Writing on a blog can be mind-boggling, you know. It takes lots of research and patience. Believe me, it’s not a piece of cake as it seems to be!
The other day, I was working on my new blog. After surfing the Internet, I chose a topic and kick-started the research work. Read umpteen articles, but still, couldn’t find anything relevant. Moreover, I was having a Writer's Block. We all have it some or the other day, don’t we? All this had the cascade effect and gave me the worst headache ever. When it got too much for me to bear, I thought to make myself some strong coffee.
I took out the milk packet and kept it for boiling. I had kept it
After getting over with the cleaning (the EXTRA WORK), too tired I decided to have Black coffee instead. As the water was boiling, I realized that it did not spill on boiling, like the milk did. The coffee was finally made and I even got the topic for the new blog.
Sipping through the coffee I researched on the topic and found out the science behind it…
Here is the reason Why milk overflows on boiling while water does not.
What is unique about milk?
Milk is not as simple as water. It is made up of many different components.
The overflow – The secret behind the overflow of milk lies in the presence of fats and proteins.
On heating milk, there occurs a separation of constituents and some elements. The fats droplets equally dispersed in the colloidal mixture of milk being lighter rise to the top and forms the creamy layer. The proteins like casein along with the cream forms a thin membrane-like film. Milk contains some magical compounds called 'Tensioactives' – that stabilize fat dispersions in water and also stabilize the formation of air bubbles in water.
Well, water is the simplest and the humblest liquid of all. It does not have the fat droplets. There is no formation of the creamy layer. The water vapours formed, breaks as soon as they reach the surface of the liquid.
The Trick
Water when present alone will not overflow on boiling, but as soon as you add some substances like a liquid detergent, it overflows on boiling.
This is because these substances contain tensioactive substances. On boiling, foam is produced and it overflows.
Precautions
You can also keep the creamy layer at bay, by stirring the milk continuously or lowering the flame of the gas stove.
However, being attentive is the best way to prevent the spilling.
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