Bonding

Thought I had got rid of chem forever..... but guess not.....

Uh... We did a bunch of bonding practices in class. Ionic bonds are formed because of the attraction between atoms that lost electrons and atoms that have extra electrons. Covalent bonds are formed because of the sharing of valence electrons.

Dancing Milk Lab

For some reason I can't upload my videos......

We made type of detergent and type of food coloring control varables, different types of milk the independent variable, and the speed that food coloring stops moving the dependent variable.

With whole fat milk, it took 57 seconds for the food coloring to completely stop moving.

With skim milk, it took 64 seconds for the food coloring to completely stop moving.

With 2% fat milk, it took 64 seconds for the food coloring to completely stop moving.

With coffee mate, it took 10 seconds for the food coloring to completely stop moving.

The reason why the food coloring started moving when dish soap was added was because dish soap particles break the bonds between water molecules and surrounds them, so that the surface tension of milk can be lowered and the fat and water in milk started mixing. During the mixing process, food coloring was carried around.
Food coloring can disperse in skim milk and 2% fat milk for a longer time, because they contain less fat so that their densities are lower. Whole fat milk has a higher density, so that food coloring disperses in whole fat milk for a relatively shorter time. Coffee mate consists of all kinds of artificial products. As a result, food coloring barely disperse in it.