Milk

1. Milk is white in color (I would also add the words "milky in hue," but that seems a little redundant)

2. Milk is opaque. In fact, when the surface of the milk is smooth, there is a subtle, yet noticeable reflective aspect present.

3. Milk is a liquid at room temperature.

4. Milk has a low viscosity. It is more viscous than water, but less than than honey, much less.

5. Milk has a density of 1.03 g/cm^3

Vinegar

To perform this experiment, I first poured milk into a plastic container. I then added a couple splashes of white vinegar. I stirred the mixture with a plastic spoon until I noticed a reaction.

1. When milk is added to vinegar, it separates into a heterogeneous mixture of two phases: one solid and one liquid,

After the vinegar was added, I stirred the mixture, and a split into two phases occurred. The vinegar I used was representing an acid.

Notice the curdled look of the milk-vinegar mixture

Rubbing Alcohol (isopropyl)

To do this experiment, I poured some milk into a container and subsequently added rubbing alcohol (a few teaspoons). I stirred the mixture as well as swirled it around in the bottle. I then noted any reactions.

When rubbing alcohol was added to the milk, there seemed to be no reaction other than the milk becoming noticeably less viscous.

After the alcohol was added and stirred, the milk became very watery. Other than this, there seemed to be no radical changes.

Heating

To boil the milk, I poured enough into a saucepan to cover the bottom. I then heated the milk until boiling. There were many bubbles, which I had to rid of by blowing. After all of the liquid had evaporated, I observed the remaining precipitate.

When the milk was heated, a skin-like precipitate formed.

After the milk came to a boil, it began evaporating quickly. There were many bubbles, which I constantly had to rid of by blowing gently. After several minutes, the milk had boiled down and reduced to a thin, transluscent skin.

Vinegar and Heat

To make curds and whey, I poured milk into a saucepan in the same manner as before and heated it. As soon as it was hot, but not quite boiling, I added vinegar. I stirred the mixture while keeping a constant heat. I then recorded any observations.

When the milk was heated aand mixed with vinegar, it split into two phases commonly known as curds and whey.

In a pan, I heated the milk and added vinegar. It immediately began to separate into a heterogeneous mixture of curds and whey. It was similar to just adding vinegar, but much more pronounced. The whey was a yellow-ish liquid and the curds were a gelatinous and white solid. After prolonged heating, the curds turned into a foamy, bubbly froth.

Gelatin

To make milk-jello, I poured some cold milk into a serving cup and poured three-fourths of the mixture into a saucepan to be heated. As the milk was being heated, I added the gelatin. After letting the gelatin dissolve, I poured the heated mixture into the serving cup, along with the cold milk. After a night in the fridge, I marked any observations.

When milk was added to dissolved gelatin and subsequently refrigerated overnight, it solidified.

After heating milk in a pan and adding gelatin, I refrigerated the milk. Overnight, it had solidified into a jello-like substance. It was firm and much more reflective.

The same reaction occurred with lime juice (another acid), but the reaction was milder

Physical Properties

From Observation

Chemical Properties

Milk

Bibliography

• Density:http://hypertextbook.com/facts/2002/AliciaNoelleJones.shtml
• Curds and Whey recipe: http://www.alphabet-soup.net/goose/curd.html