Stewart Brackett's Physical and Chemical Properties Experiment

Physical and Chemical Properties of Milk

Physical Properties

1. The color- Milk is a white color                       (intensive property)
2. State- Milk is a liquid at room temperature                 (intensive property)
3. Milk has a freezing point of -0.5400º C (-5.400x10^1º C)           (intensive property)
4. Milk is between low base and neutral in pH                 (intensive property)
5. Milk has a boiling point of 105º C                    (intensive property)

(all of these properties can be measured or observed without changing the substance)

Chemical Properties

1. Milk spoils when left in room temperature (or higher) for a long period of time
1. It is no longer milk at this point because bacteria has changed it
2. When mixed with Lemon juice, its pH increases and is then acidic (5.9-6.2)
1. The pH of the milk is changed which changes the substance
3. When mixed with Vinegar, the milk's pH increases and is then acidic (6.0-6.3)
1. The pH of the milk is changed which changes the substance
4. When dish soap (very basic) is mixed with milk, the soap breaks the molecular bonds of fat and protein in the milk
1. The dish soap separates the milk into 2 different substances
5. When mixing milk with chlorine, there is a production of gas
1. A production of gas shows that it is a chemical change

#1 (chemical)

#2-3 (chemical) 

#2-3 ( chemical) (The lighter the color of the square, the more acidic it is)

#4 (chemical)>>

#5 (chemical)