What you need for this experiment
Fat Free Milk
Food Color - Not the Gel type!
Fill a small container with Dawn dishwashing detergent.
Pour heavy cream into a paper plate.
Add a few drops of different colors of food color on top of the cream.
Dip Q-tip in the Dawn.
Place Q-tip in the center of the cream.
Watch the show!
Repeat the process with the fat free milk and whole milk.
Why does it do that?
Milk is made up of water, proteins, carbohydrates, fats, minearls and vitamins. When you drop the food color on the milk or cream, it is held in place by the fats and proteins in the milk. The dishsoap molecules are bipolar. One end is attracted to water and the other end is attacted to fat and protein. This is why dishsoap can dissolve in water but also grab onto oils, which do not mix with water. When you add the dishsoap to the milk/food color mixture, the colors get pushes around as the soap molecules look for fat and protein to grab onto. The more fat in the milk, the slower the reaction and the longer the reaction will continue.
NOTE: This experiment does not work with the gel type food color. When you use the gel type food color, the food color will sink to the bottom of the milk or cream. It is surprising difficult to find the non-gel type in local stores. After going to about a dozen local stores which only carried the gel type, I ended up having to get it off amazon. Below are links to the non-gel food color we used.
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Marbelized Milk Experiment