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How does the different types of milk affect the food colouring? I predicted that the thickness of the whipping cream and buttermilk was going to affect the food coloring. The milk was too thick that the food coloring didn't spread as fast as the 2% milk. We think this is because the milks were denser so it couldn't move around as much as the 2% milk - not watery enough?

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Our question was how would different milks (2% and lactose free) change the effect the soap and food coloring have? We predicted that the soap would react differently with the different milks. Our prediction was not correct the soap reacted the exact same way in the lactose free as it did in the 2%. The reason that the soap reacted the same way is because they have the same densities so the soap reacted the same way.

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We thought that the thickness of the type of milk we used had an effect on how fast the soap & dye moved throughout the dish. We predicted that the more thin milk (nonfat) would allow the Dye/Soap to move more quickly than in the more thick alternative (whipping cream). Results showed that this was the case; the whipping cream ceased all movement from the dye & soap, whereas the nonfat milk provided free movement. We think that since the nonfat was less thick, it had more room for the dye & soap to flow through.

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Our question was, 'Is the reaction between the soap and food dye caused by the amount of fat in the milk?'. We predicted that the amount of fat in the milk will decide how violent the reaction will be. The results showed that the dye in the 2% milk repelled from the center point quicker than the dye in the whole milk. But after the effect of the soap ended, the dye from the whole milk mixed quicker and made more solid colors than with the dye from the 2% milk. This was most likely because of the difference in fat between the milks.

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Our question was whether or not the milk would have the same turbulence and the food coloring would be forced to the sides of the petri dish using powdered soap instead of liquid soap. Our procedure was, 1. Fill the petri dish with milk. 2. Drop the food coloring into the milk. 3. Pinch 2 pinches of powdered soap into the petri dish. 4. Observe how the milk and food coloring react to the soap. Our results were incredibly different from the first go-round with the liquid soap. The milk didn't roil and the food coloring wasn't forced to the edges either. Our explanation of this was that the liquid soap didn't mix with the milk like the liquid soap does and the powdered soap didn't hit the milk as hard as the liquid did so it didn't cause the same ripples which we think cause the food coloring to move to the sides of the petri dish.

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My question was "What kind of milk will react with less swirling of the food coloring with the soap?" My hypothesis is that the buttermilk will react with less swirling of the food coloring with the soap because its thick so the soap wouldn't affect it as much as the other milks. How I found out was to observe how long it takes to get the colors to react and hit the outer rim of the pastredish. In the results 2% milk took about two seconds to reach the outer rim of the pastredish, the whole milk took about three seconds to reach the outer rim of the pastredish, and the buttermilk, food coloring barely moved, the food coloring just stayed in its place. Therefore that happened because the thicker the milk is the slower it will take for the food coloring to reach the outer edge of the pastredish.

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Our question was will power soap have the same effect on the milk and dye as the Dash soap? We thought that that the power would dissolve, not affecting the dye. We observed that the powdered soap push the dye outwards. We think this happened because the powder takes up the space in the center causing the dye to move out towards the edge.

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Question: How do different types of milk impact the reaction of the dye when soap is put into it.

Prediction: We predicted that milk with less fat would allow the dye to move faster in whichever direction it wanted to go, so it would move from the center faster and would cycle through the dish faster with less fat than the milk with more fat.

Results: We found that fat-free milk allowed the dye to move faster through it than the 2% milk did. Also, there was more movement through the milk. We weren't able to test this on other types of milk though.

Explanation: We believe the dye was able to move faster because the milk with less fat was less dense. The more fat that is in the milk, the denser it is and the harder it is for something to move through it.

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In our milk lab we wanted to know what milk makes the colors spread fastest, Whole, Butter, or 2% milk. We timed how fast it would take for all the colors to touch the edge after soap is applied. When the whole milk had soap applied it moved only one second slower than 2% but when soap was applied to buttermilk it had little to no reaction at all! Not a drop moved and a small ripple from the soap moved across the petri. W learned many things like butter milk smells horrible and that 2% milk makes food coloring move fastest, but what we really learned was how to be a team.

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Question: Does the soap type have an effect on the speed of the dye

We thought the soap had an effect on the dyes movement speed and we were correct because when we added the powder soap and the dye moved slower and splotchier than on day one with the liquid soap probably had a chemical reaction with the dye.