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I am studying collisions of two thin sheets of whole milk with each other versus two thin sheets of skim milk with each other. … The coefficient of restitution of whole milk is significantly higher than that of skim milk. …

So I have observed a couple of things when milk boils. First things first is that the volume of milk expands significantly when brought to a boil. … So here’s my questions Why does the volume of milk expand when boiled? Why does milk form bubbles when boiled? …

We all know that milk overflows from the container when boiled. The reason is air trapped under the skin of the milk, can't escape and hence, pushes the skin upwards until it overflows. … My mother uses a trick to stop the overflow of milk. She puts a ladle on a diameter of the container. Here are two pictures : What is the reason that the milk doesn't flow over anymore? …

I heat up my sons milk in the microwave... I use the same volume all the time and always punch in 42 seconds (on high) and his milk comes out the perfect temp every time. … However, sometimes he wants "mo milk" and I just want to give him a half bottle. …

My question has 2 parts in that sense: How do i figure out the rate of evaporation of water for milk (I really need help breaking this down)? … Right now, my variables are as follows: constant temperature for milk of 71°C, controlled room temperature of 70°F, and a pot of 30cm diameter. …

I noticed that when the Milk churn was leaking, and there was some milk on its outer surface, whenever I moved the churn, there was a residual extremely thin layer of milk under it, that started to slowly … Question: Why is this happening to the milk? …

At breakfast this morning, I was looking at a thin film of milk on the spoon resting in my bowl, and noticed a very rapid sparkling. … I know milk is a colloidal suspension, and the fat particles might be small enough to exhibit Brownian motion. Now if the particles are reflective, that could make them sparkle. …

I was having a jar of water on my desk and I was adding a few drops of milk to it to see it's saturation point. However after adding a few drops, I observed a bluish light in milk. I was wondered. … And the light was passing through milk too. However I am surprised at the phenomena and can't understand why it's happening. Is the light even associated or not? …

I am heating milk using hot water through a coil heat exchanger. The heat exchanger is made of stainless steel 316. It is dipped in the milk. … Is there any risk of contamination of milk from the setup? Any issue of corrosion of the heat exchanger? There are alternate ways as well but this seems the most efficient. …

(Same thing happens if I use almond milk instead of cow milk.) … If I put the same quantity of milk alone in the microwave and I heat it for 10 seconds it does get pretty hot...But the chocolate-milk mixture gets even hotter than that. …

Adding milk first increases the volume to heat and lowers average temerature, but adding it afterwards seems to have similar effects. How can you compare the two? …

The obvious observations are that the water is very hot when the milk is added, so we expect the "coffee particles" (non-milk part) to have a higher velocity relative to the "milk particles". … Finally, the image we observe is a projection of some distinct portion of a "top layer" of the milk and coffee mixture. …

When I was a kid, my family used to put our gallon jugs of milk and orange juice into the freezer when we'd go away on vacation so that they would keep longer. … And just today I noticed that the carton of milk at the back of my refrigerator had partially frozen and formed these flakes. Why do milk and orange juice freeze in this way? …

The temperature of the milk (post-stirring) was approximately 145 degrees Fahrenheit at 16:30. … The milk is contained in a pot/cylinder of 9" diameter and 4" high (1 gallon of milk before evaporation). The air temperature is 73 degrees Fahrenheit. …

This morning I opened a new bag of milk by cutting a small opening at the top corner of the bag. I noticed the milk always pours smoothly through that one opening. …