The key concept students will learn is that the weak chemical bonds that hold the proteins in the milk are altered when the dish soap is added. The molecules of fat and proteins bend, roll, and twist in all directions causing the food coloring to react and look like exploding fireworks.

When liquid dish soap is added to milk with drops of food coloring on the surface, the soap reduces the surface tension of the milk and reacts with the fat. This interaction causes the fat particles in the milk to move and create swirls of color.

When you first put the detergent on the milk, the negative end of the detergent molecules line up with the positive end of the water molecules. This causes the detergent molecules to zoom out in every direction over the surface of the milk and push the food coloring out toward the edge of the plate.

Due to the convection that results from the moving surface, the food coloring may be drawn down into the liquid and appear to rise somewhere else. As the soap and milk begin to mix evenly, the action slows and stops. If you add another soap droplet, the process will begin again.

The mixing of soap and water is a physical rather than a chemical reaction.

When the fat and the alkaline ingredient are mixed together with the help of some water, there is a chemical reaction, called saponification. Soap is the result!

Soap with water has a pH above 7 , has a basic behavior, and tastes sour, implying that the base has a sour taste as well. Fatty acids typically have 12 to 18 carbon atoms. Liquid soaps are usually potassium salts of fatty acids, whereas solid soaps are usually sodium salts of fatty acids.

Anything measuring a pH of 6.9 or below is considered an acid; anything 7.1 and above is considered an alkali or base. Generally, fruits are the most acidic foods: 2 to 3: lemon juice, vinegar. 3 to 4: apples, blueberries, cherries, grapes, grapefruit, nectarines, peaches, pears, pineapple, plumbs, raspberries.

At the same time, while the acidity of the coffee bean isn’t changed by fermentation, the mix of microbes we use to ferment the coffee beans before roasting have an alkalizing effect on the chemistry of the bean. This means the coffee is likely to disrupt your body’s pH balance when you drink it.

While whole eggs are relatively pH neutral, egg white is one of the few food products that is naturally alkaline, with an initial pH value that can be as low as 7.6 at time of lay, but with increasing alkalinity as the egg ages, and can reach pH of 9.2.

Substances like water typically have neutral pH of 7, meaning that they aren’t acidic or alkaline. On average, oranges have a pH of between 3 and just above 4. Orange peel contains soluble sugars and pectin as the main components.