Akoranga Preschool

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Science with Milk

Today we tried doing an experiment with milk, placing milk in a dish, dropping in dye droplets, then a drop of dish liquid.  

The dye moved about outwards from the centre where the dish liquid was dropped in.  

Each child was able to have a turn in a partition of the tray, choosing what colour or colours to use before adding in the dish liquid.  We all enjoyed watching the reaction of the colours moving away from the dish liquid. 


What does dish-washing liquid do?

Milk consists of different types of molecules, including fat, protein, sugars, vitamins and minerals.

Not much happens when you place a plain cotton wool bud on the surface. When you touch the detergent to the surface of the milk, several things happen at once. The detergent lowers the surface tension of the liquid so that the food colouring is free to flow throughout the milk. The detergent reacts with the protein in the milk, altering the shape of those molecules and setting them in motion. The detergent molecules combine with the grease on dishes, pulling it off and forming round structures that are easily washed off. This is how dish-washing liquid lifts grease off dirty dishes. As the structures form, the pigments in the food colouring get pushed around. Eventually, the solution will come to rest.

(sourced from Knowmeeatme.com)

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Cornflour slime

Cornflour slime is an example of a 'shear thickening' substance, a type of non-Newtonian liquid that is solid and liquid at the same time.  We talked about how if we push hard it is hard and push gently it is liquid.  
William explored how it feels dripping from his fingers.  Adam (in the blue hat) was not too sure about this sticky substance, poking it with two fingers.  And Rhyley tried to push hard and then softly to see how it changed. 

A lot of fun was had from the simple combination of cornflour and water.  As it dried we added more water and saw how it was different as we mixed it in, all around the trough.  

It is always fun getting messing with science.

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