When I was taught this experiment the explanation I heard was about surface tension. When the soap interacts with the water it lowers the surface tension, creating an imbalance and causing the surface on that location to spread out as it's pulled by the stronger tension of the surface that isn't yet affected. It sounds more simplistic than the explanations you were looking for so I'm guessing there's more at work but that's what I've got.
I would try to explain it like that: The tenside (soap) molecules form a layer, where the polar (hydrophilic) end is showing downwards into the milk and the unpolar (hydrophobic/lipophilic) end shows upwards to the surface. (Made a "drawing" below) The hydrophylic end, which is facing downwards, is charged and causes all the tenside molecules (which have got the same charge) to repell each other. So, they spread out very quickly and push the color away with it, but only on the surface. More soap also means less space. So, the different starting points could push each other back. To replace the milk that was pushed away, new milk is pulled up from below, which drags new food colouring from below to the surface with it. The formation of micelles that would also repell each other, would only be of interest, when the food colouring is soluble in the fat of the milk (lipohilic). Then it would be inside of the micelles. This should also work with water, but in milk the contrast between the colors is better. And in water there would be no micelles, because there's no fat. Surface of the liquid Lipophylic ends | | | | | | | | | | -> Color Hydrophylic ends O O O O O O O O O O Below the surface H2O H2O H2O Of course all of the molecules would repell each other, but I didn't want too much arrows in there. :)
Surface tension - with the food colouring and the fat in the milk, the molecules becomes tightly held. Surfactants like the liquid soap, tries to break the surface tension and creates those beautiful magic
Since milk is mostly water, it has surface tension like water. The drops of food coloring floating on the surface tend to stay put. Liquid soap wrecks the surface tension by breaking the cohesive bonds between water molecules and allowing the colors to zing throughout the milk.
It has to with the way the soap interacts with the water on the surface of the milk which is mainly water based. The fast movement is the soap dispersing as a thin layer on the surface of the milk
If the soap micelles are just spreading out in a thin layer then why do you think it doesn't cover the whole plate? Also why would touching the other side of the plate push the food coloring back toward the middle. Maybe the micelles are only on the surface if they have enough fat molecules within?
@@BeardedScienceGuy Im not sure of that. But my dad showed me a similar similar scenario when i was a kid and perhaps it'll explain my understanding to you. Take a bowl of water. Sprinkle salt and pepper on it. You'll notice the surface tension of the water keeps a good bir afloat. Then take dishwashing liquid and squeeze the bottle into the center of the bowl and you'll notice all the surface salt and pepper go to the edge. Of course there is an entertaining story where that chemical property and what occurs is just an anecdote. But the same principle applies here. I'd be willing to bet that if you used milk and food coloring, and dumped a bunch of soap in the center, all the food coloring would go straight to the edge. Perhaps thats the variant you left out in the experiment to help your understanding
My hypothesis would be that the soap/food coloring cells that are formed when you dip the cotton swab in the milk are then being held downward by it. The buoyant force on them is what pushes them upward, and then outward when they reach the surface. The faster you pull the cotton swab out of the liquid, the faster the buoyant force can push the coloring (to a point, anyway).
Milk contains fats, and soap repels fats. The food coloring is carried along in the milk as it retreat from the fats
When I was taught this experiment the explanation I heard was about surface tension. When the soap interacts with the water it lowers the surface tension, creating an imbalance and causing the surface on that location to spread out as it's pulled by the stronger tension of the surface that isn't yet affected. It sounds more simplistic than the explanations you were looking for so I'm guessing there's more at work but that's what I've got.
I would try to explain it like that: The tenside (soap) molecules form a layer, where the polar (hydrophilic) end is showing downwards into the milk and the unpolar (hydrophobic/lipophilic) end shows upwards to the surface. (Made a "drawing" below) The hydrophylic end, which is facing downwards, is charged and causes all the tenside molecules (which have got the same charge) to repell each other. So, they spread out very quickly and push the color away with it, but only on the surface. More soap also means less space. So, the different starting points could push each other back. To replace the milk that was pushed away, new milk is pulled up from below, which drags new food colouring from below to the surface with it. The formation of micelles that would also repell each other, would only be of interest, when the food colouring is soluble in the fat of the milk (lipohilic). Then it would be inside of the micelles. This should also work with water, but in milk the contrast between the colors is better. And in water there would be no micelles, because there's no fat.
Surface of the liquid
Lipophylic ends | | | | | | | | | | -> Color
Hydrophylic ends O O O O O O O O O O
Below the surface H2O H2O H2O
Of course all of the molecules would repell each other, but I didn't want too much arrows in there. :)
I‘d say the color is freaked out by the sudden appearence of this giant finger...and it floats away.
its just the soap quickly diffusing across the gradient and quickly changing the surface tension
I love your videos bro ive been watching them for an long time make moree!!!
Surface tension - with the food colouring and the fat in the milk, the molecules becomes tightly held. Surfactants like the liquid soap, tries to break the surface tension and creates those beautiful magic
Since milk is mostly water, it has surface tension like water. The drops of food coloring floating on the surface tend to stay put. Liquid soap wrecks the surface tension by breaking the cohesive bonds between water molecules and allowing the colors to zing throughout the milk.
Nice 👍👍
It has to with the way the soap interacts with the water on the surface of the milk which is mainly water based. The fast movement is the soap dispersing as a thin layer on the surface of the milk
If the soap micelles are just spreading out in a thin layer then why do you think it doesn't cover the whole plate? Also why would touching the other side of the plate push the food coloring back toward the middle. Maybe the micelles are only on the surface if they have enough fat molecules within?
@@BeardedScienceGuy Im not sure of that. But my dad showed me a similar similar scenario when i was a kid and perhaps it'll explain my understanding to you.
Take a bowl of water. Sprinkle salt and pepper on it. You'll notice the surface tension of the water keeps a good bir afloat. Then take dishwashing liquid and squeeze the bottle into the center of the bowl and you'll notice all the surface salt and pepper go to the edge. Of course there is an entertaining story where that chemical property and what occurs is just an anecdote. But the same principle applies here. I'd be willing to bet that if you used milk and food coloring, and dumped a bunch of soap in the center, all the food coloring would go straight to the edge. Perhaps thats the variant you left out in the experiment to help your understanding
My hypothesis would be that the soap/food coloring cells that are formed when you dip the cotton swab in the milk are then being held downward by it. The buoyant force on them is what pushes them upward, and then outward when they reach the surface. The faster you pull the cotton swab out of the liquid, the faster the buoyant force can push the coloring (to a point, anyway).
i think this is due to hydrophillic and hydrophobic ends of micelles of soap.
Nice
i think its magic? :-) :P
I tried this when I was younger
is it a chemical or physical change?
Does a normal plate still work the same?
Plates have nothing to do with the experiment XD...
Do a collab with vsauce please god!
Your video is so good but I can’t subscribe 😢are you doing any giveaways on your channel
That it dose not like the sope