Tag: Surface tension

On September 21, 1995, reports of Hindu idols seemingly drinking milk swept the globe, captivating millions and causing a global sensation. But what is the science behind idols drinking milk? The answer lies not in a divine miracle, but in the fascinating world of physics, specifically capillary action and surface tension.

According to food science, the density and surface tension of a liquid are the primary factors influencing its carbonation. So, does diet soda have less carbonation? The surprising answer is often the opposite, with many diet sodas actually having a more intense, longer-lasting fizz than their regular counterparts due to differences in their chemical makeup.

The mesmerising 'magic milk' experiment, where vibrant colours swirl and dance across a milk-filled plate, is a captivating demonstration of chemical and physical principles. At its core, the phenomenon is not magic but a fascinating interaction involving the science of surface tension and surfactants. This engaging activity, a staple in classrooms and homes, provides a visible representation of molecular activity normally invisible to the naked eye.

While a common scientific estimate puts a standard water drop at approximately 0.05 mL, the actual volume of a single waterdrop is not a fixed unit. The answer to how much water per waterdrop is influenced by surface tension, the dropper's size, and even temperature, making every droplet a unique result of physics in action.

A single drop of water on a fresh head of broccoli forms a perfect bead and rolls away. This fascinating everyday observation reveals the powerful science behind why does water roll off broccoli, a natural phenomenon of extreme water repellency known as superhydrophobicity.

Egg whites can expand up to eight times their volume when whipped, a dramatic demonstration of a universal phenomenon. This happens because proteins are foamy, acting as natural foaming agents that trap air bubbles within a liquid to create a stable foam.

According to food scientists, one of the primary reasons powders clump in water is due to a phenomenon called "improper hydration," where the outer layer of powder particles forms a sticky barrier that prevents liquid from reaching the dry core. This common frustration, whether in a protein shake or a sauce, is a result of complex physical and chemical interactions.

Water's surface tension is approximately 72.8 millinewtons per meter at 20°C, a high value that directly explains the science behind waterdrops. This remarkable property, driven by hydrogen bonds, is at the core of how water behaves in droplets and on various surfaces.

The weight of a single drop of oil is not a fixed value, with some essential oils having a weight difference of nearly 300% for the same number of drops. The actual mass of one drop of oil depends heavily on a variety of scientific factors, making it an imprecise unit of measurement used only for approximation in many fields.

Proteins are powerful surface-active agents, and in fact, some of the purest protein powders on the market will produce the most foam. This begs the question: why does protein cause foam in liquids like shakes, egg whites, and broths?