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The pigment drops into the milk and does not scatter because of the high density of milk.

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The pigment drops into the milk and does not scatter because of the high density of milk.

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The surface tensions in the milk break due to the soap, thus allowing the food coloring molecules to move about. This creates the swirls in the experiment

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The detergent will break down the fat thus eliminating it so the food coloring which are mixed in with the milk will also began to break down.

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The food coloring in the whole milk bowl will move the fastest because the dish soap bonds, or holds tight, with the fat in the milk.

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The food coloring in the whole milk bowl will move the fastest because the dish soap bonds, or holds tight, with the fat in the milk.

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milk and food coloring gif - Google Search

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THE MILK PUSHES AWAY THE FAT AS IT BREAK DOWNs

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The soap reduces the surface tension of the milk by dissolving the fat molecules. The interaction between the dish detergent and the fat in the milk causes turbulence in the bowl as the soap breaks down the fat in the milk. This rapidly mixing fat and dish soap movement causes the food colouring to swirl.

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The fat and proteins are super sensitive to changes in the milk and so when the dish washing liquid is added a chemical reaction occurs

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The fat and proteins are super sensitive to changes in the milk and so when the dish washing liquid is added a chemical reaction occurs

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When dish soap touches the surface of the milk, things begin to move. 

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When dish soap touches the surface of the milk, things begin to move. 

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The food coloring in the whole milk bowl will move the fastest because the dish soap bonds, or holds tight, with the fat in the milk. 

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The food coloring in the whole milk bowl will move the fastest because the dish soap bonds, or holds tight, with the fat in the milk. 

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Food coloring is less dense than milk, so it floats on the surface.

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Food coloring is less dense than milk, so it floats on the surface.

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The soap reduces the surface tension of the milk by dissolving the fat molecules.

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The soap reduces the surface tension of the milk by dissolving the fat molecules.

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Milk has bonds that holds everything together, when one adds soap to the milk, it breaks the bonds, thus allowing the bond to break. The molecules then move all over the place, as there is no bond to hold them. Food coloring molecules are then bumped by the milk molecules, which causes the swirls in the experiment

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Milk is water it has vitamins,water and minreals and tiny droplets of fat suspended in to souloution

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The milk contains vitamins and fat. We worked with 3% milk that has a higher fat content. When the laundry detergent and fat come into contact with each other they want to join together, creating movement. This is how the food coloring moves.