Physical and Chemical Properties of Heavy Whipping Cream

The object I chose was heavy whipping cream.
I chose this object beacause I was curious how it would react to other mixtures.

Physical Properties:

• creamy white
• liquid
• homogeneous mixture
• in each experiment I used 60 mL
• low viscosity
• odor is not strong but smells like milk

30 ML x 2 = 60 ML

flows fast

Chemical Properties (Experiments):

1. Mix in blender on speed 4 (medium speed) for 10 minutes

before mixed



after mixed

• thickens into clumps, squishy, slimy
• Chemical changes occurred when the composition changed to a solid and once the cream was mixed for a few minutes the mixture became a little warmer (exothermic reaction)
• I performed this experiment because I hoped the cream would turn into a solid and maybe heat up, but it only became a little warmer (a little cooler than room temperature)

2. Add 30 ML of vinegar and stir.

• thickened
• I added vinegar to create a chemical change because I hoped it would change colors, since vinegar is an acid, but it did not.
• A small chemical change occurred when the mixture thickened because the composition changed
  
  
  
  
  
  

  

  left is before vinegar and right is with vinegar

3. Add 30 ML of lysol cleaner and stir.

after lysol was added

• became a very thin liquid (lower viscosity than original)
• became whiter with soap bubbles
• I used Lysol because it is 3-4 % potassium hydroxide(http://en.wikipedia.org/wiki/Lysol) which is very exothermic in water (http://en.wikipedia.org/wiki/Potassium_hydroxide).
• I hoped the chemical changes that would occur would be the transfer of heat (exothermic reaction) and a change in color because Lysol contains acid.
• A chemical change did occur because the cream's composition changed into a thin bubbly mixture and the color changed to white rather than creamy white.

4. Add 30 ML of sink water and stir.

• I added water because I hoped a new, more liquid like composition would be created and the color would change.
• The chemical changes which occurred were the variation of a more white color and the mixture changing composition to a more liquid state.
• It is possible the mixture could have reacted differently to distilled water because the sink water has chemicals in it

5. Add 20 ML of salt and stir

• thickended immediately
• salt absorbed cream and created clumps on the bottom
• tastes salty
• I picked salt because I hoped it would absorb in the heavy whipping cream and create a new composition.
• The chemical properties were salty taste and the result of a new composition.
• It is possible the mixture could have reacted differently if I used sodium instead of table salt because table salt has other elements mixed in it.

Conclusion:

I learned how butter is formed. By whipping and adding table salt the cream becomes the solid state of butter.