milk, dish soap, and food coloring. We were first asked to draw out a hypothesis, and this is what my partner an I wrote:

Here it depicts the fat molecule getting dissolved by the dish soap after it has been added to the mixture, causing the food coloring to swirl. Afterwards, we desinged an experiment to prove or disprove our hypothesis. We chose to use four different kinds of milk: skim, whole, 2%, and soy, and decided to keep the dish soap as the independent variable. this is some of what occured:

 

 

After the experiment, we realized that our hypothesis was wrong because the reaction was strong even within the soy milk.

 

What we concluded was that the dish soap acted as a surfectant and broke down the surface tension of the milk which also allowed it to break down the bonds of water. As the bonds broke the food coloring swirled around and illustrated the process.