1. Key Terms: Immiscible Emulsifier Amphipathic Micelles Polar Non-polar
Milk Lab
Key Terms:
Immiscible
Emulsifier
Amphipathic
Micelles
Polar
Non-polar

2. Milk Lab Water is a polar molecule – uneven sharing of electrons
Non-polar molecule has equal sharing of electrons in a covalent bond
Atoms within a water molecule are not sharing electrons equally; therefore the water molecule has regions with positive and negative charges.

3. Milk Lab: What is Soap
Soap is made up a polar salt and a nonpolar fatty acid like lipids
The polar salt is hydrophillic (water-loving), while the nonpolar fatty acid is hydrophobic (water-fearing)
This means soap is amphiphatic, meaning it has both a polar and non-polar end.
When soap hits water it forms micelles, trapping fat (found in the milk solutions).

4. Soap: Its chemical structure drives its function!!
Soap is made up of two parts.
1. One end (fatty acid) has a nonpolar, hydrocarbon chain.
2. The other end (salt) is a very polar structure containing oxygen and sodium.

5. Soap-How does it work?
The soap forms micelles in the water, with the hydrophobic fatty acids clumping inside the sphere, and the hydrophillic salt heads facing out

6. Soap: Its chemical structure drives its function!!
The soap molecules work as a bridge between polar water molecules and non-polar fat molecules in the milk products.
Thousands of soap molecules will form micelles (see right diagram) and trap the milk fat within the non-polar core of the micelle.
Since the micelle is soluble in water, the micelle can be washed away with water, wasing the trapped fat away as well.

7. Milk Lab Identify the constants.
- amount of milk, temperature of milk, color of food coloring, amount of soap, etc.
What is the independent variable in this lab?
- Amount of Time

8. Milk Lab
What would happen if you used soap and food coloring but water instead of a milk product? Why? Explain.
The experiment wouldn’t happen because there would be no fat in the water for the soap to trap. Any reaction you would see would occur very slowly.

9. Milk Lab
Why did the rate of reaction differ with different milk solutions?
The more fat the milk has (50/50 creamer), the less water in the mixture, so the greater the reaction. Water takes a long time to disperse
In general, the low fat solutions had less of a reaction than the high fat solutions.

10. Milk Lab Would this movement have occurred without the food coloring?
Yes, the food coloring didn’t aid in the movement, it simply allowed you to visualize the movement